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Lemon Chicken Pasta in a white bowl next to parmesan and parsley.
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Lemon Chicken Pasta

A recipe for Lemon Chicken Pasta! Tender pasta is tossed with chicken slices and a lemon cream sauce with plenty of Parmesan.
Course Main
Cuisine N/A
Keyword chicken, cream, lemon, noodle, pasta, poultry
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 2 tablespoons (30 milliliters) olive oil
  • 1 pound (450 grams) boneless skinless chicken thighs
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound (450 grams) dried farfalle or other medium shape pasta
  • 1 onion peeled and thinly sliced
  • 2 cloves garlic peeled and minced
  • 1/2 cup (120 milliliters) cooking water from pasta
  • 2 cups (470 milliliters) chicken stock
  • 1/2 cup (120 milliliters) heavy cream
  • Zest from 2 lemons
  • 1/3 cup (80 milliliters) freshly squeezed lemon juice
  • 2 ounces (57 grams) freshly grated Parmesan plus more for garnish
  • Fresh parsley for garnish

Instructions

  • In a large skillet, drizzle the olive oil over medium heat.
  • Season the chicken thighs on each side with salt and pepper.
  • Once thoroughly heated, add the chicken thighs in a single layer. You may have to do this in batches.
  • Once golden brown, flip the chicken and cook the other side until golden. Remove to a plate and allow to rest for about 5-10 minutes before cutting into thin slices.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add the pasta and cook until barely tender, al dente. Remove and set aside 1/2 cup (120 milliliters) of the cooking water before draining.
  • Place the large skillet back over medium heat and add another splash of olive oil if needed.
  • Add the onions and cook, stirring occasionally, until softened.
  • Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
  • Pour in the reserved 1/2 cup (120 milliliters) pasta water, scraping the bottom of the pan with a wooden spoon to remove any browned bits.
  • Pour in the chicken stock and bring to a simmer.
  • Add the sliced chicken thighs and continue to cook until heated through and the liquid has reduced by half.
  • Toss in the cooked pasta and the heavy cream. Once heated through, stir in the lemon zest and juice. Adjust flavors to taste, adding more salt and pepper as needed.
  • Remove from heat. Once the mixture has stopped simmering, stir in the freshly grated Parmesan until well coated.
  • Serve immediately with parsley for garnish and an additional sprinkling of Parmesan if desired.