Creamy Lemon Chicken Pasta No Wine
A delightful blend of creamy texture and zesty lemon flavor, this dish is a perfect family favorite that balances simplicity with rich taste.
Ingredients
Pasta and Chicken
- 8 oz penne or fettuccine pasta
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
Creamy Sauce
- 1 cup heavy cream Can be substituted with half-and-half or Greek yogurt.
- 1 unit lemon, zest and juice
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil, add the pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing Chicken
- In a large skillet, heat olive oil over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
Making Sauce
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream, lemon zest, and lemon juice, stir well and let it simmer for 2-3 minutes.
Combining Ingredients
- Return the cooked chicken to the skillet, stir in parmesan cheese until melted and combined. Add drained pasta and gently toss everything to coat.
Serving
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Reheat gently in a skillet over low heat, adding a splash of cream if needed.