🍋 Lemon Garlic Chicken Pasta
Ingredients (2–3 servings)
For the chicken:
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2 chicken breasts (thinly sliced)
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1 tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning (or oregano)
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2 tbsp olive oil
For the pasta + sauce:
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8 oz (225 g) pasta (linguine, fettuccine, or spaghetti)
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3–4 garlic cloves, minced
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2 tbsp butter
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Zest of 1 lemon
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Juice of 1 lemon (about 3 tbsp)
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1 cup chicken broth (or pasta water)
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½ cup heavy cream (optional for creaminess)
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½ cup grated Parmesan
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Salt & pepper to taste
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Fresh parsley (optional)
🥘 Instructions
1. Cook the pasta
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Boil in salted water until al dente. Reserve ½ cup pasta water.
2. Cook the chicken
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Season the sliced chicken with salt, pepper, and Italian seasoning.
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Heat olive oil in a pan over medium-high.
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Cook chicken 4–5 minutes per side until golden and cooked through.
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Remove and set aside.
3. Make the lemon-garlic sauce
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In the same pan, add butter.
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Sauté garlic for 30 seconds (don’t burn).
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Add chicken broth (or pasta water), lemon juice, and lemon zest.
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Simmer 2–3 minutes.
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Stir in the cream (if using) and Parmesan until smooth.
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Season with salt and pepper.
4. Combine
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Add the chicken back in.
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Toss in the cooked pasta.
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Add a splash of pasta water if you want it silkier.
5. Serve
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Top with extra Parmesan, parsley, and a crack of pepper.
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Add lemon wedges for brightness.
💡 Tips & Variations
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Make it lighter: skip heavy cream and rely on pasta water + Parmesan.
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Add veggies: spinach, asparagus, broccoli, or cherry tomatoes.
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Make it spicy: add crushed red pepper flakes with the garlic.
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Use shrimp instead of chicken for a super quick version.