Creamy lemon chicken pasta combines a citrusy garlic cream sauce with tender pasta and flavorful lemon chicken cutlets. Enjoy an impressive restaurant quality meal made at home in under 20 minutes!
Begin by boiling the water for the pasta in a large saucepan. As the water comes to a boil, prep all the ingredients, such as chicken cutlets, garlic, lemon juice, zest, and parmesan cheese.
Mix together the chicken seasoning - ½ tsp salt, garlic powder, onion powder, and ⅛ tsp pepper. Sprinkle on both sides of the chicken cutlets.
Add the pasta to the boiling water and cook according to package directions for al dente. Heat a large skillet over medium-high heat for 2-3 minutes, or until hot.
The chicken will cook as the lemon cream sauce is prepared. For the chicken, add the olive oil to the skillet. Once hot, cook the chicken undisturbed for 3-4 minutes on one side, or until golden brown. Flip and cook for 3 more minutes, or until internal temperature reaches 165°F. Remove from heat and squeeze a lemon wedge over the chicken.
As the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the garlic and cook for 30 seconds. Stir in the heavy cream, ½ tsp salt, and ¼ tsppepper. Bring the mixture to a boil, stirring constantly. Reduce to a simmer and stir in the lemon zest and lemon juice. Simmer gently until the pasta and chicken are done.
Remove the lemon cream sauce from the heat and stir in parmesan cheese until smooth and creamy.
Drain the pasta and combine with the lemon sauce. Serve immediately with the lemon chicken.
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Notes
The sauce will be thin at first, but then continue to thicken as it cools.
For added flavor, add 1/4 cup dry white wine to the garlic butter. Simmer and reduce by half before adding remaining ingredients to the cream sauce.
This is best enjoyed as soon as it is prepared. If you have leftovers, microwave at 20% power until almost heated through. Finish warming at full power for 30 seconds.