This Lemon Garlic Chicken Pasta is a bright and tasty dish that combines juicy chicken, garlic, and zesty lemon. It’s simple to make and perfect for dinner!
I love how the flavors come together, making it feel like a fancy meal without the fuss. Plus, the leftovers are just as good—if there are any left! 😂
Key Ingredients & Substitutions
Pasta: I love using linguine for this dish, but fettuccine works great too! You could substitute with gluten-free pasta or whole wheat for a healthier twist.
Chicken: Boneless, skinless chicken breasts are perfect for this recipe. If you want a quicker option, rotisserie chicken is a great shortcut. Tofu can be used for a vegetarian version!
Garlic: Fresh garlic is key to the flavor. If you’re in a pinch, garlic powder can be used, but the flavor won’t be as strong. Use about 1/4 tsp for every clove.
Heavy Cream: This gives the sauce its richness. You can substitute with half-and-half for a lighter option or coconut cream for a dairy-free alternative.
Spinach: Fresh spinach adds great color and nutrients, but you could use frozen spinach. Just make sure to thaw and drain it well before using!
How do I get the chicken perfectly cooked?
Cooking chicken correctly keeps it juicy and flavorful. Here’s how to do it:
- Cut chicken into uniform pieces for even cooking.
- Heat the skillet on medium-high before adding the olive oil.
- Season chicken pieces well with salt and pepper before placing them in the pan.
- Cook without stirring for a few minutes until golden brown, then flip to cook the other side.
- Ensure it reaches an internal temperature of 165°F (75°C) to be perfectly safe.
Don’t overcrowd the pan; cook in batches if necessary. Enjoy your chicken cooked to perfection!
How to Make Lemon Garlic Chicken Pasta
Ingredients You’ll Need:
- 8 oz (225g) linguine or fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3-4 cloves garlic, minced
- 1 cup fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Juice and zest of 1 large lemon (about 3 tbsp juice and 1 tsp zest)
- Salt and freshly ground black pepper, to taste
- Lemon slices, for garnish
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This dish takes about 30 minutes in total: 10 minutes for preparation and 20 minutes for cooking. It’s quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Toss in the linguine or fettuccine and cook it according to the package instructions until it’s al dente. Once done, drain the pasta, but save about 1/2 cup of the pasta water for later. Set the drained pasta aside.
2. Sauté the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season them with salt and pepper, and cook for about 5-7 minutes. You want them to be golden and cooked through. Once they’re ready, remove the chicken from the skillet and set it aside.
3. Add the Garlic:
In the same skillet, lower the heat to medium and add the minced garlic. Sauté it for about 1 minute until it becomes fragrant. Just be careful not to burn it—burnt garlic can taste bitter!
4. Make the Cream Sauce:
Now, pour in the heavy cream, lemon juice, and lemon zest to the skillet with garlic. Stir well and let the mixture simmer gently for about 2-3 minutes. This will help the flavors meld beautifully!
5. Finish the Sauce:
Add the grated Parmesan cheese to the sauce. Stir until it melts and becomes smooth. Then, toss in the chopped fresh spinach and cook until wilted.
6. Combine Everything:
Return the cooked chicken to the skillet and add the drained pasta, tossing everything together so that the pasta is well coated in that delicious sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
7. Season and Serve:
Taste a bit of your pasta and adjust the seasoning with more salt or pepper if needed. Serve immediately, garnished with lemon slices and extra Parmesan and topped with chopped parsley or basil for a fresh touch!
Enjoy your creamy, bright Lemon Garlic Chicken Pasta full of flavor and love!
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to thaw the chicken completely before cutting and cooking. The best way to thaw is overnight in the fridge, or you can use the quick method by sealing it in a plastic bag and submerging it in cold water for about an hour.
How Do I Make This Recipe Healthier?
You can lighten it up by using whole wheat pasta, reducing the amount of heavy cream (or swapping it for half-and-half), and increasing the amount of veggies. Adding more spinach or even throwing in some cherry tomatoes can boost the nutrition without sacrificing flavor!
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or pasta water to refresh the sauce.
Can I Make This Dish Vegetarian?
Yes! You can easily adapt this recipe by using plant-based protein like chickpeas or tofu instead of chicken. You can also add more vegetables like bell peppers or zucchini for added flavor and texture.