Weeknight • Pasta
Creamy Lemon Dill Chicken Pasta
This vibrant pasta dish features tender chicken and a bright, creamy lemon-dill sauce, perfect for a fresh weeknight meal.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
- Level
- Weeknight
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Craving something comforting yet utterly fresh? Behold our Creamy Lemon Dill Chicken Pasta! This dish is a celebration of spring flavors, marrying succulent chicken with a silky, zesty sauce infused with the irresistible aroma of fresh dill. It's surprisingly simple to make, yet feels wonderfully gourmet.
Ingredients
Yield: 4 servings
Main
- 12 oz pasta (fettuccine, linguine, or rotini work well)
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Salt and black pepper to taste
- 1 small shallot, finely minced (or 1/4 cup yellow onion)
- 2 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1 cup chicken broth
- 1/2 cup heavy cream
- Juice of 1 lemon (about 2-3 tablespoons)
- 2 tbsp fresh dill, chopped, plus more for garnish
- 1/4 cup grated Parmesan cheese, plus more for serving
Preparation
Step 1
Cook pasta according to package directions in salted water until al dente. Reserve 1/2 cup of pasta cooking water before draining.
Step 2
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Step 3
Add minced shallot to the skillet and cook until softened, about 2-3 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 4
Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes until reduced by half.
Step 5
Stir in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 3-5 minutes, until the sauce slightly thickens. Reduce heat to low.
Step 6
Stir in the lemon juice, chopped fresh dill, and Parmesan cheese. Add the cooked chicken back to the skillet. Add the drained pasta to the skillet, tossing to coat everything in the sauce. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until desired consistency is reached.
Step 7
Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra fresh dill and Parmesan cheese.
Tips
- For a touch of freshness, add a handful of baby spinach along with the dill.
- If you prefer a thicker sauce, whisk 1 teaspoon of cornstarch into a tablespoon of cold water and add it to the simmering sauce, stirring until thickened.
- Don't skip the reserved pasta water! It's starchy goodness helps the sauce cling to the pasta beautifully.
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