Weeknight • Pasta
Speedy Lemon Parmesan Chicken Pasta
This vibrant pasta dish combines tender chicken, bright lemon, and salty Parmesan for a comforting meal that's ready in a flash.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
- Level
- Weeknight
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When you need a weeknight dinner that feels a little fancy but comes together with impressive speed, this Lemon Parmesan Chicken Pasta is your new best friend. It’s light, zesty, and so satisfying – perfect for cheering up any evening.
Ingredients
Yield: 4 servings
Main
- 8 oz penne or your favorite pasta
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for extra creaminess)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tbsp lemon juice
- 1 tbsp fresh parsley, chopped (for garnish)
Preparation
Step 1
Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta 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, then 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 garlic to the same skillet and cook for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Step 4
Stir in the heavy cream (if using), Parmesan cheese, and lemon juice. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water.
Step 5
Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Tips
- For a bit of greenery, stir in a handful of fresh spinach during the last minute of cooking the sauce.
- Don't overcook the chicken; it will continue to cook slightly when added back to the sauce.
- Freshly grated Parmesan makes a big difference in flavor compared to pre-shredded.
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