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Lemon Garlic Chicken and Pasta: Ultimate 30-Minute Recipe

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Restaurant-quality lemon garlic chicken and pasta ready in just 30 minutes! This one-pan wonder features tender, golden-seared chicken served over perfectly cooked pasta in a bright, creamy lemon-garlic sauce. The perfect balance of zesty lemon and aromatic garlic creates a sophisticated yet comforting family meal that’s impressive enough for entertaining but simple enough for busy weeknights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, sliced into cutlets
  • 12 oz pasta (spaghetti, linguine, or penne)
  • 4 cloves fresh garlic, minced
  • 2 large lemons (juiced and zested)
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ cup low-sodium chicken broth
  • ¼ cup fresh parsley, chopped
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste
  • Red pepper flakes (optional)

Instructions

  • Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
  • While pasta cooks, slice chicken breasts into cutlets and season with salt, pepper, and garlic powder.
  • Heat olive oil in a large skillet over medium-high heat. Cook chicken cutlets 4-5 minutes per side until golden and cooked through (165°F). Remove and set aside.
  • In same skillet, melt butter over medium heat. Add minced garlic and cook 30 seconds until fragrant.
  • Add chicken broth, scraping up any browned bits. Simmer 2 minutes.
  • Reduce heat to low and slowly whisk in heavy cream. Add lemon juice and zest gradually.
  • Return pasta to pot and toss with sauce, adding pasta water as needed for consistency.
  • Slice chicken and serve over pasta. Garnish with parsley and Parmesan cheese.
  • Serve immediately with additional lemon wedges if desired.

Notes

  • Use fresh lemon juice for best flavor – bottled juice won’t provide the same brightness
  • Don’t overcook chicken to prevent dryness – use meat thermometer for accuracy
  • Pasta water helps bind the sauce – always reserve before draining
  • Can substitute milk for lighter version or add vegetables like asparagus or cherry tomatoes
  • Leftovers keep 3 days refrigerated – reheat gently with splash of broth

Nutrition

Find it online: https://fabiloustaste.com/lemon-garlic-chicken-and-pasta-recipe/