What to cook tonight? Look no further than this easy and incredibly satisfying Creamy Lemon Herb Chicken Pasta, a weeknight savior that delivers gourmet flavor with minimal effort, proving delicious meals are always within reach.
Key Ingredients for Creamy Lemon Herb Chicken Pasta:
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces pasta of your choice (fettuccine, penne, or spaghetti work well)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Juice of 1 lemon
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- Optional: Grated Parmesan cheese for serving
How to Make Creamy Lemon Herb Chicken Pasta:
This Creamy Lemon Herb Chicken Pasta is a culinary triumph of simplicity and taste. In under 30 minutes, you’ll create a dish that’s both nourishing and indulgent, featuring tender chicken, perfectly cooked pasta, and a luscious lemon-herb sauce that dances on your palate. The quick preparation time makes it an ideal solution for busy evenings when you’re wondering what to cook tonight.
Step-by-Step Instructions:
- Begin by preparing your pasta. Bring a large pot of salted water to a boil and cook your chosen pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- While the pasta cooks, prepare the chicken. If using chicken breasts, pound them slightly to an even thickness for faster and more uniform cooking. Cut the chicken into bite-sized pieces. Season generously with salt and black pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
- Add the chopped onion to the same skillet (no need to clean it). Sauté until softened and translucent, about 3–4 minutes.
- Stir in the minced garlic and dried Italian seasoning, cooking for another minute until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
- Reduce the heat to medium-low and stir in the heavy cream and lemon juice. Allow the sauce to gently simmer and thicken for about 3–5 minutes, stirring occasionally. Do not let it boil vigorously.
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta and stir well to coat everything in the creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Stir in the fresh chopped parsley and chives. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately, garnished with grated Parmesan cheese if desired.
Why You’ll Love This Creamy Lemon Herb Chicken Pasta:
You’ll adore this Creamy Lemon Herb Chicken Pasta because it’s a vibrant symphony of bright citrus and aromatic herbs, perfectly complementing the tender chicken and al dente pasta in every luxurious bite. Not only does it taste like it came from a fancy restaurant, but making it at home saves you a significant amount compared to dining out, transforming your kitchen into a gourmet haven. The zesty lemon and fragrant fresh herbs elevate this dish beyond a simple weeknight meal, making it a truly special experience that’s far more delightful than a basic baked chicken and pasta.
Forget the takeout menus; this recipe is your new go-to for a quick, impressive, and wallet-friendly meal. It’s the perfect answer to that nagging question of what to cook tonight, promising a delicious outcome without the stress of complicated techniques or expensive ingredients. Prepare to impress yourself and your loved ones with this delightful culinary creation!
Storing and Reheating Tips:
- Refrigerator Storage: Once cooled completely, transfer any leftover Creamy Lemon Herb Chicken Pasta to an airtight container. It can be stored in the refrigerator for up to 3–4 days.
- Reheating: For the best results, gently reheat the pasta on the stovetop over low heat. Add a splash of milk or chicken broth to loosen the sauce, stirring constantly until heated through. Alternatively, you can reheat individual portions in the microwave, covered, at 50% power, stirring halfway through. Be mindful that microwaving can sometimes alter the texture of the sauce.
- Freezing: While this dish is best enjoyed fresh, it can be frozen for future meals. Pack individual portions into freezer-safe containers or bags. It will keep in the freezer for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note that the creamy sauce might separate slightly upon thawing and reheating; stir well to recombine.
Final Thoughts:
This Creamy Lemon Herb Chicken Pasta is a testament to how simple ingredients can create an extraordinary meal, making it the perfect solution for your what to cook tonight dilemma. Gather your ingredients and dive into this flavorful dish; your taste buds will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Creamy Lemon Herb Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook your chosen pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.8 ounces pasta of your choice (fettuccine, penne, or spaghetti work well)
- While the pasta cooks, prepare the chicken. If using chicken breasts, pound them slightly to an even thickness for faster and more uniform cooking. Cut the chicken into bite-sized pieces. Season generously with salt and black pepper.1 pound boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper to taste
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.2 tablespoons olive oil, 1 pound boneless, skinless chicken breasts or thighs
- Add the chopped onion to the same skillet (no need to clean it). Sauté until softened and translucent, about 3–4 minutes.1 medium onion, finely chopped
- Stir in the minced garlic and dried Italian seasoning, cooking for another minute until fragrant. Be careful not to burn the garlic.2 cloves garlic, minced, 1 teaspoon dried Italian seasoning
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.1/2 cup chicken broth
- Reduce the heat to medium-low and stir in the heavy cream and lemon juice. Allow the sauce to gently simmer and thicken for about 3–5 minutes, stirring occasionally. Do not let it boil vigorously.1/2 cup heavy cream, 1 lemon juice of 1 lemon
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta and stir well to coat everything in the creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.1 pound boneless, skinless chicken breasts or thighs, 8 ounces pasta of your choice (fettuccine, penne, or spaghetti work well), Salt and freshly ground black pepper to taste
- Stir in the fresh chopped parsley and chives. Taste and adjust seasoning with additional salt and pepper if needed.1 tablespoon fresh parsley, chopped, 1 tablespoon fresh chives, chopped, Salt and freshly ground black pepper to taste
- Serve immediately, garnished with grated Parmesan cheese if desired.Grated Parmesan cheese for serving