Lemon Chicken Pasta Recipe

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This lemon chicken pasta is a quick and easy dinner made with pan-seared chicken breasts, a buttery lemon garlic sauce, and simple pantry ingredients. Fresh, comforting, and ready in about 35 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 816kcal

Author: Becky Hardin

Ingredients

12 ounces dry bowtie pasta 1 box*
3 boneless, skinless chicken breasts **
¼ cup cornstarch ***
¼ cup grated Parmesan cheese plus more, for serving
2 teaspoons lemon zest from 1 lemon
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
½ cup salted butter 1 stick
1 tablespoon minced garlic ****
¾ cup reserved pasta water
¼ cup lemon juice from 1 lemon

Optional Garnishes:

lemon wedges
chopped fresh parsley

Instructions

In a large stock pot or saucepan, boil the bow tie pasta according to package directions until al dente and then drain. Reserve ¾ (or more) of the cooking water for the sauce.
12 ounces dry bowtie pasta
Trim the chicken breasts if needed and then pat dry with clean paper towels.
3 boneless, skinless chicken breasts
In a large, shallow dipping bowl whisk together the cornstarch, Parmesan cheese, lemon zest, salt and pepper until combined. Remove 2 tablespoons of the mixture and set it to the side for the sauce.
¼ cup cornstarch, ¼ cup grated Parmesan cheese, 2 teaspoons lemon zest, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
Dip each chicken breast in the dry mixture and coat it fully.
In a large frying pan, heat the olive oil over medium heat until shimmery but not smoking. Place the chicken breasts in the hot pan and sear on each side for 5-7 minutes, or until golden brown on each side and cooked through.
1 tablespoon olive oil
Remove the chicken, leaving any grease or drippings in the pan, and allow it to rest while making the sauce.
Melt the butter in the pan used to cook the chicken over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the reserved 2 tablespoons of reserved dry mixture and cook for about 1 minute until golden brown and thick.
½ cup salted butter, 1 tablespoon minced garlic
Slowly mix in ¾ cup of the reserved pasta water, whisking well until combined. Bring to a simmer and then whisk in the lemon juice, cooking for 2-3 minutes until thick.
¾ cup reserved pasta water, ¼ cup lemon juice
Toss the pasta in the sauce until well coated and top with the rested chicken. Serve hot garnished with lemon wedges, grated Parmesan cheese and chopped parsley, optional.
lemon wedges, chopped fresh parsley

Notes

*This recipe can be made with any short shaped pasta, including shells, rotini, or elbow noodles.

**This recipe can also be made with chicken thighs or chicken legs if desired. Time for cooking each cut of meat may differ, so be sure to cook it until it reaches 165°F internally before serving.

***All-purpose flour can be used instead. However, it doesn’t coat the chicken quite as well so you may not get as golden of a sear. It also needs about twice as long to cook with the butter in the pan when making the sauce.

**** Substitute half as much garlic powder if desired.

Tips:

Don’t overcrowd the pan. If needed, cook the chicken in batches so it browns instead of steaming.
Properly cooked chicken should reach 165°F internally.
Easily add extra veggies, like bell peppers or spinach. Bell peppers can be cooked with the chicken and the spinach can be added to the sauce and wilted while the sauce is cooking.
Whisk constantly when adding pasta water. This helps prevent lumps from the cornstarch-Parmesan mixture.
You can adjust the thickness and amount of sauce by adding less, or more, of the reserved pasta water. Keep in mind that the more you add, the thinner the sauce is likely to be.
Lower the heat before adding lemon juice. High heat can make lemon taste bitter or cause the sauce to separate. Add gradually, tasting as you go, until you get a lemon flavor you like.
If the sauce turns grainy or too thick, reduce the heat and whisk in a splash of hot pasta water until smooth again.
You can also double the ingredients used in the sauce to double the sauce itself.
Nutritional information does not include optional garnishes.

Storage: Store lemon chicken pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition