Lemon Chicken Pasta Recipe

Pasta: The base of the dish, any type of pasta will work, but something like penne or fettuccine is ideal.

Olive oil: Used for cooking the chicken, it adds a subtle flavor and helps to brown the meat.

Chicken breast: Provides the protein for the dish, cut into bite-sized pieces for easy cooking and eating.

Garlic: Adds a fragrant, savory note to the sauce.

Lemon: Both the zest and juice are used to add a bright, tangy flavor.

Heavy cream: Creates a rich, creamy sauce that coats the pasta beautifully.

Parmesan cheese: Adds a salty, umami flavor that complements the lemon and chicken.

Salt and pepper: Essential for seasoning and bringing out the flavors of the other ingredients.

Parsley: Freshly chopped for garnish, adding a pop of color and a fresh, herbal note.

When cooking the chicken breast, ensure that the pieces are cut into uniform, bite-sized pieces. This not only helps the chicken cook evenly but also allows it to absorb the flavors of the garlic, lemon zest, and lemon juice more effectively. Additionally, when adding the heavy cream, make sure to bring it to a gentle simmer rather than a rapid boil to prevent curdling. This will create a smooth and creamy sauce that coats the pasta beautifully.

• any type pasta - Substitute with zucchini noodles: For a low-carb option, zucchini noodles provide a similar texture and absorb the flavors well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture to chicken breast, making it a suitable replacement.

• minced garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar flavor. Use ⅛ teaspoon of garlic powder per clove.

• lemon - Substitute with lime: Lime can provide a similar acidic and citrusy flavor profile to lemon.

• heavy cream - Substitute with coconut milk: Coconut milk can add a creamy texture and a slight sweetness, making it a good dairy-free alternative.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan alternative to parmesan cheese.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and reduce the need for additional salt.

• pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper.

• fresh parsley - Substitute with cilantro: Cilantro can provide a fresh and vibrant flavor similar to parsley.

• Allow the lemon chicken pasta to cool to room temperature before storing. This prevents condensation from forming, which can make the pasta soggy.
• Transfer the pasta to an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from the refrigerator from seeping in.
• Store the container in the refrigerator. The lemon chicken pasta will stay fresh for up to 3-4 days.
• For longer storage, place the cooled pasta in a freezer-safe container or a heavy-duty freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing.
• Label the container or bag with the date. This helps you keep track of how long the pasta has been stored.
• When ready to eat, thaw the frozen pasta in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the lemon chicken pasta.
• Reheat the pasta gently on the stovetop over medium heat. Add a splash of heavy cream or olive oil to help revive the sauce and prevent the pasta from drying out.
• Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until heated through.
• Garnish with fresh parsley after reheating to add a burst of freshness and color to your dish.

• Stovetop Method:

  • Place the leftover lemon chicken pasta in a large skillet.
  • Add a splash of heavy cream or chicken broth to help rehydrate the pasta.
  • Heat over medium-low heat, stirring occasionally, until the pasta is warmed through and the chicken is heated evenly.
  • If the sauce appears too thick, add a bit more liquid until you reach the desired consistency.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Transfer the lemon chicken pasta to an oven-safe dish.
  • Cover the dish with aluminum foil to prevent the pasta from drying out.
  • Bake for about 20 minutes or until the pasta is heated through.
  • For a crispy top, remove the foil during the last 5 minutes of baking.

• Microwave Method:

  • Place the lemon chicken pasta in a microwave-safe bowl.
  • Add a tablespoon of water or heavy cream to keep the pasta moist.
  • Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • Microwave on medium power for 1-2 minutes, then stir.
  • Continue microwaving in 30-second intervals, stirring in between, until the pasta is heated through.

• Double Boiler Method:

  • Fill a pot with a couple of inches of water and bring it to a simmer.
  • Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  • Add the lemon chicken pasta to the bowl and stir occasionally.
  • Heat until the pasta and chicken are warmed through, adding a splash of heavy cream if needed to maintain the sauce's consistency.

• Large pot: used to cook the pasta according to package instructions.

• Colander: used to drain the cooked pasta.

• Large pan: used to cook the chicken and prepare the sauce.

• Wooden spoon: used to stir the ingredients in the pan.

• Chef's knife: used to cut the chicken into bite-sized pieces and chop the parsley.

• Cutting board: used as a surface to cut the chicken and chop the parsley.

• Garlic press: used to mince the garlic cloves.

• Microplane or zester: used to zest the lemon.

• Citrus juicer: used to extract juice from the lemon.

• Measuring cups: used to measure the pasta, heavy cream, and grated parmesan cheese.

• Measuring spoons: used to measure the olive oil and chopped parsley.

• Tongs: used to toss the pasta with the sauce in the pan.

• Serving bowl: used to serve the finished lemon chicken pasta.

Pre-cook the chicken: Cook the chicken breast in advance and store it in the fridge. This way, you can quickly add it to the pan when needed.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Lemon juice shortcut: Use bottled lemon juice if you're in a hurry, though fresh is always best.

Pre-grated cheese: Buy pre-grated parmesan cheese to skip the grating step.

One-pot method: Cook the pasta in the same pan as the sauce to reduce cleanup time.