Flavor-Packed Lemon Chicken and Pasta
Tender chicken breasts simmered in a zesty lemon cream sauce and served with Parmesan-basil pasta. A flavorful, protein-rich meal that comes together quickly for weeknights yet feels special enough for entertaining.
Equipment
- 1 large oven-safe skillet
- 1 Large Pot (for pasta)
- 1 wooden spoon (for stirring)
- 1 mallet (for pounding chicken)
- 1 sharp knife (for dicing shallots and chopping basil)
- 1 Cutting board
- 1 Measuring Cup Set
- 1 set – Measuring Spoons
- 1 serving bowl (for pasta)
Ingredients
- 12 oz dry pasta bucatini, spaghetti, linguine, or angel hair
- 6 thin-sliced boneless skinless chicken breasts
- Salt & black pepper to taste
- 3 tbsp olive oil divided
- ⅓ cup finely diced shallots
- 2 tsp minced garlic
- 1 cup dry white wine Sauvignon Blanc, Pinot Grigio, or Chardonnay
- 1 ½ cups low-sodium chicken broth
- ¼ cup fresh lemon juice about 1 large lemon
- ¼ tsp red pepper flakes or to taste
- 2 tbsp butter
- ¼ cup heavy cream
- 4 tbsp chopped fresh basil divided
- ½ cup finely shredded Parmesan cheese
Instructions
- Prepare and Season the Chicken: Place the chicken breasts on a cutting board. If they are thicker than ½ inch, cover them with a sheet of plastic wrap and gently pound them with a meat mallet until evenly thin. This ensures quick and even cooking. Pat the chicken dry with paper towels, then season both sides generously with salt and freshly ground black pepper. Set aside while you prepare the other ingredients.
- Preheat the Oven: Preheat your oven to 375°F (190°C). This step is essential because the chicken will finish cooking in the oven after searing. Having the oven ready ensures the dish comes together smoothly without delays.
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add a good pinch of salt (this seasons the pasta from the inside out). Drop in your chosen pasta—bucatini, spaghetti, linguine, or angel hair all work beautifully—and cook according to the package instructions until al dente. Before draining, scoop out ½ cup of pasta cooking water and set it aside. Drain the pasta well and keep it warm.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, carefully lay the chicken breasts into the pan in a single layer without crowding. Cook for 2 to 3 minutes per side, just until a golden crust forms. The chicken does not need to be cooked through at this stage—it will finish in the oven. Transfer the seared chicken to a plate and cover loosely with foil to keep warm. If needed, cook in batches, adding more oil as necessary.
- Build the Flavor Base: Lower the heat to medium. Add the remaining 1 tablespoon of olive oil, followed by the diced shallots and minced garlic. Stir frequently for 1 to 2 minutes, until fragrant and softened but not browned. This step creates the aromatic base that will flavor the sauce.
- Deglaze with Wine: Carefully pour in the white wine. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the skillet—these bits are loaded with flavor and will enrich the sauce. Allow the wine to come to a gentle simmer and cook for 3 to 4 minutes, reducing slightly and mellowing its sharpness.
- Create the Sauce Base: Pour in the chicken broth, followed by the fresh lemon juice and a pinch of red pepper flakes. Raise the heat to medium-high and bring the mixture to a light boil. Let it simmer for 10 to 15 minutes, stirring occasionally, until the sauce reduces and thickens noticeably. This reduction intensifies the flavor while creating the perfect consistency for coating the chicken and pasta.
- Enrich the Sauce: Remove the skillet from the heat. Stir in the butter until it melts completely, adding richness and silkiness to the sauce. Next, whisk in the heavy cream until well blended. At this point, the sauce should be smooth, creamy, and fragrant with lemon and garlic.
- Return Chicken and Bake: Nestle the seared chicken breasts back into the skillet, spooning some of the sauce over the top. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Carefully remove the skillet from the oven (use oven mitts, as the handle will be very hot). Sprinkle with 2 tablespoons of fresh basil for a burst of color and flavor.
- Dress the Pasta: In a large serving bowl, combine the drained pasta with the Parmesan cheese and the remaining 2 tablespoons of basil. Toss gently, adding a splash of the reserved pasta water as needed to loosen and coat the strands with a light, glossy sauce.
- Assemble and Serve: Divide the basil-Parmesan pasta among serving plates. Place a piece of chicken on top of each portion and spoon over plenty of the creamy lemon sauce. Garnish with extra Parmesan, a sprinkle of basil, or a twist of fresh lemon zest if desired. Serve immediately while warm, paired with a crisp green salad or roasted vegetables for a complete meal.
Notes
- Pound chicken evenly for consistent cooking and juicier results.
- Use freshly squeezed lemon juice for the best flavor, not bottled.
- Don’t overcook chicken when searing—it finishes cooking in the oven.
- Parmesan should be finely shredded to melt smoothly into pasta.
- Save pasta water—it helps bind the cheese and basil to the noodles.
- A dry white wine balances acidity; substitute broth if avoiding alcohol.
- Red pepper flakes are optional but add a subtle warmth.
- Basil should be added at the end to retain its freshness and aroma.
- Use a heavy skillet (like cast iron) for the best sear.
- This dish tastes even better when served immediately after cooking.
