Creamy Lemon Chicken Pasta

Ingredients

• 12 oz pasta
• 1 lb chicken breast, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 lemon, zested and juiced
• 1/2 cup Parmesan
• Salt and black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Fill a large pot with enough water to cook the pasta generously. Bring it to a full boil over high heat, then add a generous pinch of salt. The water should taste lightly seasoned because this is one of the main opportunities to season the pasta itself.
2. Step 2.Add the pasta to the boiling water and stir immediately so the pieces do not stick together. Cook according to the package directions, but begin checking about 1–2 minutes before the suggested time because you want the pasta tender with a slight bite rather than soft or mushy.
3. Step 3.Before draining the pasta, carefully scoop out about 1/2 cup of the starchy pasta water and keep it beside the stove. Drain the pasta well, but do not rinse it; the starch on the surface will help the lemon cream sauce cling to the noodles.
4. Step 4.While the pasta cooks, pat the sliced chicken dry with paper towels. Season the pieces on all sides with salt and black pepper. Keeping the pieces similar in size helps them cook evenly, so cut any unusually large pieces in half before starting.
5. Step 5.Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil looks slightly shimmering, add the chicken in a single layer. Cook for about 4–5 minutes, turning the pieces as needed, until they are golden outside and reach 165°F in the thickest piece. Transfer the cooked chicken to a clean plate.
6. Step 6.Reduce the skillet heat to medium. Add the minced garlic to the same pan and stir constantly for about 30 seconds. You are looking for a fragrant smell and a very light golden color; if the garlic becomes dark brown, it can taste bitter.
7. Step 7.Pour the heavy cream into the skillet and use a wooden spoon or spatula to loosen any browned bits from the bottom. Add the lemon zest and lemon juice, then let the sauce gently simmer for 2–3 minutes. Avoid a violent boil because the cream can separate and the sauce can become less smooth.
8. Step 8.Add the Parmesan gradually while stirring. Continue stirring until the cheese melts and the sauce looks smooth. If the sauce becomes too thick, add the reserved pasta water 1 tablespoon at a time until it reaches a silky consistency that easily coats a spoon.
9. Step 9.Return the cooked chicken to the skillet and add the drained pasta. Toss everything together over low heat for 1–2 minutes so the pasta absorbs some sauce and every piece is coated. Taste before serving and adjust with a little more salt, black pepper, or lemon juice if the flavor needs more balance.
10. Step 10.Turn off the heat and serve the pasta immediately while the sauce is creamy. Divide it among four bowls and finish with extra Parmesan, black pepper, or a little fresh lemon zest if desired. If the pasta sits for several minutes and thickens, loosen it with a small splash of warm water before serving.