Can I use frozen chicken breasts?

Yes. Thaw completely before slicing into cutlets to ensure even cooking and proper browning.

What pasta shape works best?

Long, curly shapes like fettuccine, pappardelle, spaghetti, or bucatini work best for holding the creamy sauce.

How do I prevent the sauce from breaking?

Keep heat at medium or medium-low when adding cream, and avoid boiling once dairy is added. Stir constantly.

Can I make this ahead?

Cook the chicken and sauce separately, then combine and reheat gently with fresh pasta just before serving to prevent overcooking.

Is this dish gluten-free?

Use gluten-free pasta in place of regular pasta, or swap with rice or zucchini noodles. The rest of the recipe is naturally gluten-free.

Creamy Lemon Chicken Pasta

Name: Creamy Lemon Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb. boneless, skinless chicken breasts, thinly sliced into cutlets; 2 Tbsp. extra-virgin olive oil; 2 tsp. lemon zest; 2 tsp. dried oregano; 1 1/2 tsp. smoked paprika; 1 tsp. garlic powder; 1 tsp. onion powder; 3/4 tsp. kosher salt; 3/4 tsp. black pepper; 1 lb. pasta of choice ((I prefer something long and twirly, such as bucatini, spaghetti, pappardelle, or fettuccine)); 1 Tbsp. butter; 1 1/2 cups finely chopped yellow onion; 6 garlic cloves, minced; 1 cup heavy cream; 3/4 cup chicken broth; 3/4 tsp. kosher salt; 1/2 tsp. black pepper; 1/3 cup finely chopped fresh parsley ((plus more for garnish)); 1/3 cup grated Parmigiano Reggiano cheese ((plus more for garnish); 1 Tbsp. lemon zest plus 3 Tbsp. fresh lemon juice; Fresh baby spinach or arugula, sun-dried tomatoes, roasted broccoli, sautéed mushrooms

1

Bring a large pot of generously salted water to a boil.

2

Meanwhile, prepare chicken. Place chicken in a bowl and combine with olive oil, lemon zest, and spices. Toss well to thoroughly coat both sides of chicken in seasoning.Heat a large high-sided skillet or sauté pan over medium heat. Arrange chicken in pan and cook until nicely golden and internal temperature reaches 165ºF, about 7 to 10 minutes, depending on thickness. Transfer to a plate and cover to keep warm.

3

If your water is boiling at this point, begin cooking pasta until just shy of al dente (the pasta will finish cooking in the sauce). Before draining, reserve 1 cup of pasta cooking water.Prepare sauce. Add butter to the pan (no need to wipe clean) along with chopped yellow onion. Cook over medium heat until the onion softens, about 4 to 5 minutes. Add garlic and cook 1 to 2 minutes, until aromatic. Add heavy cream, broth, salt, and black pepper. Bring mixture to a simmer. Simmer, uncovered, until the mixture slightly thickens, about 5 to 6 minutes.Stir in parsley, Parmesan cheese, lemon zest and juice.

4

Add pasta to the pan with sauce, along with 1/2 cup of the reserved pasta cooking water. Increase the heat to medium-high, and toss vigorously with a pair of tongs. Continue cooking and tossing constantly, until the pasta is glossed in a thick sauce, about 2 minutes.If the sauce becomes too tight, add another splash of the reserved pasta water and toss again. When the sauce is nicely thickened and glossy, turn off heat.

5

Thinly slice chicken and place on top of the pasta. Garnish with extra chopped fresh parsley, grated Parmesan, cracked black pepper, and a squeeze of lemon juice.