Creamy Lemon Chicken Pasta with Parmesan and Parsley
Cooked chicken and pasta in a Parmesan cream sauce finished off the heat with fresh lemon juice and zest.
Ingredients
Pasta
- 8 oz pasta fettuccine or spaghetti
Chicken
- 2 cups cooked chicken leftover or rotisserie
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese grated
- 1 each lemon juice and zest
- Salt and pepper to taste
Garnish
- fresh parsley to taste; for garnish
Instructions
Instructions
- Boil pasta according to its package until al dente, reserving a little cooking water before draining. Zest the washed lemon, then juice it and remove seeds.
- Warm oil over medium-low heat in a skillet and stir garlic until fragrant. Add cooked chicken, broth, and cream; simmer gently until the chicken reaches 165°F throughout.
- Lower the heat and add Parmesan gradually until blended. Remove from the heat and stir in lemon zest, then add the lemon juice gradually while stirring; season with salt and pepper.
- Fold in the drained pasta, loosening with reserved water as needed. Divide into four portions, garnish with parsley, and serve promptly.
Notes
- Refrigerate promptly at 40°F or below; use within 3–4 days of the chicken’s original cooking date.
- Reheat portions to 165°F throughout, adding a splash of water if the pasta has absorbed the sauce.