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- 2 boneless, skinless chicken breasts, sliced - 8 oz pasta (fettuccine or penne works well) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese The main stars of this dish are the chicken and pasta. I love using sliced chicken breasts for their tender texture. The pasta can be fettuccine or penne. Both types hold the creamy sauce well. Heavy cream adds richness, while Parmesan gives a salty kick. - 3 tablespoons olive oil - 4 cloves garlic, minced - Fresh parsley, chopped (for garnish) Olive oil is key for cooking the chicken and garlic. I prefer using fresh garlic for its strong flavor. Chopping fresh parsley adds color and freshness to the dish. It makes the meal look and taste great. - Salt and pepper, to taste - Zest of 1 lemon - 1/4 cup lemon juice (about 2 lemons) Salt and pepper enhance all the flavors in this dish. Lemon zest and juice bring a bright taste. The lemon pairs wonderfully with the creaminess of the sauce. It adds a nice balance to the dish. First, fill a large pot with water. Add a good amount of salt. Salt helps to flavor the pasta. Bring the water to a boil. Once boiling, add 8 oz of your chosen pasta. Cook it according to the package directions until it's al dente. This usually takes about 8 to 10 minutes. When ready, save 1 cup of the water. Then, drain the pasta and set it aside. Next, grab a large skillet. Heat 2 tablespoons of olive oil over medium heat. Once hot, add the sliced chicken breasts. Season them with salt and pepper. Cook the chicken for 4 to 5 minutes on each side. You want it golden brown and cooked all the way through. Once done, remove the chicken from the skillet and place it on a plate. In the same skillet, add the last tablespoon of olive oil. Now, toss in 4 cloves of minced garlic. Sauté it for about 30 seconds until it smells amazing. Be careful not to let the garlic burn. Then, pour in 1 cup of heavy cream. Add the lemon zest and lemon juice. Mix in 1/2 cup of grated Parmesan cheese as well. Let the sauce simmer for 2 to 3 minutes. If it gets too thick, add some of that reserved pasta water until it’s just right. Finally, add the drained pasta and cooked chicken back into the skillet. Toss everything together so that the pasta and chicken are coated in the creamy sauce. Taste it and add more salt or pepper if needed. To serve, place the dish in large shallow bowls. Garnish with fresh chopped parsley for a pop of color. You can also add more grated Parmesan and lemon wedges on the side for extra flavor. Enjoy your meal! - Time-saving methods: Use a large pot for boiling water. This helps the pasta cook faster. Cook the chicken and sauce while the pasta boils. This cuts down cooking time. - Ingredient prep advice: Slice chicken breasts thinly. This helps them cook quicker and evenly. Mince garlic ahead of time. Also, zest and juice your lemons before starting. This keeps your workflow smooth. - Adding herbs: Fresh herbs brighten up your dish. Consider adding basil or thyme. Sprinkle them in just before serving for a burst of flavor. - Adjusting acidity: If you like tang, add more lemon juice. Taste as you go to find your perfect balance. A touch of lemon zest adds brightness too. - Scaling the recipe: Double or triple the recipe easily. Just keep the same proportions. This works well for big gatherings or meal prep. - Meal prep ideas: Cook the chicken and sauce ahead of time. Store them in the fridge. When it’s time to eat, just cook the pasta and combine everything. This saves you time during busy nights. {{image_2}} You can make this dish fit your needs. For gluten-free options, use rice or corn pasta. These are tasty and work great with the creamy sauce. You can also find gluten-free fettuccine or penne in stores. If you want a dairy-free version, try coconut cream or cashew cream. These will give you a rich flavor without the dairy. Just make sure to adjust the lemon juice for taste. If you want to switch things up, use shrimp instead of chicken. Cook the shrimp for just 2-3 minutes on each side until they turn pink. This adds a nice seafood twist. For a vegetarian option, use tofu. Press and cube the tofu, then pan-fry it until golden brown. This adds a nice crunch and absorbs the sauce well. You can add vegetables to the dish for more color and nutrition. Spinach, cherry tomatoes, or bell peppers work well. Just sauté them with the garlic before adding the cream. Feel free to mix in different herbs and spices. Fresh basil, thyme, or even a pinch of red pepper flakes can change the flavor. Experiment to find what you love best! To keep your Minute Creamy Lemon Garlic Chicken Pasta fresh, store it in an airtight container. This helps to lock in flavor and moisture. Place it in the fridge right after it cools down. The pasta will stay good for about 3 to 4 days. After that, the cream may change texture and flavor. You can reheat the pasta in two ways: using a microwave or stovetop. For the microwave, place it in a bowl and cover it with a damp paper towel. Heat it in short bursts, stirring in between. This helps the dish heat evenly. For stovetop, put it in a skillet over low heat. Add a splash of reserved pasta water to keep it creamy. Stir gently until warmed through. If you want to freeze the dish, prepare it first. Let it cool completely before packing it in an airtight container. This prevents ice crystals from forming. It can last for up to 2 months in the freezer. To thaw, place it in the fridge overnight. Reheat using the stovetop method, adding a little cream or pasta water as needed. This dish is quick to make! It takes about 10 minutes to prep and 25 minutes to cook. So, in just 35 minutes, you can have a lovely meal ready to enjoy. Yes, you can! Fettuccine or penne works great. You can also try fusilli or spaghetti. Just remember to adjust the cooking time based on the pasta you choose. This creamy pasta pairs well with a light salad or garlic bread. You can serve a simple green salad with lemon vinaigrette. It adds freshness and balances the richness of the pasta. If you want some heat, add red pepper flakes to the sauce. You can also include sliced jalapeños or hot sauce. Start with a little, then taste and adjust for your spice level. This blog post covered how to make a tasty creamy lemon garlic chicken pasta. We discussed the main ingredients like chicken, pasta, and cream. I shared step-by-step instructions for cooking each part. You learned cooking tips and fun variations to try. In conclusion, this dish is easy to make and so versatile. Use your favorite ingredients to make it your own. Enjoy your cooking journey, and don’t forget to share your tasty results!

Minute Creamy Lemon Garlic Chicken Pasta

Indulge in this delicious Minute Creamy Lemon Garlic Chicken Pasta that's ready in just 25 minutes! Savor the rich flavors of succulent chicken, zesty lemon, and creamy sauce tossed with perfectly cooked pasta. Perfect for a quick family dinner or entertaining guests, this dish is sure to impress. Click to explore the full recipe and bring this delightful meal to your table tonight! #CreamyPasta #LemonChicken #QuickRecipes #DinnerIdeas
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Ingredients
  

2 boneless, skinless chicken breasts, sliced

8 oz pasta (fettuccine or penne works well)

3 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

Zest of 1 lemon

1/4 cup lemon juice (about 2 lemons)

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

    Cook the Chicken: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the sliced chicken breasts and season with salt and pepper. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.

        Combine Ingredients: Pour the heavy cream into the skillet, and stir in the lemon zest, lemon juice, and Parmesan cheese. Let the sauce simmer for 2-3 minutes until it thickens slightly. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

          Toss Everything Together: Add the cooked pasta and chicken back into the skillet. Toss everything together, ensuring the pasta and chicken are well-coated in the creamy sauce. Taste and adjust seasoning with more salt and pepper if needed.

            Serve: Garnish with fresh chopped parsley for a burst of color and flavor.

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4

                - Presentation Tips: Serve in large shallow bowls with additional grated Parmesan on top and lemon wedges on the side for an extra citrusy touch.