Creamy Parmesan Lemon Chicken

This buttery lemon chicken pasta has become my go-to dinner when I want something comforting yet bright and fresh. The combination of creamy sauce with zesty lemon and tender chicken creates a restaurant-quality meal that's surprisingly simple to make at home.

I first made this recipe when I needed to impress my in-laws without spending hours in the kitchen. They loved it so much that it's now requested at almost every family gathering.

Ingredients

• Chicken breasts: provides lean protein and becomes incredibly tender in this recipe. Look for evenly sized pieces for consistent cooking
• Salt and pepper: essential seasonings that enhance the natural flavors of the chicken
• Parmesan cheese: adds rich umami flavor and helps thicken the sauce. Use freshly grated for best melting
• Fresh parsley: brightens the dish with color and fresh flavor. Always choose vibrant bunches with no wilting
• Bowtie pasta: perfect shape for holding the creamy sauce in its crevices
• Italian seasoning: convenient blend of herbs that adds complexity without needing multiple spice jars
• Lemon zest and juice: the star ingredients that cut through the richness with bright acidity
• Chicken stock: creates depth of flavor in the sauce. Homemade is best, but low-sodium store-bought works too
• Heavy cream: provides luxurious richness and body to the sauce
• Garlic cloves: brings aromatic depth to the dish. Fresh cloves have much more flavor than pre-minced options
• Olive oil: helps achieve that beautiful golden sear on the chicken

Step-by-Step Instructions

Prepare the Pasta:

Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil. Cook the bowtie pasta according to package directions until al dente. Before draining, reserve half a cup of the starchy pasta water. This water contains starches that will help your sauce cling to the pasta later if needed. Drain the pasta and set aside.

Cook the Chicken:

Pat the chicken breasts completely dry with paper towels to ensure a beautiful golden crust. Season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. The color should be deeply golden, not pale. Transfer to a foil-covered plate to keep warm and allow the juices to redistribute.

Create the Sauce Base:

Using the same pan with all those flavorful browned bits from the chicken, melt butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned, as burnt garlic turns bitter. Pour in the chicken stock, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. These bits contain concentrated flavor that will enhance your sauce tremendously.

Finish the Sauce:

Reduce heat to low and pour in the heavy cream, lemon juice, lemon zest, and Italian seasoning. Let this mixture simmer gently for 2-3 minutes to allow the flavors to meld together. The sauce should coat the back of a spoon but not be too thick. Gradually add the grated Parmesan cheese while continuously stirring to prevent clumping. The cheese will melt into the sauce, creating a velvety smooth texture.

Combine and Serve:

Add the cooked pasta directly to the sauce, gently tossing to ensure every piece is coated with the creamy lemon sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Slice the rested chicken into strips and arrange them on top of the pasta. Sprinkle with fresh parsley just before serving for a pop of color and freshness.

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The lemon zest is truly the secret ingredient in this recipe. I once made it without zest when I only had bottled lemon juice on hand, and the dish lacked that bright, aromatic quality that makes it special. My daughter actually asked what was missing. Now I always keep lemons on hand specifically for this dish.

Make Ahead and Storage

This dish can be prepared up to two days in advance and stored in an airtight container in the refrigerator. When reheating, add a splash of chicken broth or cream to revitalize the sauce as it tends to thicken when cold. For best results, reheat gently on the stovetop rather than the microwave to prevent the sauce from separating. The pasta will absorb some of the sauce overnight, making the flavors even more concentrated the next day.

Ingredient Substitutions

If you are looking for a lighter version, substitute half the heavy cream with half and half or even whole milk. The sauce will be less rich but still delicious. Boneless chicken thighs work beautifully in place of breasts for a more flavorful, juicy result. They take approximately the same amount of cooking time but are more forgiving if slightly overcooked. Any short pasta shape can replace bowtie pasta. Penne, fusilli, or orecchiette all hold the sauce well in their nooks and crannies.

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Serving Suggestions

This buttery lemon chicken pasta pairs wonderfully with a simple side salad dressed with olive oil and balsamic vinegar to cut through the richness. For a complete meal, add some roasted asparagus or broccolini on the side. The green vegetables complement the creamy pasta beautifully. If serving for a special occasion, consider starting with a light appetizer like bruschetta and ending with a fruit-based dessert to balance the rich main course.

The History Behind The Dish

This recipe represents a modern American take on Italian-American cuisine. While not authentically Italian, it draws inspiration from dishes like chicken piccata with its lemon and butter sauce. The addition of cream creates a richer sauce more reminiscent of alfredo preparations. This style of cooking became popular in American home kitchens during the 1980s and 1990s when casual Italian-American cuisine gained mainstream popularity. What makes this version special is the balance of rich creaminess with bright lemon notes.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work wonderfully in this dish. They may require a slightly longer cooking time (about 6-7 minutes per side) and offer more moisture and flavor. Ensure they reach an internal temperature of 165°F (74°C) before slicing.

→ What can I substitute for heavy cream?

For a lighter alternative, try half-and-half or whole milk whisked with 1 tablespoon of cornstarch. For dairy-free options, full-fat coconut milk or cashew cream can work, though the flavor profile will change slightly. Just be careful not to boil these substitutes to prevent curdling.

→ What pasta shapes work best with this sauce?

While bowtie pasta (farfalle) is recommended, other medium-sized shapes like penne, fusilli, or orecchiette work equally well. These shapes have grooves or curves that capture the creamy sauce. Long pastas like fettuccine or linguine can also be delicious alternatives.

→ How do I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or chicken broth to revive the sauce, as it will thicken when cold. Warm gently on the stovetop over medium-low heat or microwave in short intervals, stirring occasionally.

→ Can I make this dish ahead of time?

You can prepare components ahead: cook the chicken and store separately, and make the sauce up to a day ahead. When ready to serve, gently reheat the sauce, cook fresh pasta, and slice the chicken. Alternatively, fully assemble everything except the parsley, refrigerate, and reheat with a splash of broth when ready to serve.

→ How can I add more vegetables to this dish?

Spinach, asparagus, peas, or roasted cherry tomatoes complement this dish beautifully. For heartier additions, try sautéed mushrooms, zucchini, or bell peppers. Add leafy greens like spinach at the very end, and firmer vegetables during sauce preparation to ensure proper cooking time.