Lemon Garlic Chicken Pasta 🍋🧄🍗🍝 Bright, Buttery, and Loaded With Garlicky Chicken and a Fresh Citrus Kick

This pasta is all about balance: the seared chicken brings savoriness, garlic and herbs bring depth, and fresh lemon wakes everything up. It’s fast, flexible, and made to satisfy — without feeling heavy. Think of it as a sunshine-loaded pasta with edge.

Ingredients (Serves 2–3)

For the pasta

• 8 oz spaghetti, linguine, or fettuccine
• Salted water for boiling
• ¼ cup reserved pasta water

For the chicken

• 2 boneless skinless chicken breasts or thighs
• 1 tsp garlic powder
• Salt and pepper
• 1 tbsp olive oil

For the sauce

• 2 tbsp butter
• 4 cloves garlic, minced
• Zest of 1 lemon
• Juice of ½–1 lemon (to taste)
• ½ tsp red pepper flakes (optional)
• ¼ cup grated Parmesan
• 1–2 tbsp chopped parsley or basil

To finish

• More Parmesan
• Extra lemon wedges
• Drizzle of olive oil or chili oil

Instructions

Step 1: Cook the pasta
Boil pasta until al dente in salted water. Reserve ¼ cup pasta water, then drain.

Step 2: Sear the chicken
Pound chicken to even thickness. Season with garlic powder, salt, and pepper. Sear in olive oil over medium-high heat, 4–5 minutes per side until golden and cooked through. Rest, then slice thin.

Step 3: Build the sauce
In the same pan, melt butter over medium. Add garlic and sauté 1–2 minutes until fragrant. Stir in lemon zest, juice, and red pepper flakes. Add a splash of pasta water to loosen if needed.

Step 4: Combine and toss
Add cooked pasta and sliced chicken to the pan. Toss everything with Parmesan, parsley, and more lemon juice or pasta water as needed until glossy and coated.

Step 5: Serve hot
Top with extra cheese, herbs, and a drizzle of olive oil or lemon for brightness.

Flavor Variations

• Add spinach, arugula, or peas for a green boost
• Toss in capers or olives for a Mediterranean vibe
• Stir in a spoonful of ricotta or crème fraîche for creaminess
• Use grilled shrimp or salmon instead of chicken
• Finish with toasted breadcrumbs for texture

Pro Tips

• Don’t burn the garlic — low and slow keeps it sweet and aromatic
• Use fresh lemon juice and zest — bottled lemon won’t cut it
• Let the chicken rest before slicing for juiciness
• Parmesan should be finely grated to melt smoothly into the sauce

Final Thoughts

Lemon Garlic Chicken Pasta is bright, bold, and deeply satisfying — the kind of meal that feels light but still delivers serious flavor. It’s fast, flexible, and built to impress without trying too hard.

Zest it. Sear it. Swirl it up fresh. 🍋🧄🍗🍝

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