30 minute One Pan Lemon Chicken Pasta (creamy)

Ingredients

• 2 pieces Chicken Breast (cut in half lengthwise to make 4 thin cutlets)
• 1 tsp Salt (prefer kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• 2 cloves Garlic (minced)
• 200 g Dry Pasta (spaghetti or linguine) (about 2 cups uncooked)
• 1.5 cup Water (room temperature)
• 0.5 cup Heavy Cream (full‑fat for richness)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 whole Lemon (zest and juice)

Instructions

1. Prepare Chicken

   Place the chicken breasts on a cutting board and slice each breast in half horizontally to create four thin cutlets. Season both sides with 1 tsp salt and ½ tsp black pepper, patting the seasoning into the meat.

   Time: PT5M

2. Sear Chicken

   Heat the large skillet over medium‑high heat. Add a drizzle of oil (optional) and place the seasoned chicken cutlets in the pan. Cook 4‑5 minutes per side until a golden‑brown crust forms and the interior reaches 165°F (74°C). Transfer the chicken to a plate and set aside.

   Time: PT10M

   Temperature: Medium‑high

3. Build the Sauce Base

   In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the dry pasta and pour in 1½ cups water, stirring to combine.

   Time: PT3M

   Temperature: Medium

4. Create Creamy Lemon Sauce

   Stir in ½ cup heavy cream, ½ cup grated Parmesan, the juice of the lemon, and the zest. Reduce heat to medium‑low and simmer, stirring occasionally, until the pasta is al dente and the sauce thickens, about 7‑8 minutes.

   Time: PT7M

   Temperature: Medium‑low

5. Combine and Serve

   Return the seared chicken to the skillet, nestling it among the pasta. Warm everything together for 1‑2 minutes. Taste and adjust seasoning if needed, then plate and enjoy.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g