Creamy Lemon Chicken Pasta
This silky Lemon Chicken Pasta brings weeknight comfort with a zesty twist. A quick roux and bloomed lemon zest transform simple rotisserie chicken into a bright, restaurant-quality dinner in just 30 minutes.
Equipment
- Large Skillet
- Large Pot
- Whisk
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 0.5 tablespoon flour
- 1 clove garlic minced
- 0.25 cup chicken broth/veg broth or dry white wine
- 0.5 tablespoon lemon juice + zest of 1/2 lemon
- 1 cup heavy/whipping cream
- 2 cups cooked/rotisserie chicken shredded
- 0.33 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Garnish: fresh parsley & extra parm optional
Instructions
Pasta prep and perfect timing
- Bring a pot of water to a boil and salt it well so it tastes pleasantly salty. Cook the pasta until al dente according to the package directions. Before draining, scoop out 1/2 cup of the starchy pasta water.
- While the pasta cooks, monitor the time so the sauce and pasta finish together. Start the skillet when the pasta is about 10 minutes from being done so everything comes together hot.
Bloom the lemon zest, then build the roux
- Set a skillet over medium-high heat and melt the butter. Once liquefied, add the lemon zest and stir for 30 seconds until it smells intensely lemony but not browned.
- Sprinkle in the flour and stir frequently for about a minute. You want a smooth, pale paste that smells lightly toasty; this roux will stabilize the creamy sauce.
Turn it into a silky lemon-cream sauce
- Stir in the minced garlic and cook just until fragrant. Pour in the broth (or wine) and the lemon juice, letting it bubble for one minute to concentrate the flavors.
- Whisk in the heavy cream until the sauce is uniform and glossy. Add the shredded rotisserie chicken and cook for a few minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the skillet from the heat. Stir in the parmesan cheese until it melts smoothly, then season with salt and pepper to taste.
The toss and final texture
- Add the drained pasta to the skillet and toss until every strand is coated. If the sauce is too thick, splash in a tablespoon of the reserved pasta water and toss again until silky.
- Serve immediately, garnished with fresh parsley and extra parmesan if desired.
Notes
Room Temperature Cream: Let the heavy cream sit out briefly before cooking. Cold cream hitting a hot pan can cause the sauce to tighten or split.
Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that result in a sandy texture. Freshly grated parmesan melts into a much smoother sauce.
Reserved Water Magic: The starchy pasta water is essential for emulsification. It helps bind the fat and liquid together, preventing the sauce from separating.
Storage: Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of water to restore the emulsion.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 640kcalCarbohydrates: 45gProtein: 32gFat: 36gSaturated Fat: 20gCholesterol: 125mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 8mgCalcium: 150mgIron: 2mg
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