Here is a simple and delicious recipe for Lemon Chicken Pasta:
**Ingredients:**
For the pasta:
* 8 oz (225g) pasta of your choice (e.g., penne, fettuccine, or linguine)
* Salt, for cooking
For the chicken:
* 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 tbsp (30g) olive oil
* 2 cloves garlic, minced
* 1 tsp (5g) dried oregano
* Salt and pepper, to taste
For the sauce:
* 2 lemons, juiced
* 2 tbsp (30g) unsalted butter
* 2 tbsp (30g) freshly grated Parmesan cheese
* 1/4 cup (60ml) white wine (optional)
* 1 tsp (5g) Dijon mustard
* 1 cup (250ml) heavy cream
* Salt and pepper, to taste
* Fresh parsley, chopped (optional)
**Cooking Steps:**
1. **Cook the pasta**: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
2. **Sear the chicken**: In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. **Make the sauce**: Reduce the heat to medium and add the butter to the skillet. Once melted, add the garlic, lemon juice, and oregano. Cook for 1 minute, until fragrant.
4. **Add the wine and cream**: If using wine, add it to the skillet and cook until almost fully reduced, about 2-3 minutes. Then, add the heavy cream and bring the mixture to a simmer. Reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
5. **Finish the sauce**: Stir in the Parmesan cheese, mustard, and a pinch of salt and pepper. Simmer the sauce for an additional 2-3 minutes, until heated through.
6. **Combine the pasta and chicken**: Add the cooked pasta, chicken, and chopped parsley (if using) to the skillet with the sauce. Toss everything together, adding some reserved pasta water if the sauce seems too thick.
7. **Serve**: Divide the pasta among plates and serve immediately.
**Tips and Variations:**
* **Use fresh lemons**: Make sure to use fresh lemons for the best flavor.
* **Don't overcook the chicken**: Cook the chicken until it's just browned and cooked through. Overcooking can make it dry.
* **Adjust the sauce**: If you prefer a lighter sauce, reduce the amount of cream. If you prefer a richer sauce, add more cream.
* **Add some heat**: If you like spicy food, add some red pepper flakes or diced jalapeños to the sauce.
* **Other pasta options**: Try using other pasta shapes like orecchiette, farfalle, or spaghetti for a different texture and presentation.
* **Protein variations**: Substitute the chicken with shrimp, salmon, or tofu for a different flavor profile.
* **Wine substitution**: If you don't have white wine, you can omit it or substitute it with an equal amount of chicken or vegetable broth.
* **Herb variations**: Experiment with different herbs like basil, thyme, or parsley to change the flavor profile.
**Other Recipe Variations:**
* **Lemon Garlic Shrimp Pasta**: Replace the chicken with cooked shrimp, and add some minced garlic and lemon zest to the sauce.
* **Spicy Lemon Chicken Pasta**: Add some red pepper flakes or diced jalapeños to the sauce for an extra kick.
* **Lemon Cream Chicken Fettuccine**: Use fettuccine pasta and add some steamed asparagus or cherry tomatoes to the dish.
* **Lemon Basil Chicken Pasta**: Stir in some chopped fresh basil into the sauce for a brighter, more herbaceous flavor.
I hope you enjoy this Lemon Chicken Pasta recipe!
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