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Homemade Creamy Lemon Garlic Chicken Penne recipe photo

Creamy Lemon Garlic Chicken Penne

This Creamy Lemon Garlic Chicken Penne is a quick, flavorful weeknight dinner bursting with zesty, garlicky, and creamy goodness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces penne pasta the perfect shape to hold onto the sauce
  • 1 pound chicken breast diced, tender, lean protein
  • 1 tablespoon olive oil for sautéing the chicken
  • 4 cloves garlic minced, the star flavor that infuses the sauce
  • 1 cup heavy cream creates the rich, silky sauce base
  • 1 cup chicken broth adds depth and moisture to the sauce
  • 1 lemon zested and juiced, brightens the dish with citrus freshness
  • 1 cup grated Parmesan cheese melts into the sauce for a savory finish
  • salt and pepper to taste, essential seasonings
  • fresh parsley chopped for garnish, adds a pop of color and fresh herbaceous notes

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Grater
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Creamy Lemon Garlic Chicken Penne: From Prep to Plate
  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Reserve ½ cup of the pasta water before draining. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast, seasoning it with salt and pepper. Cook for about 5-7 minutes until the chicken is golden and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
  3. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth and lemon juice, scraping any browned bits off the bottom of the pan for extra flavor. Let it simmer for 2-3 minutes to reduce slightly.
  4. Stir in the heavy cream and lemon zest, allowing the sauce to heat through. Gradually add the grated Parmesan cheese, stirring constantly until it melts and the sauce thickens. If the sauce gets too thick, add a splash of reserved pasta water to loosen it up to your desired consistency.
  5. Return the cooked chicken to the skillet, then add the drained penne pasta. Toss everything together gently to coat the pasta and chicken evenly with the creamy lemon garlic sauce. Taste and adjust seasoning with salt and pepper as needed.
  6. Sprinkle freshly chopped parsley over the top for a burst of color and fresh flavor. Serve immediately, pairing it with a light salad or crusty bread for a complete meal.

Notes

  • Use reserved pasta water to adjust sauce consistency if it becomes too thick.
  • Substitute chicken thighs for a richer flavor and tenderness.
  • Try adding spinach, peas, or asparagus for a vegetable-packed variation.
  • To make it dairy-free, replace heavy cream and Parmesan with plant-based alternatives.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with added liquid to restore creaminess.