Lemon Herb Chicken Alfredo Penne
If you’re craving a dish that perfectly balances creamy comfort with bright, zesty flavors, Lemon Herb Chicken Alfredo Penne is exactly what you need. This delightful pasta recipe brings together tender chicken breasts, al dente penne pasta, and a luscious lemon-infused Alfredo sauce, all finished with a sprinkle of fresh herbs. It’s a dish that’s as impressive for weeknight dinners as it is for entertaining guests. Plus, it’s simple enough to whip up any day of the week, promising a restaurant-quality meal right at home.
Reasons to Love Lemon Herb Chicken Alfredo Penne
This recipe hits all the right notes. Here’s why this Lemon Herb Chicken Alfredo Penne quickly becomes a favorite:
- Bright and Creamy: The lemon zest and juice add a refreshing brightness that cuts through the richness of the creamy Alfredo sauce, creating a perfectly balanced flavor.
- Simple Ingredients: With pantry staples like penne, garlic, and dried herbs, plus fresh lemon and chicken, you can pull this dish together with ease.
- Protein-Packed: Juicy chicken breasts provide satisfying lean protein, making this meal hearty and filling.
- Comfort Food with a Twist: Classic Alfredo gets a fresh makeover with herbs and citrus, elevating it beyond the usual creamy pasta fare.
- Great for Meal Prep: This dish reheats beautifully, making it an excellent choice for preparing lunches or dinners ahead of time.
Ingredient Breakdown
To make this Lemon Herb Chicken Alfredo Penne, you’ll need the following ingredients, each playing a crucial role in flavor and texture:
- 8 oz Penne Pasta: The perfect pasta shape to hold onto the creamy sauce and herbs.
- 2 Chicken Breasts, Boneless and Skinless: Tender and lean, these cook quickly and soak up the lemon herb marinade.
- 2 Tablespoons Olive Oil: Used for sautéing the chicken and garlic, adding richness and depth.
- 1 Teaspoon Garlic, Minced: Infuses the dish with savory aroma and flavor.
- 1 Cup Heavy Cream: Creates the luscious base for the Alfredo sauce.
- 1 Cup Grated Parmesan Cheese: Adds a salty, nutty flavor and helps thicken the sauce.
- 1 Lemon, Zested and Juiced: Provides bright acidity and fresh citrus notes that elevate the sauce.
- 1 Teaspoon Dried Basil: Imparts a sweet, aromatic herbaceous note.
- 1 Teaspoon Dried Parsley: Adds color and a mild herbal flavor.
- Salt and Pepper to Taste: Essential for seasoning and enhancing all the flavors.
- Fresh Parsley for Garnish: Adds freshness and a pop of color for serving.
Tools of the Trade
Having the right kitchen tools makes cooking this dish easier and more enjoyable. Here’s what you’ll need:
- Large Pot: For boiling the penne pasta to al dente perfection.
- Large Skillet or Sauté Pan: Ideal for cooking the chicken and preparing the sauce.
- Sharp Knife: For slicing chicken breasts and zesting the lemon.
- Microplane or Zester: To finely zest the lemon without the bitter pith.
- Wooden Spoon or Silicone Spatula: For stirring the sauce gently and preventing it from sticking.
- Colander: To drain the cooked pasta quickly.
Lemon Herb Chicken Alfredo Penne in Steps
Step 1: Cook the Penne Pasta
Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set aside, reserving about ½ cup of pasta water for later.
Step 2: Prepare and Cook the Chicken
While the pasta cooks, season the chicken breasts generously with salt, pepper, dried basil, and dried parsley. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes, then slice it into thin strips.
Step 3: Make the Lemon Herb Alfredo Sauce
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese until melted and smooth, then add the lemon zest and juice. Season with salt and pepper to taste. If the sauce is too thick, gradually stir in some reserved pasta water to reach your desired consistency.
Step 4: Combine Pasta, Chicken, and Sauce
Add the cooked penne pasta and sliced chicken back into the skillet with the sauce. Toss everything together gently to coat the pasta and chicken evenly with the creamy, lemony sauce. Warm through for a minute or two.
Step 5: Garnish and Serve
Transfer the Lemon Herb Chicken Alfredo Penne to plates or a serving dish. Sprinkle with fresh parsley for a burst of color and fresh flavor. Serve immediately with a side of Easy Garlic Bread for the perfect meal.
Vegan & Vegetarian Swaps
If you want to make this dish suitable for different dietary preferences, here are some tasty swaps:
- Replace chicken breasts with sautéed mushrooms or grilled tofu for a vegetarian version.
- Use coconut cream or cashew cream in place of heavy cream to make the sauce vegan-friendly.
- Swap parmesan cheese for a plant-based or nutritional yeast alternative to maintain cheesy flavor without dairy.
- Use olive oil or vegan butter to sauté garlic and veggies instead of dairy-based fats.
Troubles You Can Avoid
- Soggy Pasta: Be sure to cook the penne just until al dente and drain immediately to prevent it from overcooking in the sauce.
- Clumpy Sauce: Stir the parmesan cheese slowly into the warm cream to avoid clumping, and don’t let the sauce boil vigorously.
- Dry Chicken: Avoid overcooking the chicken breasts by using medium-high heat and letting them rest before slicing to retain juiciness.
- Bitter Lemon Flavor: Only zest the yellow part of the lemon and avoid the white pith, which can be bitter.
Store, Freeze & Reheat
This Lemon Herb Chicken Alfredo Penne keeps well in the refrigerator for up to 3 days in an airtight container. To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of cream or water if the sauce has thickened too much.
Freezing is possible but not ideal for maintaining the creamy texture of the Alfredo sauce. If freezing, place the cooled dish in a freezer-safe container and consume within 1-2 months. Thaw overnight in the refrigerator before reheating slowly.
Questions People Ask
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great substitute and tend to be juicier and more flavorful. Just adjust cooking time as needed, cooking thighs until they reach an internal temperature of 165°F (74°C).
What pasta can I use if I don’t have penne?
Other pasta shapes like rigatoni, ziti, or even farfalle (bow-tie) work wonderfully with this sauce, as they all hold the creamy Alfredo well.
How do I make the Alfredo sauce thicker?
Simmer the cream and cheese mixture gently until it reduces to your preferred thickness. Adding more parmesan cheese also helps thicken the sauce naturally.
Can I prepare this dish ahead of time?
You can prep the chicken and pasta separately in advance, but it’s best to combine with the sauce just before serving to maintain the best texture and flavor.
More Recipes You’ll Love
- Alfredo Sauce Recipe – Master the classic sauce that makes this dish shine.
- Easy Garlic Bread – The perfect sidekick for any pasta dinner.
- Lemon Pepper Roasted Chicken Drumsticks – Another citrusy chicken favorite with bold flavors.
Ready to Cook?
Gather your ingredients and tools, and in just about 30 minutes, you’ll have a stunning and satisfying meal on the table. This Lemon Herb Chicken Alfredo Penne combines creamy, tangy, and herby flavors in a way that’s both comforting and refreshing. Whether you’re cooking for your family or impressing friends, this pasta is sure to become a go-to favorite.
Treat yourself to this delicious twist on a classic comfort dish—you deserve it!
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Lemon Herb Chicken Alfredo Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set aside, reserving about ½ cup of pasta water for later.
- While the pasta cooks, season the chicken breasts generously with salt, pepper, dried basil, and dried parsley. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes, then slice it into thin strips.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese until melted and smooth, then add the lemon zest and juice. Season with salt and pepper to taste. If the sauce is too thick, gradually stir in some reserved pasta water to reach your desired consistency.
- Add the cooked penne pasta and sliced chicken back into the skillet with the sauce. Toss everything together gently to coat the pasta and chicken evenly with the creamy, lemony sauce. Warm through for a minute or two.
- Transfer the Lemon Herb Chicken Alfredo Penne to plates or a serving dish. Sprinkle with fresh parsley for a burst of color and fresh flavor. Serve immediately with a side of Easy Garlic Bread for the perfect meal.
Notes
- Cook penne pasta just until al dente and drain immediately to avoid soggy pasta.
- Stir parmesan cheese slowly into warm cream to prevent clumpy sauce and avoid boiling the sauce vigorously.
- Cook chicken breasts on medium-high heat and let rest before slicing to keep them juicy.
- Only zest the yellow part of the lemon to avoid bitterness from the white pith.
- Reheat leftovers gently and add a splash of cream or water if sauce thickens too much.
