Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package directions, usually 8-10 minutes for al dente. Adding salt to the water is crucial—it not only seasons the pasta but also helps it cook better. Once the pasta is done, drain it and set it aside. Be sure to save a little bit of the pasta water (about 1/4 cup) to help loosen up the sauce later if needed.

While the pasta is cooking, season your chicken breasts generously with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chicken breasts and cook for about 6-7 minutes per side, or until they are fully cooked and golden brown on the outside. Make sure the chicken is cooked through but still juicy inside. The internal temperature should reach 165°F (74°C).

After the chicken is cooked, remove it from the skillet and set it aside to rest for a few minutes. This helps keep the juices in and ensures your chicken stays tender. Once it’s rested, slice the chicken into strips or cubes, whichever you prefer.

In the same skillet you cooked the chicken in, melt the butter over medium heat. You’ll want to use the leftover bits of chicken in the pan, as that adds flavor to your sauce. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it—you just want to release the lovely garlic aroma without overcooking it.

Now, add the lemon zest and lemon juice to the pan. The bright, fresh citrus scent will hit you immediately, and it’s just amazing! Stir everything together and let it cook for a minute or two, allowing the lemon flavor to infuse the oil and butter.

Next, pour in the chicken broth and let it simmer for about 3-4 minutes. This helps the sauce reduce and intensify in flavor. Stir in the heavy cream and bring the mixture to a gentle simmer. Season with salt and pepper to taste, and let it cook for another 2-3 minutes until the sauce thickens and becomes creamy.

Now comes the fun part! Add the cooked pasta into the skillet with the lemon sauce and toss everything together. The pasta will soak up all that creamy goodness. If the sauce is a little too thick, don’t worry! Just add a bit of the reserved pasta water to thin it out until you reach your desired consistency.

Once the pasta is fully coated in the lemon sauce, add the sliced chicken on top and give everything a gentle toss to combine. You’ll want every bite to have a bit of that tender chicken and creamy, lemony sauce.

Plate your Lemon Chicken Pasta and sprinkle it with freshly chopped parsley for a burst of color and freshness. If you love that extra lemon zing, feel free to add a few lemon slices or a little extra zest on top. Then, serve it up and get ready to enjoy!