Print

Lemon tarragon chicken pasta

Lemon tarragon chicken pasta
Print Recipe

Enjoy a zesty and creamy Lemon Tarragon Chicken Pasta that is quick to prepare, bursting with fresh lemon brightness and the aromatic flavor of tarragon. Tender chicken is combined with a luscious yet light creamy sauce and tossed with pasta for a flavorful and family-friendly weeknight meal that’s both comforting and refreshing.

Ingredients

Scale

Protein

  • 2 boneless, skinless chicken breasts

Pasta

  • 8 oz fettuccine or linguine pasta

Herbs and Flavorings

  • 2 tablespoons fresh tarragon, chopped
  • 1 lemon (juice and zest)
  • 3 garlic cloves, minced

Dairy and Fats

  • 1 cup heavy cream or half-and-half
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan cheese

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine or linguine according to package instructions until al dente. Drain the pasta, reserving about one cup of pasta water, and set aside.
  2. Cook the chicken: Season the chicken breasts evenly with salt and pepper. Heat the olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice into bite-sized pieces.
  3. Build the sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the lemon juice and add the lemon zest, scraping the bottom of the pan to deglaze and collect flavorful browned bits. Slowly stir in the heavy cream and let it simmer gently until the sauce slightly thickens.
  4. Add tarragon and cheese: Stir in the fresh chopped tarragon and grated Parmesan cheese, mixing well to melt the cheese into the creamy sauce. If the sauce becomes too thick, add some reserved pasta water a little at a time until you reach your desired consistency.
  5. Combine and serve: Return the cooked pasta and sliced chicken to the skillet. Toss gently to evenly coat everything in the sauce. Taste and adjust seasoning with salt and pepper as needed. Serve immediately while warm and aromatic.

Notes

  • Use fresh tarragon for the best bright, aromatic flavor; dried tarragon is not recommended.
  • Don’t overcook the chicken to keep it juicy and tender.
  • Reserve pasta water to adjust the sauce thickness and help it cling to the pasta.
  • Zest the lemon before juicing to capture all the flavorful oils.
  • Stir in Parmesan cheese gradually to avoid curdling and achieve a silky sauce.

Nutrition

Keywords: lemon chicken pasta, tarragon pasta, creamy chicken pasta, quick dinner, weeknight meal, easy pasta recipe, gluten-free pasta dish

Find it online: https://marygourmet.com/lemon-tarragon-chicken-pasta/