Pasta al Limone
A creamy, restaurant-quality Pasta al Limone made with fresh homemade pasta, thinly sliced garlic, bright lemon, tender chicken, and fresh herbs. This rich yet refreshing Italian-inspired pasta comes together in just 25 minutes and is perfect for weeknight dinners or date nights.
Ingredients
Pasta
- 1 batch Fresh Homemade Pasta recipe above
Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 garlic cloves thinly sliced
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 cup heavy cream
- 1/4 cup whole milk
- Salt to taste
- Freshly cracked black pepper to taste
- 1/4 tsp red pepper flakes or to taste
- 1 cooked chicken breast sliced or cubed (about 225 g)
Garnish
- Fresh basil chopped
- Fresh parsley chopped
- Freshly grated Parmesan optional
Instructions
- Bring a large pot of generously salted water to a boil for the fresh pasta.
- While the water heats, zest the lemon and juice half of it. Slice the garlic into thin rounds.
- Heat the olive oil and butter in a saucier or large skillet over medium-high heat until the butter has melted.
- Add the sliced garlic and cook for 2-3 minutes, stirring frequently, until softened and fragrant. Be careful not to let it brown.
- Stir in the lemon zest and lemon juice and cook for 1 minute.
- Pour in the heavy cream and milk. Season with salt, black pepper, and red pepper flakes.
- Reduce the heat to medium and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
- Add the cooked chicken to the sauce and stir until heated through.
- Cook the fresh pasta for 1-2 minutes until tender.
- Using tongs, transfer the pasta directly from the boiling water into the sauce, allowing a little pasta water to come along with it.
- Toss everything together until the pasta is evenly coated in the sauce. If needed, add another splash of pasta water to loosen the sauce.
- Divide between bowls and garnish with fresh basil, parsley, and grated Parmesan, if desired.