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Growing up I had a serious love for lemon chicken. It was something that I could really eat every day and still never get bored of it. I still love the flavors of lemon chicken but most of the times the days get too busy to cook a good oven roasted lemon chicken from scratch, so when I’m craving those flavors but I’m short of time, I whip this lemon garlic pasta.
And to be completely honest with you this Lemon Garlic Pasta is one of the most delicious pasta dishes I’ve ever had. It’s also really easy to cook, and all the ingredients it uses are pantry staples, so it’s also a great meal to make when you are running out of food and need to pay a trip to the grocery store but don’t feel like it.
For me, the secret to the delicious flavor is going big on the lemon juice. While most recipes call for only a tablespoon or two of lemon juice, I prefer to use 1/4 cup. It delivers a big punch, accentuates the other flavors and it’s not overpowering at all since we are mixing it with half and half.
Also if you don’t have half and half on hand, you can totally make it with a part of milk and a part of heavy cream, but since I like to keep the ingredients list to a minimum half and half creates the same result as using two separate things.
Once you have your Lemon Garlic Pasta done, I advise to serve it into bowls and top it with bacon and parsley. Those two things really deliver a flavor punch! And then garnish with some lemon slices to make it look like the lemon chicken we all know and love.