creamy lemon chicken pappardelle

This is a super flavorful chicken pappardelle that’s coated in a creamy lemon parmesan sauce and tossed with fresh peas.

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6
  • Category: Pasta
  • Method: Braise
  • Cuisine: American


  • 6 skinless bone-in chicken thighs (about 1 1/2 pounds), fat trimmed
  • kosher salt
  • freshly ground black pepper
  • 2 tbsp olive oil
  • 1 leek, end trimmed and stalk removed
  • 1 celery stalk, halved
  • 2 shallots, peeled
  • 3/4 cup white wine
  • unsalted chicken stock
  • 1 bay leaf
  • 1 cup heavy cream
  • zest of 1 lemon
  • 3/4 cup finely shredded parmesan, plus more for serving
  • 1 cup fresh or frozen peas
  • 12 oz dried pappardelle
  • 3 tbsp fresh squeezed lemon juice


  1. Season chicken all over with salt and pepper. Heat oil in a Dutch oven over medium-high heat. When the oil shimmers, add chicken, in batches if necessary to prevent crowding. Cook, turning once, until golden brown on both sides, 5- 7 minutes per side. Transfer to a plate. 
  2. Add leek, celery and shallots to the same pot and season with salt. Cook over medium heat, stirring occasionally, until edges brown and vegetables soften, about 5 minutes. Pour in wine and bring to a simmer, scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes. 
  3. Return chicken to the pan, along with any accumulated juices, in a snug even layer. Pour in enough stock to almost cover the chicken; add bay leaf. Bring to a boil, then reduce heat to a very gentle simmer. Partially cover with a lid and cook until the meat is tender and pulls easily away from the bone, about 45 minutes.
  4. Transfer the meat to a plate and discard bay leaf, leek, celery and shallots. Return pot to a boil, reduce to a simmer, and cook until braising liquid has reduced to about 1/2 cup, about 10 minutes. Meanwhile, shred the chicken and discard the bones. 
  5. Once braising liquid has reduced, stir in heavy cream and lemon zest and gently simmer to thicken the sauce, about 5 minutes. Stir in parmesan, peas and shredded chicken; keep warm.
  6. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1/2 cup pasta water before draining.
  7. Add pasta and cooking water to the sauce and increase heat to medium-high. Cook, tossing occasionally, until the sauce thickens and coats the pasta, 2- 3 minutes. Stir in lemon juice. Season with salt and pepper.
  8. Divide among bowls; serve with shredded parmesan.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: chicken pappardelle