Lemon Chicken Pasta
You’re going to love this one. This Lemon Chicken Pasta is creamy, zesty, and totally doable—even on a weeknight.
I’ve made it a dozen times for my sister, and every time she begs for the recipe.
Now I’m sharing it with you, because I know you’re going to nail it too. So let’s make it together!
But first,
Why You’ll Love This Lemon Chicken Pasta
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It’s light and bright but still creamy enough to feel comforting.
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You only need one pan for the sauce and one pot for the pasta.
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It’s simple but feels fancy—like something from your favorite café.
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You probably have most of the ingredients already.
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It reheats really well.
Ingredients You’ll Need
For the chicken and pasta:
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2 boneless, skinless chicken breasts (sliced thin)
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2 tablespoons olive oil
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1 teaspoon garlic powder
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Salt and black pepper (to taste)
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10 oz spaghetti or linguine
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1 tablespoon butter
For the lemon cream sauce:
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3 cloves garlic (minced)
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Zest of 1 lemon
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Juice of 1 large lemon (about 2–3 tablespoons)
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1 cup heavy cream
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1 cup chicken broth
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½ cup grated Parmesan cheese
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½ teaspoon red pepper flakes (optional)
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
How to Make This Lemon Chicken Pasta
Step 1: Cook the pasta
Bring a big pot of salted water to a boil. Cook the pasta until just al dente. Save about ½ cup of the pasta water before draining it.
Step 2: Season the chicken
Pat the chicken slices dry. Sprinkle with garlic powder, salt, and black pepper. Coat well on both sides.
Step 3: Sear the chicken
Heat olive oil in a large skillet over medium heat. Once hot, add the chicken slices in a single layer. Cook 4–5 minutes per side or until golden and cooked through. Remove from the skillet and set aside.
Step 4: Start the sauce
In the same skillet, add butter and minced garlic. Sauté for about 30 seconds, just until fragrant.
Step 5: Add liquids and flavor
Pour in the chicken broth, lemon zest, and lemon juice. Bring it to a simmer and let it bubble for 2–3 minutes.
Step 6: Make it creamy
Lower the heat. Add the heavy cream and stir slowly. Let it warm through, then mix in the Parmesan cheese. Stir until smooth and creamy. Season with salt, pepper, and red pepper flakes if using.
Step 7: Combine it all
Add the cooked pasta to the sauce. Toss to coat. If the sauce feels too thick, add a splash of the reserved pasta water. Slice the chicken and place it on top.
Step 8: Finish and serve
Sprinkle with fresh parsley and extra Parmesan if you like. Serve hot with lemon wedges on the side.
Storage Options
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Not the best for freezing (the sauce can separate), but it works in a pinch. Reheat gently with a splash of broth or cream.
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Reheating: Warm on the stove or in the microwave. Add a bit of cream or milk to loosen the sauce.
Variations and Substitutions
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Swap the pasta: Use fettuccine, penne, or even gluten-free pasta.
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Make it dairy-free: Use full-fat coconut milk and skip the Parmesan (or use a dairy-free version).
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Add veggies: Stir in spinach, cherry tomatoes, or peas.
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Go protein-heavy: Add shrimp or double the chicken.
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No heavy cream? Use half-and-half or even plain Greek yogurt (just don’t boil it).
Mistakes to Avoid & How to Perfect the Recipe
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Don’t overcook the chicken: Thin slices cook fast. Keep an eye on them.
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Don’t skip the zest: It brings a bright lemon flavor without adding more liquid.
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Avoid curdling the cream: Lower the heat before adding it.
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Don’t dump all the pasta water: Save some—it helps make the sauce silky.
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Taste as you go: Especially before serving. Add salt, pepper, or more lemon juice if needed.
FAQs
Q: Can I use rotisserie chicken instead?
A: Yes, just skip the searing step and warm the shredded chicken in the sauce.
Q: Is this dish very lemony?
A: It’s bright but balanced. If you want more tang, add more juice. For less, reduce the lemon juice to 1 tablespoon.
Q: Can I make this ahead of time?
A: Yes, but it’s best fresh. If prepping ahead, store pasta and sauce separately and combine when reheating.
Q: What kind of Parmesan should I use?
A: Freshly grated is best—it melts better than the pre-packaged kind.
Q: What if I only have bottled lemon juice?
A: It’ll work in a pinch, but fresh lemon gives a cleaner, brighter flavor.
Q: Can I add more spice?
A: Absolutely. Add extra red pepper flakes or even a splash of hot sauce.
Q: How do I make it lighter?
A: Use half-and-half instead of cream and go easy on the cheese.
Conclusion
That’s it—you’re all set to make creamy, bright, flavor-packed Lemon Chicken Pasta.
It’s simple, quick, and tastes like something you’d get at a cute little café.
If you give it a try, I’d love to hear how yours turned out. Tag me or drop your version in the comments!
You Might Also Want To Try
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Lemon Chicken Pasta
This Lemon Chicken Pasta is creamy, zesty, and loaded with flavor. It’s easy to make, comes together in under 30 minutes, and feels fancy enough for guests.
Ingredients
- For the chicken and pasta:
- 2 boneless, skinless chicken breasts (sliced thin)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper (to taste)
- 10 oz spaghetti or linguine
- 1 tablespoon butter
- For the lemon cream sauce:
- 3 cloves garlic (minced)
- Zest of 1 lemon
- Juice of 1 large lemon (about 2–3 tablespoons)
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Notes
Nutrition Information
Yield 4Amount Per Serving Calories ~550–600
