Creamy Lemon Chicken Pasta

Why You’ll Love This Recipe

This pasta dish combines the richness of cream and parmesan with the brightness of lemon, making it both indulgent and refreshing. It’s easy to prepare, full of flavor, and comes together in under 40 minutes. The creamy lemon sauce clings perfectly to the pasta, while the chicken adds heartiness and protein. It’s a crowd-pleaser that works well for both family dinners and casual entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Olive oil
• Garlic, minced
• Onion, finely chopped
• Pasta (fettuccine, linguine, or penne)
• Chicken broth
• Heavy cream
• Fresh lemon juice
• Lemon zest
• Grated parmesan cheese
• Salt and pepper
• Fresh parsley for garnish
• Optional: red pepper flakes for a touch of heat

Directions

1. Cook pasta according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
2. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and cook the chicken until golden and cooked through, about 5–6 minutes per side. Remove and slice or shred.
3. In the same skillet, add a bit more oil if needed and sauté the onion until soft. Add garlic and cook for 30 seconds until fragrant.
4. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, lemon juice, and lemon zest. Let simmer for 3–4 minutes.
5. Add the parmesan cheese and stir until melted and the sauce is smooth.
6. Return the chicken to the pan, then add the cooked pasta. Toss everything together to coat, adding reserved pasta water as needed to thin the sauce.
7. Adjust seasoning with salt, pepper, and optional red pepper flakes.
8. Garnish with fresh parsley and serve hot.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Use Chicken Thighs: Swap breasts for boneless thighs for a juicier option.
• Add Veggies: Stir in spinach, asparagus, or peas for added nutrition and color.
• Make It Lighter: Use half-and-half instead of heavy cream, or a blend of Greek yogurt and milk.
• Gluten-Free: Use gluten-free pasta and ensure broth and other ingredients are gluten-free.
• Cheese Swap: Try romano or asiago cheese for a slightly different flavor.
• Zesty Kick: Add extra lemon zest or a splash of white wine to enhance the brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or broth to loosen the sauce.
You can also reheat in the microwave in 30-second intervals, stirring between each.
Freezing is not recommended as the cream sauce may separate.

FAQs

Can I use rotisserie chicken?

Yes, pre-cooked shredded rotisserie chicken works well and cuts down on cooking time.

What kind of pasta works best?

Fettuccine, linguine, spaghetti, or penne all work well in this creamy sauce.

Can I make this ahead of time?

Yes, you can prep the sauce and chicken in advance. Combine and heat just before serving for best texture.

Is fresh lemon juice necessary?

Fresh lemon juice is best for bright, clean flavor, but bottled can be used if needed.

Can I add wine to the sauce?

Yes, a splash of dry white wine can add depth—add it before the cream and simmer until slightly reduced.

How do I prevent the cream from curdling?

Simmer gently and avoid boiling once the cream and lemon juice are added. Stir constantly.

Can I make it dairy-free?

Use a plant-based cream and parmesan substitute, though flavor and texture may vary.

Can I skip the lemon?

You can, but the lemon is key to the dish’s brightness and balance. If skipped, consider adding white wine or a splash of vinegar.

How do I thicken the sauce?

Let it simmer a bit longer or stir in a small amount of pasta water or extra cheese.

What sides go well with this dish?

A green salad, garlic bread, or roasted vegetables pair beautifully with this creamy pasta.

Conclusion

Creamy Lemon Chicken Pasta is a flavorful, comforting dish that’s both simple to make and impressive to serve. With tender chicken, a bright lemony cream sauce, and perfectly cooked pasta, it’s a recipe you’ll want to make again and again. Whether for a weeknight dinner or a special occasion, this dish brings restaurant-quality taste to your own kitchen.

Creamy Lemon Chicken Pasta

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Creamy Lemon Chicken Pasta is a comforting yet refreshing dish featuring tender chicken, al dente pasta, and a velvety lemon-parmesan cream sauce. Bright, rich, and satisfying, it’s perfect for both weeknight dinners and entertaining.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 12 oz pasta (fettuccine, linguine, or penne)
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: red pepper flakes, to taste

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Instructions

1. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook chicken for 5–6 minutes per side, or until golden and cooked through. Remove and slice or shred.
3. In the same skillet, add more oil if needed. Sauté onion until soft, then add garlic and cook for 30 seconds.
4. Pour in chicken broth and bring to a simmer. Stir in heavy cream, lemon juice, and lemon zest. Simmer for 3–4 minutes.
5. Add parmesan cheese and stir until melted and sauce is smooth.
6. Return chicken to the skillet, then add cooked pasta. Toss to coat, adding reserved pasta water as needed to loosen sauce.
7. Season with salt, pepper, and optional red pepper flakes.
8. Garnish with chopped parsley and serve hot.

Notes

• Use freshly grated parmesan for the best flavor and texture.
• Don’t boil the sauce after adding cream and lemon—simmer gently to avoid curdling.
• Great pasta choices: fettuccine, penne, or linguine.
• Add spinach or asparagus for a veggie boost.
• Use half-and-half instead of cream for a lighter version.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 510
• Sugar: 2g
• Sodium: 520mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 115mg