I love making this Lemon Chicken Pasta when I want something fresh, bright, and comforting at the same time. The lemon adds a light, zesty flavor that pairs perfectly with tender chicken and pasta, making it feel both cozy and refreshing.
Why You’ll Love This Recipe
I like this recipe because it comes together quickly and tastes like something I’d order at a restaurant. I enjoy how the lemon keeps the dish from feeling heavy, and I can easily adjust the creaminess or brightness depending on my mood. It’s one of those meals I make when I want big flavor without a lot of effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pasta
boneless, skinless chicken breasts
olive oil
butter
garlic cloves, minced
lemon juice
lemon zest
chicken broth
heavy cream
grated Parmesan cheese
salt
black pepper
red pepper flakes
fresh parsley or basil
Directions
I start by cooking the pasta in a large pot of salted water until al dente, then drain it and set it aside. I season the chicken with salt and pepper and cook it in olive oil over medium heat until golden and cooked through. I remove the chicken from the pan and slice it.
In the same pan, I melt the butter and sauté the garlic until fragrant. I add the lemon juice, lemon zest, and chicken broth, letting it simmer briefly. I stir in the cream and let the sauce thicken slightly before adding the Parmesan cheese.
I return the chicken to the pan along with the cooked pasta and toss everything together until well coated. I finish with red pepper flakes and fresh herbs before serving.
Servings and Timing
I usually get about 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
I sometimes add spinach or asparagus for extra freshness. When I want a lighter version, I reduce the cream and add more broth and lemon juice. I also enjoy using shrimp instead of chicken for a seafood twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently and add a splash of broth or cream to keep the sauce smooth.
FAQs
Can I use a different type of pasta?
I can use almost any pasta I have on hand, and it works just as well.
How do I keep the sauce from curdling?
I keep the heat low when adding lemon juice and cream, and I stir continuously.
Can I make this dish ahead of time?
I can make it ahead, but I find it tastes best freshly made.
Is this pasta very lemony?
I find it nicely balanced, but I can always adjust the lemon to taste.
Can I make this dairy-free?
I can substitute plant-based butter and cream alternatives, and it still turns out flavorful.
Conclusion
I enjoy this Lemon Chicken Pasta because it’s bright, creamy, and comforting without being heavy. It’s a reliable recipe I love making when I want an easy meal that still feels fresh and satisfying.
PrintLemon Chicken Pasta
A bright and comforting Lemon Chicken Pasta made with tender chicken, creamy lemon-infused sauce, and perfectly cooked pasta for a fresh yet cozy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 12 oz pasta (penne, fettuccine, or linguine)
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 0.25 cup fresh lemon juice
- 1 tbsp lemon zest
- 0.75 cup chicken broth
- 0.75 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 2 tbsp fresh parsley or basil, chopped
Instructions
- Cook pasta in a large pot of salted water until al dente. Drain and set aside.
- Season chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium heat and cook chicken until golden and fully cooked. Remove, slice, and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add lemon juice, lemon zest, and chicken broth. Simmer briefly.
- Lower heat and stir in heavy cream, allowing sauce to thicken slightly.
- Add Parmesan cheese and stir until smooth.
- Return chicken and pasta to the pan and toss until well coated.
- Finish with red pepper flakes and fresh herbs before serving.
Notes
- Keep heat low when adding lemon and cream to prevent curdling.
- Add extra broth or cream when reheating if sauce thickens.
- Adjust lemon juice to taste for more or less brightness.
- Shrimp can be substituted for chicken if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 125 mg
