Lemon Chicken Pasta Recipe

This Lemon Chicken Pasta recipe is pure weeknight gold. It’s light, zesty, creamy, and so ridiculously easy to throw together, it’ll feel like cheating—in the best way. You get tender bites of juicy chicken, twirled up with al dente pasta and coated in a velvety lemon-garlic sauce that’s fresh, tangy, and comforting all at once. If you’re craving something quick, simple, and bursting with flavor, this is your new go-to dish.

Why You’ll Love This Recipe

• Fast and Fuss-Free: Ready in about 30 minutes—perfect for when you want something delicious without spending hours in the kitchen.
• Bright and Flavorful: That lemony zing cuts through the creamy sauce in the most beautiful way, keeping things light and satisfying.
• Crowd-Pleaser: Whether you’re feeding picky kids or impressing guests, this dish hits all the right notes.
• One Pan Wonder: Fewer dishes mean less cleanup and more time to enjoy your meal.

Ingredients You’ll Need

Here’s what you’ll need to make this luscious Lemon Chicken Pasta, plus a few notes to make sure every ingredient works its magic:

• Pasta: Choose your favorite—linguine or fettuccine work great for catching all that sauce.
• Chicken breast: Boneless, skinless, and sliced thin so it cooks fast and stays juicy.
• Garlic: Use fresh cloves for the best flavor punch.
• Lemon juice and zest: Fresh lemons only—no bottled juice here! You need both juice and zest to really elevate the dish.
• Heavy cream: Brings richness and smoothness to the sauce. Can sub with half-and-half for a lighter option.
• Parmesan cheese: Freshly grated makes a difference—it melts beautifully and adds a salty depth.
• Butter and olive oil: A mix of the two gives you flavor and helps sear the chicken without burning.
• Salt and pepper: Season generously and taste as you go.
• Fresh parsley: A sprinkle of chopped parsley at the end brings brightness and color.

Variations

Feel like changing it up? Here’s how you can tweak the dish to your taste or pantry:

• Add veggies: Spinach, peas, asparagus, or broccoli are fantastic additions.
• Make it spicy: A pinch of red pepper flakes adds just the right amount of kick.
• Swap the protein: Try shrimp or salmon instead of chicken—both pair beautifully with lemon.
• Use different pasta: Short pastas like penne or farfalle can make it feel a bit more rustic.

How to Make Lemon Chicken Pasta

Step 1: Cook the Pasta

Boil your pasta in generously salted water until just al dente. Reserve about a cup of the pasta water, then drain and set aside.

Step 2: Sear the Chicken

In a large skillet, heat a mix of butter and olive oil. Season the chicken with salt and pepper, then cook over medium-high heat until golden and cooked through. Set aside.

Step 3: Make the Sauce

In the same skillet, add a bit more butter and sauté the minced garlic until fragrant. Pour in the lemon juice and zest, scraping up any bits from the pan. Add the cream and bring to a gentle simmer.

Step 4: Combine Everything

Stir in the parmesan until melted and smooth. Add the pasta and cooked chicken back into the pan. Toss well to coat. If the sauce feels too thick, add a splash of that reserved pasta water.

Step 5: Finish and Serve

Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Top with fresh parsley and extra parmesan, and serve hot.

Pro Tips for Making the Recipe

• Don’t overcook the chicken: Thin slices cook fast—get them golden and juicy, not dry.
• Use freshly grated parmesan: Pre-grated cheese won’t melt smoothly and can make your sauce gritty.
• Balance the lemon: Add juice gradually and taste—some lemons are more tart than others.
• Save the pasta water: It’s liquid gold for adjusting the sauce consistency.

How to Serve

This pasta shines on its own, but here are a few ways to turn it into a complete meal:

With a Side:

Pair with garlic bread or a warm baguette to soak up that velvety sauce.
A simple arugula or mixed greens salad with a light vinaigrette balances the richness of the dish.

As a Main Course:

Serve it straight from the skillet for a rustic, family-style dinner.
Top with extra lemon zest and a few cracks of black pepper for that final flourish.

Make Ahead and Storage

Storing Leftovers

Cool completely before transferring to an airtight container. Store in the fridge for up to 3 days.

Freezing

While cream-based sauces don’t freeze perfectly, you can freeze leftovers for up to 2 months. Just be prepared for a slight texture change.

Reheating

Reheat gently in a skillet over low heat, adding a splash of milk or broth to bring the sauce back to life. Microwave works too—stir halfway through to prevent hotspots.

FAQs

Can I use bottled lemon juice?
It’s best to use fresh lemon juice and zest. Bottled juice lacks the brightness and complexity that really makes this dish sing.

What’s the best pasta to use for this recipe?
Linguine or fettuccine are ideal—they hold onto the creamy sauce beautifully. But honestly, any pasta you love will work just fine.

Can I make this dairy-free?
Yes! Use coconut cream or a plant-based alternative for the sauce, and skip or sub the parmesan with nutritional yeast or dairy-free cheese.

How do I keep the sauce from curdling?
Be sure the lemon juice is added after lowering the heat, and don’t boil the cream. Simmer gently to keep the sauce smooth and luscious.

Final Thoughts

If you’re looking for a meal that’s easy, elegant, and absolutely packed with flavor, this Lemon Chicken Pasta is the one. It’s comforting but light, quick to make, and sure to become a regular in your weeknight dinner rotation. Give it a try—you’ll be hooked after the first bite.

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