This Creamy Lemon Chicken Pasta is the perfect balance of bright, fresh flavors and rich, comforting textures. In just 20 minutes, you’ll have a delicious, satisfying meal with tender, seared chicken, a silky lemon-Parmesan sauce, and perfectly cooked pasta. The zing from the lemon juice, combined with the richness of the cream and Parmesan, creates a mouthwatering sauce that coats the pasta beautifully. It’s a simple yet elegant dish that’s ideal for busy weeknights or special occasions when you want something delicious without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken and Pasta:
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2 boneless, skinless chicken breasts, sliced in half horizontally
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8 oz fettuccine, linguine, or penne
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1 tbsp olive oil for searing
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Salt and pepper to season chicken
For the Sauce:
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2 tbsp butter
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3 cloves garlic, minced
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1 cup chicken broth
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2 tbsp lemon juice (fresh)
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1 lemon zest
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1 cup heavy cream (room temperature)
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1/2 cup Parmesan cheese (freshly grated)
For the Finishing Touches:
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Reserved pasta water (as needed)
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Fresh parsley, chopped (for garnish)
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Extra Parmesan cheese (for serving)
Directions
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Cook the Pasta:
Bring a pot of salted water to a boil. Cook the pasta until al dente, then drain and reserve 1/2 cup of the pasta water. -
Prepare the Chicken:
Pat the chicken dry and season with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear the chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and let it rest. -
Make the Sauce:
In the same skillet, reduce the heat to medium-low. Melt the butter and sauté the minced garlic for 30 seconds until fragrant.
Pour in the lemon juice and chicken broth, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes. -
Add Cream and Parmesan:
Lower the heat to low and stir in the heavy cream and Parmesan cheese until smooth. Turn off the heat and add the lemon zest, stirring to combine. (Avoid boiling after adding the cream to prevent curdling.) -
Combine Chicken and Pasta:
Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything evenly in the sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it up. -
Serve:
Garnish with fresh parsley and extra Parmesan cheese. Serve immediately and enjoy!
Servings and Timing
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Servings: 4
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Prep Time: 5 minutes
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Cook Time: 15 minutes
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Total Time: 20 minutes
Variations
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Add Vegetables: For a boost of nutrition, consider adding spinach, peas, or sun-dried tomatoes to the sauce.
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Herb Variations: Add fresh basil or thyme for an additional layer of flavor.
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Make it Lighter: Use a lighter cream or half-and-half in place of heavy cream, but note that it may not be as rich and creamy.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat the pasta in a skillet over medium-low heat, adding a little pasta water to loosen the sauce. You can also microwave it in short intervals, stirring in between.
FAQs
1. Can I use a different type of pasta?
Yes, feel free to use any pasta you like, such as spaghetti, penne, or rigatoni.
2. Can I substitute the chicken with something else?
You can swap the chicken for shrimp, tofu, or even grilled vegetables for a vegetarian version.
3. Is this recipe spicy?
This recipe is not spicy, but you can add a pinch of red pepper flakes for a subtle kick if desired.
4. Can I use pre-grated Parmesan cheese?
It’s best to use freshly grated Parmesan cheese for the best texture and flavor. Pre-grated cheese often has additives that can affect the sauce’s creaminess.
5. What if I don’t have chicken broth?
You can substitute chicken broth with vegetable broth or even water with a bouillon cube for flavor.
6. Can I make this ahead of time?
This dish is best served fresh, but you can cook the chicken and make the sauce ahead of time. Reheat the sauce gently before combining with the pasta.
7. Can I use a different citrus instead of lemon?
If you want a variation, you can substitute lemon with lime for a different citrusy twist.
8. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them before cooking for even cooking.
9. How can I make this recipe dairy-free?
For a dairy-free version, you can use a dairy-free cream substitute, like coconut cream, and nutritional yeast instead of Parmesan cheese.
10. Can I make this gluten-free?
Yes, just swap the pasta with a gluten-free option, such as gluten-free penne or spaghetti.
Conclusion
Creamy Lemon Chicken Pasta is the perfect quick and easy meal that brings together juicy chicken, creamy sauce, and the fresh zing of lemon. It’s a comforting yet vibrant dish that’s ready in just 20 minutes, making it ideal for busy weeknights or special occasions. Whether you’re making it for a cozy dinner or meal prepping for the week, this recipe is guaranteed to become a go-to in your kitchen. Enjoy every bite of this creamy, zesty pasta with a touch of elegance!
Print
Creamy Lemon Chicken Pasta Recipe
- Total Time: 20 minutes
- Yield: 4 servings
Description
Creamy Lemon Chicken Pasta is a light yet indulgent dish that combines juicy seared chicken with a silky lemon-Parmesan sauce. Ready in just 20 minutes, this flavorful pasta is rich, tangy, and perfectly balanced with the freshness of lemon. Perfect for a quick dinner, this one-pan recipe delivers comfort with a zesty twist. It’s ideal for busy weeknights or cozy weekend meals that everyone will love.
Ingredients
For the Chicken & Pasta:
2 boneless skinless chicken breasts (sliced in half horizontally)
8 oz fettuccine, linguine, or penne
1 tablespoon olive oil (for searing)
Salt and pepper (to season chicken)
For the Sauce:
2 tablespoons butter
3 cloves garlic (minced)
1 cup chicken broth
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 cup heavy cream (room temperature)
½ cup freshly grated Parmesan cheese
For Garnish (optional):
Reserved pasta water (as needed)
Fresh parsley (chopped, for garnish)
Extra Parmesan cheese (for serving)
Instructions
Cook the Pasta:
Bring a pot of salted water to a boil. Cook the pasta until al dente, then reserve 1/2 cup of pasta water and drain.
Cook the Chicken:
Pat the chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and let rest.
Make the Sauce:
In the same skillet, reduce heat to medium-low. Melt butter and sauté the minced garlic for 30 seconds.
Pour in the lemon juice and chicken broth, scraping up any browned bits from the skillet. Simmer for 2-3 minutes.
Finish the Sauce:
Lower the heat and stir in the heavy cream and Parmesan cheese until smooth. Turn off the heat and stir in lemon zest. (Avoid boiling after adding cream.)
Combine:
Add the pasta and sliced chicken to the skillet, tossing to coat in the sauce. Add reserved pasta water a little at a time if the sauce needs loosening.
Serve:
Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.
Notes
Use full-fat cream to prevent curdling and ensure a creamy texture.
Always add lemon juice off the heat to preserve its fresh flavor.
Customize the dish by adding spinach or your favorite herbs for extra flavor.
For a slightly tangier flavor, feel free to add more lemon juice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main course
- Cuisine: American
