Try this creamy lemon chicken pasta for a hearty dinner bursting with flavor.
Tender chunks of chicken and al dente pasta are smothered in a zesty lemon and Parmesan sauce.
This incredible dish is easy to make and even easier to love. It’ll quickly become a staple in your meal rotation.
Let’s get cooking!
Creamy Lemon Chicken Pasta
This dish features juicy chicken and al dente pasta bathed in a creamy lemon sauce. It strikes a perfect balance between rich and refreshing.
Hearty and satisfying, it’s a complete meal in one.
The dish is perfect as is, but feel free to customize it to your liking. I sometimes throw in some spinach to add color and texture. It’s an easy way to sneak vegetables into your meal.
The best part is, it’s ready in just 30 minutes. It’s an ideal choice for a quick yet elegant weeknight dinner!
Ingredients
Here’s what you need to bring this creamy lemon chicken pasta to life. Scroll to the bottom of the page for the full list of measurements.
- Chicken Breasts – Season, flour, and pan-fry them to crispy, golden perfection.
- Olive Oil and Butter – They’re used to cook the chicken until golden. These fats add richness to the dish.
- Garlic – It infuses the sauce with its unmistakable aroma and taste.
- White Wine or Chicken Broth – It adds complexity and moisture to the sauce. It also deglazes the pan to incorporate all the delicious browned bits into the mix.
- All-Purpose Flour – It helps thicken the sauce, ensuring it clings to the pasta and chicken.
- Heavy Cream or Half-and-Half – It’s the key to the sauce’s luxurious richness.
- Lemon – It brings a bright, tangy contrast to the dish’s creaminess.
- Parmesan Cheese – It adds a salty, nutty flavor that melds beautifully with the other ingredients.
- Salt and Black Pepper – Season to taste.
- Fresh Parsley – It adds a pop of color and an herbal note to the dish.
- Spaghetti – The perfect base. Long noodles are ideal for coating in luscious lemon sauce.
How to Make Lemon Chicken Pasta
Here’s how to bring this delightful dish to life.
1. Prep the chicken. Slice and pound the chicken breasts for even cooking. Season with salt and pepper, then dredge in flour.
2. Cook the chicken. In a skillet with olive oil and butter, fry until golden and set aside.
3. Make the sauce. Lower the heat, melt more butter, and sauté the garlic. Deglaze the pan with white wine. Scrape the brown bits off the bottom with a spatula.
4. Thicken the sauce. Stir in the flour until thick. Gradually whisk in the heavy cream and simmer until thick.
5. Boil the pasta. Cook the spaghetti in salted water to al dente, saving some pasta water.
6. Combine the chicken and sauce. Cut the chicken into strips. Mix them into the sauce until heated.
7. Finish with lemon. Off the heat, add the lemon zest, juice, Parmesan, and salt.
8. Combine the pasta with the sauce. Toss until well coated. Add a small amount of pasta water if the sauce is too thick.
9. Serve and enjoy. Garnish with fresh parsley and dig in!
Tips for the Best Pasta
Nail the perfect creamy lemon chicken pasta with these simple tips:
- Be picky with the wine. Sauvignon Blanc or Pinot Grigio adds a depth of flavor, but chicken broth is a solid non-alcoholic substitute.
- Skip the bagged cheese! Freshly grated cheese from a wedge blends smoothly and tastes leagues better than pre-packaged.
- Room-temperature cream is key. Ensure it’s not cold to avoid curdling when added to the skillet.
- Watch the time. Start boiling the water just before you start making the sauce. That way, it will be ready for the pasta while the sauce simmers.
- Lose the heat! Add lemon juice and parmesan off the heat. This will keep the sauce from curdling and becoming grainy.
- Ditch the chicken. Try shrimp or any protein you prefer.
- Try a healthy twist. Opt for whole-grain, lentil pasta, or even zucchini noodles for a nutritious meal.
How to Store and Reheat
Have leftovers? Here’s how to store and revive them.
To Store: Transfer leftover pasta to an air-tight container and refrigerate for up to 3 days or freeze for 3 months.
To Reheat: Gently warm pasta on a stove top over medium-low. Stir constantly and add milk or water to loosen the sauce.
The microwave works too. Zap it in short bursts, stirring in between. You can also crisp leftover chicken in a hot skillet, oven, or air fryer.
What to Serve with Lemon Chicken Pasta
Pair the right side with your lemon chicken pasta to take it from great to unforgettable. Here’s what works best:
- 1905 Salad – A fresh green salad adds a crisp contrast to the creamy pasta.
- Roasted Vegetables – Roasted veggies like broccoli or asparagus introduce smokiness that complements the zesty dish.
- Garlic Bread – There’s nothing like soft, warm garlic bread for scooping up any leftover sauce.
- Roasted Carrots – Their natural sweetness and crispy edges provide a delightful contrast to the pasta’s creamy sauce.
- Caprese Salad – Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze add a burst of freshness and a hint of sweetness.
More Easy Pasta Recipes
Cheesecake Factory Louisiana Chicken Pasta
Creamy Lemon Chicken Pasta
4
servings15
minutes25
minutesGet ready to fall in love with this lemon chicken pasta! The tender chicken combined with the creamy, cheesy sauce makes for a meal to remember.
Ingredients
- For the Chicken
1 pound boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
- For the Lemon Sauce
2 tablespoons unsalted butter
3 garlic cloves, minced
1 cup white wine or chicken broth
2 tablespoons all-purpose flour
1 cup heavy cream or half-and-half, room temperature
1 lemon, zested and juiced.
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Fresh parsley, chopped (for garnish)
- For the Pasta
12 ounces dried spaghetti or other long, thin pasta
Salt, for pasta water
Instructions
- Slice the chicken breasts in half lengthwise and pound them into an even thickness. Pat dry with paper towels, then season with salt and pepper on both sides. Dredge the chicken breasts in the flour, coating well. Shake off the excess and place them on a plate.
- In a large skillet over medium-high heat, warm the olive oil and butter. When the butter is melted, add the chicken and cook for 4-5 minutes on each side until golden brown. Work in batches if needed. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium and add 2 tablespoons of butter. When melted, add the garlic and sauté for about 1 minute until fragrant. Then, deglaze the pan with the white wine, gently scraping any brown bits off the bottom with a spatula. Cook for 2 minutes.
- Sprinkle 2 tablespoons of all-purpose flour into the skillet. Stir well for 1-2 minutes until thickened. Then, slowly pour in the heavy cream, whisking constantly to ensure there are no lumps. Reduce the heat to low and let simmer, stirring occasionally.
- While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the spaghetti to al dente per the package instructions. Drain, but reserve 1 cup of pasta water.
- Slice the chicken into bite-sized strips and add them to the sauce. Stir until well covered and hot.
- Remove the skillet from the heat and add the lemon juice and zest, Parmesan cheese, and salt. Stir until well combined, add the cooked spaghetti, and toss until well coated. Add small amounts of pasta water if the sauce is too thick.
- Serve lemon chicken pasta with fresh parsley for garnish and enjoy!
Notes
- Use Sauvignon Blanc or Pinot Grigio for the best flavor.
- Season the chicken with lemon pepper seasoning to amp up the flavor.
- Ensure the heavy cream is at room temperature before adding to the skillet. If it’s cold, it may curdle.
- Start the pasta water boiling just before you start making the sauce. That way, it will be ready for the pasta while the sauce simmers.
