Introduction

This Creamy Lemon Chicken Pasta is a perfect balance of zesty lemon flavor and rich, velvety sauce with tender chicken and al dente pasta. It’s a comforting yet refreshing dish that’s great for a weeknight dinner or a special occasion.

Creamy Lemon Chicken Pasta Recipe - Recipe Image

Ingredients

350 g pasta of choice
1 tsp sea salt flakes
¼ tsp black pepper
1 tsp sweet paprika
1 tsp Italian seasoning
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp water
40 g unsalted butter
1 tbsp minced garlic
2 tbsp flour
1 cup chicken stock
2 cups heavy cream
4 tbsp fresh lemon juice
1 cup freshly grated parmesan
Lemon wedges, to serve
Fresh parsley, to serve

Instructions

Step 1: Cook pasta in salted water until 1–2 minutes before al dente. Drain and set aside.
Step 2: Mix salt, pepper, paprika, and Italian seasoning. Season chicken on both sides with this mixture.
Step 3: Heat olive oil in a large pan over medium heat and cook chicken for 2–3 minutes per side until cooked through. Remove from pan and set aside.
Step 4: Add water to the same pan, then melt butter. Stir in minced garlic and cook briefly until fragrant.
Step 5: Add flour and stir constantly to form a smooth paste. Slowly pour in chicken stock and heavy cream, stirring and simmering until the sauce thickens.
Step 6: Slice the cooked chicken into strips.
Step 7: Remove the pan from heat. Whisk in fresh lemon juice and grated parmesan. Add the cooked pasta to the sauce and toss well to coat.
Step 8: Serve the pasta topped with sliced chicken, fresh parsley, and lemon wedges on the side.

Tips & Variations

Use chicken thighs instead of breasts for juicier, more flavorful meat.
Add a handful of baby spinach or peas for some green and extra nutrients.
Substitute half the heavy cream with Greek yogurt for a tangier sauce and lighter dish.
For extra zing, add a pinch of red chili flakes with the garlic.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid reheating in the microwave to preserve cream texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with most pasta shapes like penne, fettuccine, or rigatoni. Just adjust cooking times as needed.

How can I make this dish dairy-free?

Substitute the butter with olive oil, use coconut cream or a dairy-free cream alternative, and replace parmesan with a plant-based cheese or nutritional yeast for a similar flavor.

Creamy Lemon Chicken Pasta Recipe

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★★★★★

4.9 from 82 reviews

This creamy lemon chicken pasta blends tender chicken breasts with a luscious lemon-infused cream sauce and Parmesan cheese, tossed with your favorite pasta for a delightful, comforting meal packed with bright, fresh flavors and rich textures.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Dry Ingredients

350 g pasta of choice
1 tsp sea salt flakes
¼ tsp black pepper
1 tsp sweet paprika
1 tsp Italian seasoning
2 tbsp flour

Proteins

2 boneless, skinless chicken breasts

Liquids and Fats

2 tbsp olive oil
2 tbsp water
40 g unsalted butter
1 cup chicken stock
2 cups heavy cream
4 tbsp fresh lemon juice

Additional Flavorings

1 tbsp minced garlic
1 cup freshly grated parmesan

Garnish

Lemon wedges, to serve
Fresh parsley, to serve

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until it is just 1–2 minutes shy of al dente, then drain well and set aside to keep warm.
Season Chicken: In a small bowl, combine sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this seasoning mix evenly over both sides of the chicken breasts to infuse flavor.
Cook Chicken: Heat olive oil in a large pan over medium-high heat. Add seasoned chicken breasts and cook for 2–3 minutes per side until cooked through and golden brown. Remove chicken from the pan and set aside to rest.
Prepare Sauce Base: Pour 2 tablespoons of water into the same pan, loosening any browned bits stuck to the bottom. Add butter and allow it to melt. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
Make Roux and Sauce: Sprinkle flour into the pan and stir constantly to form a smooth paste. Slowly whisk in the chicken stock and heavy cream, bringing the mixture to a gentle simmer. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon.
Slice Chicken: Cut the rested chicken breasts into thin strips suitable for topping the pasta.
Finish Sauce and Combine: Remove the pan from heat. Whisk in fresh lemon juice and grated Parmesan cheese until smooth and creamy. Add the cooked pasta to the sauce and toss thoroughly to coat each piece evenly.
Serve: Plate the creamy lemon pasta and top with sliced chicken strips. Garnish with fresh parsley and lemon wedges for an added burst of freshness and visual appeal.

Notes

This dish pairs well with a light green salad for a balanced meal.
Use freshly grated Parmesan for best flavor and smooth melting in the sauce.
If you prefer a lighter cream sauce, substitute half-and-half for heavy cream.
Make sure not to overcook the pasta; slightly undercooked pasta will finish cooking when tossed in the sauce.
Leftovers can be stored in the refrigerator for up to 2 days and gently reheated on the stovetop with a splash of cream or milk.

Keywords: lemon chicken pasta, creamy pasta recipe, easy chicken dinner, weeknight pasta, Italian chicken pasta