Introduction

This Lemon Chicken Pasta combines tender chicken breasts with a creamy, tangy sauce that beautifully complements your favorite pasta. Quick to prepare and full of fresh flavors, it’s a perfect weeknight dinner that feels special without the fuss.

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 the pasta in salted water until it is 1 to 2 minutes shy of al dente. Drain the pasta and set it aside.
Step 2: In a small bowl, combine the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Season both sides of the chicken breasts evenly with this spice mix.
Step 3: Heat the olive oil in a large pan over medium heat. Cook the chicken for 2 to 3 minutes per side, or until fully cooked through. Remove from the pan and set aside.
Step 4: Add the water to the same pan, then melt the unsalted butter. Stir in the minced garlic and cook briefly until fragrant.
Step 5: Sprinkle the flour into the pan and stir into a paste. Gradually pour in the chicken stock and heavy cream, simmering the sauce until it thickens to a creamy consistency.
Step 6: Slice the cooked chicken breasts into strips.
Step 7: Remove the pan from heat. Whisk in the fresh lemon juice and grated parmesan until well combined.
Step 8: Add the drained pasta to the sauce and toss until the pasta is fully coated.
Step 9: Serve the pasta topped with the sliced chicken, fresh parsley, and lemon wedges on the side for extra brightness.

Tips & Variations

For a lighter version, substitute half of the heavy cream with milk or use a cream alternative.
Add a pinch of chili flakes to the sauce for a subtle spicy kick.
Swap chicken breasts for thighs if you prefer juicier meat.
Use gluten-free flour or pasta to make this dish gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or water to loosen the sauce if needed. The lemon juice is best added fresh when serving leftovers to maintain brightness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking for even cooking and best texture.

Is this recipe suitable for meal prep?

Absolutely. Prepare the dish and store it in individual portions. Just reheat gently and add fresh lemon juice or parsley to brighten it up before eating.

Lemon Chicken Pasta Recipe

Print Recipe

★★★★★

4.4 from 96 reviews

This Lemon Chicken Pasta is a creamy, tangy dish combining tender chicken breast strips with a luscious lemon-infused sauce, parmesan cheese, and perfectly cooked pasta. It’s a comforting meal that balances rich flavors with fresh citrus notes, ideal for a satisfying weeknight dinner.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Pasta

350 g pasta of choice
1 tsp sea salt flakes (for pasta water)

Chicken & Seasoning

2 boneless, skinless chicken breasts
1 tsp sea salt flakes (for seasoning)
¼ tsp black pepper
1 tsp sweet paprika
1 tsp Italian seasoning

Sauce

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

Garnish

Lemon wedges, to serve
Fresh parsley, to serve

Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until it is 1–2 minutes shy of al dente. Drain the pasta and set aside.
Season Chicken: In a small bowl, combine sea salt, black pepper, sweet paprika, and Italian seasoning. Season both sides of the chicken breasts evenly with this spice blend.
Cook Chicken: Heat olive oil in a large pan over medium heat. Add the seasoned chicken breasts and cook for 2–3 minutes on each side, or until fully cooked through. Remove from the pan and set aside.
Prepare Sauce Base: Pour 2 tablespoons of water into the pan used for the chicken, scraping up any browned bits. Then add the butter and allow it to melt. Stir in minced garlic and cook briefly until fragrant.
Make Roux and Simmer Sauce: Sprinkle the flour into the pan and stir constantly to form a paste. Gradually add the chicken stock and heavy cream while stirring continuously. Allow the sauce to simmer gently until it thickens to a creamy consistency.
Slice Chicken: Cut the cooked chicken breasts into thin strips for serving.
Finish Sauce and Combine: Remove the pan from heat and whisk in fresh lemon juice and grated parmesan cheese until smooth and combined. Add the cooked pasta to the sauce and toss well to coat evenly.
Serve: Plate the pasta with sauce, top with sliced chicken, fresh parsley, and lemon wedges on the side for an added citrus kick.

Notes

Be careful not to overcook the pasta; it should remain slightly firm to hold up well with the creamy sauce.
Use fresh lemon juice for the brightest flavor; bottled lemon juice can impart a dull taste.
If the sauce thickens too much, add a splash of chicken stock or cream to loosen it up.
For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich.
Reserve some pasta water to adjust sauce consistency if needed.

Keywords: Lemon chicken pasta, creamy lemon pasta, chicken pasta recipe, easy dinner, Italian pasta with chicken, lemon cream sauce pasta