Introduction

This Creamy Lemon Chicken Pasta is a delightful blend of tangy lemon, tender chicken, and rich creamy sauce tossed with your favorite pasta. It’s a quick and comforting meal perfect for any night of the week.

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 evenly.
Step 3: Heat olive oil in a large pan over medium heat. Cook chicken for 2–3 minutes per side until cooked through. Remove and set aside.
Step 4: Add water to the pan, then melt butter. Stir in minced garlic and cook briefly until fragrant.
Step 5: Stir in flour and cook for a minute to form a paste. Slowly add chicken stock and heavy cream, stirring constantly, then simmer until sauce thickens.
Step 6: Slice the cooked chicken into strips.
Step 7: Remove pan from heat. Whisk in fresh lemon juice and parmesan until melted and smooth.
Step 8: Add the cooked pasta to the sauce and toss well to coat evenly.
Step 9: Serve topped with chicken strips, fresh parsley, and lemon wedges on the side.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and herbs before cooking.
Use gluten-free flour and pasta to make this recipe gluten-free.
Swap heavy cream with half-and-half for a lighter sauce, but it may be less thick.
Add steamed vegetables like broccoli or peas for a colorful, nutritious boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness to the dish. Adjust the cooking time as thighs may take a bit longer.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute butter with olive oil and use a dairy-free cream alternative along with a vegan parmesan substitute or nutritional yeast.

Creamy Lemon Chicken Pasta Recipe

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★★★★★

4.8 from 69 reviews

This Creamy Lemon Chicken Pasta is a delightful fusion of zesty lemon, tender chicken, and a rich, creamy sauce tossed with perfectly cooked pasta. It offers a comforting yet refreshing meal that’s quick and easy to prepare, making it perfect for weeknight dinners or casual gatherings.

Author: Bella
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

Pasta

350 g pasta of choice
1 tsp sea salt flakes

Seasoning

¼ tsp black pepper
1 tsp sweet paprika
1 tsp Italian seasoning

Chicken

2 boneless, skinless chicken breasts

Sauce & Cooking

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

To Serve

Lemon wedges
Fresh parsley

Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until it is 1 to 2 minutes shy of al dente. Drain the pasta and set it aside, keeping it warm for later.
Season Chicken: In a small bowl, combine the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this spice mixture evenly over both sides of the chicken breasts.
Cook Chicken: Heat olive oil in a large pan over medium heat. Add the seasoned chicken breasts and cook for 2 to 3 minutes on each side or until fully cooked and no longer pink inside. Remove the chicken from the pan and set aside to rest.
Prepare Sauce Base: Add water to the same pan to deglaze, loosening any browned bits. Melt the butter in the pan, then stir in the minced garlic and sauté briefly until fragrant but not browned.
Make Roux and Thicken Sauce: Sprinkle in the flour and stir continuously to form a paste (roux). Slowly pour in the chicken stock and heavy cream while stirring to avoid lumps. Allow the sauce to simmer gently until it thickens enough to coat the back of a spoon.
Slice Chicken: While the sauce simmers, slice the cooked chicken breasts into thin strips for easier combining with the pasta.
Finish Sauce and Combine: Remove the pan from heat. Whisk in the fresh lemon juice and freshly grated Parmesan cheese until the sauce is creamy and smooth. Add the cooked pasta to the sauce and toss thoroughly to coat each piece evenly.
Serve: Plate the pasta and top it with the sliced chicken strips. Garnish with fresh parsley and lemon wedges for an extra burst of flavor and color. Serve immediately while hot.

Notes

Use your favorite pasta type; fettuccine, penne, or spaghetti work well.
For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
Make sure not to overcook the pasta; slightly undercooking allows it to absorb the sauce better.
Freshly grated Parmesan yields the best flavor and texture in the sauce.
Adjust lemon juice quantity depending on how tangy you prefer the dish.

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