Introduction

This Lemon Chicken Pasta is a creamy, flavorful dish that combines tender chicken with a zesty lemon sauce and al dente pasta. It’s perfect for a comforting weeknight meal that feels a bit special.

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 1–2 minutes shy of al dente. Drain and set aside.
Step 2: In a small bowl, mix the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Use this to season the chicken breasts on both sides.
Step 3: Heat the olive oil in a large pan over medium heat. Cook the chicken for 2–3 minutes on each side until fully cooked through, then remove from the pan and set aside.
Step 4: Add the water to the pan, then melt the butter. Stir in the minced garlic and cook briefly until fragrant.
Step 5: Sprinkle the flour into the pan and stir well to form a paste. Slowly whisk in the chicken stock and heavy cream, simmering gently until the sauce thickens.
Step 6: Slice the cooked chicken into strips.
Step 7: Remove the pan from the heat. Whisk in the fresh lemon juice and grated parmesan until smooth. Add the pasta and toss well to coat it evenly in the sauce.
Step 8: Serve the pasta topped with the sliced chicken, fresh parsley, and lemon wedges on the side for extra zing.

Tips & Variations

For a lighter option, substitute half the heavy cream with milk or use a lower-fat cream alternative.
Add steamed vegetables like broccoli or peas for added color and nutrition.
Use fresh pasta for an even more delicate texture.
Swap chicken for shrimp or turkey to vary the protein.

Storage

Store any 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 to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

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

What pasta type works best with this lemon chicken sauce?

Medium-width pasta like penne, fettuccine, or rigatoni works well to hold the creamy sauce and complement the chicken.

Lemon Chicken Pasta Recipe

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★★★★★

4.5 from 149 reviews

This creamy and tangy Lemon Chicken Pasta combines tender chicken breasts with a luscious lemon-infused cream sauce tossed with perfectly cooked pasta. It’s seasoned with Italian herbs, paprika, and garlic for a flavorful, comforting dish ideal for weeknight dinners or casual gatherings.

Author: Dana
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 (for pasta water)

Chicken and Seasoning

2 boneless, skinless chicken breasts
1 tsp sea salt flakes
¼ tsp black pepper
1 tsp sweet paprika
1 tsp Italian seasoning
2 tbsp olive oil

Sauce

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 cheese

To Serve

Lemon wedges
Fresh parsley, chopped

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until 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. Rub this seasoning mix evenly over both sides of the chicken breasts.
Cook Chicken: Heat olive oil in a large pan over medium heat. Cook the chicken breasts for 2–3 minutes per side or until fully cooked through and juices run clear. Remove chicken from the pan and set aside.
Prepare Sauce Base: To the same pan, add 2 tablespoons of water to deglaze, scraping up any browned bits. Melt the butter in the pan, then stir in the minced garlic and sauté briefly until fragrant.
Make Roux and Add Liquids: Sprinkle flour into the pan and stir continuously to form a smooth paste. Gradually whisk in chicken stock and heavy cream, allowing the sauce to simmer gently until it thickens to a creamy consistency.
Slice Chicken: Slice the cooked chicken breasts into thin strips.
Finish Sauce and Combine: Remove the pan from heat. Whisk in fresh lemon juice and the grated parmesan cheese until the sauce is smooth. Add the drained pasta to the pan and toss thoroughly to coat pasta evenly with the sauce.
Serve: Plate the pasta and top with sliced chicken. Garnish with freshly chopped parsley and lemon wedges on the side for extra tang.

Notes

Use pasta shapes that hold sauce well, such as penne or fusilli.
Adjust lemon juice to taste for more or less tanginess.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less rich.
Freshly grated parmesan melts better and provides superior flavor compared to pre-grated cheese.
Rest cooked chicken briefly before slicing to retain juices and tenderness.

Keywords: Lemon Chicken Pasta, Creamy Pasta, Italian Chicken Pasta, Easy Dinner Recipe, One-Pan Pasta