Creamy Lemon Chicken Pasta (Easy 30-Minute Dinner)
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Some nights you just want pasta that feels comforting but isn’t heavy. This is that dish. Bright, fresh, and incredibly easy, this Lemon Chicken Pasta is made with just a few simple ingredients and is the perfect solution for busy weeknights when you want something that has great flavor without spending hours in the kitchen.
I have this easy pasta recipe in my spring and summer meal rotation because it is so easy to make.
Tender, juicy chicken is tossed with perfectly cooked pasta in a light, creamy lemon sauce that’s packed with garlic, parmesan, and just the right amount of citrusy zing.
Whether you’re planning a quick weeknight dinner, meal prepping for the week, or looking for a crowd-pleasing pasta recipe, this lemon garlic chicken pasta delivers big flavor with very little effort.
Recipe Highlights
Ingredients For 30 minute lemon chicken pasta
- Chicken breast -I used Boneless, skinless chicken, but you could also use chicken tenders, cutlets or thighs.
- Pasta – I used spaghetti because I always have it on hand. You want something with enough surface area to hold onto the sauce. Short shapes like penne are fine but won’t give you that same silky, cohesive bite.
- Fresh lemon – you will be using the juice and the zest. Always zest before you juice.
- Garlic – freshly minced, if possible.
- Italian seasoning and Lemon Pepper Seasoning – if not using homemade, I like this lemon pepper seasoning.
- Heavy cream – This is what makes the sauce creamy without being a straight-up alfredo. You can cut it with half-and-half, but it won’t be quite as lush. Don’t use milk or it’ll be thin and sad.
- Parmesan cheese
- Olive oil
- Salt, pepper,
Equipment and Kitchen Tools
- Large skillet (12 inches or bigger): You’ll be cooking chicken, building sauce, and tossing pasta all in one pan. Go big or things get messy.
- Tongs: For flipping chicken and tossing pasta without turning everything into mush.
- Microplane – Gets you fluffy, aromatic lemon zest without any bitter pith. A box grater works in a pinch but won’t be as fine.
- Spaghetti Server – Lets you pull pasta straight from the water into the skillet, bringing some of that starchy gold with it.
How To Make Creamy Lemon Chicken Pasta
Step by Step Instructions Overview. Full details in recipe card.
Step 1 – Prepare the Pasta and Coat Chicken
Fill a large pot with water, add salt and bring it to a boil. Drop the pasta in and cook it one minute less than the package says. Reserve at least a cup of pasta water before draining the pasta. Meanwhile, add the flour, Italian seasoning, lemon pepper seasoning, salt, and pepper to a shallow dish, and whisk to combine. Drop each piece of chicken into the flour mixture and press to coat.
Step 2 – Coat Chicken
Flip and repeat for the other side so that the chicken is fully coated.
Step 3 – Cook the Chicken
Once all of the chicken is coated, add 1 tablespoon of olive oil to a large skillet. Once the oil is heated, l ay the chicken in without crowding and let it sit undisturbed for 4 to 5 minutes. You want a deep golden crust. Cook 3-4 minutes per side, until cooked through. Remove from the pan and set aside. Don’t wipe out the pan.
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Step 4 – Prepare the Sauce
Add the garlic and Italian seasoning to the pan, and cook for a minute or so.
Add the zest, lemon juice, and heavy cream. Heat to a simmer and cook 4-5 minutes, until the mixture begins to thicken. Add parmesan, and cook until melted and incorporated. Check the taste and adjust with more juice or a pinch of sugar if it’s too sharp.
Step 5 – Add pasta
Add the drained pasta to the pan. Add a tablespoon or two of of pasta water. Toss the pasta in the sauce. Stir in the Parmesan cheese.
Step 6 – Add the Chicken
Slice the chicken and nestle it back into the pasta. Toss gently so everything gets coated. If it’s too thick, loosen it with more pasta water. If it’s too thin, let it simmer for another minute. Serve immediately with extra Parmesan on the side.
⏰ Raquel’s Time Saving Tips
- Use rotisserie chicken to skip cooking protein
- If the chicken breasts are different sizes, pound the breasts to an even half-inch thickness using a meat mallet or the bottom of a heavy pan.
- Cook pasta ahead and refrigerate.
- Always zest the lemon BEFORE juicing
- Don’t overcook chicken to keep it juicy.
- Add pasta water slowly, It’s your secret to silky sauce
- Use freshly grated parmesan
- Taste and adjust lemon at the end for balance
- Use pre-minced garlic for faster prep
🍽 What to Serve With Creamy Chicken Pasta
Serve this delicious pasta with some Baguette Garlic bread and a Burrata Caprese salad or a simple green salad.
Storage Suggestions
Store the pasta and any leftover chicken together in an airtight container in the refrigerator for up to three days.
Reheating Suggestions
The sauce will thicken and look a little broken when it’s cold, and that’s normal. When you reheat it, do it gently on the stovetop over low heat with a few splashes of chicken broth, cream, melted butter or even just water. Stir frequently and don’t crank the heat or the sauce will split and the pasta will turn gummy.
Microwaving works in a pinch, but add liquid and use 50 percent power in short bursts, stirring between each one.
Freezing isn’t ideal because cream-based sauces tend to separate and the pasta can get mushy, but if you must, freeze it in a well-sealed container for up to a month. Thaw it overnight in the fridge and reheat on the stovetop with extra liquid to bring it back to life
Substitutions and Variations
- Sub Shrimp or Salmon for the chicken. (Both are quick-cooking, andgreat with lemon).
- Sub penne or fettuccini for the spaghetti. You could also use whole wheat pasta or gluten free pasta.
- Add some baby spinach or chopped asparagus for seasonal vegetable add ins.
Got extra chicken? Sometimes I buy in bulk, so if you have extra chicken, try this Garlic Herb Chicken or this Chicken with Cornflakes recipe – both are super easy and perfect for weeknights. See my other easy chicken dinner recipes too!
More Easy Pasta Recipes
Lemon Chicken Pasta
Ingredients
- 1.5 lb. boneless skinless chicken breasts sliced thin
- 1/2 cup all purpose flour
- 2 teaspoons Italian seasoning
- 2 teaspoons lemon pepper seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon extra virgin olive oil divided
- 12 ounces spaghetti noodles
- 6 cloves of garlic minced
- 2 teaspoons Italian seasoning
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1 1/2 cups heavy cream
- 1/2 cup shaved parmesan cheese
- Salt and pepper to taste
- parsley leaves for garnish
Instructions
- Fill a large pot with water and heat to a boil.
- Add the pasta and cook according to the box directions, until al dente. After cooked, drain and toss with 1 tbsp. olive oil to keep from sticking.
- Meanwhile, add the all purpose flour, Italian seasoning, lemon pepper seasoning, salt, and pepper to a shallow dish, and whisk to combine.
- Drop each piece of chicken into the flower mixture and press to coat. Flip and repeat for the other side.
- Once all of the chicken is coated, add 1 tbsp. olive oil to a large skillet.
- Heat the oil over medium heat and drop the chicken in and cook 3-4 minutes per side, until cooked through.
- Remove from the pan and set aside.
- Add the garlic and Italian seasoning to the pan, and cook for a minute or so.
- Add the zest, lemon juice, and heavy cream.
- Heat to a simmer and cook 4-5 minutes, until the mixture begins to thicken. Add parmesan, and cook until melted and incorporated.
- Add the pasta to the pan, and toss in the sauce.
- Finally, slice the cooked chicken and add back to the pan. Serve with a sprinkle of fresh parsley if desired.
Notes
- Zest the lemon BEFORE juicing
- Use freshly grated parmesan that you grated.
- Taste and adjust lemon at the end for balance
Nutrition
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