Creamy Lemon Chicken Pasta Recipe

Introduction

This Creamy Lemon Chicken Pasta brings together tender chicken breast and zesty lemon in a rich, silky sauce. It’s a comforting yet fresh dish perfect for a weeknight dinner or casual gathering. Ready in under 30 minutes, it’s sure to become a favorite.

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

1. Step 1: Cook pasta in salted water until 1–2 minutes before al dente. Drain and set aside.
2. Step 2: Mix sea salt, black pepper, sweet paprika, and Italian seasoning. Season chicken breasts evenly on both sides.
3. Step 3: Heat olive oil in a large pan over medium heat. Cook chicken for 2–3 minutes per side until cooked through. Remove from pan and set aside.
4. Step 4: Add water to the same pan, then melt the butter. Stir in minced garlic and cook briefly until fragrant.
5. Step 5: Stir in flour to form a paste. Slowly whisk in chicken stock and heavy cream, simmer the sauce until it thickens.
6. Step 6: Slice the cooked chicken into strips.
7. Step 7: Remove the pan from heat. Whisk in fresh lemon juice and grated parmesan until smooth.
8. Step 8: Add cooked pasta to the sauce and toss gently to coat well.
9. Step 9: Serve pasta topped with sliced chicken, fresh parsley, and lemon wedges on the side.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
• Swap heavy cream for half-and-half for a lighter sauce, but the texture will be less rich.
• Add sautéed mushrooms or spinach to the sauce for more vegetables.
• Use gluten-free pasta and flour if you need a gluten-free version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or water to loosen the sauce. This dish is best enjoyed fresh but reheats well when done carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta you prefer works well. Short shapes like penne or fusilli hold the sauce nicely, but spaghetti or fettuccine also pair beautifully with the creamy lemon sauce.

Is it possible to make this dairy-free?

To make it dairy-free, substitute the butter with olive oil, use coconut cream or a dairy-free cream alternative, and replace parmesan with a dairy-free cheese or nutritional yeast for a similar flavor.

Creamy Lemon Chicken Pasta Recipe

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★★★★★

4.7 from 76 reviews

This Creamy Lemon Chicken Pasta is a delightful and comforting dish featuring tender chicken breasts cooked with a flavorful blend of spices, tossed in a luscious lemon-infused cream sauce, and combined with perfectly cooked pasta. Finished with freshly grated Parmesan, fresh parsley, and a squeeze of lemon, this recipe offers a bright, tangy twist on classic creamy pasta that’s perfect for a satisfying weeknight dinner.

• Author: Lila
• 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 1x2x3x

Pasta and Seasoning

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

Chicken

• 2 boneless, skinless chicken breasts
• 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

To Serve

• Lemon wedges
• Fresh parsley

Instructions

1. Cook Pasta: Boil the pasta in salted water and cook until it is just 1–2 minutes shy of al dente. Drain the pasta thoroughly and set aside to prevent overcooking later.
2. Season Chicken: Combine the sea salt flakes, black pepper, sweet paprika, and Italian seasoning in a small bowl. Use this mixture to thoroughly season both sides of the chicken breasts.
3. Cook Chicken: Heat olive oil in a large pan over medium heat. Cook the seasoned chicken breasts for 2 to 3 minutes on each side, or until they are cooked through and golden. Remove the chicken from the pan and set aside.
4. Prepare Sauce Base: Add 2 tablespoons of water to the pan to deglaze it, then melt the butter in the pan. Stir in minced garlic and sauté briefly until fragrant, being careful not to burn the garlic.
5. Make Roux and Simmer Sauce: Stir in the flour to form a smooth paste (roux). Slowly whisk in the chicken stock followed by the heavy cream. Allow the sauce to simmer gently until it thickens to a creamy consistency.
6. Slice Chicken: While the sauce simmers, slice the cooked chicken breasts into thin strips for easy serving and tossing with pasta.
7. Finish Sauce and Combine: Remove the pan from heat and whisk in the fresh lemon juice and grated parmesan cheese until the sauce is smooth and creamy. Add the cooked pasta to the pan and toss vigorously to coat all the pasta with the sauce.
8. Serve: Plate the creamy lemon pasta, top with sliced chicken, sprinkle with fresh parsley, and serve with lemon wedges on the side for an extra burst of citrus flavor.

Notes

• Be careful not to overcook the pasta in the initial boiling step as it will continue cooking slightly when mixed with the sauce.
• Use freshly grated Parmesan for best flavor and smooth melting in the sauce.
• Adjust the lemon juice quantity according to your preferred level of tanginess.
• For a lighter version, substitute heavy cream with half-and-half or use a mixture of milk and cream.
• If chicken breasts are thick, pound them slightly for even cooking.

Keywords: lemon chicken pasta, creamy pasta recipe, chicken pasta dinner, lemon cream sauce, easy pasta dishes