Creamy Lemon Chicken Pasta is the perfect weeknight dinner when you crave something comforting yet fresh. This dish combines tender chicken, a silky cream sauce, and a bright pop of lemon for a meal that feels both indulgent and light. What makes this Creamy Lemon Chicken Pasta so special is how effortlessly it comes together—just 30 minutes from stove to table. The tangy lemon balances the richness of the sauce, while the juicy chicken adds heartiness. It’s a versatile recipe, too: swap in shrimp or toss in your favorite veggies for an easy twist. Whether you’re cooking for picky eaters or meal prepping for the week, this pasta delivers flavor without the fuss. Let’s get started!
### **Ingredients You’ll Need**
– **8 oz pasta** (fettuccine or penne work best)
– **2 chicken breasts**, thinly sliced
– **3 garlic cloves**, minced
– **1 cup heavy cream** (or half-and-half for a lighter option)
– **½ cup grated Parmesan** (freshly grated melts best)
– **Zest & juice of 1 lemon**
– **2 tbsp butter**
– **Salt, pepper, & red pepper flakes** to taste
– **Fresh parsley** for garnish
### **Step-by-Step Instructions**
1. **Cook the pasta** in salted water until al dente. Reserve ½ cup pasta water before draining.
2. **Sear the chicken** in butter until golden. Season with salt and pepper.
3. **Make the sauce** by adding garlic, lemon zest, and red pepper flakes. Stir in cream and Parmesan until smooth.
4. **Combine everything** – Toss in pasta, lemon juice, and a splash of pasta water to loosen the sauce.
5. **Garnish & serve** with fresh parsley and extra Parmesan.
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## **Pro Tips for the Best Lemon Chicken Pasta**
– **Use freshly grated Parmesan** – It melts better than pre-shredded.
– **Don’t skip the pasta water** – Helps the sauce cling to noodles.
– **Add veggies** – Spinach or mushrooms pair well.
– **Extra richness?** Swap half the cream with [garlic butter sauce](https://exorecipes.com/creamy-garlic-butter-salmon).
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## **Frequently Asked Questions (FAQs)**
### **Can I use milk instead of heavy cream?**
Yes, but the sauce will be thinner. For best results, use half-and-half or [evaporated milk](https://www.bonappetit.com/story/milk-substitutes-in-cooking).
### **How do I store leftovers?**
Keep in an airtight container for up to **3 days**. Reheat with a splash of milk to refresh the sauce.
### **Can I make this gluten-free?**
Absolutely! Use gluten-free pasta and check that your Parmesan is GF.
### **What’s the best pasta shape?**
Long noodles (fettuccine) or short shapes (penne) work best. Avoid tiny pasta—it won’t hold the sauce well.
### **Can I freeze creamy lemon chicken pasta?**
Not recommended—the dairy may separate. Try [freezer-friendly meals](https://exorecipes.com/freezer-friendly-meals) instead.
### **How can I make it spicier?**
Add extra red pepper flakes or a dash of hot sauce with the garlic.
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There you have it—a delicious *Creamy Lemon Chicken Pasta* that brings restaurant flavor to your kitchen without the fuss. Perfect for busy weeknights, this dish comes together in just **30 minutes** and pairs beautifully with a simple salad or crusty bread. Bright, comforting, and totally doable, it’s a meal you’ll want to make again and again. Now go grab that lemon and start cooking—dinner’s going to be amazing!
Creamy Lemon Chicken Pasta
Description
A vibrant and comforting pasta dish featuring tender chicken in a rich, lemony cream sauce with garlic and parmesan. Perfect for weeknight dinners yet elegant enough for guests.
Ingredients
For the Crust:
- For the chicken:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- For the sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup grated parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- For the pasta:
- 8 oz fettuccine or linguine
- 2 tbsp chopped fresh parsley
- Extra parmesan for serving
Instructions
1. Prepare the Crust:
- 1. Cook pasta al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
- 2. Season chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (165°F internal temp). Remove and let rest, then slice.
- 3. In the same skillet, sauté garlic for 30 seconds until fragrant. Add cream, chicken broth, lemon zest, lemon juice, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened.
- 4. Stir in parmesan cheese until melted. Add sliced chicken and cooked pasta, tossing to coat. If needed, add reserved pasta water 1 tbsp at a time to adjust consistency.
- 5. Garnish with parsley and extra parmesan. Serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. Leftovers keep refrigerated for up to 3 days (sauce will thicken when cold – reheat with a splash of milk).
