Creamy Lemon Chicken Pasta: A Bright & Comforting Weeknight Dinner
There’s something magical about the combination of creamy pasta and zesty lemon—it’s like sunshine on a plate. If you’ve ever needed a dinner that feels both indulgent and refreshing (without requiring hours in the kitchen), this Creamy Lemon Chicken Pasta is your answer. With tender pan-seared chicken, al dente pasta, and a silky sauce that balances richness and brightness, it’s the kind of meal that makes weeknights feel special.
I first stumbled upon this recipe during a particularly chaotic week when my fridge held nothing but a lone lemon, some cream, and a sad-looking chicken breast. Desperation led to experimentation, and—voilà!—a new family favorite was born. Now, it’s my go-to when I need a quick win or want to impress last-minute guests. Bonus? It’s kid-approved (even my picky eater licks the plate clean).
Why You’ll Love This Creamy Lemon Chicken Pasta
This dish isn’t just delicious—it’s also:
- Quick & easy: Ready in 30 minutes flat.
- Versatile: Swap chicken for shrimp or mushrooms if you’re feeling adventurous.
- Perfect for leftovers: Tastes even better the next day (if it lasts that long).
- Bright yet comforting: The lemon cuts through the richness for a balanced flavor.
How to Make Creamy Lemon Chicken Pasta
Ingredients You’ll Need
- 8 oz pasta (linguine or fettuccine work best)
- 2 boneless, skinless chicken breasts, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- Zest and juice of 1 large lemon
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt, pepper, and red pepper flakes to taste
- Fresh parsley for garnish
Step-by-Step Instructions
- Cook the pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden (5–6 minutes). Set aside.
- Make the sauce: In the same skillet, sauté garlic until fragrant (30 seconds). Add cream, lemon zest, and juice, stirring to combine. Simmer for 2–3 minutes until slightly thickened.
- Combine everything: Toss in cooked pasta, chicken, and Parmesan. Add pasta water as needed to loosen the sauce. Garnish with parsley and serve immediately.
Tips for the Best Creamy Lemon Chicken Pasta
- Don’t skimp on the lemon zest: It packs a flavor punch! Use a microplane for fine, fragrant zest.
- Use room-temperature cream: This prevents curdling when adding lemon juice.
- Want extra veggies? Toss in spinach or sun-dried tomatoes for color and nutrition.
For more easy pasta inspiration, try my Garlic Butter Shrimp Pasta or this Creamy Mushroom Pasta—both are weeknight lifesavers!
Pairing Suggestions
This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try sparkling water with a squeeze of lemon. Serve alongside a simple arugula salad to round out the meal.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Heavy cream gives the sauce its luxurious texture, but half-and-half will work in a pinch (avoid skim milk—it won’t thicken properly).
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or water to revive the sauce.
Can I make this gluten-free?
Absolutely! Use gluten-free pasta and double-check that your Parmesan is gluten-free (some brands add anti-caking agents).
What’s the best pasta shape for this recipe?
Long, flat noodles like linguine or fettuccine hold the sauce well, but penne or rigatoni also work.
Can I freeze creamy lemon chicken pasta?
Freezing isn’t recommended—the dairy-based sauce may separate when thawed.
How can I add more protein?
Stir in white beans or crispy pancetta for extra heft. For a vegetarian twist, try Lemon Ricotta Pasta.
Whether you’re craving comfort food with a zesty twist or need a dinner that feels fancy without the fuss, this Creamy Lemon Chicken Pasta delivers. It’s the kind of recipe that’ll earn a permanent spot in your rotation—simple enough for busy nights but special enough for date night. And if you’re anything like me, you’ll find yourself making it again and again, tweaking it with whatever’s in your fridge (because some of the best meals start with a little improvisation).
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Creamy Lemon Chicken Pasta
Description
A bright 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- For the sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 cup grated parmesan cheese
- For the pasta:
- 8 oz fettuccine or linguine
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- 1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
- 2. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest, then slice.
- 3. In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in chicken broth to deglaze, scraping up browned bits.
- 4. Reduce heat to medium. Stir in heavy cream, lemon zest, and lemon juice. Simmer for 3-4 minutes until slightly thickened.
- 5. Whisk in parmesan cheese until melted. If sauce is too thick, add reserved pasta water 1 tablespoon at a time.
- 6. Add cooked pasta and chicken to the sauce, tossing to coat. Garnish with parsley and red pepper flakes before serving.
Notes
For extra flavor, marinate chicken in lemon juice for 30 minutes before cooking. Sauce thickens upon standing – add more broth if needed for leftovers. Substitute half-and-half for lighter (but less creamy) results.
