Creamy Lemon Chicken Pasta: A Bright & Comforting Weeknight Dinner
There’s something magical about a dish that feels indulgent yet comes together in under 30 minutes. This Creamy Lemon Chicken Pasta is exactly that—a luscious, velvety sauce clinging to tender pasta, with juicy chicken and a pop of citrus that makes every bite sing. Whether you’re cooking for a busy weeknight or a cozy date night in, this recipe delivers restaurant-quality flavor without the fuss.
I first made this dish on a night when my fridge was nearly empty, and my patience was even thinner. But lemons, chicken, and a splash of cream? That’s all it took to turn a “what’s-for-dinner” panic into a triumph. Now, it’s my go-to when I need a meal that feels special but doesn’t demand hours at the stove. Bonus: The lemon adds a freshness that keeps the dish light, so you won’t feel weighed down—just happily satisfied.
Why You’ll Love This Creamy Lemon Chicken Pasta
This dish is a crowd-pleaser for so many reasons:
- Quick & Easy: Ready in 30 minutes—perfect for hectic evenings.
- Bright & Balanced: The lemon cuts through the richness for a dish that’s creamy but not heavy.
- Versatile: Swap in shrimp or mushrooms for the chicken, or use gluten-free pasta if needed.
- Leftover-Friendly: Tastes even better the next day (if it lasts that long!).
How to Make Creamy Lemon Chicken Pasta
Ingredients You’ll Need
- 8 oz pasta (linguine or fettuccine work best)
- 2 boneless, skinless chicken breasts, sliced thin
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- Zest and juice of 1 large lemon
- ½ cup grated Parmesan cheese
- Salt, pepper, and red pepper flakes to taste
- Fresh parsley for garnish
Step-by-Step Instructions
- Cook the pasta: Boil in salted water until al dente. Reserve ½ cup pasta water before draining.
- Sear the chicken: Heat olive oil in a 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 for 30 seconds. Add cream, lemon zest, and juice, simmering for 2 minutes. Stir in Parmesan until melted.
- Combine: Toss pasta and chicken in the sauce, adding pasta water as needed to loosen. Garnish with parsley and serve immediately.
Tips for the Best Creamy Lemon Chicken Pasta
Want to take this dish to the next level? Try these tricks:
- Don’t skimp on the lemon zest: It packs a punch of flavor without acidity.
- Use freshly grated Parmesan: Pre-shredded cheese won’t melt as smoothly.
- Add veggies: Spinach or sun-dried tomatoes add color and nutrition. For more veggie-packed ideas, check out our Vegetable Pasta Primavera.
Frequently Asked Questions
Can I use milk instead of heavy cream? Yes, but the sauce will be thinner. For a richer texture, try half-and-half or this cream substitute guide.
How do I store leftovers? Keep in an airtight container for up to 3 days. Reheat with a splash of milk to revive the sauce.
What pasta pairs best with lemon chicken? Long, flat noodles like linguine or tagliatelle hold the sauce well.
Can I make this dairy-free? Absolutely! Use coconut cream and nutritional yeast instead of dairy.
Is this kid-friendly? Most kids love it—just go light on the lemon if they’re sensitive to tangy flavors.
What sides go well with this dish? Try a simple garlic bread or a crisp arugula salad.
There you have it—a dish that’s as easy to make as it is delicious. Whether you’re cooking for one or a family, this Creamy Lemon Chicken Pasta is a reminder that great meals don’t need to be complicated. Pour yourself a glass of wine, twirl that fork, and savor every bright, creamy bite. Happy cooking!
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Creamy Lemon Chicken Pasta
Description
A delightful and tangy pasta dish featuring tender chicken in a creamy lemon sauce, perfect for a quick weeknight dinner or a special occasion.
Ingredients
For the Crust:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- For the Pasta:
- 8 ounces fettuccine or linguine
- 4 cups water
- 1 teaspoon salt
- For the Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup freshly grated Parmesan cheese
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- For Garnish:
- Fresh parsley, chopped
- Lemon slices
Instructions
1. Prepare the Crust:
- 1. Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
- 2. Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden and cooked through. Remove from the skillet and let rest for 5 minutes before slicing into strips.
- 3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 4. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let cook for 2-3 minutes until slightly thickened.
- 5. Stir in the Parmesan cheese, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Simmer for another 2 minutes.
- 6. Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything evenly in the sauce. Cook for 1-2 minutes until heated through.
- 7. Garnish with fresh parsley and lemon slices before serving.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream. Adjust lemon zest and juice to taste for more or less tanginess.
