Creamy Lemon Chicken Pasta: A Bright & Comforting Weeknight Favorite
There’s something magical about the combination of creamy pasta and zesty lemon—it’s like sunshine on a plate, even on the busiest of days. This Creamy Lemon Chicken Pasta is my go-to when I need a meal that feels indulgent yet comes together in under 30 minutes. Picture tender chicken, al dente pasta, and a velvety sauce with just the right amount of tang. It’s the kind of dish that makes you pause mid-bite and think, “Wow, I *nailed* this.”
I first stumbled upon this recipe during a chaotic week when my fridge was nearly empty, save for a lone lemon and some leftover grilled chicken. Desperation led to experimentation, and voilà—a new family favorite was born. Whether you’re cooking for picky eaters, impressing dinner guests, or simply treating yourself, this dish delivers. Plus, it’s versatile! Swap in shrimp for chicken, or add spinach for a veggie boost. (P.S. If you love lemony flavors, try my Lemon Garlic Shrimp Pasta next!)
Why You’ll Love This Creamy Lemon Chicken Pasta
This recipe checks all the boxes:
- Quick & easy: Ready in 30 minutes or less.
- Bright & balanced: The lemon cuts through the richness for a perfect flavor harmony.
- Meal-prep friendly: Tastes just as good reheated the next day.
- Crowd-pleasing: Kids and adults alike adore it.
How to Make Creamy Lemon Chicken Pasta
Ingredients You’ll Need
- 8 oz pasta (like fettuccine or penne)
- 2 boneless, skinless chicken breasts, sliced
- 3 garlic cloves, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 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 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, stirring gently. Simmer for 2–3 minutes until slightly thickened.
- Combine everything: Toss in the 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, fluffy zest.
- Use room-temperature cream: This prevents curdling when adding lemon juice.
- Want extra veggies? Stir in baby spinach or roasted cherry tomatoes.
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 evaporated milk.
How do I store leftovers?
Keep in an airtight container for up to 3 days. Reheat with a splash of milk to revive the creaminess.
Can I make this gluten-free?
Absolutely! Use gluten-free pasta and double-check your Parmesan (some brands contain anti-caking agents with gluten).
What’s the best pasta shape for this recipe?
Long noodles like fettuccine or shorter shapes like penne work well—just avoid overly delicate options.
Can I freeze creamy lemon chicken pasta?
Freezing isn’t recommended, as dairy-based sauces can separate when thawed.
What pairs well with this dish?
Try a crisp green salad or garlic bread. For wine, a Sauvignon Blanc complements the lemon beautifully.
There you have it—a dish that’s as vibrant as it is comforting. Whether you’re cooking to unwind after a long day or hosting a last-minute dinner, this Creamy Lemon Chicken Pasta promises to delight. And if you’re craving more cozy pasta recipes, check out my Creamy Tomato Spinach Pasta for another weeknight win. Now, go forth and savor every lemony, creamy bite!
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Creamy Lemon Chicken Pasta
Description
A delicious and comforting pasta dish featuring tender chicken in a creamy lemon 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
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- For the pasta:
- 8 ounces fettuccine or linguine
- 4 quarts water
- 1 tablespoon 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 of 1 lemon
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For garnish:
- Fresh parsley, chopped
- Additional parmesan cheese
Instructions
1. Prepare the Crust:
- 1. Season chicken breasts with salt, pepper, and garlic powder.
- 2. 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 before slicing.
- 3. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
- 4. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- 5. Whisk in heavy cream, chicken broth, parmesan, lemon zest, lemon juice, salt, and pepper. Simmer for 3-4 minutes until slightly thickened.
- 6. Add cooked pasta and sliced chicken to the sauce, tossing to coat. Add reserved pasta water as needed to reach desired consistency.
- 7. Garnish with fresh parsley and additional parmesan before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream. The lemon flavor intensifies as the dish sits – add extra lemon juice just before serving if needed. Leftovers keep well refrigerated for up to 3 days.
