Creamy Lemon Chicken Pasta: A Bright & Comforting Weeknight Dinner

There’s something magical about a dish that balances rich creaminess with a burst of citrusy freshness. This Creamy Lemon Chicken Pasta is exactly that—a cozy hug in a bowl with a sunny twist. Picture tender chicken, al dente pasta, and a velvety sauce kissed by lemon zest, garlic, and just the right amount of Parmesan. It’s the kind of meal that feels indulgent but comes together in under 30 minutes, making it perfect for busy weeknights when you crave both comfort and flavor.

I first stumbled upon this recipe during a particularly chaotic week. My fridge held a lone lemon, some leftover chicken, and half a box of pasta—ingredients that seemed destined for a lackluster dinner. But with a little creativity (and a generous splash of cream), this dish was born. Now, it’s a staple in my house, especially when I need a pick-me-up that’s as easy as it is delicious. Whether you’re cooking for picky kids, a date night, or just yourself (hello, self-care dinner!), this pasta delivers every time.

Why You’ll Love This Creamy Lemon Chicken Pasta

This dish isn’t just tasty—it’s also incredibly versatile. Here’s why it’ll become your new go-to:

• Quick & Easy: Ready in 30 minutes or less, with minimal cleanup.
• Bright & Balanced: The lemon cuts through the richness, making it feel lighter.
• Pantry-Friendly: Uses simple ingredients you likely already have.
• Crowd-Pleasing: Kids and adults alike adore the creamy, tangy flavors.

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
• Zest and juice of 1 lemon
• ½ cup grated Parmesan
• 2 tbsp olive oil
• Salt, pepper, and red pepper flakes to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Cook the Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
2. Sauté 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.
3. Make the Sauce: In the same skillet, sauté garlic until fragrant (30 seconds). Add cream, lemon zest, and juice, simmering for 2–3 minutes. Stir in Parmesan until melted.
4. Combine: Toss pasta and chicken into the sauce, adding pasta water as needed to loosen. Garnish with parsley and extra lemon zest.

Tips for the Best Creamy Lemon Chicken Pasta

Want to elevate this dish even further? Try these pro tips:

• Don’t Skip the Pasta Water: The starchy liquid helps the sauce cling to the noodles.
• Use Fresh Lemon: Bottled juice won’t give the same vibrant flavor.
• Add Greens: Spinach or arugula wilted into the sauce adds freshness.
• Swap Proteins: Try shrimp or mushrooms for a twist! For more easy swaps, check out our guide to pasta ingredient substitutions.

There you have it—a dish that’s as joyful to make as it is to eat. Whether you’re craving comfort or need a quick dinner win, this Creamy Lemon Chicken Pasta promises to delight. The zesty sauce, tender chicken, and cozy pasta are a trio made in heaven, proving that sometimes the simplest recipes are the most memorable. So grab that lemon, pour yourself a glass of wine, and let’s get cooking! And if you’re in the mood for more citrusy goodness, try our Lemon Garlic Shrimp next.

Creamy Lemon Chicken Pasta

• Author: Chef Maria Bennett

Print Recipe

Pin Recipe

---

Description

A luscious and tangy pasta dish featuring tender chicken breasts in a velvety lemon cream sauce with garlic and parmesan. Perfect for weeknight dinners or entertaining guests.

---

Ingredients

Scale 1x2x3x

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 sauce:
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon red pepper flakes
• For the pasta:
• 8 oz fettuccine or linguine
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter

---

Instructions

1. Prepare the Crust:

1. 1. Season chicken breasts with salt, pepper, and garlic powder.
2. 2. Heat olive oil in large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest.
3. 3. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
4. 4. In same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
5. 5. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer for 2 minutes.
6. 6. Reduce heat to low. Stir in heavy cream, lemon zest, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened.
7. 7. Whisk in parmesan cheese until melted and smooth. If sauce is too thick, add reserved pasta water 1 tablespoon at a time.
8. 8. Slice chicken into thin strips. Add cooked pasta and chicken to sauce, tossing to coat evenly.
9. 9. Garnish with fresh parsley and extra parmesan before serving.

---

Notes

For extra lemon flavor, add an additional teaspoon of zest. Substitute half-and-half for heavy cream if preferred, though sauce will be thinner. Leftovers keep refrigerated for 3 days – reheat gently with a splash of milk.