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, even on the busiest of days. This Creamy Lemon Chicken Pasta is my go-to when I need a meal that feels indulgent but comes together in just 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 *made* this?”
I first stumbled upon this recipe during a particularly chaotic week when my fridge was nearly empty, but I had a lone lemon rolling around and some leftover chicken. Desperation led to experimentation, and voilà—a new family favorite was born. Now, it’s my secret weapon for impressing last-minute guests or simply treating myself after a long day. (Pro tip: A sprinkle of fresh parsley and extra lemon zest makes it look *chef’s kiss* fancy with zero extra effort.)
Why You’ll Love This Creamy Lemon Chicken Pasta
This dish isn’t just delicious—it’s also incredibly forgiving and adaptable. Here’s why it’s earned a permanent spot in my rotation:
- Quick & Easy: Ready in 30 minutes, perfect for weeknights.
- Bright & Balanced: The lemon cuts through the richness for a light yet comforting flavor.
- Pantry-Friendly: Uses simple ingredients you likely already have.
- Versatile: Swap chicken for shrimp, or add spinach for extra greens.
How to Make Creamy Lemon Chicken Pasta
Ingredients You’ll Need
- 8 oz pasta (like fettuccine or penne)
- 2 boneless, skinless chicken breasts, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- Zest and juice of 1 lemon
- ½ cup grated Parmesan
- 2 tbsp butter
- 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, then drain.
- Sear the chicken: In a large skillet, cook chicken in butter over medium heat until golden. Season with salt and pepper.
- Build the sauce: Add garlic, lemon zest, and red pepper flakes to the skillet. Pour in cream and lemon juice, stirring until slightly thickened.
- Combine: Toss in pasta and Parmesan, adding reserved pasta water as needed to loosen the sauce.
- Serve: Garnish with parsley and extra lemon zest. Devour immediately!
Tips for the Best Creamy Lemon Chicken Pasta
Want to take this dish to the next level? Here are my tried-and-true 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.
- Try a splash of white wine: Deglaze the pan with it before adding cream for extra depth.
If you’re craving more cozy pasta recipes, check out my Garlic Butter Shrimp Pasta or this Creamy Tomato Spinach Pasta for another quick dinner win.
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 milk—it may curdle).
How do I store leftovers?
Store in an airtight container for up to 3 days. Reheat with a splash of broth or cream to revive the sauce.
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 linguine are classic, but penne or farfalle hold the sauce well too.
Can I add vegetables?
Yes! Sautéed spinach, asparagus, or sun-dried tomatoes would be delicious additions.
Is this dish freezer-friendly?
The sauce may separate when thawed, so I recommend enjoying it fresh. For meal prep, cook components separately and assemble before serving.
Whether you’re cooking for one or a crowd, this Creamy Lemon Chicken Pasta is guaranteed to bring a little joy to the table. It’s the kind of meal that feels like a warm hug but tastes like a restaurant splurge—without the fuss. For more weeknight inspiration, explore Food Network’s quick dinner ideas or my 30-Minute Meals collection. Now, go forth and twirl that pasta with confidence!
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Creamy Lemon Chicken Pasta
Description
A delightful and easy-to-make pasta dish featuring tender chicken in a creamy lemon sauce with a hint of garlic and Parmesan. Perfect for weeknight dinners or entertaining guests.
Ingredients
For the Crust:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- For the Pasta:
- 8 oz fettuccine or linguine
- 1 tbsp salt (for pasta water)
- For the Sauce:
- 2 tbsp unsalted 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
- Juice of 1 lemon
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
1. Prepare the Crust:
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- 2. Prepare the Chicken: Season chicken breasts 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. Remove, let rest, then slice.
- 3. Make the Sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Simmer for 2-3 minutes.
- 4. Add Flavor: Stir in Parmesan, lemon zest, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.
- 5. Combine: Add cooked pasta and sliced chicken to the sauce. Toss well, adding reserved pasta water as needed to thin the sauce.
- 6. Serve: Garnish with fresh parsley and extra Parmesan. Enjoy immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. Adjust lemon zest/juice to taste. Leftovers can be refrigerated for up to 2 days (sauce may thicken—reheat with a splash of broth).
