Lemon Chicken Pasta

Why You’ll Love This Recipe

I love this recipe because it’s both comforting and refreshing. The lemon gives the dish a light, clean taste that balances out the creaminess of the sauce. It’s also a one-pan-friendly recipe that doesn’t require a lot of cleanup. Whether I’m cooking for family or just making something quick for myself, this pasta always feels special without the hassle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Pasta (penne, spaghetti, or linguine work great)

• Olive oil

• Garlic, minced

• Chicken broth

• Heavy cream

• Fresh lemon juice

• Lemon zest

• Grated Parmesan cheese

• Salt and pepper

• Fresh parsley (optional, for garnish)

Directions

1. I start by seasoning the chicken with salt and pepper, then searing it in olive oil until golden and cooked through. I set it aside and let it rest before slicing.

2. While the chicken cooks, I boil the pasta until al dente, then drain and reserve a bit of pasta water.

3. In the same pan I used for the chicken, I sauté minced garlic in olive oil until fragrant.

4. I pour in the chicken broth and lemon juice, scraping up any bits from the pan. I let that simmer for a couple of minutes.

5. I stir in the heavy cream and lemon zest, then reduce the heat and let the sauce thicken slightly.

6. I add the Parmesan cheese and cooked pasta to the sauce, tossing everything until well coated.

7. I return the sliced chicken to the pan, mixing it with the pasta and sauce.

8. I garnish with chopped parsley and extra lemon zest for a fresh finish.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I swap the cream for a splash of milk and a spoonful of cream cheese for a lighter version. I’ve also added spinach, asparagus, or peas for more color and texture. When I want a little heat, I toss in red pepper flakes with the garlic. And if I’m short on time, I use rotisserie chicken or leftover grilled chicken for an even quicker meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over low heat with a splash of water or cream to loosen the sauce. It reheats well in the microwave, too—I just make sure to stir halfway through and cover it loosely.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but I’ve used bottled in a pinch. Just keep in mind it may taste a bit more acidic.

What kind of pasta works best?

I usually go with penne or linguine, but honestly, any pasta I have on hand works fine—it’s a flexible dish.

How do I keep the sauce from curdling?

I keep the heat low after adding the lemon juice and cream. Stirring gently and not boiling the sauce helps keep it smooth.

Can I make this dish dairy-free?

Yes, I’ve used coconut milk instead of cream and skipped the Parmesan. It changes the flavor slightly but still tastes great.

Is this recipe good for meal prep?

Absolutely. I portion it out into containers and it holds up well in the fridge for a few days. Just reheat gently so the sauce stays creamy.

Conclusion

Lemon Chicken Pasta is one of those meals I turn to when I want something comforting yet light. The citrusy brightness, creamy sauce, and savory chicken all come together in a dish that feels elegant but is so easy to make. It’s a perfect go-to whether I’m feeding guests or just treating myself to something delicious at home.