Lemon Chicken Pasta Recipe

Introduction

This Lemon Chicken Pasta is a creamy, tangy dish that combines tender chicken with a luscious lemon-infused sauce. It’s a perfect weeknight meal that feels special without requiring hours in the kitchen.

Ingredients

• 350 g pasta of choice
• 1 tsp sea salt flakes
• ¼ tsp black pepper
• 1 tsp sweet paprika
• 1 tsp Italian seasoning
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp water
• 40 g unsalted butter
• 1 tbsp minced garlic
• 2 tbsp flour
• 1 cup chicken stock
• 2 cups heavy cream
• 4 tbsp fresh lemon juice
• 1 cup freshly grated parmesan
• Lemon wedges, to serve
• Fresh parsley, to serve

Instructions

1. Step 1: Cook the pasta in salted water until it is 1–2 minutes shy of al dente. Drain and set aside.
2. Step 2: Mix the salt, pepper, paprika, and Italian seasoning in a small bowl. Season the chicken breasts evenly on both sides with this mixture.
3. Step 3: Heat the olive oil in a large pan over medium heat. Cook the chicken for 2–3 minutes on each side until cooked through. Remove from the pan and set aside.
4. Step 4: Add the water to the pan to loosen browned bits, then melt the butter in the same pan. Stir in the minced garlic and cook briefly until fragrant.
5. Step 5: Sprinkle in the flour and stir to form a smooth paste. Slowly whisk in the chicken stock and heavy cream, simmering the sauce until it thickens.
6. Step 6: Slice the cooked chicken into strips.
7. Step 7: Remove the pan from heat. Whisk in the fresh lemon juice and Parmesan cheese until melted and combined.
8. Step 8: Add the cooked pasta to the sauce and toss well to coat.
9. Step 9: Serve the pasta topped with the sliced chicken, fresh parsley, and lemon wedges on the side.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice and herbs before cooking.
• Use gluten-free pasta and flour if you prefer a gluten-free version.
• Swap heavy cream for half-and-half for a lighter sauce, though it will be less rich.
• Add steamed broccoli or spinach for a nutritious vegetable boost.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of cream or water to loosen the sauce. Avoid microwaving at high heat to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, this recipe works well with many pasta shapes like penne, fettuccine, or farfalle. Choose your favorite or whatever you have on hand.

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 75°C (165°F) and the juices run clear. It should no longer be pink in the center.

Lemon Chicken Pasta Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This creamy Lemon Chicken Pasta is a delightful fusion of zesty lemon, tender chicken, and rich creamy sauce tossed with your choice of pasta. Featuring a blend of Italian seasonings and freshly grated parmesan, this dish balances tangy flavors with comforting creaminess, perfect for a satisfying weeknight dinner.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta and Seasoning

• 350 g pasta of choice
• 1 tsp sea salt flakes
• ¼ tsp black pepper
• 1 tsp sweet paprika
• 1 tsp Italian seasoning

Chicken

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp water

Sauce

• 40 g unsalted butter
• 1 tbsp minced garlic
• 2 tbsp flour
• 1 cup chicken stock
• 2 cups heavy cream
• 4 tbsp fresh lemon juice
• 1 cup freshly grated parmesan

To Serve

• Lemon wedges
• Fresh parsley

Instructions

1. Cook pasta: Boil pasta in salted water until it is 1-2 minutes shy of al dente. Drain the pasta and set it aside for later use.
2. Season chicken: Combine sea salt, black pepper, sweet paprika, and Italian seasoning in a small bowl. Season both sides of the chicken breasts evenly with this spice mixture.
3. Cook chicken: Heat olive oil in a large pan over medium heat. Cook the seasoned chicken breasts for 2-3 minutes on each side until fully cooked through and golden. Remove chicken from the pan and set aside.
4. Prepare sauce base: Add 2 tablespoons of water to the same pan to deglaze and loosen any cooked bits. Melt unsalted butter in the pan, then stir in minced garlic and cook briefly until fragrant but not browned.
5. Make roux: Add flour to the pan and stir continuously to form a smooth paste. Slowly pour in chicken stock followed by heavy cream while stirring to combine. Let the mixture simmer gently until the sauce thickens to a creamy consistency.
6. Slice chicken: While the sauce simmers, slice the cooked chicken breasts into thin strips or bite-sized pieces.
7. Finish sauce and combine: Remove the pan from heat. Whisk in fresh lemon juice and freshly grated parmesan cheese until the sauce is smooth and creamy. Add the cooked pasta to the pan and toss thoroughly to coat it with the luscious sauce.
8. Serve: Plate the coated pasta and garnish with the sliced chicken on top. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side for an extra burst of freshness.

Notes

• Use your favorite type of pasta such as penne, fettuccine, or spaghetti for best results.
• Make sure not to overcook the pasta; it should be slightly under al dente as it will continue to cook when tossed with sauce.
• For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less thick and rich.
• Fresh lemon juice is essential for bright, fresh flavor; avoid bottled lemon juice when possible.
• Chicken breasts can be swapped for thighs if you prefer a juicier, more flavorful meat option.
• Leftovers store well in the fridge for up to 3 days; reheat gently to avoid curdling the cream sauce.

Keywords: lemon chicken pasta, creamy pasta, Italian chicken recipe, quick dinner, lemon cream sauce, pasta with chicken