Sometimes you stumble upon a recipe that just makes everything feel right in the world. This creamy lemon chicken pasta? That’s exactly what it does. Rich, comforting, and bursting with bright citrus notes that dance on your tongue—it’s the kind of dish that transforms an ordinary Tuesday into something special.
Picture this: tender pieces of perfectly seasoned chicken nestled in silky strands of pasta, all coated in a luxuriously creamy sauce that’s been kissed with fresh lemon. It’s restaurant-quality comfort food that you can whip up in your own kitchen, no fancy skills required.
What Makes This Dish So Irresistible?
The magic happens when that bright, zesty lemon cuts right through the richness of the cream sauce. It’s like they were meant to be together—the cream provides this velvety backdrop while the lemon adds these little pops of sunshine that wake up every single bite.
This isn’t just another pasta recipe thrown together. Every element has its purpose. The herbs create depth, the garlic adds warmth, and that Parmesan? Well, it brings everything together with its nutty, salty goodness. Even the choice of long, twirly pasta matters—those noodles grab onto the sauce like they’re meant to be best friends forever.
And here’s the beautiful thing: this recipe welcomes improvisation. Feeling like adding some spinach? Go for it. Want to toss in some sun-dried tomatoes or broccoli florets? The dish will embrace them with open arms. It’s adaptable in the best possible way.
Ingredients Needed for the Recipe
Let’s talk about what makes this dish sing. Each ingredient has been chosen thoughtfully, and together they create something truly special.
For the Lemon-Herb Chicken:
- 1 lb. boneless, skinless chicken breasts, thinly sliced into cutlets
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. lemon zest
- 2 tsp. dried oregano
- 1 1/2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3/4 tsp. kosher salt
- 3/4 tsp. black pepper
For the Creamy Lemon Pasta:
- 1 lb. pasta of choice (bucatini, spaghetti, pappardelle, or fettuccine work beautifully)
- 1 Tbsp. butter
- 1 1/2 cups finely chopped yellow onion
- 6 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup chicken broth
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup finely chopped fresh parsley (plus more for garnish)
- 1/3 cup grated Parmigiano Reggiano cheese (plus more for garnish)
- 1 Tbsp. lemon zest plus 3 Tbsp. fresh lemon juice
The chicken gets sliced thin—this isn’t just for looks. Thinner cutlets cook faster and more evenly, which means no dry, overcooked pieces. The spice blend creates this gorgeous golden crust that’s both flavorful and visually stunning.
As for the pasta, think long and elegant. Those twirly shapes aren’t just pretty—they’re functional. They wrap around the sauce, creating perfect little pockets of flavor in every single bite.
How to Make Creamy Lemon Chicken Pasta?
Getting Started with the Foundation
First things first—get that large pot of water boiling with generous amounts of salt. We’re talking about pasta water that tastes like the sea. This step often gets rushed, but properly salted pasta water makes all the difference in the final dish.
While the water comes to life, turn your attention to the chicken. This is where the magic starts building.
Seasoning and Cooking the Perfect Chicken
In a bowl, combine those chicken cutlets with olive oil, lemon zest, and all those beautiful spices. Don’t just sprinkle them on—really toss everything together. You want every surface covered in that aromatic blend.
Heat your large sauté pan over medium heat. This temperature is crucial—too high and you’ll get burned outsides with raw centers. Too low and you’ll miss that gorgeous golden crust. Arrange the chicken in the pan, giving each piece space to breathe. Cook until golden and the internal temperature hits 165°F, about 7 to 10 minutes depending on thickness.
Transfer the cooked chicken to a plate and cover it to keep warm. Don’t clean that pan! Those golden bits stuck to the bottom are pure flavor gold.
Building the Aromatic Base
If your pasta water is boiling by now, drop in the pasta and cook it just shy of al dente. Remember to reserve a cup of that starchy pasta water before draining—it’s liquid gold for creating silky sauces.
Back to that beautiful pan with all those chicken drippings. Add the butter and let it melt, then toss in the chopped onion. Cook until it softens and becomes translucent, about 4 to 5 minutes. The smell alone will make your kitchen feel like home.
Add the minced garlic and cook for another minute or two. You’ll know it’s ready when that incredible aroma fills the air—garlic should be fragrant but not brown.
Creating the Luxurious Cream Sauce
Now comes the moment we’ve all been waiting for. Pour in that heavy cream and chicken broth, then season with salt and black pepper. Bring this mixture to a gentle simmer—not a rolling boil, just gentle bubbles breaking the surface.
Let it simmer uncovered for about 5 to 6 minutes. You’re looking for the sauce to slightly thicken. It won’t be thick like gravy, but it should coat a spoon lightly.
The Bright Finishing Touches
Here’s where the dish transforms from good to absolutely incredible. Stir in the fresh parsley, grated Parmesan cheese, lemon zest, and fresh lemon juice. The sauce will brighten immediately—you can almost see it come alive.
The parsley adds this fresh, herbaceous note that balances the richness. The Parmesan brings depth and umami. And that lemon? It’s like turning on the lights in a dim room.
Bringing Everything Together
Add the slightly underdone pasta directly to the sauce along with half a cup of that reserved pasta water. This is where the real magic happens. Increase the heat to medium-high and start tossing vigorously with tongs.
Keep tossing and cooking for about 2 minutes. The pasta will finish cooking while absorbing the sauce, and that starchy pasta water will help create a glossy, cohesive coating. If the sauce gets too tight, add another splash of pasta water.
The Final Presentation
Slice that beautiful chicken and arrange it on top of the pasta. Garnish with extra parsley, more grated Parmesan, fresh cracked black pepper, and one final squeeze of lemon juice.
What’s the Best Pasta Shape for This Recipe?
Not all pasta shapes are created equal, especially when it comes to creamy sauces. You want something that can grab onto that luscious sauce and hold it tight. Long, elegant shapes like bucatini, pappardelle, or fettuccine are your best friends here.
Bucatini is particularly magical—it’s like thick spaghetti with a tiny hole running through the center. That hole catches sauce, creating little pockets of flavor in every bite. Pappardelle offers wide ribbons that embrace the cream sauce beautifully. And fettuccine? It’s the classic choice for cream sauces for good reason.
Short pasta shapes like penne or rigatoni won’t work as well here. The way the sauce forms depends on how the long noodles move through the liquid, creating that silky texture we’re after. It’s actually part of the cooking technique—the swooshing and swaying of long noodles helps emulsify everything together.
Tips for Perfect Creamy Lemon Chicken Pasta
- Don’t Rush the Chicken: That golden crust adds flavor. Cook on medium heat and be patient for the best results.
- Simmer the Sauce Gently: Avoid high heat to keep the cream from breaking. Aim for soft bubbles, not a rolling boil.
- Use Pasta Water: The starchy liquid helps bind the sauce and makes it cling to the pasta. Always reserve some!
- Add Lemon at the End: To prevent curdling, add fresh lemon juice at the end. It brightens the dish without disrupting the cream.
- Veggie Timing: Stir in delicate veggies like spinach after the Parmesan and parsley. For heartier veggies like broccoli, pre-cook them slightly.
- Taste as You Go: Adjust seasonings based on the lemon’s acidity and Parmesan’s strength. Your palate knows best!
How Long Does It Keep Fresh?
Leftovers stay fresh in an airtight container for up to three days. The flavors actually improve overnight, making day-two pasta even better.
When reheating, use a skillet over medium heat instead of a microwave to avoid separating the sauce. Add a splash of broth or water to restore the creamy texture, and finish with a squeeze of lemon to brighten it up.
The sauce may thicken in the fridge, but with a little liquid and gentle heat, it’ll be just like new. For best results, store pasta and chicken together so they soak up all the delicious juices.
This recipe serves six generously, but it’s so good you might go for seconds (or thirds)—no judgment here!
The creamy lemon chicken pasta is versatile enough for a weeknight or to impress guests. It’s comforting yet fresh, bringing everyone together for a satisfying meal.
Creamy Lemon Chicken Pasta Recipe
Description
This restaurant-worthy Creamy Lemon Chicken Pasta is easy enough for weeknights, yet impressive enough for company. It’s a family favorite recipe (and one that I actually adapted from my husband!) that is a guaranteed crowd pleaser. Bright lemon zest and juice cut through the rich cream sauce, while tender chicken and perfectly cooked pasta make it a hearty, satisfying meal.
Ingredients
Lemon-Herb Chicken
Creamy Lemon Pasta
Optional Add-Ins
Instructions
-
Cook Pasta
Bring a large pot of generously salted water to a boil. Cook pasta until just shy of al dente (it will finish cooking in the sauce). Reserve 1 cup of pasta water before draining. -
Season and Cook Chicken
In a bowl, combine chicken with olive oil, lemon zest, oregano, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat. Heat a large skillet over medium heat and cook chicken until golden and internal temperature reaches 165°F, about 7–10 minutes. Transfer to a plate and cover to keep warm. -
Sauté Onion and Garlic
In the same skillet, add butter and chopped onion. Cook over medium heat until softened, about 4–5 minutes. Stir in minced garlic and cook for 1–2 minutes until fragrant. -
Make Creamy Lemon Sauce
Add heavy cream, chicken broth, salt, and black pepper to the skillet. Bring to a simmer and cook uncovered for 5–6 minutes until slightly thickened. Stir in parsley, Parmesan, lemon zest, and lemon juice. -
Combine Pasta and Sauce
Add drained pasta to the skillet along with 1/2 cup of reserved pasta water. Toss vigorously over medium-high heat for about 2 minutes until the sauce is glossy and coats the noodles. Add more pasta water if needed to loosen the sauce. -
Finish and Serve
Thinly slice the cooked chicken and place on top of the pasta. Garnish with extra parsley, grated Parmesan, cracked black pepper, and a fresh squeeze of lemon juice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 14g70%
- Trans Fat 0.5g
- Cholesterol 105mg35%
- Sodium 680mg29%
- Potassium 520mg15%
- Total Carbohydrate 48g16%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 34g68%
- Calcium 220 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Add veggies: Toss in fresh spinach, arugula, broccoli, or mushrooms right after adding the Parmesan and lemon for a nutrient boost.
- Make it gluten-free: Use your favorite gluten-free pasta—buckwheat or brown rice noodles work well.
- Lighter option: Substitute half-and-half or whole milk for heavy cream, though the sauce will be less rich.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat on the stovetop with a splash of broth or water to loosen the sauce. Finish with a squeeze of lemon to brighten flavors.
