There’s something about lemon chicken pasta that just feels like spring in a bowl. It’s bright, comforting, and always hits the spot—whether you’re sitting on a sun-drenched porch or curled up inside watching the rain. This dish reminds me of those early spring evenings when the days start stretching out just a bit longer and the air smells like blooming flowers and fresh starts.
Growing up, my mom would make a variation of this dish whenever we had leftover chicken in the fridge. Her version was creamy and simple, always finished with a squeeze of lemon from the tree in our backyard. That citrusy aroma would drift through the kitchen, instantly making everything feel lighter and more cheerful.
What I love about this particular recipe is that it brings those same comforting vibes but with a fresh, modern twist. It’s quick enough for a weeknight dinner but feels special enough to serve for company. Plus, it has that perfect balance—juicy, seasoned chicken paired with tender pasta and a lemony garlic sauce that clings to every bite. Add in a little Parmesan and some fresh parsley, and you’ve got a dish that’s easy, elegant, and totally irresistible.
Why You’ll Love This Recipe:
- Bright & Flavorful: The lemon adds a burst of sunshine to every bite.
- Weeknight-Friendly: Simple ingredients, quick prep—perfect for busy nights.
- Comforting Yet Fresh: Creamy pasta meets light lemon-garlic goodness.
- Customizable: Toss in spinach, peas, or swap pasta shapes to make it your own.
- Crowd-Pleaser: Kid-approved, adult-loved, and always gone in minutes.
INGREDIENTS YOU’LL NEED:
- 12 ounces fettuccine pasta
- 1 ½ pounds boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper
- ¾ cup low-sodium chicken broth
- 1 lemon, zested and juiced
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
HOW TO MAKE LEMON CHICKEN PASTA:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Cook the Pasta
Start by boiling your pasta in well-salted water according to package directions. I usually opt for fettuccine, but honestly, any pasta you have on hand will do—penne, linguine, or even spaghetti. Drain it, but don’t forget to save about half a cup of pasta water—you might need it later to loosen the sauce a bit.
Step 2: Cook the Chicken
While the pasta is cooking, season your chicken breasts with salt and pepper. I like slicing them in half horizontally to make cutlets—they cook faster this way and stay nice and juicy. Heat the olive oil in a large skillet over medium heat, then cook the chicken until golden brown on both sides and cooked through, about 4-5 minutes per side depending on thickness. Set the chicken aside to rest for a few minutes, then slice it into thin strips.
Step 3: Make the Sauce
In the same skillet (don’t clean it—you want all those delicious brown bits!), add the butter, garlic, and crushed red pepper. Stir it around for a minute until fragrant—this is when your kitchen starts to smell amazing. Then pour in the chicken broth and bring it to a gentle simmer. Add the lemon zest and juice and let everything reduce just a little bit for a deeper flavor.
Step 4: Add the Cream and Cheese
Lower the heat and stir in the heavy cream and Parmesan. You’ll see the sauce start to thicken and turn silky. If it gets too thick, add a splash of that reserved pasta water. The lemon, garlic, and cheese come together in the most luscious way—creamy but still light.
Step 5: Toss It All Together
Add the drained pasta and sliced chicken into the skillet and toss everything until coated and warmed through. Sprinkle with chopped parsley for a fresh finish, and if you want, an extra squeeze of lemon juice right before serving.
HELPFUL TIPS:
- Thin Your Chicken: Slice chicken breasts in half horizontally so they cook evenly and quickly.
- Save Pasta Water: It’s liquid gold when it comes to adjusting the sauce’s consistency.
- Taste as You Go: Add lemon juice gradually and adjust based on your preference—some like it tangy, others more subtle.
- Fresh Cheese Matters: Grate your Parmesan fresh if you can—it melts better and has so much more flavor.
- Make It Green: Toss in a handful of baby spinach or peas at the end for color and a veggie boost.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal, Comfort Food
NOTES:
This is a versatile recipe that works beautifully with leftovers. You can also prep the chicken in advance or double the recipe for meal prep. For a dairy-free version, you can swap the cream and cheese with your favorite alternatives, though the texture will vary.
NUTRITIONAL INFORMATION:
(Approximate per serving)
- Calories: 620
- Protein: 36g
- Carbohydrates: 45g
- Fat: 34g
- Saturated Fat: 15g
- Cholesterol: 145mg
- Sodium: 540mg
- Fiber: 2g
- Sugar: 2g
FREQUENTLY ASKED QUESTIONS:
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs will add a bit more richness and stay extra tender.
What kind of pasta works best?
Fettuccine holds the creamy sauce beautifully, but feel free to use any pasta you like or have on hand.
Is it okay to use bottled lemon juice?
Fresh lemon juice really makes a difference here, but in a pinch, bottled will work—just reduce the quantity a little to avoid overpowering the dish.
Can I make this ahead of time?
Yes! Make the chicken and sauce ahead, then cook pasta fresh and combine everything just before serving.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce. This dish doesn’t freeze well due to the dairy content, so enjoy it fresh if you can.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- A Cozy Italian Classic: Chicken Milanese
- LEMON GARLIC CREAM SAUCE
- Lemon Chicken Pasta
- Creamy Lemon Ricotta Pasta
CONCLUSION
This Lemon Chicken Pasta is the kind of meal that brings people together—it’s unfussy, full of flavor, and totally satisfying. Whether you’re serving it for a casual family dinner or a cozy date night at home, it’s one of those recipes that makes everyone at the table happy. I hope it brings a little sunshine to your kitchen, just like it does in mine.
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Lemon Chicken Pasta
Description
There’s something about lemon chicken pasta that just feels like spring in a bowl. It’s bright, comforting, and always hits the spot—whether you’re sitting on a sun-drenched porch or curled up inside watching the rain. This dish reminds me of those early spring evenings when the days start stretching out just a bit longer and the air smells like blooming flowers and fresh starts.
Growing up, my mom would make a variation of this dish whenever we had leftover chicken in the fridge. Her version was creamy and simple, always finished with a squeeze of lemon from the tree in our backyard. That citrusy aroma would drift through the kitchen, instantly making everything feel lighter and more cheerful.
What I love about this particular recipe is that it brings those same comforting vibes but with a fresh, modern twist. It’s quick enough for a weeknight dinner but feels special enough to serve for company. Plus, it has that perfect balance—juicy, seasoned chicken paired with tender pasta and a lemony garlic sauce that clings to every bite. Add in a little Parmesan and some fresh parsley, and you’ve got a dish that’s easy, elegant, and totally irresistible.
Ingredients
12 ounces fettuccine pasta
1 ½ pounds boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
½ teaspoon crushed red pepper
¾ cup low-sodium chicken broth
1 lemon, zested and juiced
½ cup heavy cream
½ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Step 1: Cook the Pasta
Start by boiling your pasta in well-salted water according to package directions. I usually opt for fettuccine, but honestly, any pasta you have on hand will do—penne, linguine, or even spaghetti. Drain it, but don’t forget to save about half a cup of pasta water—you might need it later to loosen the sauce a bit.
Step 2: Cook the Chicken
While the pasta is cooking, season your chicken breasts with salt and pepper. I like slicing them in half horizontally to make cutlets—they cook faster this way and stay nice and juicy. Heat the olive oil in a large skillet over medium heat, then cook the chicken until golden brown on both sides and cooked through, about 4-5 minutes per side depending on thickness. Set the chicken aside to rest for a few minutes, then slice it into thin strips.
Step 3: Make the Sauce
In the same skillet (don’t clean it—you want all those delicious brown bits!), add the butter, garlic, and crushed red pepper. Stir it around for a minute until fragrant—this is when your kitchen starts to smell amazing. Then pour in the chicken broth and bring it to a gentle simmer. Add the lemon zest and juice and let everything reduce just a little bit for a deeper flavor.
Step 4: Add the Cream and Cheese
Lower the heat and stir in the heavy cream and Parmesan. You’ll see the sauce start to thicken and turn silky. If it gets too thick, add a splash of that reserved pasta water. The lemon, garlic, and cheese come together in the most luscious way—creamy but still light.
Step 5: Toss It All Together
Add the drained pasta and sliced chicken into the skillet and toss everything until coated and warmed through. Sprinkle with chopped parsley for a fresh finish, and if you want, an extra squeeze of lemon juice right before serving.
Notes
This is a versatile recipe that works beautifully with leftovers. You can also prep the chicken in advance or double the recipe for meal prep. For a dairy-free version, you can swap the cream and cheese with your favorite alternatives, though the texture will vary.
