One evening last month, I was running late from work and staring at a fridge that looked like it had survived a small tornado. With barely 30 minutes to get dinner on the table, I grabbed some chicken breasts, a lemon, and a few pantry staples, thinking I’d settle for a simple grilled chicken and salad combo. But then inspiration struck—why not toss everything into one pan and make something creamy and bright? The result? This creamy lemon chicken pasta, a dish that felt like a restaurant meal but came together faster than I could have imagined.
Since that night, this recipe has become my secret weapon for busy weeknights. It’s bright, zesty, and rich without being heavy, and the lemon gives it a fresh twist that keeps everyone asking for seconds. I’ve made it at least a dozen times now, tweaking the balance of cream and lemon until it felt just right. If you love dishes that feel indulgent but don’t take forever, this creamy lemon chicken pasta recipe is going to be your new best friend.
Why You’ll Love This Recipe
This creamy lemon chicken pasta has completely changed my weeknight dinner game. I’ve made it for my family, friends, and even a last-minute dinner party, and it always impresses. Here are the big reasons I keep coming back to it:
- Fast and Fuss-Free — From start to finish, it takes just 30 minutes. Perfect for nights when you don’t want to spend hours in the kitchen, but still want something homemade and satisfying.
- Bright and Creamy Flavor — The lemon adds a fresh zing that cuts through the richness of the cream, making the sauce feel light and vibrant instead of heavy or greasy.
- One-Pan Sauce Magic — The sauce comes together in the same skillet as the chicken, which means less cleanup and more flavor as everything cooks in one place.
- Flexible and Adaptable — Want to sneak in more veggies, swap chicken for shrimp, or make it gluten-free? This recipe handles all of that without losing its charm.
- Family Approved — Even the pickiest eaters in my house love it. My kids ask for it regularly, and I’ve served it alongside my garlic parmesan chicken crockpot recipe for a cozy weekend dinner.
Honestly, this lemon chicken pasta is my go-to when I want dinner to feel special but not complicated. It hits all the right notes—creamy, tangy, comforting—and always comes together faster than I expect.
Ingredients You’ll Need
Most of these ingredients are probably already in your kitchen. I’m picky about a few (like using fresh lemon juice instead of bottled), and I’ll share why as we go.
- Chicken breasts (1 pound / 450g, boneless, skinless) — I like to use fresh chicken breasts for juicy, tender meat. If you’re short on time, pre-cut chicken strips work too.
- Olive oil (2 tablespoons / 30ml) — Use a good quality extra virgin olive oil for that rich, fruity flavor. It makes a difference in the sauce and when searing the chicken.
- Garlic (4 cloves, minced / about 1 tablespoon) — Fresh garlic is non-negotiable here. It adds that warm, aromatic base. I always mince it myself for the best texture.
- Heavy cream (1 cup / 240ml) — Full-fat cream is key for a luxuriously creamy sauce. Half-and-half won’t quite cut it, though I have a lighter variation if you want to try.
- Chicken broth (1 cup / 240ml) — Low-sodium broth lets you control the salt in the dish. Vegetable broth works well if you prefer.
- Fresh lemon juice (from 1 large lemon / about 3 tablespoons) — This is what brightens up the sauce. Bottled lemon juice just doesn’t compare.
- Lemon zest (from 1 lemon) — Adds an extra layer of citrus flavor and aroma. Don’t skip it unless you really hate zest.
- Parmesan cheese (½ cup / 50g, freshly grated) — Grate your own from a block. It melts better and gives a richer flavor than pre-grated.
- Italian seasoning (1 teaspoon) — A blend of dried herbs like basil, oregano, and thyme adds depth. Fresh herbs can be added at the end if you want to be fancy.
- Red pepper flakes (¼ teaspoon, optional) — Just a pinch to add a little warmth without overpowering the lemon.
- Penne pasta (12 ounces / 340g) — I use penne because its ridges hold the sauce beautifully. You could swap for rigatoni or fusilli too.
- Salt and freshly ground black pepper — To taste. Season in layers as you cook.
- Fresh parsley (2 tablespoons, chopped, optional) — For a fresh, herbaceous finish.
If you’re curious about substitutions or want to lighten this up, I’ve got you covered in the variations section below.
Equipment Needed
You don’t need anything fancy—just some basics that you probably already have.
- Large pot — For boiling the pasta. I use a 6-quart pot, but any large pot that fits your pasta is fine.
- Large skillet or sauté pan — At least 12 inches wide. This is where the magic happens: searing the chicken and making the sauce.
- Sharp knife — For slicing the chicken and zesting the lemon. A dull knife makes prep frustrating.
- Cutting board — A sturdy board for chopping.
- Measuring cups and spoons — For accuracy with liquids and seasonings.
- Wooden spoon or silicone spatula — For stirring the sauce gently without scratching your pan.
- Colander — To drain the pasta.
- Microplane or fine grater — For lemon zest and Parmesan.
Optional but nice: a garlic press if you want to save time mincing garlic by hand, but it’s not necessary.
How to Make It: Step-by-Step
Alright, let’s get cooking! I’m going to walk you through the whole process, including the little tricks that make this creamy lemon chicken pasta come out perfect every time.
Step 1: Prep Your Ingredients (5 minutes)
Slice the chicken breasts into even pieces about 1-inch thick, so they cook quickly and evenly. Mince the garlic, zest and juice the lemon, and grate the Parmesan. Having everything ready upfront makes the cooking flow smoothly.
Step 2: Cook the Pasta (8-10 minutes)
Bring a large pot of salted water to a boil. It should taste like seawater — don’t be shy with the salt here. Add the penne and cook according to package directions until al dente, usually about 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water and set it aside. This starchy water is pure gold for finishing the sauce.
Step 3: Sear the Chicken (5-6 minutes)
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (you might need to do this in batches if your pan isn’t big enough). Season with salt, pepper, and half the Italian seasoning. Cook without moving for 3 minutes, then flip and cook another 2-3 minutes until golden and cooked through. Remove the chicken to a plate and set aside.
Step 4: Build the Sauce (6-7 minutes)
Reduce heat to medium and add a tablespoon more olive oil to the same skillet. Toss in the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned. Pour in the chicken broth and scrape up any browned bits from the pan—that’s flavor gold. Let this simmer for 2 minutes.
Next, stir in the heavy cream, lemon juice, and lemon zest. Let it cook gently for 3-4 minutes until the sauce thickens slightly. If it feels too thick, add a splash of the reserved pasta water to loosen it.
Step 5: Finish the Sauce with Cheese (2 minutes)
Remove the skillet from the heat and gradually stir in the grated Parmesan cheese. The sauce will thicken and become glossy as the cheese melts. If it gets too thick or clumpy, add a little more pasta water, a tablespoon at a time, until smooth.
Step 6: Combine Pasta and Chicken (2 minutes)
Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together so the pasta is coated in the creamy lemon sauce and the chicken is evenly distributed. Taste and adjust seasoning with salt, pepper, and the remaining Italian seasoning.
Step 7: Serve
Serve immediately, garnished with chopped fresh parsley and an extra sprinkle of Parmesan. A drizzle of olive oil on top adds a lovely finish.
Expert Tips & Tricks
- Save that pasta water! It’s the secret to a sauce that clings perfectly to your pasta. I always measure out a cup before I start cooking so I don’t forget.
- Don’t rush the chicken sear. Let it develop a golden crust without moving it too early. That crust locks in juices and adds flavor.
- Use fresh lemon juice and zest. Bottled lemon juice just doesn’t have the same brightness. Plus, the zest adds essential oils that give the sauce its signature zing.
- Low and slow with the cream. Keep the heat moderate when adding cream and cheese to prevent the sauce from breaking or getting grainy.
- Grate your own Parmesan. Freshly grated cheese melts beautifully and tastes way better than pre-grated stuff.
- Don’t overcook the pasta. Aim for al dente because the pasta will soak up sauce and continue ‘cooking’ a bit in the pan.
- For a restaurant-style finish, stir in a tablespoon of cold butter at the end. It makes the sauce extra glossy and rich.
Variations & Substitutions
Once you’ve nailed the basic creamy lemon chicken pasta, here are some tasty ways to mix things up. I’ve tried all of these and they work great.
- Shrimp instead of chicken — Swap out chicken for 1 pound of shrimp. Cook shrimp for 3-4 minutes in the skillet before building the sauce.
- Veggie boost — Add 2 cups of fresh spinach and 1 cup of cherry tomatoes in the last minute of cooking. The spinach wilts right into the sauce, and the tomatoes add a juicy pop.
- Lighter version — Use half-and-half instead of heavy cream and reduce Parmesan to ¼ cup. It’s lighter but still creamy enough to satisfy.
- Gluten-free — Use your favorite gluten-free pasta. The sauce and chicken are naturally gluten-free.
- Herb swap — Replace Italian seasoning with fresh thyme and rosemary for a different flavor profile.
- Spicy kick — Add ½ teaspoon red pepper flakes or a dash of cayenne for some heat.
If you’re interested in other easy, comforting chicken pasta ideas, you might enjoy my cream cheese alfredo bowties recipe or the crockpot chicken tortellini for a slow-cooker option.
Serving & Storage
Serving Suggestions: I usually serve this creamy lemon chicken pasta straight from the skillet—rustic and cozy. It pairs perfectly with a simple green salad dressed in balsamic vinaigrette, and some crusty garlic bread is always a winner. Roasted asparagus or steamed green beans also complement the bright lemon flavors nicely.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it chills—normal! Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce. Microwaving is okay if you add a splash of liquid and heat in short bursts, stirring in between.
Meal Prep Tip: If you want to make this ahead, cook the sauce and chicken, then refrigerate separately from the pasta. Cook pasta fresh when ready to eat and combine for best texture.
Heads up—this dish doesn’t freeze well because the cream sauce tends to separate after thawing. Best to enjoy fresh or refrigerated.
Nutrition Information
| Nutrient | Per Serving (6 servings) |
|---|---|
| Calories | 430 |
| Protein | 28g |
| Carbohydrates | 38g |
| Fiber | 2g |
| Sugar | 3g |
| Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 75mg |
| Sodium | 420mg |
| Calcium | 220mg |
I’m no nutritionist, but this breakdown shows it’s a solid source of protein and calcium thanks to the chicken and Parmesan. The calories come mainly from the cream and cheese, so if you want a lighter version, try swapping cream for half-and-half and adding more veggies. For me, it’s all about balance—sometimes comfort food wins, and this recipe feels like a treat that’s worth every bite.
Final Thoughts
So that’s my go-to creamy lemon chicken pasta recipe, ready in just 30 minutes. I could talk your ear off about this dish because it’s saved me on more rushed weeknights than I can count. It’s fresh, comforting, and feels fancy without the fuss. Plus, it’s flexible enough to make your own—add more garlic, swap in your favorite veggies, or turn up the heat if you like.
It’s the kind of recipe I keep coming back to because it just works—and everyone loves it. If you try it, drop a comment below and tell me how it went! If you hit any snags, I’m here to help troubleshoot. Happy cooking, and I hope your kitchen smells as amazing as mine does right now.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream in this creamy lemon chicken pasta?
A: You can, but the sauce will be thinner and less rich. If you want to try milk, use whole milk and whisk in 1-2 tablespoons of flour to help thicken it before adding to the pan. I’ve done this in a pinch, and it works okay, but it’s not quite as luscious as using heavy cream. Half-and-half is a better substitute if you want something lighter but still creamy.
Q: My sauce turned out watery—what did I do wrong?
A: Usually this means the sauce didn’t simmer long enough to thicken or too much pasta water was added at once. Make sure to let the cream and broth mixture simmer for 3-4 minutes before adding Parmesan. If it’s already watery, turn up the heat slightly and let it reduce another couple of minutes. Also, add reserved pasta water gradually—too much at once will thin the sauce.
Q: Can I make this creamy lemon chicken pasta ahead of time?
A: Yes! Make the sauce and cook the chicken up to 2 days ahead and refrigerate. Cook pasta fresh right before serving and toss it all together. It won’t be quite as fresh, but it’s close and saves you stress on busy nights. This is a trick I also use when making crockpot chicken tortellini for easy weeknight meals.
Q: Why did my sauce get grainy or clumpy?
A: That usually happens when the cheese is added over too high heat. Parmesan likes gentle heat and should be stirred in off the burner. If your sauce is grainy, try whisking in a splash of warm cream or broth to smooth it out.
Q: Can I use jarred garlic instead of fresh?
A: Fresh garlic is definitely best here. Jarred garlic has a metallic taste that can become more noticeable in creamy dishes. If you must use jarred, reduce the amount to half since it’s more concentrated. But honestly, mincing fresh garlic takes just a couple of minutes and really makes a difference.
Q: How do I reheat leftovers without drying out the sauce?
A: The best way is to reheat gently on the stovetop with a splash of milk or broth. Stir frequently to bring back creaminess. Microwaving is okay if you add liquid and heat in short bursts, stirring in between, but it tends to dry out the sauce if you’re not careful.
Q: Can I double this recipe for a crowd?
A: Absolutely! Just double all ingredients and use your largest pot and skillet. Cooking times stay the same. When I double recipes like this, I sometimes use two pans for the sauce to avoid overcrowding and ensure even cooking.
Pin This Recipe!
Creamy Lemon Chicken Pasta
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A bright, zesty, and creamy lemon chicken pasta dish that comes together in just 30 minutes, perfect for busy weeknights and loved by the whole family.
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) extra virgin olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 cup (240ml) heavy cream
- 1 cup (240ml) low-sodium chicken broth
- Fresh lemon juice from 1 large lemon (about 3 tablespoons)
- Lemon zest from 1 lemon
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 12 ounces (340g) penne pasta
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Slice the chicken breasts into 1-inch thick pieces. Mince the garlic, zest and juice the lemon, and grate the Parmesan cheese.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water before draining.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, season with salt, pepper, and half the Italian seasoning. Cook without moving for 3 minutes, then flip and cook another 2-3 minutes until golden and cooked through. Remove chicken and set aside.
- Reduce heat to medium and add 1 tablespoon olive oil to the skillet. Sauté minced garlic and red pepper flakes for about 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from the pan. Let simmer for 2 minutes.
- Stir in heavy cream, lemon juice, and lemon zest. Cook gently for 3-4 minutes until sauce thickens slightly. Add reserved pasta water a splash at a time if sauce is too thick.
- Remove skillet from heat and gradually stir in grated Parmesan cheese until sauce is glossy and smooth. Add more pasta water if needed to loosen sauce.
- Return chicken to skillet, add drained pasta, and toss to coat evenly. Adjust seasoning with salt, pepper, and remaining Italian seasoning.
- Serve immediately garnished with chopped fresh parsley and extra Parmesan. Drizzle with olive oil if desired.
Notes
[‘Save pasta water to help the sauce cling to the pasta.’, ‘Do not rush searing the chicken to develop a golden crust.’, ‘Use fresh lemon juice and zest for best flavor.’, ‘Add cream and cheese over moderate heat to avoid grainy sauce.’, ‘Grate Parmesan fresh for better melting and flavor.’, ‘Cook pasta al dente as it will continue to cook in the sauce.’, ‘For a richer finish, stir in a tablespoon of cold butter at the end.’, ‘Reheat leftovers gently with a splash of milk or broth to restore creaminess.’, ‘This dish does not freeze well due to cream sauce separation.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 430
- Sugar: 3
- Sodium: 420
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 2
- Protein: 28
Keywords: lemon chicken pasta, creamy pasta, quick dinner, one-pan sauce, weeknight meal, easy chicken recipe, lemon pasta
