Lemon Chicken Pasta
Lemon Chicken Pasta is a light yet comforting dish featuring tender chicken, perfectly cooked pasta, and a zesty lemon-garlic cream sauce. Balanced with a touch of Parmesan cheese and fresh herbs, it’s a flavorful one-pan meal that’s quick enough for weeknights but impressive enough for guests. Think creamy Alfredo meets citrusy brightness.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
(Serves 4–5)
For the Chicken
1 lb (450g) boneless, skinless chicken breast (or thighs), cut into bite-size pieces
1 tablespoon olive oil
Salt and pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
For the Pasta & Sauce
8 oz (225g) pasta (linguine, penne, or spaghetti)
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream (or half-and-half for lighter version)
Zest of 1 lemon
Juice of 1 large lemon (about 2–3 tablespoons)
1/2 cup grated Parmesan cheese
1/4 cup pasta water (reserved)
Salt and pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
Fresh parsley or basil, chopped (for garnish)
Instructions
Step 1: Cook the Pasta
1. Bring a pot of salted water to a boil and cook pasta until al dente.
2. Reserve 1/4 cup of pasta water before draining. Set aside.
Step 2: Cook the Chicken
1. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
2. Season chicken with salt, pepper, garlic powder, and Italian seasoning.
3. Sear the chicken for 4–5 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
Step 3: Make the Sauce
1. In the same skillet, melt butter. Add minced garlic and saute for 30–60 seconds until fragrant.
2. Lower the heat and stir in heavy cream, lemon zest, and lemon juice.
3. Let it simmer for 2–3 minutes, then stir in Parmesan cheese until melted and smooth.
Step 4: Combine Everything
1. Add cooked pasta and chicken into the sauce. Toss to combine.
2. Add reserved pasta water a little at a time to loosen the sauce if needed.
3. Taste and adjust seasoning—add salt, pepper, or more lemon juice as desired.
Step 5: Serve
Garnish with fresh herbs and a sprinkle of extra Parmesan. Serve warm.
Tips & Notes
Don’t skip the zest: It gives the dish a bright, citrusy flavor that makes it pop.
Lighter version: Use half-and-half or Greek yogurt instead of heavy cream.
Add veggies: Great with spinach, peas, or asparagus tossed in.
Make it spicy: Add more red pepper flakes or a pinch of cayenne.
Cheese tip: Use freshly grated Parmesan for the best texture and taste.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Just skip the sauteing step and toss it into the sauce with the pasta.
Is it okay to use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled works in a pinch.
Can I make it dairy-free?
Yes, use dairy-free cream and Parmesan alternatives, or try a light olive oil–based sauce instead.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.
Can I freeze this?
Cream-based sauces don’t freeze well. Best enjoyed fresh or refrigerated short-term.
Nutritional Information
Calories: 460
Protein: 32g
Fat: 20g
Saturated Fat: 9g
Carbohydrates: 38g
Fiber: 2g
Sugars: 2g
Sodium: 460mg