Creamy Lemon Pasta with Chicken
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This lemon chicken pasta is everything! It balances creamy comfort with a fresh, citrus flavor. My family loves it. I’ve included four essential tips to ensure every bite hits the right balance of bright, yet cozy. This easy 35-minute dinner is one you’ll want in your regular rotation!
If comfort food is the name of the game tonight, this creamy lemon chicken pasta is exactly what you want. The lemon sauce wraps itself around every noodle and nestles into all the little bits of tender chicken, turning a simple pot of pasta into something wonderfully cozy.
What I love most is how balanced the sauce is — bright and lemony, but never too lemony. It’s creamy without feeling heavy, gently flavored yet full of personality, and so delicious you’ll probably catch yourself sneaking a spoonful straight from the pan. It has that magical quality of tasting both fresh and comforting at the same time.
Every time I make this, it disappears fast. It’s the kind of meal that brings everyone to the table quickly and leaves the whole kitchen smelling incredible. And honestly? It’s one of those recipes I reach for when I want something that feels special but doesn’t take much effort — a little lemon, a little creaminess, and dinner is served.
Tips to know
- Use fresh lemon juice – bottled lemon juice will work in a pinch, but it has a different flavor than fresh lemon juice. If you can, use fresh lemon juice.
- Add the lemon juice off the heat – Before you add the lemon juice, take the pan off the heat. The flavor loses its potency if it’s allowed to cook.
- Use freshly grated parmesan – The flavor is SO MUCH better than pre-grated parmesan. You won’t regret it!
- Use fresh garlic – the stuff in jars loses its flavor very quickly. Fresh garlic will make this pasta taste the best.
Variations you might like
Rather than serving veggies on the side, you can add them directly to the lemon chicken pasta.
- Asparagus: Cut into 1″ pieces and add to the onions.
- Spinach: Add to the cooked pasta before you pour the sauce over the top.
- Broccoli: Cut small and add with the onions.
- Bell peppers: Cooked with the onions.
Sides that go with lemon chicken pasta
A simple green salad tossed in some lifesaving lemony dressing is all this lemon chicken pasta needs to make it a complete meal. For a bit of indulgence, add a slice of garlic bread. It also goes well with other veggies. Here are a few of my favorites:
- Best Roasted Broccoli
- Easy Roasted Italian Cauliflower
- Garlic Butter Asparagus
- Sauteed Green Beans with Garlic
Lemon Chicken Pasta Recipe
Ingredients
Chicken and Pasta
- 12 ounces pasta (pictured is penne, but any pasta will work)
- 2 chicken breasts
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon olive oil
- Minced parsley (to serve)
Lemon Cream Sauce
- 1 tablespoon olive oil
- ½ medium yellow onion (finely minced)
- 4 cloves garlic (finely minced)
- ½ cup chicken stock
- ½ cup grated parmesan cheese
- ½ cup heavy cream
- ½ teaspoon EACH: sea salt and pepper
- Zest and juice from 1 lemon
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain then return the pasta to the pot and toss with a little splash of olive oil.12 ounces pasta
- While the pasta water is heating, pound the chicken breasts with a mallet or rolling pin so that they are ½ inch thick. (See notes) Season both sides with salt and pepper.2 chicken breasts, ½ teaspoon EACH: salt and pepper
- Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken breasts for 5 minutes per side, reducing the heat if needed, until they are cooked through. Remove them from the pan and slice them into bite-sized pieces once cool enough to handle then add them to the pot with the cooked pasta.1 tablespoon olive oil
- Make the lemon cream sauce in the same pan as you used for the chicken. Add the olive oil, onion, and garlic and cook for 3 minutes, until the onion is soft and transparent. Add the chicken stock and scrape the pan of any stuck-on bits. Add the parmesan, heavy cream, salt, and pepper and bring the pan to a boil. Reduce the heat and simmer for 2-3 minutes, or until it thickens slightly. Remove the pan from the heat and stir in the lemon zest and juice.1 tablespoon olive oil, ½ medium yellow onion, 4 cloves garlic, ½ cup chicken stock, ½ cup grated parmesan cheese, ½ cup heavy cream, ½ teaspoon EACH: sea salt and pepper, Zest and juice from 1 lemon
- Pour the lemon cream sauce over the pasta and cooked chicken and toss to combine. Serve with a little parsley sprinkled over the top for color.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Hi- could I possibly use half & half instead of just heavy cream? What would the amount/ratio be if so?
Thanks!
You can use the same amount. Just know that it won’t taste quite as rich.
Delicious! The only difference i made was one cup heavy cream and no chicken stock and it was incredible
Wow, I had to make a comment. This was sooo good. I’m a beginner at cooking but the recipe was easy to follow and the result was delicious. Also the serving calculator is a lifesaver. Eating chicken doesn’t have to be boring haha 🙂
This was excellent. I made with penne the first time. Next time made with spaghetti and changed one other thing. After sauteing the onions, I added 1/4 tsp of cornstarch and combined it in for about a minute. Made the sauce a perfect consistency for really adhering to the pasta. I liked it so much more because I really could taste the lemon flavor.
My husband and I LOVED this recipe! I followed the recipe exactly, used cauliflower linguine (which I don’t care for on their own at all), and it turned out fantastic! I’ve been sending this recipe to all of my friends and family because I know they will love it just as much. Thank you!
loved it!!!
This recipe is amazing! I tried it for the first time and it came out perfectly. The only difference I’d note is that my family and I prefer a most saucier pasta so I tripled the sauce recipe (except for the onions and the lemon, I did the lemon to taste). I also added a chicken bouillon and some cornstarch to thicken the sauce some. Other than that, I made it as is. We will definitely be adding this to our list of meals. It tastes restaurant quality.
Have you ever tried soy, almond or oat milk could substitute for the heavy cream?
I think that those options, on their own, would make the pasta sauce too thin and watery. But you could use one of them and try thickening the sauce a little with cornstarch. Another dairy-free option is to use cashew butter mixed with water, like in this recipe: https://www.theendlessmeal.com/cashew-chicken-zoodles/. I hope that helps!
Thank you for the suggestion. I’m trying it tonight. What ratio of cashew butter and water do you suggest?
To make 1 cup of cashew cream mix 3 tablespoons of cashew butter with ¾ cup + 1 tablespoon water. The cream will thicken as it cooks so you may need to thin it with some extra water. I hope that helps!
This was delicious. The four of us really enjoyed dinner! Thank you for helping me modify with the cashew cream. I used 2 TBSP plus water. Success!!
Yay I’m so happy to hear that worked out for you!
This was absolutely delicious! I made mine with spinach and the whole family love it!
This recipe turned out great. Super simple but everyone said they enjoyed it.
Made this for a quick family dinner and so happy that I gave it a try. Will be adding it to the rotation!
This recipe was awes, a did add fresh spinach! It’s a keeper!
Tried this recipe for the first time and it came out really well. I used a whole 16 oz / 1 lb box of pasta so I upped the sauce ingredients accordingly. I will definitely make this again.
Great recipe. Only had one chicken breast at hand and less penne but went ahead anyway. Made the whole recipe sauce and added 1 1/2 Tbsp. of capers. Boy was it good. Thank You.
This turned out great. Nice lemon flavor and simple to make.
Thanks for highlighting and sharing so many gluten-free recipes! Gonna forward this on to my almost entirely gluten-free family 🙂