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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Loved this recipe! It was easy and very delicious. ⭐⭐⭐⭐⭐
I’m so happy to hear that, Theresa! Thank you for coming back to comment!
Hello! I’m excited to try this recipe, thanks for providing it! 💕 have you ever made it as a freezer meal ahead of time?
I haven’t, but I think it should work just fine. You might want to add a little water or broth when you reheat it as pasta can soak up the sauce and make it a little drier than when it’s fresh. Hope that helps!