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Lemon chicken pasta in a white bowl with a fork,

Lemon Chicken Pasta

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Description

This lemon chicken pasta is creamy, flavorful, and has just the right bright/tart lemon taste. It’s an easy, 35-minute dinner recipe you don’t want to miss! 

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Scale

Ingredients

Chicken and pasta

  • 12 ounces pasta (Pictured is penne, but any pasta will work. Gluten-free, if needed)
  • 2 chicken breasts
  • ½ teaspoon EACH: salt and pepper
  • 1 tablespoon olive oil
  • Minced parsley, to serve

The lemon cream sauce

  • 1 tablespoon olive oil
  • ½ medium yellow onion, finely minced
  • 4 garlic cloves, 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the lemon cream sauce over the pasta and chicken and toss to coat. Serve with a little parsley sprinkled over the top for color.

Notes

While pounding the chicken breasts helps them to cook faster and more evenly, you can skip this step, but you’ll need to cook the chicken longer since it will be thicker. It will take about 10 minutes per side. 

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