Lemon Chicken Pasta Recipe

Introduction

This Lemon Chicken Pasta is a bright and creamy dish that combines tender chicken with a zesty lemon sauce and parmesan cheese. It’s perfect for a quick weeknight dinner that feels special yet is easy to prepare.

Ingredients

• 350 g pasta of choice
• 1 tsp sea salt flakes
• ¼ tsp black pepper
• 1 tsp sweet paprika
• 1 tsp Italian seasoning
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp water
• 40 g unsalted butter
• 1 tbsp minced garlic
• 2 tbsp flour
• 1 cup chicken stock
• 2 cups heavy cream
• 4 tbsp fresh lemon juice
• 1 cup freshly grated parmesan
• Lemon wedges, to serve
• Fresh parsley, to serve

Instructions

1. Step 1: Cook pasta in salted water until 1–2 minutes before al dente. Drain and set aside.
2. Step 2: Mix salt, pepper, paprika, and Italian seasoning. Season chicken on both sides evenly.
3. Step 3: Heat olive oil in a large pan over medium heat and cook chicken for 2–3 minutes per side until cooked through. Remove from pan and set aside.
4. Step 4: Add water to the same pan, then melt butter. Stir in minced garlic and cook briefly until fragrant.
5. Step 5: Add flour and stir to form a smooth paste. Slowly pour in chicken stock and heavy cream, simmering gently until the sauce thickens.
6. Step 6: Slice the cooked chicken into strips.
7. Step 7: Remove pan from heat. Whisk in fresh lemon juice and parmesan cheese, then add the pasta and toss to coat in the sauce.
8. Step 8: Serve the pasta topped with the sliced chicken, fresh parsley, and lemon wedges for extra zest.

Tips & Variations

• Use any pasta shape you prefer, such as penne, fettuccine, or spaghetti, to suit your taste.
• For a lighter version, substitute heavy cream with half-and-half or coconut milk.
• Add steamed broccoli or spinach for extra greens and texture.
• Marinate the chicken beforehand with lemon zest and garlic for more intense flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay moist, but adjust cooking time as they may take slightly longer to cook through.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute the butter with olive oil, use a non-dairy cream alternative like coconut cream, and replace parmesan with a vegan cheese or nutritional yeast. The taste will differ but still be delicious.

Lemon Chicken Pasta Recipe

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★★★★★

4.8 from 107 reviews

• Author: Andria
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A creamy and zesty Lemon Chicken Pasta featuring tender pan-cooked chicken breasts tossed with pasta in a luscious lemon-parmesan cream sauce, finished fresh with parsley and lemon wedges. This comforting dish perfectly balances savory, tangy, and aromatic flavors for a satisfying meal.

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Ingredients

Scale 1x2x3x

Pasta and Seasoning

• 350 g pasta of choice
• 1 tsp sea salt flakes
• ¼ tsp black pepper
• 1 tsp sweet paprika
• 1 tsp Italian seasoning

Chicken

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp water

Sauce

• 40 g unsalted butter
• 1 tbsp minced garlic
• 2 tbsp flour
• 1 cup chicken stock
• 2 cups heavy cream
• 4 tbsp fresh lemon juice
• 1 cup freshly grated parmesan

To Serve

• Lemon wedges
• Fresh parsley

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Instructions

1. Cook Pasta: Boil the pasta in salted water until it is 1 to 2 minutes shy of al dente. Drain the pasta and set aside to be added later.
2. Season Chicken: Combine sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Use this blend to season both sides of the boneless, skinless chicken breasts thoroughly.
3. Cook Chicken: Heat olive oil in a large pan over medium heat. Cook the chicken breasts for 2 to 3 minutes on each side or until fully cooked through and no longer pink inside. Remove from the pan and set aside.
4. Prepare Sauce Base: Add water to the pan to deglaze and loosen any brown bits. Melt the unsalted butter in the pan, then stir in minced garlic and cook briefly until fragrant.
5. Make Roux and Thicken: Stir in the flour to form a paste and cook briefly. Gradually whisk in chicken stock and heavy cream, allowing the sauce to simmer gently until it thickens into a creamy consistency.
6. Slice Chicken: Cut the cooked chicken breasts into strips ready for serving.
7. Finish Sauce and Combine: Remove the pan from heat, then whisk in fresh lemon juice and freshly grated parmesan cheese. Add the drained pasta and toss well to coat the pasta evenly with the creamy lemon sauce.
8. Serve: Plate the pasta coated in lemon-parmesan sauce, top with sliced chicken strips, sprinkle fresh parsley, and serve with lemon wedges for extra zest.

Notes

• For best results, taste and adjust seasoning of the sauce before adding pasta.
• You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
• Use freshly grated parmesan rather than pre-grated for optimal flavor and better melting.
• Reserve some pasta cooking water to add to the sauce if it becomes too thick.
• Serve immediately to enjoy the cream sauce at its best texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Lemon Chicken Pasta, Creamy Pasta, Chicken Pasta Recipe, Lemon Parmesan Sauce, Easy Dinner, Weeknight Meal