Description

This Creamy Lemon Chicken Pasta combines tender, seasoned chicken breasts with a luscious lemon-infused cream sauce tossed with perfectly cooked pasta. The dish harmonizes zesty lemon juice, garlic, parmesan, and Italian herbs for a comforting yet bright meal that’s quick and easy to prepare on the stovetop.

Ingredients

Scale

Pasta

350 g pasta of choice
1 tsp sea salt flakes (for pasta water)

Chicken and Seasoning

2 boneless, skinless chicken breasts
1 tsp sea salt flakes
¼ tsp black pepper
1 tsp sweet paprika
1 tsp Italian seasoning

Sauce

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

To Serve

Lemon wedges
Fresh parsley

Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until it is 1–2 minutes shy of al dente. Drain the pasta and set it aside while you prepare the rest of the dish.
Season Chicken: In a small bowl, mix together the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Pat the chicken breasts dry and coat them evenly with this seasoning blend on both sides.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 2–3 minutes per side, or until fully cooked through and nicely browned. Remove the chicken from the pan and set aside to rest.
Prepare Sauce Base: Add 2 tablespoons of water to the same pan to deglaze it slightly. Melt the butter in the pan, then add the minced garlic. Cook the garlic briefly until fragrant but not browned, about 30 seconds.
Make Roux and Simmer: Stir in the flour to create a paste and cook for 1 minute, stirring constantly. Gradually pour in the chicken stock and heavy cream while stirring, allowing the mixture to simmer gently until it thickens into a creamy sauce.
Slice Chicken: Slice the cooked chicken breasts into strips to prepare for plating.
Finish Sauce and Combine: Remove the pan from heat and whisk in the fresh lemon juice and grated parmesan cheese until the sauce is smooth and well combined. Add the cooked pasta to the pan and toss thoroughly to coat the pasta in the creamy lemon sauce.
Serve: Plate the pasta and top with the sliced chicken strips. Garnish with fresh parsley and lemon wedges for an extra burst of brightness before serving.

Notes

To avoid overcooking, remove pasta from heat just before it reaches al dente as it will cook slightly in the sauce.
Adjust lemon juice to taste if you prefer a more or less tangy sauce.
Use freshly grated parmesan for best flavor and smoother melting.
Leftover sauce can be refrigerated for up to 2 days; reheat gently to prevent curdling.
Substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.

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

Keywords: creamy lemon chicken pasta, lemon chicken pasta, creamy chicken pasta, easy pasta recipes, weeknight dinner, Italian pasta dishes, lemon cream sauce, parmesan pasta