Lemon Chicken Pasta Recipe

Introduction

This Lemon Chicken Pasta is a bright and creamy dish that perfectly balances zesty lemon with tender chicken and rich parmesan. It’s a comforting yet refreshing meal that comes together quickly, making it ideal for weeknight dinners or casual gatherings.

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 boiling water until it is 1 to 2 minutes shy of al dente. Drain and set aside.
2. Step 2: In a small bowl, mix together the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Season the chicken breasts evenly on both sides with this mixture.
3. Step 3: Heat the olive oil in a large pan over medium heat. Cook the chicken breasts for 2 to 3 minutes on each side, until fully cooked through. Remove from the pan and set aside.
4. Step 4: Pour 2 tablespoons of water into the same pan to loosen any browned bits, then add the butter and let it melt. Stir in the minced garlic and cook briefly until fragrant.
5. Step 5: Sprinkle the flour over the butter and garlic mixture, stirring constantly to form a smooth paste. Gradually whisk in the chicken stock and heavy cream, continuing to stir until the sauce thickens and is smooth.
6. Step 6: Slice the cooked chicken breasts into strips.
7. Step 7: Remove the pan from heat. Whisk in the fresh lemon juice and freshly grated parmesan until melted and combined. Add the drained pasta and toss well to coat it evenly with the sauce.
8. Step 8: Serve the pasta topped with the sliced chicken, a sprinkle of fresh parsley, and lemon wedges on the side for extra zest.

Tips & Variations

• Use your favorite pasta shape, such as penne, fettuccine, or rigatoni, to customize the texture.
• For a lighter version, substitute half of the heavy cream with milk or a cream alternative.
• Add sautéed spinach or asparagus for extra freshness and color.
• If you prefer a stronger lemon flavor, add more lemon juice or some lemon zest to the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid microwaving if possible to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken breasts before cooking to ensure even cooking and safety.

What type of parmesan is best for this dish?

Freshly grated Parmesan Reggiano works best because it melts smoothly and adds a rich, nutty flavor that enhances the sauce.

Lemon Chicken Pasta Recipe

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★★★★★

4.7 from 531 reviews

This Lemon Chicken Pasta recipe is a creamy, zesty dish combining perfectly cooked pasta with tender chicken breasts and a luscious lemon-infused cream sauce. Flavored with garlic, Parmesan, and Italian herbs, it offers a bright and comforting meal ideal for weeknights or special occasions. The sauce is thickened with a simple roux and enriched with heavy cream and chicken stock, making each bite rich yet refreshing with a citrus kick.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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

Instructions

1. 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.
2. Season Chicken: In a small bowl, mix together sea salt, black pepper, sweet paprika, and Italian seasoning. Rub the mixture evenly on both sides of the chicken breasts.
3. Cook Chicken: Heat olive oil in a large pan over medium heat. Add the chicken breasts and cook for about 2–3 minutes per side until fully cooked through and golden brown. Remove the chicken from the pan and set aside.
4. Prepare Sauce Base: Add the water to the same pan to loosen any browned bits. Add the butter and melt it over medium heat. Stir in the minced garlic and cook briefly until fragrant, about 30 seconds to 1 minute.
5. Make Roux and Add Liquids: Sprinkle the flour over the butter and garlic, stirring constantly to form a smooth paste (roux). Slowly pour in the chicken stock and heavy cream while continuously stirring. Let the mixture simmer until it thickens to a creamy sauce consistency.
6. Slice Chicken: Cut the cooked chicken breasts into thin strips for serving.
7. Finish Sauce and Combine: Remove the pan from heat. Whisk in fresh lemon juice and freshly grated Parmesan cheese until melted and smooth. Add the cooked pasta to the sauce and toss well to evenly coat the noodles.
8. Serve: Plate the pasta and top with sliced chicken. Garnish with fresh parsley and lemon wedges for an extra citrus burst.

Notes

• Use any pasta shape you prefer, such as penne, fettuccine, or spaghetti.
• Adjust the lemon juice amount to your taste preference for more or less tang.
• For a lighter option, substitute half of the heavy cream with whole milk.
• Make sure not to overcook the pasta; it will finish cooking slightly in the sauce when combined.
• Leftovers can be stored in the refrigerator up to 2 days and reheated gently on the stovetop.

Keywords: Lemon Chicken Pasta, Creamy Pasta, Italian Chicken Dinner, Easy Weeknight Meal, Lemon Cream Sauce