This Creamy Lemon Chicken Pasta has earned its spot as a regular on my dinner rotation. It’s ready in just 30 minutes and delivers restaurant-quality flavor that rivals any Italian eatery. The bright lemon cuts through the richness of the cream sauce perfectly, creating a dish that feels indulgent yet surprisingly balanced.
Table of Contents
Ingredients for Creamy Lemon Chicken Pasta
I keep these staples on hand because this recipe has become such a go-to in our kitchen. The quality of your lemon really matters here. I always use fresh lemons rather than bottled juice since the bright, zingy flavor is what makes this dish shine. My preference is to prep everything before you start cooking, since this comes together fast once you begin.
- 1 lb boneless, skinless chicken breast (sliced in half lengthwise)
- 1/2 cup all-purpose flour
- 2 tsp Italian seasoning (I usually buy the McCormick blend, but homemade works great too)
- 2 tsp lemon pepper seasoning
- Kosher salt, to taste
- Freshly cracked black pepper, to taste (In my experience, freshly ground pepper adds so much more flavor than pre-ground)
- 2 tbsp olive oil, divided
- 1 lb spaghetti
- 6 garlic cloves, minced (Pro tip: use a garlic press for quick prep and maximum flavor release)
- Zest and juice of 1 large lemon
- 1 1/2 cups heavy cream
- 1/2 cup shaved Parmesan cheese (I recommend freshly shaved rather than pre-grated since it melts smoother)
- 1/2 cup reserved pasta water
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Step-by-Step Instructions
I recommend having everything prepped and lined up before you start cooking. The key to perfectly golden chicken is making sure your pan is properly heated and the chicken is at room temperature (let it sit out for 15 minutes before cooking for more even results).
Step 1: Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente (typically 8-9 minutes, but check your package directions). Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta, toss with 1 tablespoon olive oil to prevent sticking, and set aside.
Step 2: While the pasta cooks, slice each chicken breast in half horizontally to create thinner cutlets that cook faster and more evenly. In a shallow bowl, combine flour, Italian seasoning, lemon pepper seasoning, a generous pinch of salt, and black pepper. Dredge each chicken piece thoroughly in the flour mixture, pressing gently so the coating adheres, then shake off any excess.
Step 3: Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat until it shimmers (a drop of water should sizzle immediately). Add the coated chicken and cook for 4-5 minutes per side without moving them, you want a deep golden-brown crust that looks almost caramelized. The internal temperature should reach 165°F. Transfer chicken to a plate and tent with foil to keep warm.
Step 4: Reduce heat to medium and add the remaining tablespoon of olive oil to the same pan (don’t wipe it out, those browned bits add flavor). Add minced garlic and 2 teaspoons Italian seasoning, stirring constantly for about 30 seconds until fragrant but not browned. Watch carefully since burned garlic turns bitter fast.
Step 5: Pour in the lemon zest, lemon juice, and heavy cream. Season with a pinch of salt and pepper, then let the sauce simmer gently for 2-3 minutes until it thickens enough to coat the back of a spoon. Stir in the shaved Parmesan cheese until completely melted and the sauce looks glossy and smooth.
Step 6: Add the cooked spaghetti to the sauce and toss with tongs to coat every strand evenly. If the sauce seems too thick (it should be creamy but not gloppy), add reserved pasta water a splash at a time until you reach that silky consistency. Slice the chicken into strips and nestle it into the pasta. Toss everything together until heated through, about 1-2 minutes.
Step 7: Taste and adjust seasoning with additional salt and pepper if needed. The lemon should be bright but not overpowering. Serve immediately topped with fresh parsley and lemon wedges on the side for anyone who wants extra citrus punch.
Perfect Pairings for Creamy Lemon Chicken Pasta
This rich, lemony pasta pairs beautifully with lighter sides that add freshness and texture contrast to your meal.
Garlic Bread: Crusty bread brushed with garlic butter is essential for soaking up every drop of that creamy lemon sauce. I toast mine under the broiler for extra crispiness. If you want to try something different, these garlic bread rolls are incredible with pasta.
Caesar Salad: The crisp romaine and tangy dressing provide a refreshing contrast to the rich pasta. The complementary Parmesan flavors tie the meal together nicely, and the crunch factor is perfect.
Roasted Asparagus: These tender-crisp spears add a pop of green and their slightly earthy flavor balances the bright lemon notes. Roast them with olive oil and sea salt at 400°F for 12-15 minutes.
Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze bring Italian authenticity and light, fresh flavors that won’t compete with the main dish. The acidity cuts through the cream beautifully.
Roasted Vegetables: If you want a heartier vegetable option, try sheet pan sausage and veggies on the side, just skip the sausage or use it as an addition to your meal.
Storing and Reheating Your Pasta
Store any leftover Creamy Lemon Chicken Pasta in an airtight container in the refrigerator for up to 3 days. I keep the chicken and pasta together since separating them doesn’t improve storage quality and just creates extra cleanup.
When reheating, the stovetop method gives the best results. Place the pasta in a skillet over medium-low heat and add a splash of heavy cream or chicken broth to revive the sauce. Stir gently until heated through, about 5-7 minutes. The microwave works if you’re short on time, but use 50% power and stir every 30 seconds to prevent the sauce from breaking or getting grainy.
This dish is incredibly versatile beyond simple leftovers. Try swapping the chicken for shrimp (similar to this mozzarella chicken in basil cream sauce approach) for a seafood twist, or use the sauce as a base for other pasta shapes like penne or fettuccine. If you love creamy pasta dishes, you might also enjoy creamy garlic parmesan chicken pasta which has a similar vibe with different flavor notes.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay extra juicy. They may need an additional minute or two of cooking time to reach 165°F internal temperature.
Why is my sauce too thin?
Let it simmer a bit longer to reduce and concentrate the flavors, or add an extra tablespoon of Parmesan cheese which helps thicken as it melts. The pasta water also helps thicken the sauce as the starches bind with the cream.
Can I make this dairy-free?
You can substitute the heavy cream with full-fat coconut milk and nutritional yeast for the Parmesan, though the flavor profile will change significantly. The sauce won’t be quite as rich but can still be tasty.
Creamy Lemon Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente (typically 8-9 minutes, but check your package directions). Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta, toss with 1 tablespoon olive oil to prevent sticking, and set aside.
- While the pasta cooks, let chicken sit at room temperature for 15 minutes for more even cooking. Slice each chicken breast in half horizontally to create thinner cutlets. In a shallow bowl, combine flour, Italian seasoning, lemon pepper seasoning, a generous pinch of salt, and black pepper. Dredge each chicken piece thoroughly in the flour mixture, pressing gently so coating adheres, then shake off any excess.
- Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat until it shimmers (a drop of water should sizzle immediately). Add the coated chicken and cook for 4-5 minutes per side without moving them. You want a deep golden-brown crust. The internal temperature should reach 165°F. Transfer chicken to a plate and tent with foil to keep warm.
- Reduce heat to medium and add the remaining tablespoon of olive oil to the same pan (don’t wipe it out, those browned bits add flavor). Add minced garlic and 2 teaspoons Italian seasoning, stirring constantly for about 30 seconds until fragrant but not browned.
- Pour in the lemon zest, lemon juice, and heavy cream. Season with a pinch of salt and pepper, then let the sauce simmer gently for 2-3 minutes until it thickens enough to coat the back of a spoon. Stir in the shaved Parmesan cheese until completely melted and the sauce looks glossy and smooth.
- Add the cooked spaghetti to the sauce and toss with tongs to coat every strand evenly. If the sauce seems too thick, add reserved pasta water a splash at a time until you reach a silky consistency. Slice the chicken into strips and nestle it into the pasta. Toss everything together until heated through, about 1-2 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately topped with fresh parsley and lemon wedges on the side.
Notes
