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Lemon Chicken Pasta

Creamy lemon chicken pasta with tender chicken and al dente pasta.
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A bright and creamy pasta dish with tender chicken and a tangy lemon sauce. It comes together quickly for a comforting weeknight meal that feels special. Simple ingredients create a perfect balance of flavors.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
  • 8 oz pasta (linguine, fettuccine, or penne)
  • 2 tbsp unsalted butter
  • 3-4 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • Zest and juice of 1 large lemon (about 3 tbsp juice)
  • 1/4 tsp red pepper flakes (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, pat chicken dry and toss with Italian seasoning, garlic powder, onion powder, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes until golden and cooked through. Remove to a plate.
  4. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for 30-60 seconds until fragrant.
  5. Pour in chicken broth, scraping up browned bits from the pan. Simmer for 2-3 minutes to reduce slightly.
  6. Stir in heavy cream, lemon zest, lemon juice, and red pepper flakes (if using). Simmer gently for 3-4 minutes to thicken.
  7. Stir in grated Parmesan cheese until melted and the sauce is smooth.
  8. Add the cooked pasta and reserved chicken back to the skillet. Toss to coat in the sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time.
  9. Taste and adjust seasoning with salt, pepper, or lemon juice if needed.
  10. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

For a lighter version, use half-and-half. For dairy-free, use full-fat coconut milk. Always reserve pasta water to help the sauce cling. Do not add Parmesan to a boiling sauce to prevent graininess.

Nutrition

Find it online: https://www.homestyletable.com/lemon-chicken-pasta/