Name: Lemon Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 ounces pasta (penne, linguine, or fusilli) (Any short or long shape is fine; use whole-wheat or gluten-free pasta if needed.); 2 pieces chicken breasts, diced into 1/2-inch pieces (Boneless skinless breasts keep the dish lean; thighs work too for more flavor.); 2 tablespoons olive oil (Or a neutral oil.); 3 cloves garlic, minced; 1 whole lemon, juiced and zested (Zest before juicing to preserve fragrant oils.); 1 cup chicken broth (low-sodium preferred); 1 cup heavy cream (For a dairy-free version, swap with canned coconut milk.); to taste Salt and pepper (Add to taste.); for garnish Fresh parsley, chopped

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I first made this lemon chicken pasta on a rainy weeknight when I wanted something bright, creamy, and fast. It hits the sweet spot: zesty lemon to cut the cream, tender bite-sized chicken, and a saucy pasta that comes together in about 30 minutes. If you need a reliable, family-friendly dinner that feels a little special without fussy steps, this is it — and you can easily tweak it to suit what’s in your fridge.

Why you’ll love this dish

This recipe is a weeknight hero. It’s quick (most of the time is hands-off pasta cooking), budget-friendly, and uses pantry staples: pasta, a couple of chicken breasts, garlic, lemon, broth, and cream. The lemon brightens the dish so the cream doesn’t feel heavy, and the simple technique—sear, deglaze, simmer—gives big flavor from minimal effort. It’s great for families, date nights at home, or when you want something comforting but not cloying.

“A perfect mix of tang and cream — quick enough for a weeknight, elegant enough to serve guests.” — home cook review

The cooking process explained

Before you start, know the flow: cook pasta, sear diced chicken until golden, sauté garlic, add broth and lemon to deglaze and build flavor, stir in cream to form the sauce, then toss pasta in the skillet so it absorbs the sauce. Total time is mostly active work of about 15–20 minutes once the pasta water’s boiling. If you like a silkier sauce, reserve a splash of pasta water to loosen and bind the sauce at the end.

(If you want another take on lemon chicken pasta for comparison, see this version.)

Gather these items

8 ounces pasta (penne, linguine, or fusilli work well)
2 chicken breasts, diced into even 1/2-inch pieces
2 tablespoons olive oil (or a neutral oil)
3 garlic cloves, minced
1 lemon — juiced and zested
1 cup chicken broth (low-sodium preferred)
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Ingredient notes and substitutions:

Pasta: any short or long shape is fine; use whole-wheat or gluten-free pasta if needed — adjust cook time per package.
Chicken: boneless skinless breasts keep the dish lean; thighs work too for more flavor. For an alternative main, check recipes like baked lemon butter chicken.
Dairy-free: swap heavy cream for canned coconut milk (full-fat) and finish with a little extra lemon to balance.

Step-by-step instructions

Lemon Chicken Pasta with fresh herbs, grilled chicken, and lemon sauce.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserve 1/2 cup pasta water, and set pasta aside.
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced chicken in a single layer. Cook without stirring for 2–3 minutes to let it brown, then stir and continue until golden and cooked through (internal temp 165°F). Remove chicken to a plate.
Reduce heat to medium. Add minced garlic to the skillet and sauté for about 30–60 seconds until fragrant — don’t let it burn.
Pour in 1 cup chicken broth, then add lemon juice and lemon zest. Scrape any browned bits from the pan and let the liquid simmer for 2–3 minutes to concentrate flavor.
Stir in 1 cup heavy cream and bring to a gentle simmer until the sauce thickens slightly. Season with salt and freshly ground pepper to taste. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
Return the chicken to the skillet, then add the drained pasta. Toss everything together over low heat until the pasta is coated and the chicken is warmed through.
Remove from heat. Taste and adjust seasoning. Garnish with chopped fresh parsley before serving.

Best ways to enjoy it

Serve the pasta hot with a sprinkle of extra lemon zest and cracked black pepper. Pairings that complement the bright, creamy profile:

A crisp green salad with vinaigrette to cut the creaminess.
Roasted broccoli or asparagus for texture contrast.
Crusty bread to mop up the sauce.
Wine: a chilled Sauvignon Blanc or a light Chardonnay works nicely.

For a complementary main or side inspiration, consider flavor-compatible recipes like baked lemon pepper chicken.

Storage and reheating tips

Refrigerate leftovers within 2 hours in an airtight container. Eat within 3–4 days.
To reheat: warm gently on the stove over low heat with a splash of milk, cream, or broth to refresh the sauce. Microwaving works but stir every 30–45 seconds to heat evenly.
Freezing: cream sauces can separate when frozen. If you must freeze, store cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly while whisking to recombine.
Food safety: always reheat to at least 165°F and don’t keep at room temperature for longer than 2 hours.

Pro chef tips

Cut the chicken into uniform pieces so they cook evenly and finish at the same time.
Brown the chicken well — that caramelization adds big flavor. Don’t overcrowd the pan; do batches if needed.
Zest before juicing the lemon so you don’t waste the fragrant oils.
Reserve pasta water: the starchy water helps the sauce cling to the pasta without thinning the flavor. Start with one tablespoon and add as needed.
Taste and adjust: lemon and salt should balance the cream. If it feels flat, add a pinch more salt or a squeeze more lemon.

Creative twists

Parmesan lemon chicken pasta: stir in 1/2 cup grated Parmesan at the end for nutty richness.
Herby variation: add a handful of chopped basil or dill along with parsley.
Vegetables: toss in spinach, peas, or cherry tomatoes in the last minute of cooking.
Protein swaps: use shrimp (cook briefly until pink) or leftover rotisserie chicken for a shortcut.
Lighter version: replace half the cream with Greek yogurt (temper it off-heat to avoid curdling) or use half-and-half.

Common questions

Q: Can I make this ahead for guests?
A: Yes — cook pasta and chicken separately, cool, and refrigerate. Reheat on the stove, combine, and finish with fresh parsley and zest just before serving.

Q: How can I make the sauce thicker or thinner?
A: To thicken, simmer a bit longer or add a tablespoon of grated Parmesan. To thin, stir in reserved pasta water a tablespoon at a time or a splash of broth.

Q: Is there a dairy-free version?
A: Use full-fat canned coconut milk or a creamy plant-based alternative. Add lemon carefully — coconut will change the flavor profile, so taste as you go.

Q: Can I use leftover cooked chicken?
A: Absolutely. Add it in at the final step just to warm through so it doesn’t dry out.

Q: What pasta shape is best?
A: Anything that holds sauce well — penne, rigatoni, fusilli, or long shapes like linguine all work. Choose what you and your family like.

Conclusion

If you want more inspiration or slightly different takes on creamy lemon chicken pasta, check out these recipes: Creamy Lemon Chicken Pasta – Dishing Out Health, Lemon Chicken Pasta – Better From Scratch, and Creamy Lemon Chicken Pasta • Salt & Lavender.