Go Back
+ servings
Creamy Lemon Chicken Pasta in a stainless steel pan with a serving spoon
5 from 17 votes

Creamy Lemon Chicken Pasta

Creamy lemon chicken pasta is an easy creamy, lemony, and garlicky pasta dish that you can make in under half an hour! This is a one-pot family-friendly recipe that will go on your weekly rotation.
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 12 ounces (340 g) dried pasta any shape
  • 2 tablespoons (30 ml) olive oil
  • 1 pound (450 g) chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the creamy lemon sauce

  • 1 tablespoon butter
  • 3 cloves garlic minced
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon (15 ml) lemon juice
  • ¼ cup (21 g) parmesan grated
  • 2 tablespoons chopped fresh parsley chopped, for garnish
  • 1 teaspoon lemon zest optional, for garnish

Instructions

  • In a saucepan, boil water, bring to a boil and salt it then cook the pasta according to the package instructions.
  • In a pan, over medium high heat, heat oil and add the chicken. Season with salt and pepper and cook the chicken for 4-5 minutes. If you have an instant read thermometer, the internal temperature of the chicken must register at 165°F (74°C).
  • Move the chicken to the sides of the pan, and melt the butter. Add the garlic and cook for 1 minute.
  • Add the cream and the lemon juice, and whisk or stir until you get a smooth sauce. Add the parmesan and stir until it's melted in the sauce.
  • If the sauce is too thick, add a little bit of pasta water to loosen it and whisk again.
  • Add the pasta, and mix everything together, the pasta with the sauce and the chicken. Taste the pasta with the sauce, and adjust seasonings to your preference.
  • Garnish with extra parmesan cheese, chopped parsley, and lemon zest.

Video

Notes

  • The pasta that I used in this recipe is a gluten free pasta made from Maize flour. Use any pasta that you like (Gluten free or not).
  • Cook your pasta to al dente.
  • Reserve the pasta water to use for loosening the pasta sauce if needed.
  • Add chili flakes to the sauce if you like a little bit of heat.
  • Do not overcook the chicken as there's nothing worse than dry chicken! If you have an instant read thermometer then you can check the doneness by inserting the thermometer in the center of a chicken piece and it should register around 160-165°F (74°C).
  • When adding the lemon juice, start with just a small amount, taste the sauce and decide if you would like to add more. I usually started with 1 tablespoon, but remember once your add the pasta, the flavor will be diluted a little so if you feel like it's too intense before adding the pasta, that is fine.
  • Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge, this will also prevent the pasta from drying out.

Nutrition

Calories: 443kcal | Carbohydrates: 44g | Protein: 25g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 377mg | Potassium: 442mg | Fiber: 2g | Sugar: 2g | Vitamin A: 518IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg