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This Creamy Lemon Chicken Pasta recipe is a fantastic balance of flavors and textures. Its bright, tangy, and creamy lemon sauce will have you licking your plate clean.
about this creamy lemon chicken pasta
Having an easy chicken pasta recipe on hand is a must! This pasta dish is all about bold flavors and creamy textures, mixing tender chicken with a tangy lemon sauce. The sauce mixes bold flavors with a tangy kick of citrus, making it ideal for both casual dinners and elegant meals. The garlic adds some depth without overpowering the dish, and fresh spinach brings both color and nutrients to the plate.
It may seem complicated due to its two-step process, but I assure you, it’s so easy. It’s as simple as cooking the chicken first, then the pasta, so everything is cooked just right. The end result is a satisfying meal that’s totally worth it. The creamy lemon sauce coats the pasta nicely, with the citrus cutting through the richness for a fresh, bright finish.
I absolutely love having a simple meal like this on hand. There is nothing better than pairing it with a crisp white wine, like Sauvignon Blanc or Pinot Grigio, and some crusty bread to soak up every last drop of that creamy sauce. Trust me, this is one of those meals that’ll have everyone coming back for seconds! This one is my family approved.
ingredients
Olive oil. A versatile cooking oil ideal for sautéing and enhancing flavors with its smooth, slightly fruity profile. Be sure to use an extra virgin olive oil with a high heat point.
Chicken breasts. The boneless, skinless breast is perfect for quick cooking and absorbing sauces well. If you only have boneless, skinless chicken thighs, then feel free to use them in place of the breasts.
Butter. Adds richness and depth of flavor to sauces and dishes. I like the unsalted butter, so I can add the salt as needed. If you do use salted butter, be sure to taste before seasoning with additional salt.
Garlic. It delivers a bold, savory taste that makes the dish come together. Use minced garlic from a jar, or mince your own cloves by hand.
Lemon. Fresh lemon juice and lemon slices are a must to achieve the balance of the flavors of this dish.
Linguine. Long, flat pasta perfect for soaking up creamy or lemon-based sauces. Of course, you can use your pasta of choice like fettuccine or even spaghetti.
Flour. I use this as a thickening agent for making smooth, creamy sauces. All you need is all-purpose flour.
Broth. Chicken broth is my go-to, but feel free to use whatever you have on hand.
Heavy cream. Adds a creamy, luxurious texture to the sauce in this recipe.
Grated parmesan cheese. It gives the dish a salty, nutty flavor, essential for creamy pasta dishes. Freshly grated cheese always gives you the best flavor and texture!
Salt and pepper. Use freshly cracked black pepper and kosher salt to season the dish throughout the cooking process.
Greens. Fresh spinach or kale adds a pop of color, nutrients, and a slight earthy taste. You could also use arugula, if desired.
Fresh chopped basil: We like to use this as a finishing element, plus extra for garnish.
this recipe’s must-haves
You’ll need a cast iron skillet, tongs to flip that flavorful chicken, and a whisk to get started on mixing up that creamy lemon sauce. Don’t forget measuring cups and measuring spoons to keep things precise.
A chef’s knife and cutting board are essential for prep work. With these tools, you’ll be ready to tackle any recipe!
here’s how to make this creamy lemon chicken pasta
cook the pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions for al dente. Reserve 1/4 cup of pasta water, then drain and set the pasta aside.
cook the chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. When the oil is hot, add the chicken breasts to the pan. Sear for about 2–3 minutes per side until golden brown.
Reduce the heat to medium-low, then add butter and sliced garlic to the skillet. Sauté until the garlic is fragrant (about 30 seconds).
Pour in the lemon juice and arrange lemon slices around the chicken. Cover the skillet and cook on low heat for about 10 minutes, flipping the chicken halfway through. Baste the chicken with juices to keep it moist. Once fully cooked (165°F internal temp), remove from heat but keep warm.
make the creamy lemon sauce
Using another skillet, melt butter over medium heat. Sprinkle in the flour and whisk for 1–2 minutes until golden. Add minced garlic, chicken broth (or white wine), lemon zest, and lemon juice. Stir to combine and simmer for 1 minute.
Slowly whisk in the cream and cook for a few minutes until the sauce thickens slightly. Stir in parmesan cheese until melted and smooth. Then add fresh spinach and basil, allowing the spinach to wilt (1–2 minutes. If you are using kale, it will take a couple extra minutes!). Season with salt and pepper to taste.
combine
Toss the cooked pasta in the creamy lemon sauce. If the sauce seems too thick, add a tablespoon or two of reserved pasta water to loosen it up.
Slice your chicken and place it on top of the pasta. Garnish with extra basil and a sprinkle of parmesan. Serve immediately and enjoy!
tips and tricks
Use fresh lemon. Nothing beats the zesty kick of fresh-squeezed lemon juice. Avoid the bottled stuff!
Get the skillet hot. Preheating your skillet ensures a golden, flavorful crust on the chicken.
Wine vs. broth. Use dry white wine for bolder flavors, or stick to chicken broth for a mild, family-friendly option.
Don’t skip spinach. The greens balance out the creaminess while adding color and nutrients.
variations
Protein substitutes: Swap chicken for seafood, pork chops, or steak. Adjust cooking times accordingly.
Spicy kick: Add a pinch of red pepper flakes to the sauce for some heat.
Kale instead of spinach: Kale gives a heartier, earthier vibe to the dish.
Different pastas: Swap linguine for fettuccine, spaghetti, or even penne.
More tasty pasta recipes to enjoy: Penne Pomodoro I Lemon Ricotta Pasta I Roasted Lemon Garlic Shrimp Pasta I Kimchi Udon
can I use frozen chicken breasts?
Yes, but make sure to thaw them completely before cooking. You may also need to adjust cooking times slightly.
what kind of pasta goes with lemon chicken?
The creamy lemon garlic sauce pairs well with long, thin noodles like linguine or fettuccine. However, you can also use shorter pasta shapes like penne or bowtie. The key is to have pasta that can hold onto the sauce. If you are using thicker pasta, reserve some of the starchy cooking water to help thicken the sauce and coat the noodles better.
can I make it gluten-free?
Yes, lemon chicken pasta can easily be made gluten-free! Simply swap out the regular pasta for your favorite gluten-free pasta. There are plenty of great options available, including those made from rice, chickpeas, or lentils.
Need some pasta inspiration? Check out my pasta recipes page!
what to serve with creamy lemon chicken pasta
A fresh green salad with a light vinaigrette is a wonderful way to start any meal, offering a refreshing and healthy option to complement the rest of the dishes.
Pair it with garlic bread, or try this simple no-knead overnight bread for a warm, homemade touch that’s easy to prepare.
For a side of vegetables, go for roasted broccoli or roasted asparagus to add some crispy, savory flavors to your plate.
Want to end on a sweet note? These easy 3 ingredient dessert recipes have you covered.
how to store
Leftovers? Store in an airtight container in the fridge for 3–4 days.
Reheating tips: Reheat on the stovetop or microwave at 50% power. Add a splash of broth or water to keep the pasta moist.
more of our favorite chicken pastas
This Chicken Parmesan Pasta Skillet is a one-pan dish that is perfect for busy weeknights, combining the classic flavors of chicken parmesan with the simplicity of a skillet meal.
This Chicken Caesar Pasta Salad recipe takes all the traditional Caesar salad components and combines them with pasta for a fresh and hearty twist.
Make a delish noodle dish with this Gochujang Noodles with Chicken and Greens! This recipe is perfect for a weekday meal.
Finally, if you make this creamy lemon chicken pasta recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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creamy lemon chicken pasta
ingredients
- 1 Tbsp olive oil
- 2 chicken breasts skinless and boneless
- ½ tsp salt
- ½ tsp black pepper
- 2 Tbsp butter
- 1 clove garlic sliced
- Juice of 1 lemon
- 1 lemon sliced
- 1 lb linguine or your favorite pasta
- 2 Tbsp butter
- ½ Tbsp flour
- 2 garlic cloves sliced
- ¼ cup chicken broth or dry white wine
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup heavy whipping cream
- ½ cup freshly grated parmesan cheese
- Salt & pepper to taste
- 1 ½ cups fresh spinach or kale
instructions
- Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook according to the package directions until al dente.
- When cooked, reserve 1/4 cup pasta water, then drain and set aside.
- While the pasta is cooking, start cooking the chicken.
- Add 1 Tbsp olive oil to a large skillet over medium-high heat. Season both chicken breasts with salt and pepper on both sides. Once the oil is hot, add the chicken breasts. Sear until golden on both sides, about 2 to 3 minutes per side. Reduce heat to medium-low.
- Add butter and garlic for the chicken to the skillet. Cook for about 30 seconds until the garlic begins to brown.
- Add the lemon juice and a few lemon slices, stirring to combine. Cover the skillet and let cook over low heat, turning then over once halfway through and basting them with the juices, for about 10 minutes until cooked through. The center temperature should be 165˚F. Keep covered and warm.
- In a separate skillet, add the butter for the pasta and melt over medium-high heat. Once it is melted, sprinkle in the flour and cook for about 1 to 2 minutes, stirring constantly.
- Add garlic, broth (or wine), lemon juice, and zest for the pasta. Let it cook for about 1 minute.
- Whisk in the cream, pouring it in slowly, and cook for a few minutes, until the sauce has thickened. Stir in parmesan cheese until melted.
- Stir in basil and spinach, until the spinach leaves have wilted, cooking for about 1 to 2 minutes. Remove from heat.
- Season with salt and pepper. Add drained pasta to the skillet. Toss to coat.
- If the sauce is too thick, add 1 to 2 Tablespoons of reserved pasta water.
- Slice the lemon chicken and place on top of the pasta.
- Garnish with freshly chopped basil. Serve immediately.
