Creamy Lemon Chicken Pasta Recipe
Introduction
This creamy lemon chicken pasta is a deliciously comforting dish that balances rich, velvety sauce with bright citrus notes. Perfect for a weeknight dinner, it combines tender chicken and Parmesan with fresh lemon juice for a satisfying meal the whole family will enjoy.
Ingredients
- 350 g pasta of choice
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp water
- 40 g unsalted butter
- 1 tbsp minced garlic
- 2 tbsp flour
- 1 cup chicken stock
- 2 cups heavy cream
- 4 tbsp fresh lemon juice
- 1 cup freshly grated Parmesan
- Lemon wedges, to serve
- Fresh parsley, to serve
Instructions
- Step 1: Cook pasta in salted water until 1–2 minutes before al dente. Drain and set aside.
- Step 2: Mix salt, pepper, paprika, and Italian seasoning. Season chicken breasts on both sides with this mixture.
- Step 3: Heat olive oil in a large pan over medium heat. Cook chicken for 2–3 minutes per side until cooked through. Remove chicken from pan and set aside.
- Step 4: Add water to the same pan, then melt butter over medium heat. Stir in minced garlic and cook briefly until fragrant.
- Step 5: Sprinkle in flour and stir to form a smooth paste. Slowly pour in chicken stock and heavy cream, stirring constantly. Simmer until the sauce thickens.
- Step 6: Slice the cooked chicken into strips.
- Step 7: Remove the pan from heat. Whisk in fresh lemon juice and freshly grated Parmesan until well combined.
- Step 8: Add the cooked pasta to the sauce and toss to coat evenly.
- Step 9: Serve the pasta topped with sliced chicken, fresh parsley, and lemon wedges for squeezing over.
Tips & Variations
- Use gluten-free pasta and flour to make the dish gluten-free without compromising flavor.
- Add a handful of spinach or sun-dried tomatoes to the sauce for extra color and nutrition.
- For a lighter version, swap heavy cream for half-and-half or whole milk, but the sauce will be less rich.
- Grate the Parmesan fresh for the best melting and flavor results.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of chicken for this recipe?
Yes, you can use chicken thighs instead of breasts. Thighs will add a bit more flavor and remain juicy, but adjust the cooking time to ensure they’re fully cooked.
What pasta type works best for creamy sauces?
Pasta shapes like fettuccine, penne, or rigatoni work well because they hold onto the creamy sauce nicely. Feel free to use your favorite pasta.
PrintCreamy Lemon Chicken Pasta Recipe
This Creamy Lemon Chicken Pasta combines tender chicken breasts with a luscious lemon-infused cream sauce, tossed with perfectly cooked pasta. Enhanced with garlic, parmesan, and fresh parsley, it offers a balanced dish of rich flavors and zesty brightness, making it a comforting yet refreshing meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Pasta and Chicken
- 350 g pasta of choice
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp water
For the Sauce
- 40 g unsalted butter
- 1 tbsp minced garlic
- 2 tbsp flour
- 1 cup chicken stock
- 2 cups heavy cream
- 4 tbsp fresh lemon juice
- 1 cup freshly grated parmesan
To Serve
- Lemon wedges
- Fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then add the pasta and cook until it is 1 to 2 minutes short of al dente. Drain the pasta and set it aside for later.
- Season the Chicken: In a small bowl, combine the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this spice mix evenly over both sides of the chicken breasts to infuse flavor.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the seasoned chicken breasts and cook for 2 to 3 minutes on each side, or until the chicken is cooked through and has a golden crust. Remove the chicken from the pan and set aside.
- Prepare the Sauce Base: In the same pan, add 2 tablespoons of water to loosen any browned bits from the chicken. Then add the butter and allow it to melt over medium heat. Stir in the minced garlic and cook just until fragrant, about 30 seconds, being careful not to burn the garlic.
- Make the Roux and Add Liquids: Sprinkle in the flour and stir constantly to form a smooth paste. Gradually pour in the chicken stock and heavy cream while stirring continuously. Let the sauce simmer gently until it thickens, about 3 to 5 minutes.
- Slice the Chicken: While the sauce is thickening, slice the cooked chicken breasts into thin strips for easy serving.
- Finish the Sauce and Combine: Remove the pan from heat. Whisk in the fresh lemon juice and freshly grated parmesan until smooth and creamy. Add the drained pasta to the pan and toss thoroughly to coat the noodles evenly with the sauce.
- Serve: Plate the creamy lemon pasta and top with the sliced chicken breasts. Garnish with fresh parsley and lemon wedges for an extra pop of freshness and acidity.
Notes
- To avoid overcooking the chicken, rest it briefly after cooking before slicing.
- Adjust the amount of lemon juice according to your taste preference for acidity.
- Use freshly grated parmesan for best melting and flavor.
- For a lighter version, substitute heavy cream with half-and-half but the sauce will be less rich.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
Keywords: Creamy Lemon Chicken Pasta, lemon chicken pasta recipe, creamy pasta with chicken, easy chicken pasta, Italian chicken pasta, lemon cream sauce pasta
