If you’re craving comfort food that’s fresh, zesty, and absolutely satisfying, Creamy Lemon Chicken Pasta is about to become your new obsession. Imagine tender strips of juicy chicken, perfectly cooked pasta, and a lusciously silky lemon cream sauce—all tossed together in one dreamy bowl. This dish brings together lively citrus flavor and cozy creaminess in a way that’s guaranteed to brighten any night.
Why You’ll Love This Recipe
- Velvety, Tangy Sauce: The lemon cream sauce wraps every strand of pasta in delicate richness with a pop of refreshing citrus.
- Crispy, Tender Chicken: Each bite features pan-seared breaded chicken for an irresistible golden crunch and juicy middle.
- Ready in 30 Minutes: Quick enough for busy weeknights but elegant enough to wow guests at your next dinner party.
- Totally Customizable: Add your favorite veggies or swap out the pasta—this Creamy Lemon Chicken Pasta is all about making it your own.
Ingredients You’ll Need
The charm of Creamy Lemon Chicken Pasta is that it calls for such straightforward ingredients, yet each one adds a special layer to both flavor and texture. Let’s go through the essentials—and why you won’t want to skip a single one!
- Fettuccini or Spaghetti (12 oz): These longer noodles are perfect for holding onto every bit of that luscious sauce—choose your favorite shape!
- Boneless Skinless Chicken Breast (1 lb): Sliced into cutlets, it cooks quickly and stays fantastically juicy inside that crispy crust.
- Egg (1) & Milk (1 Tbsp): The secret duo for the perfect breading “glue” that makes sure every crumb sticks to your chicken.
- Panko Bread Crumbs (1 cup): For that extra crunch and light texture—way more satisfying than regular breadcrumbs!
- Salt & Black Pepper: Essential for seasoning at every stage; don’t be shy here!
- Olive Oil (2 Tbsp): For golden, flavorful chicken without a greasy aftertaste.
- Fresh Lemon Juice (4 Tbsp): The star ingredient! Only fresh-squeezed will give you that bright, tangy zip.
- Unsalted Butter (2 Tbsp): Lends a silky richness and helps carry all those flavors.
- Garlic (2 cloves, minced): Adds depth and a little warmth to the sauce.
- Onion Powder (1/4 tsp): For a subtle, savory base note—trust me, it matters.
- Heavy Whipping Cream (2 cups): The key to that thick, swirlable, ultra-creamy sauce.
- Parmesan Cheese (1/3 cup): Melts right into the sauce and gives it a lovely nutty finish.
- Parsley (optional): For a sprinkle of color and freshness on top.
Variations
The beauty of Creamy Lemon Chicken Pasta is how easy it is to personalize. Whether you have dietary needs to consider or just want to sneak in extra veggies, a simple swap can make it all your own!
- Go Gluten-Free: Use your favorite gluten-free pasta and gluten-free breadcrumbs for a dish everyone can enjoy.
- Add Veggies: Stir in fresh spinach, baby peas, or sautéed asparagus for extra color and nutrition.
- Lighter Cream: Substitute half-and-half or a splash of whole milk for a slightly lighter sauce (just note: it’ll be less thick and rich).
- Change Up the Protein: Try it with shrimp, salmon, or even rotisserie chicken for a quick twist on the original.
How to Make Creamy Lemon Chicken Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of water to a rolling boil. Generously salt it (this is your only chance to season the pasta itself!), then cook your fettuccini or spaghetti until al dente. Reserve about half a cup of the pasta water before draining, and give the noodles a quick, gentle rinse—this keeps the sauce luxuriously creamy and prevents sticking.
Step 2: Bread and Cook the Chicken
While the pasta cooks, set up two bowls: one for the egg and milk mixture, and another for the seasoned panko crumbs. Dip the thinly sliced chicken cutlets in the egg wash, then thoroughly coat with panko. In a hot skillet with olive oil, sauté the chicken for 3-4 minutes per side, until each piece is golden brown and registers 165°F inside. Once done, squeeze half the fresh lemon juice over, then slice into strips.
Step 3: Make the Silky Lemon Cream Sauce
For the heart and soul of Creamy Lemon Chicken Pasta, melt butter in a saucepan over medium heat. Add the minced garlic and onion powder, letting them sizzle just until fragrant. Pour in the heavy cream and salt, bringing everything to a gentle simmer. Whisk constantly while slowly adding the rest of your fresh lemon juice—this keeps the sauce smooth, not curdled. Remove from the heat and whisk in parmesan until fully melted into the sauce.
Step 4: Assemble and Serve
Pour the warm, creamy lemon alfredo sauce over your drained pasta and toss well. If it’s a bit thick, add reserved pasta water little by little until it’s just right. Nestle the golden chicken strips right on top, scatter over some fresh parsley, and serve immediately in cozy bowls delightfully brimming with Creamy Lemon Chicken Pasta goodness.
Pro Tips for Making Creamy Lemon Chicken Pasta
- Crispy Chicken Shortcut: Slice chicken breasts evenly and don’t overcrowd the skillet for the best crispy crust every time.
- Sauce Consistency Savvy: Always add lemon juice gradually and whisk constantly—this keeps the sauce smooth instead of separating!
- Pasta Rinse Reveal: Briefly rinsing the pasta after draining keeps it from getting sticky and helps the sauce coat the noodles more evenly.
- Fresh Lemon Power: Never substitute bottled juice; the difference in flavor with real lemons is nothing short of magical in this dish.
How to Serve Creamy Lemon Chicken Pasta
Garnishes
For that final chef’s touch, sprinkle freshly chopped parsley and a little extra parmesan cheese right before serving. A quick twist of cracked black pepper or even a dash of lemon zest can take your Creamy Lemon Chicken Pasta from delicious to seriously show-stopping.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette or simple roasted asparagus. For even more comfort-food vibes, serve with warm crusty bread to swipe up all that extra sauce—no drop left behind!
Creative Ways to Present
For a dazzling family-style presentation, serve Creamy Lemon Chicken Pasta in a big, shallow platter with chicken arranged in neat diagonal stripes. Or, for dinner parties, plate individual servings and nestle the golden chicken strips artfully atop a creamy swirl of pasta—finish with a flourish of microgreens or edible flowers for restaurant-worthy flair!
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Lemon Chicken Pasta cool before transferring it to airtight containers. It’ll keep well in the fridge for up to three days, making lunch the next day something to actually look forward to!
Freezing
While the sauce may lose a bit of its silky texture after freezing, you can freeze this pasta (without the chicken topping) for up to two months. Just know that cream sauces are best enjoyed freshly made for maximum smoothness and flavor.
Reheating
For best results, reheat gently in a covered skillet with a splash of milk or reserved pasta water to bring the creaminess back to life. Microwave works, too—just warm in short bursts and stir frequently to avoid scorching or separating the sauce.
FAQs
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Can I use chicken thighs instead of chicken breast?
Absolutely! Boneless, skinless chicken thighs will be just as delicious—just slice them thin and follow the same breading and sautéing steps. They might take a minute or two longer to cook through, but will be extra juicy.
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What other pasta shapes work well with this creamy lemon sauce?
Fettuccini and spaghetti are classic, but you can easily use linguine, penne, or even farfalle. Choose a shape that holds sauce well—for a fun twist, try it with orecchiette or rigatoni!
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How do I avoid the cream sauce from curdling with the lemon juice?
The key is to slowly add the lemon juice while whisking constantly and keeping the sauce at a low simmer—not a boil. This gentle approach guarantees you’ll get a smooth, velvety sauce every time.
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Can I make Creamy Lemon Chicken Pasta ahead of time?
Yes! You can prep the chicken and make the sauce a day in advance. Wait to combine everything until just before serving—this keeps the pasta from absorbing too much sauce and the chicken stays crisp.
Final Thoughts
This is one of those recipes that truly feels like a treat every single time. Whether you’re looking to impress or just want a bright, soul-satisfying dinner at home, Creamy Lemon Chicken Pasta always delivers comfort and zing in every bite. Give this recipe a try and let it become your new weeknight hero and dinner party favorite. Enjoy every tangy, creamy, cozy forkful!
Print
Creamy Lemon Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in a decadent yet easy-to-make Creamy Lemon Chicken Pasta that combines tender chicken cutlets with al-dente pasta coated in a luscious lemon cream sauce.
Ingredients
Chicken Pasta Ingredients:
- 12 oz fettuccini pasta or spaghetti
- 1 lb boneless skinless chicken breast (2 medium), cut in half lengthwise
- 1 egg
- 1 Tbsp milk
- 1 cup panko bread crumbs
- 1/2 tsp salt, plus more to salt the water
- 1/8 tsp black pepper
- 2 Tbsp olive oil
Lemon Cream Sauce:
- 4 Tbsp fresh lemon juice, from 1 large lemon, divided
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 tsp onion powder
- 2 cups heavy whipping cream
- 1/2 tsp salt
- 1/3 cup parmesan cheese
- 1 Tbsp parsley, optional garnish
Instructions
- Cook Pasta: Bring a large pot of water to boil, add salt and pasta. Cook until al-dente, then drain and lightly rinse.
- Make Lemon Chicken: Beat egg and milk in one bowl. Combine bread crumbs, salt, and pepper in another bowl. Dip chicken in egg wash, then bread crumbs. Sautee chicken until cooked through.
- Make Lemon Alfredo Sauce: Melt butter, sautee garlic and onion powder. Add cream and salt, simmer, then whisk in lemon juice and parmesan. Pour over pasta and toss to coat. Garnish with parsley and serve with chicken strips.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 44g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 175mg
