Name: Creamy Lemon Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 ounces dried pasta (any shape); 2 tablespoons olive oil; 1 pound chicken breasts; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 tablespoon butter; 3 cloves garlic, minced; ½ cup heavy cream; 1 tablespoon lemon juice; ¼ cup parmesan, grated; 2 tablespoons chopped fresh parsley (for garnish); 1 teaspoon lemon zest (optional, for garnish)

If you’re craving something that’s both comfort food and a little zesty treat, I’ve got you covered with this Creamy Lemon Chicken Pasta Recipe. It’s a perfect blend of creamy, tangy, and savory flavors — and trust me, it’s one of those dishes that you’ll want to make again and again. Whether you’re cooking for the family or just want a quick, satisfying meal, this recipe comes together in about 30 minutes and always delivers on taste. Let me tell you why this is a staple in my kitchen.

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Why You’ll Love This Recipe

Quick and Easy: You’ll have dinner ready in under 30 minutes, perfect for busy weeknights.
Bright and Creamy Flavor: The lemon juice balances perfectly with the richness of the cream, creating a fresh but indulgent taste.
Family-Friendly: My family goes crazy for this dish — it’s simple but feels special enough for guests too.
Versatile Ingredients: Uses pantry staples and fresh ingredients that you probably already have at home.

This close-up image shows tubes of rigatoni pasta covered in a creamy white sauce, mixed with small pieces of cooked chicken that have a light brown sear. The pasta is speckled with green herbs and some black pepper bits, and has a smooth, slightly glossy texture. The sauce looks thick and coats every piece evenly. A shiny metal spoon is partially visible picking up some pasta and chicken on the right side. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Lemon Chicken Pasta, Lemon Chicken Pasta, Easy Pasta Dinner, Quick Chicken Pasta, Zesty Creamy Pasta

Ingredients You’ll Need

Every ingredient here plays a key role in making this creamy lemon chicken pasta pop with flavor. I always recommend buying fresh chicken breasts and good-quality parmesan for the best taste, and don’t skip fresh garlic — it really wakes up the sauce.

Flat lay of dried farfalle pasta, two whole chicken breasts, small white bowl of olive oil, three whole garlic cloves, small white bowl of heavy cream, small white bowl of freshly squeezed lemon juice, small white bowl of grated parmesan cheese, small white bowl of butter, fresh sprigs of chopped parsley, fresh lemon with visible zest, salt and pepper in small white bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Lemon Chicken Pasta, Lemon Chicken Pasta, Easy Pasta Dinner, Quick Chicken Pasta, Zesty Creamy Pasta

Pasta: Use any dried pasta you like — penne, fusilli, or even spaghetti work great to soak up that sauce.
Olive Oil: Extra virgin if you have it; it adds a subtle fruitiness to the sautéed chicken.
Chicken Breasts: Boneless and skinless, for quick cooking and tender bites.
Salt: Simple but important for seasoning both the pasta water and chicken.
Black Pepper: Freshly ground if possible, it brightens the dish with a little heat.
Butter: Adds richness and helps mellow the garlic flavor when making the sauce.
Garlic: Three cloves, minced — don’t skimp on this, it’s essential for that garlicky punch.
Heavy Cream: This is where the creaminess comes from; it makes the sauce luscious and smooth.
Lemon Juice: Freshly squeezed, not bottled — it gives the sauce its zingy brightness.
Parmesan Cheese: Freshly grated is key for melting perfectly into the sauce.
Fresh Parsley: Adds color and fresh herbal notes as garnish.
Lemon Zest: Optional but highly recommended—adds a fragrant citrus lift on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Creamy Lemon Chicken Pasta Recipe can be easily tailored to fit what you’re in the mood for or what you have in the fridge. Don’t hesitate to experiment and make it your own.

Vegetarian Version: Swap chicken for sautéed mushrooms or roasted veggies — I once tried it with zucchini and mushrooms, and it was just as comforting.
Low-Calorie Option: Use half-and-half instead of heavy cream and whole wheat pasta; you’ll still get a tasty sauce without too much richness.
Extra Garlic Kick: Add an extra clove or some garlic powder to the sauce if you’re a garlic lover like me.
Spicy Twist: Toss in a pinch of red pepper flakes when melting the garlic for a subtle heat that livens things up.

How to Make Creamy Lemon Chicken Pasta Recipe

Step 1: Cook the Pasta Perfectly

First things first: boil a large pot of salted water. I usually add about a tablespoon of salt — it seasons the pasta from the inside out. Cook your pasta according to the package instructions until it’s al dente. Don’t overcook it here because it’ll soak up some of the sauce later on. Once done, drain and save a cup of that starchy pasta water—this little trick helps loosen your sauce if it gets too thick later.

Step 2: Season and Sear the Chicken

Heat olive oil in a skillet over medium-high heat, and season your chicken breasts with salt and pepper. Place them in the pan and let them cook undisturbed for about 4 to 5 minutes on one side so they get a nice golden sear. Flip and cook the other side until the chicken is cooked through (165°F or 74°C internal temp if you’re using a thermometer). This step really locks in the juices. If you’re in a hurry, slicing the chicken thinner helps it cook faster, but doing it whole results in juicier meat.

Step 3: Build the Creamy Lemon Sauce

Push the chicken to the sides of the pan, then add butter in the center. Once melted, toss in the minced garlic and cook it for just about a minute — you want it fragrant but not browned or burnt. Next, pour in the heavy cream and lemon juice, whisking together until smooth. Stir in the parmesan cheese until it melts into the sauce, creating that silky, cheesy base. If the sauce feels too thick, add a splash of that reserved pasta water, stirring to get your desired consistency.

Step 4: Bring It All Together

Add your drained pasta right to the pan, tossing it gently so every strand or piece gets coated in that luscious sauce along with the chicken. Give it a taste here and adjust with a pinch of salt or pepper if needed — this is your moment to customize the flavor. Then, sprinkle on chopped fresh parsley and some lemon zest for that extra pop of fresh color and brightness.

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Pro Tips for Making Creamy Lemon Chicken Pasta Recipe

Reserve Pasta Water: Adding just a splash of starchy pasta water can loosen the sauce beautifully without thinning out the flavor.
Don’t Skip Fresh Lemon Juice: Bottled lemon juice can taste flat or overly acidic; fresh lemon makes a huge difference.
Use an Instant-Read Thermometer: This little gadget ensures your chicken is perfectly cooked — juicy, not dry.
Add Parmesan Last: Stir it in off the heat to avoid grainy cheese and keep your sauce silky smooth.

How to Serve Creamy Lemon Chicken Pasta Recipe

A white bowl filled with creamy rigatoni pasta mixed with chunks of light beige chicken pieces, all coated in a smooth, pale yellow sauce. The pasta is ribbed and tubular, scattered evenly throughout the dish. Small green parsley flakes are sprinkled over the top, adding bright color contrast. A silver spoon rests inside the bowl on the right side, partially under the pasta. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Lemon Chicken Pasta, Lemon Chicken Pasta, Easy Pasta Dinner, Quick Chicken Pasta, Zesty Creamy Pasta

Garnishes

I always top my pasta with a few more sprinkles of freshly chopped parsley and a little lemon zest right before serving — it adds that beautiful color contrast and lifts the lemon flavor even more. Sometimes, I add a fresh crack of black pepper or a tiny pinch of red pepper flakes for a subtle kick.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed simply with olive oil and vinegar, or some roasted veggies like asparagus or broccoli. Garlic bread or crusty sourdough is also my go-to for soaking up any extra sauce left on the plate — it’s heavenly.

Creative Ways to Present

For a dinner party, I like serving the pasta in wide shallow bowls with a sprig of fresh parsley as a garnish. You can even plate the chicken whole on top if you want a rustic look. A drizzle of extra virgin olive oil and a few shavings of parmesan right before serving make it feel restaurant-quality at home.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy lemon chicken pasta in an airtight container in the fridge for up to 3 days. The sauce thickens after sitting, so I recommend adding a splash of milk or cream when reheating to bring it back to life.

Freezing

Honestly, I don’t usually freeze this pasta because the cream sauce can sometimes separate upon thawing. However, if you do freeze it, keep it in a tightly sealed container and thaw overnight in the fridge before gently reheating.

Reheating

The best way to reheat is on the stovetop over low heat. Add a little cream or milk as you warm it up, stirring frequently to prevent the sauce from sticking or breaking. Microwave works too, but take care to stir halfway through for even heating.

FAQs

Can I use other types of chicken for this recipe?

Absolutely! While boneless, skinless chicken breasts work best for quick cooking and tender texture, you can use thighs for a juicier, richer flavor—just adjust cooking time accordingly.
What pasta shapes work best in creamy lemon chicken pasta?

Any pasta will do, honestly! I like using penne, rotini, or linguine because their shapes help hold onto the sauce, but even spaghetti works great if that’s what you have on hand.
Can I make this recipe dairy-free?

You can substitute the heavy cream for coconut cream or a dairy-free cream alternative and use nutritional yeast or a dairy-free cheese substitute instead of parmesan, but expect some differences in taste and texture.
How do I prevent the sauce from separating?

Cook the sauce gently over medium heat and avoid boiling once you add the cream and cheese. Stir constantly and remove from heat as soon as the cheese melts smoothly into the sauce.
Can I prep ingredients ahead of time?

Definitely! You can mince the garlic, zest and juice the lemon, and chop parsley the day before to save time. Keep them stored separately in airtight containers in the fridge.

Final Thoughts

I can’t recommend this Creamy Lemon Chicken Pasta Recipe enough — it’s one of those meals that feels like a comforting hug yet has enough brightness to brighten your day. I remember the first time I made it, my family was so impressed they asked for seconds and even packed leftovers for lunch the next day. Give it a try, tweak it to your liking, and watch it become one of your go-to dishes. You’ll be glad you did!