Creamy Lemon Chicken Pasta

Restaurant-worthy Creamy Lemon Chicken Pasta is my go-to dinner when I want something both comforting and a little bit special. The sauce is silky, the flavors are bright yet rich, and with a few shortcuts it is completely doable on a busy weeknight.

The first time I made this was for a last-minute dinner party and it blew everyone away. Since then it is become the dish my family requests when we want something both cozy and a bit fancy.

Ingredients

• Boneless skinless chicken breasts: Slicing them thin keeps the chicken juicy and helps them absorb the seasonings
• Extra-virgin olive oil: For richness and to power up the lemon zest and spices
• Lemon zest: Adds fresh zing to both the chicken and the sauce Go for firm lemons with bright skin
• Dried oregano: Brings classic Mediterranean notes Opt for dried as it holds up better in cooking
• Smoked paprika: Deepens flavor with a gentle smokiness The Spanish kind packs extra punch
• Garlic powder and onion powder: Make the chicken extra savory Look for ones without fillers
• Kosher salt and black pepper: Essential to build flavors at every step Try to use freshly cracked pepper for the best aroma
• Pasta of choice: Long twirly shapes like bucatini or fettuccine hold the sauce well Use bronze-cut pasta if you can
• Butter: Provides a base for the sauce and softens onions
• Yellow onion: Sweetness and depth Chopped finely for even cooking
• Garlic: Use fresh cloves for the brightest flavor
• Heavy cream: The backbone of the luxurious sauce
• Chicken broth: Thins the cream and punches up savory notes Use low sodium for more control
• Fresh parsley: Adds herby brightness Look for bunches with firm stems and crisp leaves
• Parmigiano Reggiano cheese: Adds nutty salty depth Grate it yourself for best melting
• Lemon zest and juice: Dials up the fresh tang Use unwaxed lemons if you can
• Optional add-ins: Baby spinach, sun-dried tomatoes, roasted broccoli, or sautéed mushrooms are all welcome If using spinach or arugula go for organic leaves that look crisp

Step-by-Step Instructions

Prepare and Season Chicken:

Slice the chicken breasts into thin cutlets and toss them in a bowl with olive oil, lemon zest, oregano, smoked paprika, garlic powder, onion powder, salt, and pepper. Massage the seasonings in so every piece is coated. This quick marinating ensures the chicken is high on flavor.

Brown the Chicken:

Heat a large sauté pan over medium heat. Lay the chicken pieces in a single layer and cook until golden on the outside and cooked through inside. This should take about seven to ten minutes based on thickness. Remove to a plate and keep warm with a loose covering of foil.

Boil Pasta:

While the chicken cooks, bring a large pot of generously salted water to a boil. Drop in your chosen pasta and cook just shy of al dente so it can finish in the sauce. Right before draining, scoop out a cup of pasta water and set aside. This is your key to a velvety sauce.

Make the Sauce Base:

Return the unwashed chicken pan to medium heat and melt butter. Add finely chopped yellow onion and let it cook slowly until soft and translucent, stirring as needed. Add the minced garlic and let it cook until just fragrant. Slow-cooking the aromatics at this step releases their sweetness.

Simmer the Cream:

Pour in the heavy cream and chicken broth, add more salt and pepper, and bring the mixture to a bare simmer. Let this bubble away for about five to six minutes so it thickens and melds.

Build the Flavor:

Stir in the fresh parsley, grated Parmigiano Reggiano, more lemon zest, and lemon juice. These go in last so they keep their brightness and do not lose flavor to the heat.

Combine and Finish:

Add the drained pasta and about half a cup of the reserved pasta water into the sauce. Use tongs to toss everything constantly over medium high heat. Keep tossing until the sauce clings thickly to the strands and everything is glossy. Add a splash more pasta water if it tightens too much.

Serve and Garnish:

Slice the cooked chicken thinly and lay it over the creamy pasta. Finish with extra parsley, a sprinkle of Parmesan, black pepper, and a final squeeze of lemon. For extra zing you can even add a handful of baby greens or sun-dried tomatoes at the end.

Save

This pasta is always my comfort food for gloomy days and the smell of fresh lemon zest while cooking it reminds me of lively family holidays in springtime. My kids now ask for extra lemon every time.

Storage Tips

Keep any leftover pasta in an airtight container in the fridge for up to three days. When reheating, add a splash of extra broth or water to loosen up the sauce before gently warming in a skillet. To refresh the flavors add a little squeeze of fresh lemon right before serving. I find that the flavors actually deepen after a day which makes it even tastier the next time.

Ingredient Substitutions

If you do not have heavy cream on hand a mix of whole milk and a spoonful of cream cheese works surprisingly well. Rotisserie chicken slices can stand in for freshly cooked chicken for a shortcut. For gluten-free needs use your favorite gluten-free pasta and check that your broth is gluten-free as well.

Serving Suggestions

Serve this creamy pasta with a lightly dressed green salad and some warm crusty bread for a full meal. You can double the lemon juice for extra tang or add roasted broccoli for a colorful finish. It works beautifully for both casual weeknights and as an elegant dish for entertaining.

A Bit of Context

Lemon chicken pasta is inspired by Italian and Mediterranean flavors where citrus and herbs brighten up creamy sauces. In many homes pasta is a canvas for using up fresh greens and cheese on hand making it both family-friendly and special enough for guests.

Recipe FAQs

→ What pasta shapes work best?

Long pasta like bucatini, spaghetti, pappardelle, or fettuccine pair beautifully with the creamy lemon sauce, allowing it to cling to every strand.

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs offer a slightly richer flavor and remain juicy when thinly sliced and seared.

→ How can I lighten the sauce?

Swap half of the heavy cream for whole milk or increase the chicken broth. The sauce will be lighter but still flavorful. You can also add extra lemon for brightness.

→ What vegetables can I add?

Stir in baby spinach, arugula, sun-dried tomatoes, sautéed mushrooms, or roasted broccoli for added color and texture.

→ How do I store and reheat leftovers?

Cool and store in an airtight container for up to 3 days. Gently reheat on the stove, adding a splash of broth to refresh the sauce, and finish with fresh lemon.

→ How do I achieve extra creamy sauce?

Toss the pasta in the sauce with some reserved pasta water. The starch emulsifies the sauce, making it glossy and smooth.