Creamy Lemon Chicken Pasta

Name: Creamy Lemon Chicken Pasta (One-Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: 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 cheese (grated); 2 tablespoons chopped fresh parsley (chopped, for garnish); 1 teaspoon lemon zest (optional, for garnish)

Creamy Lemon Chicken Pasta is a one-pot, 30-minute pasta dish that combines tender chicken breast, garlic, and a tangy lemon cream sauce for an easy family dinner.

🌍American 🏷️Lemon chicken pasta

Total

30 min

Servings

6

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Littlesunnykitchen

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 cheese (grated)

2 tablespoons chopped fresh parsley (chopped, for garnish)

1 teaspoon lemon zest (optional, for garnish)optional

12 Ingredients

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Instructions

1
In a saucepan, boil water, bring to a boil and salt it then cook the pasta according to the package instructions.
2
In a pan, over medium high heat, heat oil and add the chicken. Season with salt and pepper and cook the chicken for 4-5 minutes. If you have an instant read thermometer, the internal temperature of the chicken must register at 165°F (74°C).
3
Move the chicken to the sides of the pan, and melt the butter. Add the garlic and cook for 1 minute.
4
Add the cream and the lemon juice, and whisk or stir until you get a smooth sauce. Add the parmesan and stir until it's melted in the sauce.
5
If the sauce is too thick, add a little bit of pasta water to loosen it and whisk again.
6
Add the pasta, and mix everything together, the pasta with the sauce and the chicken. Taste the pasta with the sauce, and adjust seasonings to your preference.
7
Garnish with extra parmesan cheese, chopped parsley, and lemon zest.

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Tips & Notes

Pro tips

Cook pasta 1–2 minutes under al dente; it will finish cooking when combined with the warm cream sauce.
Cut chicken breasts to uniform thickness (about ¾ inch) for even cooking and tender results.
Add lemon juice after removing from heat to preserve its brightness and prevent the sauce from breaking.
Reserve 1 cup pasta water before draining; use it to loosen the sauce if it becomes too thick.

Substitutions

Heavy cream → half-and-half or crème fraîche (sauce will be lighter; reduce to ⅓ cup)
Parmesan → Pecorino Romano or Asiago (sharper flavor, use same amount)
Fresh lemon juice → white wine or chicken broth (2 tablespoons; loses acidity but still bright)
Chicken breast → boneless thighs or shrimp (thighs need 2–3 extra minutes; shrimp 1–2 minutes)

Storage & make-ahead

Store leftovers in an airtight container up to 3 days. Reheat gently over low heat with a splash of pasta water or cream to restore sauce consistency.

Common Questions

Can I make this ahead of time?

Yes. Prepare the cooked pasta and chicken separately, store in airtight containers up to 3 days, then gently reheat and combine with a fresh lemon cream sauce when ready to serve.