Name: Creamy Lemon Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz pasta (penne, fettuccine, or rotini); 2 tablespoons olive oil or butter; 1 lb boneless skinless chicken breasts, sliced; 3 cloves garlic, minced; 1 cup heavy cream (or half-and-half for lighter option); 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese (or dairy-free alternative); Juice and zest of 1 lemon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley, for garnish; Optional: red pepper flakes for a hint of heat

A vibrant fusion of comfort and zest, this Creamy Lemon Chicken Pasta blends tender chicken, bright lemon flavor, and a silky Parmesan cream sauce into a dish I keep coming back to. It’s quick, satisfying, and ideal for those nights when I want something delicious without a lot of fuss.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between creamy and fresh. The lemon cuts through the richness of the sauce, while the garlic and Parmesan add a savory depth. It’s a one-pan wonder that feels indulgent but comes together in just about 30 minutes. Whether I’m cooking for family or just want an easy yet impressive weeknight dinner, this is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz pasta (penne, fettuccine, or rotini)

2 tablespoons olive oil or butter

1 lb boneless skinless chicken breasts, sliced

3 cloves garlic, minced

1 cup heavy cream (or half-and-half for lighter option)

1/2 cup chicken broth

1/2 cup grated Parmesan cheese (or dairy-free alternative)

Juice and zest of 1 lemon

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh parsley, for garnish

Optional: red pepper flakes for a hint of heat

Directions

I start by cooking the pasta according to the package directions, then drain and set it aside.

In a large skillet, I heat olive oil or butter over medium heat. I season the chicken with salt and pepper and cook it for 5–7 minutes until it’s golden and fully cooked. Then I remove it and set it aside.

In the same skillet, I sauté the garlic for about a minute until it’s fragrant.

I pour in the chicken broth and cream, bringing it to a gentle simmer. Then I stir in the lemon juice, zest, and Parmesan until the sauce is smooth.

I return the chicken and pasta to the skillet, tossing everything together to coat in the sauce and warming it through.

Finally, I garnish with chopped parsley and, if I’m feeling bold, a pinch of red pepper flakes before serving it warm.

Servings and timing

This recipe makes 4–6 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I have it ready on the table in just 30 minutes. Each serving comes in around 420 kcal, making it hearty without being heavy.

Variations

Lighter version: I sometimes swap heavy cream for half-and-half or even plain Greek yogurt to cut down on richness.

Vegetarian twist: I replace the chicken with sautéed mushrooms or chickpeas for a meat-free version.

Gluten-free: I use gluten-free pasta to suit dietary needs without compromising on flavor.

Extra greens: I add a handful of spinach or peas during the final toss for extra color and nutrients.

Cheese switch-up: When I want a nuttier flavor, I use Pecorino Romano instead of Parmesan.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or broth to bring the sauce back to life and warm it gently over the stovetop or in the microwave. I avoid freezing this dish, as the cream sauce can separate.

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FAQs

How can I make this dish spicier?

I add red pepper flakes directly into the sauce while it simmers, or sprinkle more on top before serving for a little extra kick.

Can I use rotisserie chicken instead?

Absolutely. I shred pre-cooked rotisserie chicken and add it to the sauce just before combining with the pasta to save time.

What pasta works best with this recipe?

I like using penne, fettuccine, or rotini because they hold the sauce well, but any pasta I have on hand will work.

Is it possible to make this dairy-free?

Yes, I use a plant-based cream and a dairy-free Parmesan-style cheese substitute, and it still turns out delicious.

Can I prep this ahead of time?

I often prep the chicken and sauce a few hours ahead, then cook the pasta and combine everything just before serving for the freshest result.

Conclusion

Creamy Lemon Chicken Pasta is one of those go-to meals I rely on for comfort and convenience. With just the right mix of bright lemon, tender chicken, and velvety sauce, it turns simple ingredients into something truly satisfying. Whether I’m feeding my family or treating myself, this dish always delivers.

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