Name: Creamy Lemon Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 boneless (skinless chicken breasts, sliced or cubed); Salt and black pepper (to taste); 2 tbsp olive oil; 3 cloves garlic (minced); 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; Juice and zest of 1 lemon; 250 g about 8 oz pasta (e.g., fettuccine, penne, or linguine); 1 tbsp butter; Fresh parsley or basil (for garnish (optional))

Jump to Recipe Print Recipe

If you’re looking for a comforting dinner that’s just fancy enough to feel special—but still easy enough for a weeknight—Creamy Lemon Chicken Pasta is about to become your new go-to. This dish is the perfect mix of bright and rich: tender chicken in a velvety lemon cream sauce, tossed with pasta and just enough garlic to make your kitchen smell like heaven.

It’s one of those meals that tastes like you put in way more effort than you actually did. I love making this when I want something cozy but not too heavy, especially in spring or summer when I’m craving fresh flavors. And let’s be honest—any dinner that starts with garlic and ends with pasta is probably a good idea.

I first whipped this up during a “clean out the fridge” kind of night, and it’s been in my rotation ever since. It’s creamy without being too rich, tangy from the lemon, and seriously satisfying.

Why You’ll Love This Recipe

Ready in 30 minutes—start to finish
Perfect balance of creamy and citrusy
Family-friendly and picky-eater approved
Easily customizable—swap the chicken or pasta type
No fancy ingredients—just pantry and fridge staples
Great for meal prep or next-day leftovers
Tastes like restaurant comfort food

Ingredients You’ll Need

Boneless, skinless chicken breasts – Sliced thin or cubed for quick cooking
Pasta – Penne, fettuccine, or spaghetti all work well—use your favorite
Heavy cream – Makes the sauce rich and luxurious
Garlic – Fresh cloves, minced. Don’t skip this—it’s key to the flavor
Fresh lemon juice + zest – Adds brightness and cuts through the cream
Parmesan cheese – Freshly grated is best for melting into the sauce
Olive oil + butter – A mix of both gives great flavor when sautéing
Salt + pepper – Season as you go to layer the flavor
Optional: baby spinach or peas – To sneak in a veggie boost

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step)

Step 1: Cook the pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Reserve 1 cup of pasta water before draining—it helps loosen the sauce later if needed.

Step 2: Cook the chicken
Season your sliced or cubed chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chicken and cook for 4–5 minutes on each side, or until golden and cooked through. Remove and set aside.

Step 3: Sauté the garlic
In the same pan (don’t wipe it out!), add a bit more olive oil if needed. Add 3–4 minced garlic cloves and cook for about 30 seconds, just until fragrant. Don’t let it brown—burnt garlic = bitter sauce.

Step 4: Make the sauce
Pour in 1 cup of heavy cream and stir to combine. Lower the heat and let it simmer for 2–3 minutes. Add the zest of one lemon and the juice of half a lemon (or more if you like it extra tangy). Stir in ½ cup grated Parmesan cheese and keep stirring until smooth.

Step 5: Bring it all together
Add the cooked pasta and chicken back into the pan. Toss everything gently so the sauce coats the pasta. If the sauce is too thick, add a splash of that reserved pasta water. Taste and adjust seasoning—add more lemon juice, salt, or pepper if needed.

Step 6: Optional veggie boost
Want to sneak in some greens? Stir in a handful of baby spinach or frozen peas during the last minute of cooking. They’ll wilt or warm through quickly in the sauce.

Step 7: Serve and garnish
Serve warm, topped with extra Parmesan, a few grinds of black pepper, and lemon zest for a fresh finish.

Helpful Tips

Make it ahead
You can cook the chicken and prep the sauce a day in advance. Reheat gently and toss with fresh pasta when ready to serve.

Leftover storage
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken, but a splash of water or milk while reheating loosens it right up.

Reheating
Reheat on the stovetop over low heat or in the microwave in short bursts, stirring often. Add a little extra cream, broth, or water to refresh the sauce.

Great with sides
Pair it with a crisp green salad, garlic bread, or roasted veggies. A glass of chilled white wine or sparkling water with lemon also hits the spot.

Customize it

Swap chicken for shrimp or salmon
Add mushrooms for extra umami
Make it vegetarian—use veggie broth and skip the meat
Use half-and-half instead of cream for a lighter version

Frequently Asked Questions

Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. For a lighter version, try using half-and-half or a mix of milk and a little cream cheese.

Can I make it dairy-free?
Yes! Use a plant-based cream (like cashew cream or coconut milk, though coconut will slightly change the flavor) and vegan Parmesan or nutritional yeast.

What pasta works best?
Short pasta like penne or rigatoni is great for catching the sauce, but long noodles like linguine or fettuccine feel a little fancier—totally up to you.

How do I make it gluten-free?
Just use your favorite gluten-free pasta and check that your Parmesan and cream are gluten-free (most are!).

Can I freeze it?
This dish is best fresh, but you can freeze it. Just know that the cream sauce may separate slightly when thawed. Reheat gently and stir well to bring it back together.

I make this creamy lemon chicken pasta at least once a month—it’s just one of those dishes that hits the spot every time. Whether I’m cooking for myself, my family, or friends, it’s always a crowd-pleaser. Try it out and let me know what you think—especially if you put your own twist on it!