This creamy lemon chicken pasta comes together in about 20 minutes for a quick, family-friendly dinner. Al dente spaghetti is tossed in a lemon-garlic Parmesan cream sauce and topped with lightly crisp sautéed chicken for an easy weeknight meal.
The Best Lemon Chicken Recipe
- Simple ingredients, big flavor. The sauce is bright with lemon and garlic, balanced by creamy Parmesan so it tastes fresh without being overpowering.
- One-pan flavor advantage. The chicken and sauce are cooked in the same skillet so the pan drippings build the base of the sauce for deeper savory notes.
- More recipes you might like. If you enjoy this dish, try similar pasta recipes using chicken or your favorite flavors to mix things up.
Ingredients for Lemon Chicken Pasta
- Boneless, skinless chicken breast – Slice each breast in half lengthwise to make thinner cutlets so they cook quickly. Thighs can be used if preferred.
- All-purpose flour – Lightly dredging the chicken in flour helps form a crispy, golden crust.
- Italian seasoning – A mix of dried herbs adds balanced savory notes that complement lemon.
- Lemon pepper seasoning – Amplifies the citrus and adds a peppery kick.
- Spaghetti or other long pasta – Spaghetti, linguine, fettuccine, or angel hair work well.
- Garlic – Fresh garlic gives the best flavor; substitute garlic powder if needed.
- Fresh lemon zest and juice – Essential for the bright lemon flavor.
- Heavy cream – Creates a rich, silky sauce. Half-and-half can be used for a lighter, thinner sauce.
- Parmesan cheese – Adds nuttiness and helps thicken the sauce. Substitute Asiago or Romano if desired.
- Pasta cooking water – A splash of starchy pasta water helps loosen the sauce and helps it cling to the noodles.
How to Make Lemon Chicken Pasta
Cook the pasta until al dente, toss with a little olive oil, and set aside. Slice each chicken breast in half lengthwise to make two thinner pieces. In a shallow bowl, combine flour, Italian seasoning, lemon pepper, and a generous pinch of salt and pepper. Heat olive oil in a large sauté pan over medium-high heat. Dredge the chicken in the seasoned flour and add to the hot pan.
Cook the chicken 4–5 minutes per side, until a deep golden crust forms and the chicken is cooked through. Remove the chicken and set aside.
Add the remaining tablespoon of olive oil to the pan and reduce heat to medium. Add minced garlic, Italian seasoning, and a pinch of salt and pepper. Sauté for about 30 seconds, stirring so the garlic doesn’t burn.
Stir in lemon zest, lemon juice, and heavy cream, seasoning with salt and pepper. Warm the sauce until heated through (not a full boil), then whisk in the Parmesan until melted and smooth.
Add the cooked spaghetti along with a few splashes of reserved pasta water and toss to coat until the noodles are evenly sauced.
Slice the chicken into bite-sized pieces and return it to the pan, warming everything through. Taste and adjust seasoning with salt and pepper.
Garnish with chopped parsley and lemon wedges, then serve immediately.
Tips for Making Lemon Chicken Pasta
- Salt the pasta water. Add 2–4 tablespoons of kosher salt to the boiling water before adding pasta so the noodles are well seasoned.
- Slice chicken thinly. Cutting breasts in half lengthwise produces thinner pieces that cook faster and get crispier crusts—pound them further into cutlets if desired.
- Add vegetables or herbs. Stir in baby spinach, cherry tomatoes, or fresh basil for color and extra flavor.
Make-Ahead Instructions
- This pasta stores well and keeps in the refrigerator for up to a week.
- Make the chicken and sauce ahead of time and reheat over pasta when ready to serve. Note the sauce will thicken as it cools—thin with a splash of cream, milk, or chicken broth when reheating if needed.
Storing Leftover Lemon Chicken Pasta
Store leftovers in an airtight container in the refrigerator for up to one week.
Reheating
- Reheat gently in a skillet over medium heat until warmed through.
- Add a splash of heavy cream, milk, or chicken broth to loosen the sauce as it reheats.
Serve Lemon Chicken Pasta With:
- Garlic bread or crusty bread
- A simple house or Caesar salad
- Roasted or steamed asparagus
Try These Easy Pasta Recipes Next
Creamy Sausage Rigatoni Pasta Recipe
Easy 30-Minute Garlic Shrimp Pasta Recipe
Easy 15-Minute Creamy Cajun Shrimp Pasta
30 Minute Creamy Salmon Pasta
Lemon Chicken Pasta
Creamy lemon-garlic Parmesan sauce coats tender spaghetti and is finished with crisp sautéed chicken for a quick weeknight favorite.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian-inspired
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- 1/2 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 2 teaspoons lemon pepper seasoning
- Kosher salt and fresh cracked pepper, to taste
- 1–2 tablespoons olive oil
Pasta & Sauce
- 1 lb spaghetti, cooked al dente
- 6 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 1/2 cups heavy cream (or half-and-half)
- 1/2 cup grated or shaved Parmesan cheese
- 1/2 cup reserved pasta water, as needed
- Fresh parsley and lemon wedges, for serving
Instructions
- Cook pasta until al dente, toss with a little olive oil, and set aside.
- Slice each chicken breast in half lengthwise to make thinner pieces.
- Combine flour, Italian seasoning, lemon pepper, salt, and pepper in a shallow bowl.
- Heat olive oil in a large sauté pan over medium-high heat.
- Dredge chicken in the flour mixture and sauté until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
- Add the remaining olive oil to the pan, reduce heat to medium, and sauté garlic and Italian seasoning for about 30 seconds.
- Stir in lemon zest, lemon juice, and heavy cream. Warm through, then whisk in Parmesan until smooth.
- Add the pasta and a few splashes of reserved pasta water, tossing to coat.
- Slice the cooked chicken and return it to the pan. Warm through, season to taste, garnish with parsley and lemon wedges, and serve.
Notes
- Salt your pasta water: Add kosher salt to the boiling water so the pasta is properly seasoned.
- Thin chicken cooks faster: Slicing breasts in half yields quicker, crispier results.
- Add veggies if you like: Baby spinach, cherry tomatoes, or fresh basil make great additions.