This creamy lemon chicken pasta pairs seared chicken breast with a silky garlic cream sauce brightened by fresh lemon. It tastes like something from a nice restaurant, yet it takes about 30 minutes and uses a handful of ingredients that are easy to find.
The sauce is rich from heavy cream and Parmesan, and the lemon keeps it fresh instead of heavy. It is a great choice for a weeknight dinner, a casual date night at home, or any time you want comfort food with a lighter finish.
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Why This Works
Searing the chicken in a hot skillet gives it a golden crust, and slicing it after a short rest keeps the juices inside the meat. The garlic then cooks in the same pan, so it picks up the flavor left behind by the chicken.
The lemon is added in two stages. The zest goes in with the cream, where its oils flavor the sauce as it simmers. The juice goes in off the heat, because hot cream and acidic juice can curdle. Stirring it in at the end gives a bright lemon flavor and a smooth sauce.
Reserved pasta water is the finishing touch. The starch in the water helps the sauce cling to the pasta and lets you loosen it to exactly the right thickness.
Ingredients
- 8 oz fettuccine or penne
- 1 lb boneless skinless chicken breasts (about 2 medium)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 1/3 cup grated Parmesan cheese, divided
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Creamy Lemon Chicken Pasta
1. Cook the pasta
Boil the pasta in well salted water until al dente, following the package directions. Before draining, scoop out about 1 cup of the pasta water and set it aside. Drain the pasta.
2. Sear the chicken
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the chicken on both sides with salt and pepper and cook for 5 to 7 minutes per side, until golden and the center reaches 165 degrees F. Move the chicken to a cutting board and let it rest for 5 minutes, then slice it.
3. Cook the garlic
Lower the heat to medium low. Add the garlic to the same skillet and stir for about 30 seconds, until fragrant. Do not let it brown.
4. Make the sauce
Pour in the heavy cream, add the lemon zest, and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring, until the sauce thickens slightly. Avoid a hard boil.
5. Finish with lemon and cheese
Take the skillet off the heat. Stir in the lemon juice and half of the Parmesan until smooth. Add salt and pepper to taste.
6. Toss and serve
Add the pasta and sliced chicken to the skillet and toss until everything is coated, adding splashes of the reserved pasta water until the sauce is silky. Top with the remaining Parmesan and parsley and serve immediately.
How to Serve
This pasta is rich, so a crisp side balances it well. A bowl of best chicken caesar salad with homemade croutons is a classic partner, or keep it simple with a plain green salad and a squeeze of lemon.
For something warm and bready, add quick cheesy garlic bread or fluffy homemade dinner rolls. A tray of roasted vegetables adds color and a little crunch.
How to Store and Reheat
Refrigerate leftovers in an airtight container within 2 hours of cooking and eat them within 3 days. Cream sauces thicken as they cool, and pasta keeps absorbing sauce, so the leftovers will be thicker than when freshly made.
Reheat in a skillet over low heat with a splash of cream, milk, or water, stirring until hot throughout at 165 degrees F. Gentle heat helps prevent the sauce from separating. Freezing is not recommended, because cream sauces tend to break and the pasta turns soft.
Tips and Variations
Pound thick chicken breasts to an even thickness, or slice them in half horizontally, so they cook evenly. Use heavy cream rather than milk or half and half, since the higher fat content makes the sauce more stable when lemon is added. For safe storage, Southern University Agricultural Research and Extension Center recommends refrigerating leftovers within 2 hours and reheating them to 165 degrees F.
To change it up, stir in a handful of baby spinach, sun dried tomatoes, or sauteed mushrooms at the end. Rotisserie chicken can replace the seared chicken when you are short on time, and shrimp also works well. A pinch of red pepper flakes adds gentle heat.
FAQ
How do I keep the lemon from curdling the cream?
Add the lemon juice after the skillet is off the heat and use heavy cream. Keep the cream at a gentle simmer instead of a full boil.
What pasta works best?
Fettuccine is the classic choice because the flat noodles hold the sauce well. Penne, rigatoni, and linguine also work nicely.
Can I make the sauce lighter?
You can replace part of the cream with chicken broth, though the sauce will be thinner. Using more pasta water at the end also lightens it without losing the creamy texture.
How do I know the chicken is done?
Use an instant read thermometer. Chicken is safe at 165 degrees F in the thickest part, and resting it before slicing keeps it juicy.
Can I use bottled lemon juice?
Fresh lemon gives a much brighter flavor, and you also need the zest. If you only have bottled juice, use a little less and taste before adding more.
Creamy Lemon Chicken Pasta
Ingredients
Main Ingredients
- 8 oz fettuccine or penne
- 1 lb boneless skinless chicken breasts about 2 medium
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 lemon zested and juiced
- ⅓ cup grated Parmesan cheese divided
- salt and black pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cooking
- Boil the pasta in salted water until al dente. Reserve about 1 cup of pasta water, then drain.
- Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook for 5 to 7 minutes per side, until golden and 165 degrees F in the center. Rest 5 minutes, then slice.
- Lower the heat to medium low. Add the garlic to the skillet and stir for 30 seconds.
- Pour in the heavy cream, add the lemon zest, and simmer gently for 3 to 4 minutes, until slightly thickened. Do not boil hard.
- Take the skillet off the heat. Stir in the lemon juice and half of the Parmesan until smooth. Season with salt and pepper.
- Add the pasta and sliced chicken and toss, adding splashes of pasta water until silky. Top with the remaining Parmesan and parsley.
