This quick lemon garlic chicken pasta is a bright, light weeknight dinner made without cream. Juicy diced chicken and spaghetti are tossed in a sauce of olive oil, garlic, lemon zest, lemon juice, and a splash of starchy pasta water, with a little Parmesan to make it silky. It is on the table in about 25 minutes and needs only a handful of ingredients.
Table of Contents
Why This Lemon Garlic Chicken Pasta Works
Starchy pasta water is the trick here. When it is tossed with olive oil, lemon, and Parmesan, it thickens into a light sauce that coats every strand without any cream. The lemon goes in at the end so it tastes fresh and sharp, and the garlic is cooked just until fragrant so it never turns bitter.
- No cream, so it tastes light but still feels satisfying.
- Ready in about 25 minutes with pantry ingredients.
- The chicken cooks in the same pan as the sauce, so cleanup is easy.
- Easy to change with vegetables or a different pasta.
Ingredients
The full amounts are in the recipe card below.
- 8 ounces spaghetti, linguine, or penne
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 lemon, zested and juiced (about 3 tablespoons juice)
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta cooking water
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
How to Make Lemon Garlic Chicken Pasta
Cook the Pasta
Boil the pasta in well-salted water until al dente, following the package directions. Before draining, scoop out 1/2 cup of the pasta water and set it aside. Drain the pasta.
Brown the Chicken
Pat the chicken dry and season with the salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, stirring once or twice, until golden and cooked through. Chicken is safe at 165°F according to the USDA, so cut into a large piece to check. Move it to a plate.
Make the Lemon Garlic Sauce
Lower the heat to medium and add the remaining tablespoon of olive oil. Cook the garlic for 30 to 60 seconds until fragrant. Add the lemon zest, lemon juice, and the reserved pasta water and scrape up any browned bits from the pan.
Toss and Serve
Add the pasta and chicken back to the skillet and toss with the Parmesan until the sauce turns glossy and coats the noodles, adding a splash more pasta water if it looks dry. Taste and adjust the salt and lemon. Top with parsley and serve right away.
How to Serve Lemon Garlic Chicken Pasta
Serve with a green salad, roasted broccoli, or garlic bread. Add extra Parmesan and a pinch of red pepper flakes at the table. If you want a richer, buttery version, try our lemon garlic butter chicken with Parmesan linguine.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. The pasta absorbs liquid as it sits, so you will need a little extra. This dish does not freeze well.
Tips and Variations
- Save the pasta water before you drain. It is what makes the sauce.
- Zest the lemon before you juice it, and avoid the bitter white pith.
- Cut the chicken into even pieces so it cooks at the same rate.
- Add baby spinach, asparagus, or cherry tomatoes at the end.
- Use chicken thighs for extra juicy meat.
- Add a pinch of red pepper flakes for heat.
- Prefer a creamy version? See our lemon garlic butter chicken with creamy Parmesan linguine.
- Want a lighter lemon side? Try our lemon orzo with peas.
FAQ
Can I make lemon garlic chicken pasta without cream?
Yes. This recipe uses starchy pasta water, olive oil, and Parmesan to make a light sauce that clings to the noodles.
How do I keep the chicken juicy?
Cut it into even pieces, do not crowd the pan, and stop cooking as soon as it reaches 165°F. Overcooked chicken turns dry.
What pasta works best?
Spaghetti and linguine are classic, but penne, fettuccine, or rotini work too.
Why does my sauce taste bitter?
The garlic probably browned, or the lemon pith got in. Cook the garlic only until fragrant and zest only the yellow part of the peel.
Can I make it ahead?
It is best fresh, but you can cook the chicken and sauce base ahead and toss it with freshly cooked pasta just before serving.
Quick Lemon Garlic Chicken Pasta (No Cream)
Ingredients
Main Ingredients
- 8 oz spaghetti, linguine, or penne
- 1 lb boneless, skinless chicken breasts cut into bite-size pieces
- 3 tbsp olive oil divided
- 4 garlic cloves minced
- 1 lemon zested and juiced, about 3 tbsp juice
- ⅓ cup Parmesan cheese freshly grated
- ½ cup reserved pasta water
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Boil the pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
- Pat the chicken dry and season with the salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat and cook the chicken 5 to 7 minutes until golden and cooked through (165°F/74°C). Move to a plate.
- Reduce the heat to medium and add the remaining tablespoon of olive oil. Cook the garlic 30 to 60 seconds until fragrant.
- Add the lemon zest, lemon juice, and reserved pasta water and scrape up the browned bits.
- Return the pasta and chicken to the skillet and toss with the Parmesan until glossy, adding more pasta water if needed. Top with parsley and serve.
