Creamy Lemon Chicken Pasta
This Creamy Lemon Chicken Pasta features tender, golden-seared chicken over silky fettuccine bathed in a rich Parmesan cream sauce brightened with fresh lemon juice and zest. Ready in just 30 minutes with pantry staples, it strikes the perfect balance between indulgent and refreshing — the kind of weeknight dinner that tastes like a restaurant meal without any of the effort.
Equipment
- Large stainless steel or cast iron skillet 12-inch recommended for even heat distribution
- Large pasta pot with colander insert
- Cutting board
- Sharp chef's knife
- Microplane zester or fine grater For lemon zest and Parmesan
- Garlic press or knife For mincing garlic
- Wooden spoon or silicone spatula
- Tongs
- Measuring cups and spoons
- Heatproof ladle or measuring cup For reserving pasta water
- Instant-read thermometer (optional) for checking chicken doneness at 165°F / 74°C
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts 450g, sliced into thin cutlets or bite-sized strips
- 1 tbsp olive oil for searing chicken
- 1 tbsp unsalted butter for searing chicken
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and black pepper to taste, for seasoning chicken
For the Pasta
- 12 oz fettuccine or linguine pasta 340g
- 1/3 cup reserved pasta water plus more as needed; scoop out before draining
For the Lemon Cream Sauce
- 1 tbsp olive oil for the sauce
- 2 tbsp unsalted butter for the sauce
- 5 garlic cloves minced
- 1/2 cup low-sodium chicken broth 120ml
- 1 cup heavy cream 240ml; use room temperature for smoothest sauce
- 3/4 cup freshly grated Parmesan cheese 75g; plus more for serving — use a real Parmigiano Reggiano wedge, not pre-grated
- 1 large lemon, zested zest only; use a Microplane for finest zest without bitter pith
- 3 tbsp fresh lemon juice about 1 large lemon; never use bottled
- 1/4 tsp red pepper flakes optional, for gentle heat
- salt and black pepper to taste, for finishing sauce
For Garnish
- fresh parsley chopped, to taste
Instructions
- Pat chicken dry with paper towels, then season both sides generously with salt, pepper, garlic powder, onion powder, and Italian seasoning. Mince garlic, zest and juice the lemon, and grate the Parmesan — set each aside in small bowls.
- Boil a large pot of generously salted water and cook fettuccine or linguine until al dente per package directions (8–11 minutes). Before draining, reserve at least 1/2 cup of the cloudy pasta water, then drain without rinsing and toss with a drizzle of olive oil.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken in a single layer (in batches if needed) and cook undisturbed for 4–5 minutes per side until golden and cooked through to 165°F (74°C). Transfer to a board, tent with foil, and rest 3 minutes before slicing.
- In the same skillet over medium heat, melt remaining 1 tbsp olive oil and 2 tbsp butter, then sauté garlic for 60 seconds until fragrant. Pour in chicken broth, scraping up all browned bits from the pan, and let reduce for 2 minutes.
- Reduce heat to medium-low, pour in the heavy cream, then stir in lemon zest, lemon juice, and red pepper flakes if using. Simmer gently for 3–4 minutes, stirring often, until the sauce begins to coat the back of a spoon.
- Remove pan from heat (or keep on lowest setting) and stir in Parmesan in 2–3 additions, waiting until each melts fully before adding the next. Adjust seasoning with salt and pepper, and loosen with pasta water as needed for a silky consistency.
- Add drained pasta to the skillet and toss with tongs to coat, adding pasta water a tablespoon at a time if needed. Nestle sliced chicken on top, warm everything through on low heat for 1–2 minutes, then plate and garnish with chopped parsley and extra Parmesan.
Notes
- Always use fresh lemon: Bottled lemon juice tastes flat and metallic — this recipe relies on both fresh juice and zest for the best flavor.
- Dry the chicken: Pat it completely dry with paper towels before seasoning to ensure a golden sear rather than steaming.
- Reserve pasta water early: Scoop it out before you drain — this starchy liquid is key to a silky, clingy sauce.
- Add Parmesan off the heat: A pan that's too hot will cause the cheese to seize and turn grainy. Pull the skillet off the burner before stirring in the cheese.
- Rest the chicken: Even 3 minutes of resting before slicing keeps the juices inside the meat instead of running onto the board.
- Lighter version: Substitute half-and-half or whole milk for the heavy cream. The sauce will be thinner but still delicious.
- Protein swaps: Boneless chicken thighs (juicier, more forgiving) or peeled deveined shrimp (cook 2–3 min per side) both work beautifully.
- Pasta shape flexibility: Any long pasta (linguine, tagliatelle, pappardelle) or short tube shapes (penne, rigatoni) work well — the sauce clings to all of them.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth, stirring over low heat. Do not overheat or the cream sauce will break.
- Make-ahead tip: Cook the chicken and make the sauce up to 2 days ahead; store separately and cook fresh pasta just before serving for best texture.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 52gProtein: 38gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 135mgSodium: 520mgPotassium: 580mgFiber: 2gSugar: 3gVitamin A: 18IUVitamin C: 20mgCalcium: 22mgIron: 14mg
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