Why you’ll love this creamy lemon chicken pasta
Get ready to fall in love with your next favorite weeknight dinner! This creamy lemon chicken pasta is a vibrant, flavor-packed dish that’s bursting with lemon flavor, juicy chicken, and a luscious & tart sauce that clings to every twirl of pasta. The bright pop of lemon cuts through the rich, velvety sauce, creating a perfectly balanced bite that’s super refreshing.
This dish is loaded with protein, hearty carbs, and bold flavor—plus, it’s one of those meals that both of our families requests on repeat.
Searching for more lemon recipes? Chicken piccata meatballs with spaghetti / buttery lemon pasta / lemon orzo salad / lemon orzo soup
Ingredients:
- Lemons – For the best taste, we love to use fresh lemons instead of bottled juice, which just isn’t as sharp and vibrant. A great trick is to zest the lemon before juicing—it makes the process easier.
- Heavy cream – Be sure to heat it gently to prevent curdling. If you need a dairy-free alternative, full-fat coconut milk works well in most recipes. For an even creamier texture, whisking the cream before adding it to your dish can help thicken the sauce naturally.
- Dry white wine – A crisp variety like Sauvignon Blanc or Pinot Grigio works best, but always let the wine cook down for a few minutes to remove any harsh alcohol taste. If you don’t have wine on hand, you can substitute chicken broth with a splash of vinegar to achieve a similar tangy effect.
- Parmesan cheese – Grate the cheese fresh and lower the heat before adding it to prevent clumping and ensure a smooth, creamy sauce. Freshly grated Parmesan melts better than pre-shredded varieties, which often contain anti-caking agents that prevent smooth melting. To avoid clumping, stir it into the sauce off the heat.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Tips for making this lemon chicken pasta
Freshly grated cheese is the way to go—it melts smoother and gives you the best creamy sauce. Pre-shredded cheese has stuff added to keep it from clumping, which also means it won’t melt as nicely. Lower the heat before adding the cheese! If the pan is too hot, the cheese can turn into a stringy mess instead of melting smoothly. Add it little by little, stirring constantly, and let it melt gently. This way, you get a rich, velvety sauce with no weird clumps.
Fresh lemons make all the difference in creamy lemon pasta. Bottled juice just doesn’t have the same bright, natural flavor—plus, it can taste a little off because of preservatives. Fresh juice and zest bring the perfect balance of tartness and aroma, making your sauce taste amazing. Zest before you cut, roll the lemon on the counter to get more juice, and always strain out those pesky seeds. Trust us, fresh lemons are 100% worth it!
The Pasta Twins always say save a little pasta water before draining your pasta. It helps your sauce bind to the pasta and it can help thicken or thin the sauce to your liking – thanks to the magic starches!
Searching for more chicken pasta recipes? Chicken marsala fettucine / slow cooker buffalo chicken pasta / spicy chicken chipotle pasta / chicken bolognese
Creamy Lemon Chicken Pasta
Ingredients
- 16 ounces pasta (fettuccine, linguine, or spaghetti)
- 2 boneless, skinless chicken breasts
- coarse salt and black pepper (to taste)
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cloves garlic (minced)
- 1 1/2 cups heavy cream
- 1/2 cup dry white wine
- 2 lemons (juiced and zested)
- 1 teaspoon coarse salt
- 1/4 – 1/2 teaspoon crushed red pepper flakes (optional)
- black pepper (to taste)
- 1 cup parmesan cheese (grated or finely shredded)
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Make the pasta. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente. Reserve about 1 cup pasta water before draining.
- Cook the chicken. Liberally season chicken with salt & pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 3-4 minutes per side until golden brown and fully cooked. Remove from the pan and set aside.
- Make the sauce. In the same skillet, add the butter and let it melt. Stir in the minced garlic, lemon zest and crushed red pepper flakes, and cook for 30 seconds, until fragrant. Then, deglaze the pan with white wine and lemon juice, scraping up any browned bits from the pan. Add the heavy cream, stirring to combine. Let the sauce simmer for about 5 more minutes, to allow it to thicken.
- Combine everything. Then, reduce the heat and stir in the parmesan cheese and cooked pasta. Toss to coat, adding reserved pasta water a little at a time if needed for a creamier sauce. Return the cooked chicken to the skillet and mix until heated through. Garnish with with fresh parsley before serving.
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