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Lemon Chicken Pasta

This lemon chicken pasta recipe is fresh, creamy, and bursting with bright citrus flavor. It combines tender chicken, pasta, and a creamy lemon garlic sauce with Parmesan cheese for a light yet satisfying meal. This recipe is ready in about 35 minutes and is perfect for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 12 ounces linguine or penne pasta
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1½ cups chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 lemon zested and juiced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon crushed red pepper flakes optional

Method
 

  1. Cook the pasta according to the package directions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Season the chicken with the salt, black pepper, and Italian seasoning. Add it to the skillet and cook for 6 to 8 minutes until golden brown and fully cooked. Transfer to a plate.
  4. In the same skillet, melt the butter and add the garlic. Cook for 30 seconds until fragrant.
  5. Stir in the flour and cook for 1 minute, stirring constantly.
  6. Gradually whisk in the chicken broth, then stir in the heavy cream. Simmer for 3 to 4 minutes until the sauce begins to thicken.
  7. Add the Parmesan cheese and stir until melted and smooth.
  8. Stir in the lemon zest and lemon juice until well combined.
  9. Return the cooked chicken to the skillet and add the cooked pasta. Toss until evenly coated in the sauce.
  10. Garnish with fresh parsley and crushed red pepper flakes, if desired, before serving.

Notes

  • Linguine, fettuccine, or penne all work well in this recipe.
  • Add spinach or asparagus for extra vegetables.
  • Freshly squeezed lemon juice gives the best flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently with a splash of milk or chicken broth to keep the sauce creamy.