Easy 20-Minute Lemon Chicken Pasta

This creamy lemon chicken pasta comes together in about 20 minutes for a quick and easy dinner that everyone in the family will love! Al dente spaghetti is tossed in a lemon garlic Parmesan cream sauce and topped with slightly crisp sauteed chicken for a simple weeknight meal.

 

The Best Lemon Chicken Recipe

• This recipe uses simple ingredients but has a ton of flavor! This creamy chicken pasta has just the right amount of lemony flavor without being too overpowering! It’s made with simple ingredients that pack a punch in the flavor department.
• The best part is that the sauce and chicken cook in the same pan so that you get to use all those delicious pan drippings from the chicken as the flavor base for your creamy sauce. If you’re in a dinner slump or are sick of the same old chicken dinner – give this pasta a try!
• If you loved this easy chicken recipe, be sure to check out my Bruschetta Chicken Pasta, Pesto Pasta with Chicken, Greek Chicken Marinade, and Creamy Chicken Spaghetti.

Ingredients for Lemon Chicken Pasta

• Boneless, Skinless, Chicken Breast – Chicken breast is the best option for this recipe. I recommend slicing them in half creating thin chicken cutlets so that they cook more quickly. Chicken thighs will work as well.
• Flour – Flour helps add a delicious crust to the sauteed chicken. It’s not required but it adds a tasty textural element that pairs well with the creamy pasta.
• Italian Seasoning – Italian seasoning is the perfect go-to spice for this dish. The variety of dried herbs adds a ton of flavor and pairs well with the lemon. If you don’t have Italian seasoning, you can make your own using dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.
• Lemon Pepper Seasoning – Lemon pepper seasoning will add an extra lemony zing as well as a rich pepper flavor. I like using it in addition to Italian seasoning and fresh lemon to add another layer of flavor.
• Spaghetti – You can use any type of pasta you like but I love using long noodles like spaghetti, angel hair, fettuccine, or linguine.
• Garlic – Use fresh garlic for the best flavor or sub with 3/4 of a teaspoon of garlic powder. If you have leftover onion or shallot, feel free to dice those finely and add them in as well or add onion powder. 
• Lemon Zest & Juice – Fresh lemon zest and lemon juice add SO much flavor to this dish! Don’t skip these!
• Heavy Cream – Heavy cream will give you the best flavor and texture for the cream sauce. Half and half will also work, though the sauce will be a bit thinner. If you’re using half and half I’d recommend starting with just 1 cup and adding more as needed.
• Parmesan Cheese – Parmesan adds a nutty flavor to the sauce and thickens it up a bit. Sub with Asiago or Romano for a slightly different flavor if you like. Used grated Parmesan cheese, shaved, or shredded.
• Pasta Water – This is my secret weapon when it comes to chicken pasta dishes with cream sauce. Pasta water helps to thin the sauce and make it stick to every noodle. Once you start using pasta water you’ll wonder how you ever went without!

How to Make Lemon Chicken Pasta

Cook pasta until al dente. Toss in olive oil and set aside. Slice chicken breast in half lengthwise so you end up with 2 thinner pieces per breast. In a shallow bowl combine flour, Italian seasoning, lemon pepper seasoning, and a couple large pinches of salt and pepper. Heat olive oil in a large sauté pan over medium-high heat. Dredge chicken in the flour mixture and add to the pan.

Cook on each side for about 4-5 minutes or until a dark golden brown crust forms and the chicken is cooked through.

Set chicken aside and add the remaining tablespoon of olive oil to the pan. Turn heat to medium. Add garlic, Italian seasoning, and a couple large pinches of salt and pepper. Cook for 30 seconds, frequently stirring so the garlic doesn’t burn.

Stir in lemon zest, lemon juice, and heavy cream along with a couple pinches of salt and pepper. Cook until warmed through but not quite simmering, then stir in Parmesan cheese.

Add spaghetti and a few splashes of pasta water. Toss to coat.

Slice chicken breast into bite-sized pieces and add it to the pan. Cook until warmed through.

Season to taste with salt and pepper, garnish with parsley and lemon wedges and enjoy!

Tips for Making Lemon Chicken Pasta

• Salt your pasta water! Add 2-4 tablespoons of Kosher salt to a large pot of water after it comes to a boil but before adding the pasta. Once the pasta is cooked, before straining it, use a glass measuring cup to carefully scoop some pasta water out of the pot.
• Slice your chicken breast in half to create thinner pieces of chicken, similar to chicken cutlets. While chicken cutlets are normally pounded out even thinner after being sliced, in this recipe we are just cutting the chicken in half to create two thinner pieces of chicken per breast. Feel free to pound out the chicken into classic cutlets if you like. The thinner pieces of chicken cook more quickly and give you more of that crisp crust!
• Add your favorite veggies! Feel free to stir in your favorite veggies or fresh herbs. Some of our family’s favorites include baby spinach and fresh basil!

Make-Ahead Instructions

• This is a great make-ahead meal since it stays good in the fridge for up to a week.
• You can also make the chicken and sauce ahead of time and then serve it over pasta whenever you’re ready to eat!
• Keep in mind that the sauce will thicken as it cools.

Storing Leftover Lemon Chicken Pasta

Store leftovers in an airtight container in the refrigerator for up to a week. 

Reheating

• Reheat leftovers in a pan or skillet over medium heat until warmed through.
• Add a splash or two of heavy cream, milk, or chicken broth to thin out the sauce before reheating.

Serve Lemon Chicken Pasta With:

• Easy Garlic Bread
• Cheesy Caprese Bread
• Simple House Salad
• Air Fryer Asparagus

Try these easy pasta recipes next!

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