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lemon chicken pasta recipe featured
Avatar photoJohnson Maya

Lemon Chicken Pasta Recipe: Creamy & Easy in 30 Minutes

This creamy lemon chicken pasta recipe delivers bright citrus flavor and tender chicken in a silky sauce, all ready in under 30 minutes. Perfect for weeknights and easily customizable with spinach or mushrooms.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
  • 8 oz (225g) fettuccine or linguine
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup (240ml) low-sodium chicken broth
  • 1/2 cup heavy cream
  • Juice of 2 large lemons (about 1/3 cup)
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes (optional)
  • 2 cups fresh baby spinach (optional)
  • Salt and freshly ground black pepper, to taste

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Grater
  • Knife and cutting board

Method
 

  1. lemon chicken pasta recipe recipeCard1
  2. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8–9 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
  3. Pat chicken breasts dry and slice into thin strips. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–6 minutes, flipping once, until golden and cooked through. Transfer to a plate and cover loosely with foil.
  4. In the same skillet, reduce heat to medium. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits from the bottom of the pan. Simmer 2–3 minutes to reduce slightly.
  5. Stir in heavy cream and lemon juice. Bring to a gentle simmer and cook 3–4 minutes. Gradually whisk in Parmesan cheese until melted and smooth. Do not boil.
  6. Return chicken and any juices to the skillet. Add cooked pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce. Stir in spinach, if using, and cook 1 minute until wilted.
  7. Remove from heat. Taste and adjust seasoning. Garnish with extra Parmesan, black pepper, and lemon zest. Serve immediately.

Nutrition

Calories: 485 | Carbohydrates: 38 | Protein: 34 | Fat: 22 | Fiber: 3 | Sugar: 4

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of chicken broth to restore creaminess. Do not freeze, as the sauce may separate.
MAKE AHEAD: Cook chicken and sauce base (without cream or pasta) up to 3 days in advance. Reheat and finish with fresh pasta and cream when ready to serve.
SUBSTITUTIONS: Use gluten-free pasta or legume-based noodles. Replace heavy cream with full-fat coconut milk for dairy-free. Nutritional yeast can substitute for Parmesan in vegan versions.
PRO TIPS: Always use fresh lemon juice—bottled lacks brightness. Add cheese off direct heat to prevent clumping. Reserve pasta water to help emulsify the sauce.
SERVING SUGGESTIONS: Pair with garlic bread, a crisp green salad, or grilled vegetables. Garnish with fresh parsley and lemon zest for maximum visual and flavor appeal.
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