Description

Creamy Lemon Chicken Pasta is a luscious and comforting dish combining tender, seasoned chicken breasts with al dente pasta enveloped in a rich lemon-infused cream sauce. This recipe balances bright citrus flavors with savory Parmesan and Italian herbs, creating a perfect weeknight meal that’s both flavorful and satisfying.

Ingredients

Scale

Pasta and Seasoning

350 g pasta of choice
1 tsp sea salt flakes
¼ tsp black pepper
1 tsp sweet paprika
1 tsp Italian seasoning

Chicken

2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp water

Sauce

40 g unsalted butter
1 tbsp minced garlic
2 tbsp flour
1 cup chicken stock
2 cups heavy cream
4 tbsp fresh lemon juice
1 cup freshly grated Parmesan cheese

To Serve

Lemon wedges
Fresh parsley

Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until it is just 1–2 minutes shy of al dente. Drain the pasta thoroughly and set it aside for later use.
Season Chicken: In a small bowl, mix the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this seasoning blend evenly onto both sides of the chicken breasts to infuse flavor.
Cook Chicken: Heat olive oil in a large pan over medium heat. Add the seasoned chicken breasts and cook for about 2–3 minutes per side, or until cooked through and no longer pink inside. Remove the chicken from the pan and set it aside.
Prepare Sauce Base: Pour 2 tablespoons of water into the pan to deglaze it, scraping up any browned bits from the chicken. Add the unsalted butter and melt it over medium heat. Stir in the minced garlic and cook just until fragrant, about 1 minute.
Make Roux and Add Liquids: Sprinkle the flour into the pan and stir continuously to form a paste (roux). Slowly pour in the chicken stock and heavy cream while stirring constantly to avoid lumps. Let the sauce simmer gently until it thickens to a creamy consistency.
Slice Chicken: While the sauce thickens, slice the cooked chicken breasts into strips for easy serving and mixing with the pasta.
Combine and Finish: Remove the pan from heat. Whisk in the fresh lemon juice and freshly grated Parmesan cheese until the sauce is smooth and creamy. Add the cooked pasta to the pan and toss everything together carefully to coat the pasta evenly with the sauce.
Serve: Plate the pasta mixture and top it with the sliced chicken strips. Garnish with fresh parsley and lemon wedges for added freshness and presentation. Serve immediately while warm.

Notes

Use any pasta shape you prefer; fettuccine, penne, or linguine work well with creamy sauces.
For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream, though the sauce will be less thick.
Ensure not to overcook the pasta to keep it tender but firm (al dente).
Freshly grated Parmesan cheese melts best and adds superior flavor compared to pre-grated varieties.
If you like more tang, increase lemon juice slightly but taste as you go to balance flavors.
Fresh parsley adds a nice herbal note and bright color but can be omitted if unavailable.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Keywords: creamy lemon chicken pasta, chicken pasta recipe, lemon cream sauce, easy dinner, Italian pasta dish, weeknight chicken dinner