This creamy lemon chicken pasta is a go-to when I want something comforting without feeling heavy. Tender pasta, juicy chicken, and a silky lemon sauce combine to create a bright, creamy, and satisfying meal that feels special but is simple enough for weeknights.
Creamy Lemon Chicken Pasta Recipe
This recipe nails the balance of cozy and bright. It’s similar to garlic parmesan pasta but with a fresh lemon lift. One-pot or skillet pasta dishes are favorites because they’re fast, flavorful, and require minimal cleanup. The recipe is flexible — swap pasta shapes, use coconut milk for a dairy-free option, or add red pepper flakes for heat — and it still turns out great every time.
Ingredients
- Pasta. I used bucatini, but any favorite pasta works.
- Chicken breasts. Thin-sliced or pounded thin so they cook quickly and stay tender.
- Butter. Gives the sauce a rich, velvety base.
- Lemon. Juice adds bright acidity; zest intensifies citrus aroma without extra tartness.
- Chicken broth. Adds savory depth and balances the creaminess.
- Cream or coconut milk. Full-fat coconut milk keeps it dairy-free while still silky; heavy cream works too.
- Parmesan. Freshly grated Parmesan melts into the sauce for nutty, savory richness.
- Red pepper flakes. Optional, for a subtle spicy kick.
See the recipe card below for exact quantities.
Instructions
Step 1
Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and black pepper. Sear 4–5 minutes per side until golden and cooked through. Remove and set aside.
Step 2
Lower heat to medium, add butter and minced garlic, and sauté about 1 minute until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits from the pan.
Step 3
Stir in heavy cream or full-fat coconut milk, lemon zest, and grated Parmesan. Simmer 3–4 minutes, stirring occasionally, until slightly thickened. Season with salt, pepper, and red pepper flakes if desired.
Step 4
Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, stir in reserved pasta water a little at a time until it reaches the consistency you like. Slice the chicken and serve over the pasta. Garnish with chopped parsley and extra Parmesan. Enjoy!
Sarah’s Top Tips
- Make sure the pan is hot before adding the chicken so it develops a deep golden crust for better flavor.
- Cook the pasta about 1 minute less than package directions; it’ll finish cooking in the sauce.
- If the sauce becomes too thick, add reserved pasta water — the starch helps create a silky, smooth sauce.
Serving
I like to serve this with a simple side to balance the richness. A crisp arugula or spinach salad dressed with a light lemon vinaigrette pairs beautifully, and garlic bread is perfect if you want something extra comforting to soak up the sauce.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently on the stovetop over medium-low, adding a splash of broth or milk to loosen the sauce.
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Creamy Lemon Chicken Pasta
See the full post for extra tips and photos
Ingredients
- 12 ounces bucatini, or your favorite pasta
- 2 tablespoons olive oil
- 4 thin-sliced chicken breasts (or 2 breasts pounded thin)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons lemon juice
- ½ cup chicken broth
- 1 cup full-fat coconut milk (or heavy cream)
- 1 tablespoon lemon zest
- ½ cup Parmesan cheese, freshly grated
- Salt and black pepper, to taste
- ½ teaspoon red pepper flakes (optional)
- ¼ cup fresh parsley, chopped
Instructions
-
Cook pasta until al dente, reserve ½ cup pasta water, then drain.
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Heat oil in a large skillet over medium-high. Season and sear chicken 4–5 minutes per side until cooked through. Remove and set aside.
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Reduce to medium, add butter and garlic and sauté 1 minute. Add chicken broth and lemon juice, scraping up browned bits.
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Stir in coconut milk or cream, lemon zest, and Parmesan. Simmer 3–4 minutes and season with salt, pepper, and red pepper flakes if using.
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Toss drained pasta in the sauce. If needed, add reserved pasta water to loosen. Slice chicken and serve on top. Garnish with parsley and extra Parmesan.
Sarah’s Tips
- Heat the pan before adding chicken so it gets a flavorful crust.
- Cook pasta 1 minute less than package directions so it finishes in the sauce.
- Use reserved pasta water to loosen the sauce and keep it silky.
Fridge: Store leftovers airtight for up to 3 days.
Reheating: Warm on the stove over medium-low, stirring in a splash of broth or milk to loosen the sauce.
Tools I Use for This Recipe
- Large pot or Dutch oven
- Large skillet
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Calories: 683.28 kcal
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Carbohydrates: 68.52 g
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Protein: 41.54 g
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Fat: 26.92 g
Nutritional information is an estimate and will vary with brands, measurements, and portion sizes.
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