There’s something so comforting about a creamy pasta dish—especially when it comes together quickly and tastes like it came from your favorite restaurant. This Easy Lemon Chicken Pasta checks all the right boxes: it’s simple, light, and packed with zesty flavor from fresh lemon juice and zest. Add in juicy, seared chicken and a rich, silky sauce, and you’ve got a dinner winner the whole family will love.

This is one of those go-to meals I reach for when I don’t want to spend forever in the kitchen, but still want something that feels a little special. It’s especially perfect for warmer months when heavy dishes feel like too much but you still want something satisfying. And let me tell you—once that lemony aroma starts floating through your kitchen, it’s game over. Everyone will come wandering in, asking what’s cooking.

In this first part of the recipe, we’ll cover the essentials: boiling your pasta, cooking the chicken just right, and setting up the flavor base that brings the whole dish together.

Ingredients You’ll Need

12 oz pasta (linguine or penne both work great)
2 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 teaspoon garlic powder
1 tablespoon olive oil
3 cloves garlic, minced
1 cup chicken broth
¾ cup heavy cream
1 lemon, juiced and zested
½ cup grated Parmesan cheese
1 tablespoon butter
Fresh parsley, for garnish (optional)

STEP 1: Cook the Pasta

First things first: get your pasta going. Bring a large pot of salted water to a boil and cook your pasta according to the package directions until it’s perfectly al dente. You want it tender but with a little bite—that way, it won’t get mushy when tossed in the sauce later.

Once it’s done, drain the pasta and set it aside. Don’t rinse it! Rinsing washes away the starch that helps the sauce cling to every bite.

STEP 2: Season and Cook the Chicken

While the pasta’s boiling away, let’s focus on the chicken. You’ll need two boneless, skinless chicken breasts for this dish. Pat them dry with paper towels (this helps them brown nicely) and then season both sides generously with salt, pepper, and garlic powder.

Now heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add your chicken breasts. Cook them for about 5 to 6 minutes per side, depending on thickness, until they’re golden brown and cooked through. You’re aiming for juicy and tender—not dry and stringy.

Once done, remove the chicken from the pan and let it rest on a cutting board. Resting is key—it locks in the juices and makes slicing easier later.

STEP 3: Start Building the Sauce

Now for the flavor! Using the same skillet (don’t wash it—those little browned bits are pure gold), turn the heat down slightly and toss in your minced garlic. Let it cook for about 30 seconds, just until fragrant. Be careful not to burn it—it cooks fast.

Next, pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. These little bits add major flavor to your sauce and give it that “cooked-all-day” taste without the actual wait.

Let the broth come to a gentle simmer while you prepare the next ingredients—this step sets the stage for the creamy, lemony goodness that’s coming next.

Welcome back! If you’ve already made it through the first part, you’ve got your pasta cooked, your chicken perfectly seared, and the base of your sauce started with chicken broth and garlic. Now it’s time to finish building that luscious lemon cream sauce, toss everything together, and get ready to serve up a restaurant-quality meal right from your kitchen.

This part of the recipe is where all the flavors really come together—so if you’re someone who loves creamy pasta with a little zing, this is your moment. The best part? It’s all done in the same skillet, which means fewer dishes and more flavor thanks to that golden, garlicky base we created earlier.

Let’s finish strong!

STEP 4: Add Cream, Lemon, and Cheese

Now that your chicken broth is simmering and the skillet smells amazing, it’s time to turn it into a rich, creamy lemon sauce.

Start by pouring in ¾ cup of heavy cream, followed by the lemon juice and zest from one fresh lemon. Stir everything together and bring it back to a gentle simmer.

Let this mixture cook for 3 to 4 minutes, just enough time for the sauce to thicken slightly and for the flavors to meld. You don’t want it to boil too hard—just a nice, slow bubble does the trick.

Next, stir in ½ cup of grated Parmesan cheese and 1 tablespoon of butter. These two ingredients are key for both texture and flavor. The cheese melts into the cream, adding a salty depth, while the butter gives the sauce a silky, luxurious finish.

Give the sauce a good stir until it’s completely smooth and creamy. At this point, your kitchen will smell incredible and you’ll start to see that perfect balance of bright lemon and rich creaminess coming together.

STEP 5: Combine Pasta and Chicken

Now it’s time to bring everything together.

Grab your cooked pasta and add it straight into the skillet with the sauce. Then, slice your rested chicken into strips and add that to the skillet as well.

Toss everything together gently until the pasta is well coated and the chicken is warmed through. If your sauce seems a little thick, you can loosen it up with a splash of reserved pasta water or a little extra chicken broth—just a tablespoon or two at a time.

Make sure every piece of pasta and every slice of chicken is coated in that creamy lemony goodness. This step only takes a couple of minutes but makes all the difference in getting that cohesive, restaurant-style dish.

Tips for the Best Lemon Chicken Pasta

Here are a few quick tips to take your pasta to the next level:

Use fresh lemon juice and zest – Bottled lemon juice just won’t give you the same vibrant, fresh flavor.
Don’t overcook the chicken – Keep an eye on it and let it rest before slicing. That way, it stays juicy and tender.
Grate your own Parmesan – Pre-shredded cheese doesn’t melt as smoothly and can make your sauce grainy.
Taste and adjust – After tossing everything together, give it a quick taste. Need more lemon? Add a bit more juice. Want a saltier punch? Sprinkle a little extra Parmesan.

Variations and Add-Ins

This pasta is super versatile, so don’t be afraid to make it your own. Here are a few easy ways to switch things up:

Add a kick of heat – A pinch of red pepper flakes adds a subtle spicy twist that balances out the creaminess.
Throw in some veggies – Baby spinach, peas, or sautéed mushrooms would be delicious stirred in at the end.
Swap the chicken – You could use grilled chicken, rotisserie chicken, or even shrimp for a slightly different protein option.
Make it lighter – Use half-and-half or even evaporated milk in place of heavy cream if you’re looking to cut down on richness.

Before we wrap things up, let’s go over a few questions I hear all the time when it comes to making lemon chicken pasta. Whether you’re wondering about ingredient swaps or storage tips, these quick answers should help you feel more confident heading into your kitchen.

Can I make this recipe ahead of time?

Yes, you can prep components ahead of time. Cook the pasta, chicken, and even the sauce separately, then store them in airtight containers in the fridge. When ready to serve, reheat gently on the stove with a splash of chicken broth or cream to bring the sauce back to life. However, it’s best served fresh for that creamy texture.

What type of pasta works best for this recipe?

Linguine and penne are great choices because they hold the sauce well, but feel free to use what you have on hand. Fettuccine, spaghetti, or even farfalle (bowties) will work just fine. Just make sure to cook it al dente for the best texture.

How can I make this dish lighter?

To lighten things up, swap the heavy cream for half-and-half or use a combination of milk and a little flour or cornstarch to thicken the sauce. You can also reduce the amount of Parmesan, or skip the butter if needed—just know the sauce won’t be quite as rich.

Is this recipe gluten-free?

Not by default, but it can be! Simply use your favorite gluten-free pasta and make sure your chicken broth and Parmesan are certified gluten-free. The sauce itself doesn’t contain flour, so it’s easy to adapt for gluten-sensitive eaters.

Can I use pre-cooked or rotisserie chicken?

Absolutely. This is a great shortcut if you’re short on time. Just slice or shred the pre-cooked chicken and toss it into the sauce to heat through before mixing with the pasta. Keep in mind that seasoning might vary depending on the chicken you use.

What should I serve with lemon chicken pasta?

This dish stands on its own, but it pairs beautifully with a crisp green salad or some roasted vegetables. A slice of crusty bread or garlic toast on the side is also perfect for soaking up any leftover sauce.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to two days. To reheat, add a splash of cream, milk, or broth to loosen the sauce and warm it gently over medium heat on the stove. Avoid microwaving for too long, as it can make the chicken rubbery and the sauce separate.

Final Thoughts: A Weeknight Favorite You’ll Want to Make Again

And that’s a wrap on this creamy, zesty, totally comforting Easy Lemon Chicken Pasta! Whether you’re making it for a weeknight dinner, a cozy date night at home, or just because you’re craving something bright and flavorful, this recipe delivers every single time.

What I love most is how versatile it is—you can dress it up, keep it simple, or tweak it to fit your mood and pantry. It’s the kind of recipe that doesn’t just taste good, but also makes you feel like a total kitchen rockstar (without the stress).

If you give this recipe a try, I’d love to hear how it turned out. Did you add your own twist? Did your family love it as much as mine does? Drop a comment below and let’s talk pasta. And if you’re like me and always looking for a new easy dinner to add to the rotation, go ahead and bookmark this one—you’ll be making it more than once.

Easy Lemon Chicken Pasta Recipe