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In spring and summer, there’s nothing I love more than quick and easy pasta dishes with bright and beautiful flavors. This lemon chicken pasta is creamy, cheesy, and super lemony–perfect for the warmer months. I love it, my husband loves it, and my kids love it, too! The whole thing takes just 35 minutes to make, and it’s delish with whatever pasta you have on hand.
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Pin ItFoolproof Creamy Lemon Chicken Pasta
Creamy lemon sauce is one of my favorite sauces to eat, but I’ve had trouble making it in the past. It turns out this heavenly flavor combination is a bit finicky to make since the acid in lemon juice can actually curdle dairy. But with a few tips and tricks, I have figured out a foolproof method to make super rich and creamy lemon chicken pasta!
Tips for Success
- When adding the heavy cream, make sure the heat is as low as possible, and do this slowly! If you shock the cream, it will separate and curdle, leading to an unpleasant gritty texture.
- Because this dish has both cream and lemon juice, stir constantly! These two ingredients don’t always play nice, so it’s important to keep everything well-emulsified.
Lemon Chicken Pasta Recipe
Ingredients
- 12 ounces dry gemelli pasta* (¾ box)
- 2 boneless, skinless chicken breasts**
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ cup low-sodium chicken broth
- ¼ cup fresh lemon juice (from 2 lemons)
- 1 teaspoon lemon zest
- ½ cup heavy cream*** room temperature
- 1 cup freshly grated Parmesan cheese plus more, for serving
- Chopped fresh parsley optional, for serving
Instructions
- Boil the pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.12 ounces dry gemelli pasta*
- Pat dry the chicken breasts and pound them to an even thickness. Season the chicken breasts with salt and black pepper.2 boneless, skinless chicken breasts**, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- In a large skillet over medium-high heat, heat olive oil. Add the chicken and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set it aside.2 tablespoons olive oil
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the pasta cooking water, chicken broth, lemon juice, and lemon zest. Bring the mixture to a simmer. Simmer for 3-5 minutes.4 cloves garlic, ½ cup low-sodium chicken broth, ¼ cup fresh lemon juice, 1 teaspoon lemon zest
- Reduce the heat to low, add heavy cream and grated Parmesan cheese. Stir until the cheese is melted, and the sauce is smooth.½ cup heavy cream***, 1 cup freshly grated Parmesan cheese
- Slice the cooked chicken into thin strips and add them back to the skillet. Simmer for an additional 2-3 minutes until everything is heated through.
- Add the cooked pasta to the skillet and toss until it's well coated with the lemony sauce, then serve garnished with chopped fresh parsley and extra Parmesan.Chopped fresh parsley
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Lemon Chicken Pasta Step by Step
Boil the Pasta: Boil 12 ounces of gemelli pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.
Season the Chicken: Pat dry 2 boneless, skinless chicken breasts and pound them to an even thickness. Season the chicken breasts with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Cook the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the chicken and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set it aside.
Start the Sauce: In the same skillet, add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Pour in the reserved 1 cup of pasta cooking water, ½ cup of low-sodium chicken broth, ¼ cup of lemon juice, and 1 teaspoon of lemon zest. Bring the mixture to a simmer. Simmer for 3-5 minutes.
Add the Cream and Cheese: Reduce the heat to low, add ½ cup of heavy cream and 1 cup of grated Parmesan cheese. Stir until the cheese is melted, and the sauce is smooth.
Warm the Chicken: Slice the cooked chicken into thin strips and add them back to the skillet. Simmer for an additional 2-3 minutes until everything is heated through.
Toss and Serve: Add the cooked pasta to the skillet and toss until it’s well coated with the lemony sauce, then serve garnished with chopped fresh parsley and extra Parmesan.
How to Store and Reheat
Store leftover lemon chicken pasta in an airtight container in the refrigerator for up to 3 days. I recommend reheating it in a pot set over medium-low on the stove with a splash of extra cream or water to rehydrate everything.
Serving Suggestions
I love to serve this lemon chicken pasta with my favorite easy lemon parmesan roasted broccoli. It uses a lot of the same ingredients, and I’ve even chopped up the broccoli and tossed it in before. So good!
