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overhead view of lemon chicken pasta in a pan with lemon slices.
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Lemon Chicken Pasta Recipe

This lemon chicken pasta is creamy, cheesy, and super lemony-- perfect for the warmer months. It takes just 35 minutes from start to finish!
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course, pasta
Cuisine: Italian
Servings: 4 bowls
Author: Sabine Venier

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*
    cooked pasta in a colander next to a cup of pasta water.
  • 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
    raw seasoned chicken breasts on a cutting board.
  • 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
    chicken breasts cooking in a pan.
  • 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
    chicken broth and garlic simmering in a pan.
  • 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
    creamy lemon sauce in a pan.
  • 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.
    sliced chicken in creamy lemon sauce in a pan.
  • 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
    pasta tossed with sliced chicken in creamy lemon sauce in a pan.

Notes

*I used gemelli, but any kind of pasta works for this recipe. Just follow the cooking instructions on the box.
**Boneless, skinless chicken thighs also work. For a quick and convenient option, use shredded rotisserie chicken in place of cooked chicken breasts.
***For a lighter version, use half-and-half or whole milk instead.

Nutrition

Serving: 1bowl | Calories: 731kcal | Carbohydrates: 70g | Protein: 45g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 888mg | Potassium: 756mg | Fiber: 3g | Sugar: 4g | Vitamin A: 691IU | Vitamin C: 9mg | Calcium: 273mg | Iron: 2mg