My creamy lemon chicken pasta is one of my family’s favorite easy weeknight dinners that still feels restaurant-worthy—made with juicy seared chicken, twirly linguine, and a silky lemon cream sauce that won’t curdle. My chef husband shared a few key tricks with me, so you get bold, balanced flavor without the fuss (or a broken sauce)!
Lemon Chicken Pasta, but she’s got standards
This dish actually has some childhood nostalgia for me—my sister and I used to beg for lemon pasta at a friend’s house growing up. We tried making it ourselves once and ended up with a bitter, split mess. Years later, my chef husband showed me exactly what went wrong, and now I can make it in my sleep.
Yes—lemon and cream are a tricky combo, and I’ve seen way too many recipes out there doing it dirty. Let me walk you through how to make it the right way—no broken sauce, no bland bites, just restaurant-level goodness from your own stove.
How to not screw up lemon cream sauce
Most lemon pasta recipes either go too heavy on the cream or throw in lemon juice way too early and end up with a split, sad mess. Not this one.
I’ve got a few non-negotiables:
- Reduce that wine like your sauce depends on it (because it does).
- Add the lemon juice off the heat so your cream doesn’t curdle.
- And please—for the love of silky sauces—don’t boil your cream. Simmer it gently, just until thickened.
The result? A luscious, balanced sauce with a soft lemony zing and the perfect creamy cling! I usually add a leafy green salad (arugula is AMAZING here!) with white balsamic vinaigrette and dinner is done.
What you’ll need (and what you can swap)
You’ll need boneless, skinless chicken breasts—pounded thin so they cook fast and stay juicy. Linguine or fettuccine is ideal here, but honestly, use whatever long pasta you’ve got.
The sauce starts with butter, garlic, and a splash of white wine (or chicken broth if you’re skipping the wine). Lemon zest goes in early for depth, lemon juice goes in off heat for that fresh pop. Heavy cream makes it rich, cornstarch helps it cling, and Parmesan brings it all together.
Printable recipe
Lemon Chicken Pasta
Ingredients
- 8 ounces linguine (or fettuccine)
- 2 boneless, skinless chicken breasts
- salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 small cloves garlic (minced)
- zest of ½ lemon
- ¼ cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1-2 tablespoons cornstarch (mixed with the heavy cream)
- 1 cup heavy cream
- 1-2 teaspoons lemon juice
- ⅓ cup freshly grated Parmesan cheese
- optional garnish (chopped parsley and extra Parmesan)
Instructions
- Cook the pasta : Get your salted water boiling and cook your pasta until just al dente. Don’t forget to reserve about ½ cup of that starchy pasta water before draining!8 ounces linguine
- Prep and sear the chicken: Pound those chicken breasts so they’re nice and even. Season with salt and pepper, then sear over medium-high heat in olive oil until golden and cooked through (165°F internal temp). Transfer to a plate and tent with foil to rest.2 boneless, skinless chicken breasts, salt and freshly ground black pepper, 2 tablespoons olive oil
- Start the sauce base: In the same skillet over medium-low heat, melt butter, then add garlic and lemon zest. Sauté just until fragrant—don’t let the garlic burn or get weird.2 tablespoons butter, 2 small cloves garlic, zest of ½ lemon
- Deglaze and reduce : Pour in your wine (or broth) and scrape up every last bit of goodness from the pan. Let the wine reduce for at least 1–2 minutes. This is key—undercooked wine = broken sauce. Stir in chicken broth.¼ cup dry white wine, 1 cup chicken broth
- Add cream : In a separate measuring jug, whisk your cornstarch into the cold heavy cream, then slowly stir it into the skillet. Bring to a very gentle simmer and stir constantly until the sauce thickens up. Do. Not. Boil.1 cup heavy cream, 1-2 tablespoons cornstarch
- Finish: Take the pan off the heat, then stir in your lemon juice and Parmesan until smooth. If the sauce gets too thick, loosen it with a splash of that pasta water. Toss your pasta in the sauce, slice the rested chicken, and lay it on top like the creamy lemon chicken queen (or king) you are. Sprinkle with parsley and extra Parm if you’re feeling fancy!1-2 teaspoons lemon juice, ⅓ cup freshly grated Parmesan cheese, optional garnish
Before you panic about the sauce…
Sauce questions
Why did my lemon cream sauce curdle?
The two most common culprits are: adding lemon juice while the sauce is too hot or boiling the cream. Always add lemon juice off heat and only gently simmer the cream—never let it come to a full boil.
Can I skip the cornstarch?
You can, but the sauce will be thinner and won’t cling to the pasta as nicely. The cornstarch helps thicken the sauce without needing loads of cream – and it also helps stabilize it!
Can I use milk instead of cream?
Not ideal. Milk has a higher chance of curdling with the lemon and won’t give you that rich, silky texture.
Chicken & pasta swaps
Can I use chicken thighs instead of breasts?
Absolutely! Just make sure they’re boneless and cooked through to 165°F. Thighs stay super juicy and work great in this recipe.
What if I don’t have linguine or fettuccine?
Any long pasta works—spaghetti, tagliatelle, bucatini. Short pasta technically works too, but you’ll miss out on that satisfying swirl of noodles in the sauce.
Storage
How do I reheat leftovers without ruining the sauce?
Add a splash of broth or cream and reheat gently over low heat, stirring often. Don’t microwave on high—keep it low and slow to prevent splitting.
tl;dr – the lowdown you can’t skip
Juicy chicken. Twirly pasta. Silky lemon cream sauce that doesn’t curdle. Don’t boil the cream, add the lemon juice off heat, and reduce that wine like your dinner depends on it—because it does.
🍋 Now You
If you’ve ever ended up with a broken, bitter lemon sauce—this is the recipe that’ll redeem it all. Save it, share it, and definitely make it this week. And when you do? Come back and leave a review—I want to hear how much you loved it (or how much your picky eaters inhaled it). 💛
📌And don’t forget to pin this chicken pasta so you’ve got it handy next time the dinner rut hits!
Debbie says
This was amazing!
Nora says
I’m so glad, Debbie! It’s a favorite for us!
Horace says
Sounds wonderful. Will add a rating after making this one.
H
Nora says
I hope you’ll enjoy it!