Lemon Chicken Pasta
This creamy lemon chicken pasta is rich, flavorful, and surprisingly easy to make—perfect for a weeknight dinner that still feels a little fancy. With juicy seared chicken, twirly pasta, and a silky lemon cream sauce that won’t curdle, this recipe is a guaranteed hit.
Servings: 4 servings
Calories: 620kcal
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
Notes
- Wine vs. Broth: Dry white wine adds extra flavor, but make sure to reduce it fully before adding cream. Chicken broth works great too if you’re keeping it alcohol-free.
- Prevent curdling: Add the lemon juice off heat and avoid boiling the sauce. Gently simmer to thicken, then finish with juice and Parmesan.
- Pasta swaps: Any long pasta works—linguine and fettuccine are my favorites, but spaghetti or tagliatelle are just fine.
- Leftovers: Store in the fridge for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce.
- Optional add-ins: Toss in some spinach or peas at the end if you want to sneak in a veggie.
Nutrition
Serving: 1serving | Calories: 620kcal | Carbohydrates: 48g | Protein: 32g | Fat: 34g