Lemon Chicken Pasta That’s Light, Fresh, and Spring-Perfect

When the weather starts doing that “soft sunshine, open-a-window” thing, I want dinner to match the vibe. This lemon chicken pasta is bright, herby, and silky without feeling heavy—aka spring in a bowl.

It’s quick enough for a weeknight, but it still feels like you tried. Think juicy chicken, a lemony pan sauce, and a shower of greens and Parmesan that melts right in.

Why You’ll Love This

It’s fresh and zippy from real lemon, cozy from a glossy sauce that clings to every noodle, and flexible enough to use whatever spring veggies you have hanging out in the fridge.

Ingredients

• 12 oz pasta (spaghetti, linguine, or penne)
• 1 lb boneless, skinless chicken breast or thighs, sliced into bite-size pieces
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1 lemon (zest + about 3 tbsp juice), plus extra wedges for serving
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan, plus more to top
• 2–3 cups baby spinach or arugula
• 2 tbsp chopped fresh parsley or basil

How to Make It

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup pasta water.
2. While the pasta cooks, season chicken with salt, pepper, and garlic powder.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate.
4. Reduce heat to medium. Add remaining 2 tbsp butter to the skillet, then stir in garlic and red pepper flakes. Cook 30–45 seconds, just until fragrant.
5. Add lemon zest, lemon juice, and chicken broth. Scrape up any browned bits and let it simmer for 1–2 minutes.
6. Add drained pasta to the skillet. Toss to coat, then add Parmesan and a splash of reserved pasta water (start with 1/4 cup). Toss until the sauce looks glossy and lightly creamy.
7. Add spinach (or arugula) and toss 30–60 seconds until just wilted.
8. Return chicken to the skillet and toss everything together. Add more pasta water a little at a time if you want it saucier.
9. Finish with fresh herbs, extra Parmesan, and lemon wedges. Taste and adjust salt, pepper, and lemon to your liking.

Tips for the Best Results

• Don’t skip the pasta water: it’s the secret to that light, silky sauce without heavy cream.
• Zest first, then juice. Lemon zest brings big citrus flavor without extra acidity.
• Keep the greens quick: add spinach/arugula at the end so it stays bright and tender, not sad and soggy.
• Use medium heat for the garlic so it doesn’t brown too fast (burnt garlic will take over the whole dish).
• Slice chicken evenly so it cooks fast and stays juicy.
• Parmesan tip: add it off the hottest heat and toss well to prevent clumping.

Variations

• Spring veggie boost: add asparagus tips, peas, or zucchini ribbons. Sauté them after the chicken, then continue with the sauce.
• Creamier (still light): stir in 2–3 tbsp Greek yogurt at the very end (off heat) for a tangy, creamy vibe.
• Make it extra herby: double the parsley/basil and add a handful of chopped dill for major spring energy.
• Swap the protein: use shrimp (cook 2–3 minutes per side) or shredded rotisserie chicken (stir in at the end).
• Gluten-free: use your favorite GF pasta and reserve a little extra pasta water since GF noodles can soak up more.

Storage & Reheating

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or broth to loosen the sauce; finish with a squeeze of fresh lemon to wake up the flavors.

FAQ

Can I make this lemon chicken pasta without Parmesan?

Yes. Parmesan adds salty, nutty depth, but you can skip it or swap in pecorino romano. If going dairy-free, use a dairy-free Parmesan alternative and lean on extra lemon zest, herbs, and a pinch more salt for balance.

How do I keep the sauce light and not oily?

Make sure you emulsify: toss the pasta with the sauce, Parmesan, and reserved pasta water until it turns glossy. If it looks oily, add a bit more pasta water and keep tossing—this helps everything come together into a smooth, light coating.

What pasta shape works best for this recipe?

Long noodles like linguine or spaghetti feel classic with lemony sauces, but penne or fusilli are great if you want extra “sauce pockets.” Just cook to al dente so it doesn’t go soft when you toss it in the skillet.

Can I prep anything ahead for a faster weeknight dinner?

Totally. Slice the chicken, mince the garlic, and zest/juice the lemon up to a day ahead. Store them separately in the fridge, then the actual cooking goes fast—basically as long as it takes to boil pasta.

My lemon flavor is too sharp—how do I fix it?

Add more butter (1 tsp at a time) and a little extra Parmesan to mellow the acidity, plus a splash of pasta water to smooth it out. Next time, use a little more zest and a little less juice for lemon flavor that’s bright but not punchy.