When it’s warm out, I want dinner that feels light and bright, but still gives “real meal.” This creamy lemon chicken pasta hits that sweet spot: zippy citrus, tender chicken, and a silky sauce that clings to every noodle without feeling heavy.
It’s the kind of dinner that works for a random Tuesday, but also feels cute enough for a patio hang. Bonus: it comes together fast and doesn’t require a million ingredients.
Why You’ll Love This
This pasta is creamy without being clingy, thanks to a lemony, Parmesan-kissed sauce that’s balanced with a splash of pasta water. It’s quick, fresh-tasting, and totally customizable with whatever summer veggies you’ve got hanging out in the fridge.
Ingredients
- 12 oz pasta (penne, fettuccine, or linguine)
- 1 lb boneless, skinless chicken breasts or thighs, sliced into bite-size pieces
- 1 1/2 tsp kosher salt, divided (plus more to salt pasta water)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- Zest of 1 lemon
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 3/4 cup finely grated Parmesan cheese, plus more for serving
- 1/2 tsp Italian seasoning (optional, but nice)
- 2 big handfuls baby spinach (optional)
- 2 tbsp chopped fresh parsley or basil (optional)
- Red pepper flakes, to taste (optional)
How to Make It
- Bring a large pot of water to a boil and salt it generously. Cook the pasta until just al dente (check the box time, then shave off 1 minute). Before draining, reserve 1 cup of pasta water.
- While the pasta cooks, season the chicken with 1 tsp salt, pepper, and garlic powder. Toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side, until browned and cooked through. Transfer to a plate.
- Reduce heat to medium. Add butter to the skillet, then stir in the minced garlic. Cook for about 30 seconds, just until fragrant (don’t let it brown).
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan (that’s flavor). Stir in the heavy cream and bring to a gentle simmer.
- Add lemon zest, lemon juice, Italian seasoning (if using), and the remaining 1/2 tsp salt. Simmer 2–3 minutes to slightly thicken.
- Turn the heat to low and whisk in Parmesan a little at a time until smooth. If the sauce feels too thick, add a splash of reserved pasta water and stir until silky.
- Add the drained pasta and cooked chicken back into the skillet. Toss well, adding more pasta water as needed so everything looks glossy and coated.
- If using spinach, stir it in at the end and let it wilt for 1 minute. Finish with herbs and red pepper flakes, then taste and adjust with more lemon, salt, or Parmesan.
Tips for the Best Results
- Use fresh lemon. Bottled juice won’t give you that bright, warm-weather vibe. Zest + juice is the magic duo.
- Reserve pasta water. This is the difference between “creamy” and “wow, restaurant.” It helps the sauce cling without extra heaviness.
- Keep the heat low when adding Parmesan. High heat can make cheese go grainy. Low and slow = smooth sauce.
- Don’t overcook the pasta. Al dente holds up better when you toss it in sauce.
- Slice chicken evenly. Similar-size pieces cook at the same speed and stay juicy.
- Balance the lemon. Start with 1/4 cup juice, then add more at the end if you want it extra zippy.
Variations
- Add summer veggies: Toss in sautéed zucchini, asparagus tips, or blistered cherry tomatoes for peak warm-weather energy.
- Make it extra herby: Basil + parsley together tastes super fresh. Dill is also surprisingly good with lemon.
- Swap the protein: Shrimp cooks fast and pairs perfectly with the lemon cream sauce. Just sauté 1–2 minutes per side.
- Go a little lighter: Use half-and-half instead of heavy cream (the sauce will be thinner). Add extra Parmesan and a bit more pasta water to help it come together.
- Make it spicy: Add red pepper flakes in the garlic-butter step, or finish with a drizzle of chili oil.
- Try a different pasta: Short shapes like rigatoni hold sauce in the ridges; long noodles feel extra cozy and twirlable.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth, water, or milk to loosen the sauce (cream sauces tighten up when cold). Warm just until hot to keep the chicken tender and the sauce smooth.
FAQ
How do I keep the lemon cream sauce from curdling?
Keep the sauce at a gentle simmer (not a hard boil) and add lemon juice once the cream is warmed, not scorching hot. Also, avoid high heat when you add Parmesan. If your pan is very hot, pull it off the burner for a minute before stirring in the lemon and cheese.
Can I make this ahead for warm-weather entertaining?
Yes, but for the best texture, make the sauce and chicken ahead, then cook pasta fresh and toss everything together right before serving. If you do cook it fully ahead, plan to refresh it with a splash of broth or pasta water when reheating.
What’s the best pasta shape for creamy lemon chicken pasta?
Penne and rigatoni are great because they hold onto the sauce and chicken pieces. Linguine or fettuccine also works if you want that silky, twirlable vibe. If using a small pasta (like farfalle), add a bit more pasta water to keep it glossy.
Can I use pre-cooked chicken (like rotisserie) instead?
Totally. Skip the chicken-searing step and add shredded rotisserie chicken after the sauce is finished, right when you toss in the pasta. Warm it through gently so it stays juicy.
Why does my sauce look too thick or too thin?
Too thick usually means it simmered a bit longer (or cooled slightly). Fix it with small splashes of reserved pasta water until it’s silky. Too thin means it needs a couple more minutes at a gentle simmer, or a bit more Parmesan to help it thicken and emulsify.