Name: Lemon Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (linguine, fettuccine, or penne); 2 cups cooked chicken breast, sliced or shredded; 2 tablespoons olive oil or butter; 3 cloves garlic, minced; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 cup heavy cream or half-and-half; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; Optional: 1/4 teaspoon crushed red pepper flakes; Fresh parsley, chopped (for garnish)

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Lemon Chicken Pasta is a bright, creamy, and satisfying dish that brings together tender pieces of chicken, al dente pasta, and a luscious lemon-infused sauce. It’s simple enough for a weeknight dinner but elegant enough to serve to guests. I love how the zesty lemon balances the richness of the sauce and makes every bite feel light and fresh.

Why You’ll Love This Recipe

I love this pasta because it’s comforting without being heavy. The citrus adds a clean, vibrant flavor, and the creamy sauce hugs each strand of pasta beautifully. It’s quick to make, incredibly flavorful, and always a hit at the table. Plus, it’s a great way to use leftover chicken. Lemon Chicken Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (linguine, fettuccine, or penne)
Cooked chicken breast, sliced or shredded
Olive oil or butter
Garlic, minced
Lemon zest
Fresh lemon juice
Heavy cream or half-and-half
Grated Parmesan cheese
Salt and pepper
Fresh parsley, chopped (for garnish)
Optional: crushed red pepper flakes for a kick

Directions

I cook the pasta in salted boiling water until al dente, then drain and set aside, reserving a bit of the pasta water.
In a large skillet, I heat olive oil or butter and sauté the garlic until fragrant.
I stir in lemon zest and juice, followed by the heavy cream. I let it simmer gently for a few minutes.
I add the cooked chicken and toss it in the sauce to heat through.
I stir in Parmesan cheese and season with salt, pepper, and red pepper flakes if using.
I add the pasta and toss everything together. If the sauce is too thick, I loosen it with reserved pasta water.
I garnish with parsley and more cheese before serving hot.

Servings and timing

Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I use grilled or rotisserie chicken for added flavor.
I swap heavy cream with Greek yogurt or light cream for a healthier option.
I add spinach, peas, or broccoli for extra vegetables.
I use gluten-free pasta to make it gluten-free.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently on the stovetop or microwave, adding a splash of cream or milk to keep the sauce creamy. I avoid overheating to prevent the chicken from drying out. Lemon Chicken Pasta

FAQs

Can I make this without cream?

Yes, I use a mix of chicken broth and a splash of milk or even just olive oil for a lighter version.

What’s the best pasta for this recipe?

I prefer long noodles like linguine or fettuccine, but any pasta I have on hand works well.

How do I make it extra lemony?

I add extra zest or a little lemon extract for more punch. I also squeeze fresh lemon on top just before serving.

Can I use raw chicken?

Yes, I cook the chicken in the skillet first, then set it aside before making the sauce and adding it back in at the end.

Is this recipe kid-friendly?

Absolutely. I leave out the red pepper flakes and the lemon is mild enough that kids usually enjoy it.

Conclusion

Lemon Chicken Pasta is one of those meals I can always count on—quick, creamy, and packed with flavor. The balance of lemon, garlic, and Parmesan keeps it interesting without being fussy. It’s my go-to when I want something fresh and satisfying on the table in no time.