This creamy lemon chicken pasta is made with juicy, tender chicken, grated parmesan and fresh herbs. It’s an easy restaurant-quality dinner ready in 30 minutes!
This is one of those dinners that feels kinda fancy but is actually super easy. The creamy sauce is so bright thanks to the lemon and the seasoning on the chicken is unreal. We’ll be making this one on repeat!
Why you’ll love this recipe
- Easy 30-minute dinner: This creamy lemon chicken pasta comes together fast, so it’s perfect for busy weeknights.
- Simple but flavorful: Juicy chicken, garlic, parmesan, and fresh lemon come together in a creamy pasta that tastes restaurant-quality without the effort or the price tag.
Ingredients and substitutions
- Olive oil – Avocado oil or butter also work well for cooking the chicken.
- Chicken cutlets – Slice chicken breasts in half or boneless chicken thighs are great swaps.
- Cajun seasoning – Store-bought or homemade is easy to make.
- Spaghetti – Linguine, fettuccine, or gluten-free pasta all work great.
- Butter – Adds richness, but extra olive oil works too.
- Garlic – Fresh garlic gives the best flavour, but jarred is fine in a pinch.
- Lemon zest – Fresh zest adds the best flavour. You can skip it, but it won’t taste as bright.
- Milk – Any milk works, but whole milk gives the creamiest texture.
- Heavy cream – Half-and-half works for a lighter sauce, but it won’t be quite as creamy.
- Parmesan cheese – Freshly grated parmesan melts best, but pecorino romano is also delicious.
- Lemon juice – Fresh squeezed is best for flavour, but bottled works if needed.
- Fresh parsley – Adds freshness at the end, but basil is also really good here.
How to make lemon chicken pasta
Step 1: Season the chicken
Season the chicken with cajun spice blend on both sides.
Step 2: Cook the chicken
Cook the chicken in a skillet until fully cooked, then set aside.
Step 3: Cook the pasta
Boil the pasta while the chicken is cooking then drain.
Step 4: Make the sauce
Add the sauce ingredients in order, bring to a boil and mix until smooth and creamy.
Step 5: Add the pasta
Toss the pasta in with the sauce until coated and slightly absorbed.
Step 6: Slice the chicken and finish
Slice the rested chicken then plate and enjoy!
Recipe Tips
These are some tips to ensure your creamy lemon chicken pasta turns out perfect:
- Season chicken: I used my homemade Cajun seasoning here, but you could also try Italian seasoning or Greek seasoning. Spice blends are super easy to make at home!
- Don’t overcook: Chicken cutlets cook fast, so keep an eye on them to make sure they stay juicy and tender. Use a meat thermometer.
- Save some pasta water: If the sauce get’s too thick, you can loosen it up with a splash of pasta water.
- Don’t skimp on the parm: Freshly grated parmesan melts best and gives the sauce way more flavour. Save extra for topping too.
- Season to taste: Give the sauce a taste before tossing with the pasta and add extra salt, pepper, or lemon juice if needed.
Frequently asked questions
Can I make this creamy lemon chicken pasta lighter?
The milk and cream are key for the creamy texture, but you can use half-and-half or swap some of the cream for extra milk. I haven’t tested this with dairy-free milk, so I can’t guarantee the same result, but it should still work for a lighter version.
Can I use a different type of pasta?
Of course. This recipe works with pretty much any pasta you have on hand. Linguine, fettuccine, penne, or even gluten-free pasta all work really well. Just cook until al dente and toss with the sauce so it absorbs nicely.
What can I add to creamy lemon chicken pasta?
If you want a veggie boost, add some pre cooked broccoli, asparagus and peas or fold in some spinach while the sauce is still hot. Fresh basil would also be a nice touch. These greens will help keep the dish fresh and balanced.
Storing and reheating
Storing: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating: Reheat in a skillet or in the microwave with a splash of water to help loosen the sauce.
Freezing: You can freeze the cooked chicken and pasta separately in airtight containers or freezer safe bags for up to 3 months. Note that the sauce may separate a bit so cooking the pasta and sauce fresh is best.
Defrosting: Defrost in the fridge overnight and reheat.
More easy and fresh pasta recipes
Creamy Lemon Chicken Pasta
Ingredients
- 1 tbsp olive oil
- 2 chicken cutlets
- 1 tbsp cajun seasoning
- 1/2 lb spaghetti
- 1 tbsp butter
- 4 cloves garlic minced
- 2 tsp lemon zest
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 3 tbsp lemon juice fresh squeezed
- 1/4 cup fresh parsley finely chopped
Instructions
- Heat a large pot of salted water until boiling, then add pasta and cook for 9 minutes until al dente. Drain and set aside.
- Meanwhile, add olive oil to a large skillet over medium-high heat. Season chicken breasts with cajun seasoning and salt and pepper. Add chicken to skillet and cook for 4 minutes per side. Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
- When pasta is done, add butter to the same large pot over medium-high heat. Once melted, add garlic and lemon zest, sauteeing for 30 seconds until fragrant. Add milk and cream, then bring to a boil. Add cheese and lemon juice, then stir to combine.
- Taste sauce, then season with salt & pepper to taste. Add more lemon juice to taste if desired. Add pasta, tossing to coat, then cook for another 2 minutes until pasta absorbs some of the sauce and makes it thicker.
- Divide pasta among bowls, then top with sliced up chicken and garnish with parsley. Serve and enjoy!
Comments & Reviews
Renee Amaral says
Love how simple this is to make!