Dinner

Lemon Chicken Pasta Recipe

ByOlivia Monroe February 1, 2026February 1, 2026

Introduction

This Lemon Chicken Pasta is a bright and creamy dish perfect for a satisfying weeknight dinner. Tender chicken breast pairs beautifully with a zesty lemon cream sauce and perfectly cooked pasta. It’s easy to make yet full of flavor, promising a delightful meal for the whole family.

The image shows a skillet filled with creamy pasta topped with sliced grilled chicken breast. The bottom layer is creamy white sauce with visible smooth texture, covering the base. Sitting on the sauce is a bed of spaghetti pasta, light yellow in color, twisted slightly and mixed into the sauce, creating a soft textured middle layer. On top of the pasta are pieces of grilled chicken, golden brown on the outside with grill marks and sliced into thick, even strips. Garnishing the dish are thin lemon slices arranged on one side and small green parsley leaves scattered across the top, adding color contrast. The skillet is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

350 g pasta of choice
1 tsp sea salt flakes
¼ tsp black pepper
1 tsp sweet paprika
1 tsp Italian seasoning
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp water
40 g unsalted butter
1 tbsp minced garlic
2 tbsp flour
1 cup chicken stock
2 cups heavy cream
4 tbsp fresh lemon juice
1 cup freshly grated parmesan
Lemon wedges, to serve
Fresh parsley, to serve

Instructions

Step 1: Cook pasta in salted water until 1–2 minutes before al dente. Drain and set aside.
Step 2: Mix salt, pepper, paprika, and Italian seasoning. Season chicken on both sides with the mixture.
Step 3: Heat olive oil in a large pan and cook chicken for 2–3 minutes per side until cooked through. Remove and set aside.
Step 4: Add water to the pan, then melt butter. Stir in garlic and cook briefly until fragrant.
Step 5: Add flour and stir to form a paste. Slowly add chicken stock and heavy cream, simmering until the sauce thickens.
Step 6: Slice chicken into strips.
Step 7: Remove pan from heat. Whisk in fresh lemon juice and parmesan, then add the cooked pasta and toss to coat evenly.
Step 8: Serve pasta topped with sliced chicken, fresh parsley, and lemon wedges on the side.

Tips & Variations

Use freshly squeezed lemon juice for the best bright flavor, and adjust the amount to your taste.
Swap out heavy cream for half-and-half for a lighter sauce, but note it may be less rich and thick.
Add a pinch of chili flakes if you like a bit of heat in your pasta.
For a gluten-free version, substitute regular pasta and flour with gluten-free alternatives.

Storage

Store leftover Lemon Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce has thickened too much.

How to Serve

A black pan filled with sliced grilled chicken breasts placed on top of creamy, light yellow pasta. The pasta looks like spaghetti and is covered in a thick white sauce with a smooth texture. There are two thin lemon slices arranged near the chicken for decoration. Small green herbs are sprinkled over the dish. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with most pasta types such as penne, fettuccine, or spaghetti. Just adjust the cooking time according to the pasta package instructions.

What can I substitute for chicken stock?

If you don’t have chicken stock, you can use vegetable stock or water with a little extra seasoning, though the flavor might be slightly less rich.

Olivia Monroe