This creamy lemon chicken pasta is easy and flavorful. With some simple herbs and plenty of flavor, this is a great dinner for a weeknight. You can also easily bulk this up with vegetables like broccoli, asparagus, or frozen veggies.
Lemon Chicken Pasta
Here’s a simple restaurant-style meal inspired by some of the lemon-heavy cuisine of southern Italy. By using a thinner spaghetti tossed in a flavorful, lemony cream sauce, you end up with great sauce coverage and coating. Every bite will be just as deliciously herby as the last. Every so often you’ll come across a delectable bite of perfectly seared and seasoned chicken, making this a true delight for the senses.
Some freshly squeezed lemon juice brings a wonderful hint of acidity and bursts of fresh citrus flavor to this awesome dinner.
You'll Need
How To Make Lemon Chicken Pasta
- First, you’ll need to cut each chicken fillet horizontally, then season, dredge in flour, and sear your chicken four to five minutes per side.
You can experiment with other herbs and spices if you want, too.
- Set the chicken aside after searing, allowing it to rest for ten minutes. This allows the juices in your chicken to settle and keep the flesh nice and moist. After your chicken has rested, slice it.
- Make the pasta sauce. Add garlic and butter to the same skillet, cook for 2 minutes over medium heat. Add the flour and stir to combine, about 2 minutes.
- Gradually add the chicken broth, stirring continuously. Add the half and half and bring to a gentle simmer, then reduce the heat to low. Simmer for 5 minutes or until thickened.
- Stir in Pecorino Romano cheese and add the lemon juice, cook until the cheese is melted. Season with the prepared spice mix.
While your sauce is simmering away, you’ll want to cook your pasta. Do this according to your package instructions. Add your pasta and chicken. Toss to combine. Serve with lemon slices, topped with freshly chopped parsley as a garnish.
What To Add to Lemon Chicken Pasta
There are plenty of ingredients you can add to this dish to take it to the next level. It’s a great, versatile sauce perfect for a variety of other flavors.
- Sauteed broccoli or asparagus can be cooked to your preference in your skillet as the chicken is searing. You can return these greens to the sauce at the end, just like the chicken. You could also try roasting these greens to serve as a side dish.
- Frozen veggies are great to add during the simmering phase as your pasta cooks.
- Capers can make a great addition with their salty, distinctive flavor. You should add these just before your cheese.
- You can add Asiago cheese in addition to Pecorino Romano, using about a half cup of each.
- Of course, freshly cracked pepper is a great addition to any pasta dish!
Pro Tips
- For pasta, you’ll want to use about half a pound of thin spaghetti. That’s if you like a lot of sauce. Some people prefer a more even pasta-to-sauce ratio, or you want to create some extra bulk for leftovers, you can use three quarters of a pound of pasta instead. You can use any type of pasta you like for this recipe, too. Try a nice ridged pasta like fusilli or penne rigate, which will stick to the sauce!
- You should always grate your cheese from a wedge or block instead of buying pre-grated cheese. It will smell better, taste better, and melt more easily.
- Likewise, squeeze your lemon juice fresh out of the lemon if possible. This tastes better than store bought lemon juice.
- You should use freshly minced garlic from the clove rather than jarred or packaged garlic. It will taste much better and provide more aroma.
- Garlic, when it isn’t fresh, might turn blue when exposed to an acid like lemon juice or white wine. It will still be safe to eat, even if it looks a little strange.
Storage
Your creamy lemon chicken pasta will keep in an airtight container in the fridge for up to three days. You can freeze it for up to three months if you want, too. It should reheat well in a pan. Try not to microwave your sauce, as it might separate in the microwave.
The best way to reheat this pasta dish is in a makeshift double boiler on your stovetop.
More Delicious Pasta Recipes
Summer Pesto Tortellini Pasta Salad
Parmesan Chicken and Tortellini
Spinach and Ricotta Ravioli Sauce
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
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Lemon Chicken Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Description
This creamy lemon chicken pasta is easy and flavorful. With some simple herbs and plenty of flavor, this is a great dinner for a weeknight.
Ingredients
For The Seasoning
- 1 ½ teaspoons Italian seasoning ( or mix together ¼ dried basil, ¼ thyme, ¼ oregano, ¼ red chili flakes and ½ garlic powder)
- ¼ teaspoon ground black pepper
For The Chicken
- 3 medium boneless and skinless chicken breasts, cut lengthwise to make 6 fillets
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup all purpose flour
- Salt, to taste
- 2 tablespoons olive oil
For The Pasta
- ½ pound ( 250 grams) thin spaghetti
- 3 garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- 1 ¼ cups half and half
- 1 cup Pecorino Romano, freshly grated
- 3 tablespoons lemon juice, freshly squeezed
For Serving
- Lemon slices
- Fresh parsley, finely chopped
Instructions
- In a small bowl mix together the seasoning ingredients. Set aside.
- Cook pasta as per package instructions in a large pot of salted water. Drain once cooked.
- Pat the chicken fillets dry and season with lemon pepper, onion powder, garlic powder and salt. Dredge the chicken in the flour and shake off excess.
- Heat olive oil in a large skillet over medium high heat. When it is hot, add the chicken and sear on each side for about 5 minutes, until golden. Set aside and let it rest for 10 minutes, then slice.
- Add garlic and butter to the same skillet, cook for 2 minutes over medium heat. Add the flour and stir to combine, about 2 minutes.
- Gradually add the chicken broth, stirring continuously. Add the half and half and bring to a gentle simmer, then reduce the heat to low. Simmer for 5 minutes or until thickened.
- Stir in Pecorino Romano cheese and add the lemon juice, cook until the cheese is melted. Season with the prepared spice mix.
- Add the cooked pasta and chicken and stir to combine.
- Garnish with fresh parsley.
- Serve with lemon slices.
- Enjoy!
Notes
Storage: You can store this pasta in an airtight container in the refrigerator for 2-3 days of freeze for up to 3 months.
Reheating: The best way to reheat this pasta is in a makeshift double boiler on your stovetop. Heat 3-4 tablespoons of milk, add the pasta and cook until the sauce is re-emulsifies.
- Prep Time: 10 min
- Cook Time: 25
- Category: Pasta recipes
- Cuisine: Italian
Nutrition
- Calories: 615kcal
- Sugar: 2g
- Sodium: 705mg
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
Keywords: creamy lemon chicken pasta, lemon chicken pasta, chicken pasta
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So creamy and delicious! Definitely a keeper !
★★★★★
Thank you, Jessica!