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creamy lemon chicken pasta in a white ceramic plate with lemon slices

Lemon Chicken Pasta

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5 from 1 review

  • Author: chefjar
  • Total Time: 35 minutes
  • Yield: 4 1x


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. 



For The Seasoning

  • 1 1/2 teaspoons Italian seasoning ( or mix together 1/4 dried basil, 1/4 thyme, 1/4 oregano, 1/4 red chili flakes and 1/2 garlic powder)
  • 1/4 teaspoon ground black pepper

For The Chicken

For The Pasta

  • 1/2 pound ( 250 grams) thin spaghetti
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 cup chicken  broth
  • 1 1/4 cups half and half
  • 1 cup Pecorino Romano, freshly grated
  • 3 tablespoons lemon juice, freshly squeezed

For Serving

  • Lemon slices
  • Fresh parsley, finely chopped


  • 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!


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


  • Calories: 615kcal
  • Sugar: 2g
  • Sodium: 705mg
  • Fat: 26g
  • Saturated Fat: 14g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 85mg