Looking for a quick, comforting, and flavor-packed meal that’s perfect for both lunch & dinner? This Lemon Chicken Pasta recipe checks every box. It’s loaded with tender garlic butter chicken, tossed with creamy, zesty lemon Parmesan pasta—and ready in under 30 minutes!
Whether you’re feeding the family on a busy weeknight or hosting a casual dinner party, this recipe delivers gourmet taste with minimal effort. It’s comfort food with a bright citrus twist that everyone will love.
🍋 Why You’ll Love This Lemon Chicken Pasta
- Ready in 30 Minutes: No long prep or complicated steps—just real, satisfying food, fast.
- Crowd-Pleaser: A hit with adults and kids alike.
- Balanced Flavors: Creamy, cheesy, buttery pasta meets garlicky, juicy chicken with a pop of lemon.
- Flexible & Customizable: Add your favorite veggies, swap proteins, or make it gluten-free.
🛒 Ingredients You’ll Need
For the Garlic Butter Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt & black pepper, to taste
- 1 teaspoon Italian seasoning (optional)
- Fresh parsley (optional, for garnish)
For the Lemon Parmesan Pasta:
- 8 oz spaghetti, fettuccine, or pasta of choice
- 2 tablespoons butter
- 1 tablespoon olive oil
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- Salt & pepper, to taste
- Reserved pasta water (about ¼ cup)
🔪 How to Make Lemon Chicken Pasta
1. Cook the Chicken
Season chicken breasts with salt, pepper, and Italian seasoning.
Melt 2 tablespoons of butter in a skillet over medium heat. Add chicken and cook for 6–7 minutes per side, or until golden and fully cooked (internal temp: 165°F/75°C).
Transfer to a plate and let rest.
In the same skillet, add 1 tablespoon butter and minced garlic. Sauté for 1 minute until fragrant. Set aside—this buttery garlic goodness can be drizzled over the sliced chicken later.
2. Make the Lemon Parmesan Pasta
While the chicken is cooking, bring a pot of salted water to a boil and cook pasta according to package instructions. Reserve ¼ cup of pasta water, then drain.
In a separate pan, heat olive oil and butter. Add lemon zest and juice, then stir in the drained pasta, Parmesan cheese, and pasta water. Toss until everything is well coated. Season with salt and pepper to taste.
3. Assemble & Serve
Slice the cooked chicken and serve it over a bed of creamy lemon parmesan pasta.
Garnish with parsley, extra cheese, and lemon wedges if desired.
📸 This dish looks amazing served family-style—pile the pasta onto a platter, top with sliced chicken, and let guests dig in!
🍽 Serving Ideas
Pair your lemon chicken pasta with:
- A crisp side salad with balsamic vinaigrette
- Garlic bread or crusty ciabatta
- Grilled asparagus or steamed broccoli
Serve it warm and fresh for the best texture and flavor!
🧊 Storage & Reheating Tips Lemon Parmesan Pasta
Refrigerate: Store leftovers in airtight containers for up to 3 days.
Reheat: Warm pasta with a splash of broth or milk to revive the creamy texture. Reheat chicken separately over low heat or in the microwave with a damp paper towel to keep it moist.
Freeze: You can freeze the chicken and pasta separately. Chicken keeps up to 3 months; pasta for 1–2 months. Thaw overnight before reheating.
🔄 Variations & Add-Ins
- Swap the Protein: Use shrimp, turkey, or grilled tofu instead of chicken.
- Add Veggies: Toss in spinach, peas, cherry tomatoes, or zucchini.
- Go Gluten-Free: Just use your favorite gluten-free pasta!
- Make it Spicy: Add red pepper flakes or a dash of hot sauce to the pasta sauce.
💡 Expert Tips
- Don’t skip the pasta water—it helps create a silky, emulsified sauce.
- Use a meat thermometer to prevent overcooking your chicken.
- Zest the lemon before juicing to avoid frustration!
- Want extra creaminess? Stir in a splash of heavy cream or a tablespoon of cream cheese to the pasta sauce.
❓ Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are juicy and flavorful. Adjust cooking time as needed.
Q: Can I make this dish ahead of time?
You can prep the chicken and pasta separately. Store them in the fridge and assemble with sauce when ready to serve.
Q: What if I don’t have fresh lemons?
Bottled lemon juice works in a pinch, but fresh lemon juice and zest deliver the best flavor.
Q: Is this good for meal prep?
Absolutely! Make a batch and enjoy it for lunch or dinner throughout the week.
More Easy and Delicious Dinner Recipes You’ll Love
- Steak Bites and Potatoes – A Flavor-Packed Dinner Recipe
- Garlic Chicken with Broccoli and Spinach Recipe
- Country Ranch Green Beans Potatoes
- Mediterranean Steak Bowls – A Flavor-Packed Dinner Recipe
- 30-Minute Mongolian Beef Recipe
✨ Final Thoughts
This Lemon Chicken Pasta is everything you want in a cozy yet refreshing lunch & dinner option—rich, bright, satisfying, and quick to make. It’s one of those go-to meals that never fails to impress and always disappears fast.
🍋 Craving creamy, lemony comfort? This is the dish to try next. Save the recipe, give it a go, and don’t forget to share your photos with us on Pinterest or Instagram!
Creamy Lemon Chicken Pasta
Ingredients
For the chicken:
- 1 lb 450 g chicken breasts or thighs, boneless and skinless
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1/4 cup chicken broth or white wine
- 1 tbsp lemon juice
For the pasta:
- 8 oz 225 g spaghetti or fettuccine
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes optional
- 1/4 cup fresh lemon juice
- 1/2 cup 50 g grated Parmesan cheese
- 1/4 cup 60 ml pasta water (reserved)
- Salt and pepper to taste
For garnish:
- Fresh parsley chopped
- Lemon wedges
- Additional Parmesan cheese
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
Prepare the chicken
- Pat the chicken dry with paper towels. Season with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
Make the garlic butter sauce
- In the same skillet, reduce the heat to medium. Add the butter and let it melt. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Deglaze the skillet with chicken broth (or white wine), scraping up any browned bits. Stir in the lemon juice and cook for another 2 minutes. Return the chicken to the skillet and spoon the sauce over the top.
Make the pasta sauce
- In a separate large skillet or the pot used to cook the pasta, heat olive oil and butter over medium heat.
- Add the garlic and red pepper flakes (if using) and sauté for 1–2 minutes. Stir in the lemon juice, Parmesan cheese, and reserved pasta water. Toss the cooked pasta in the sauce until well coated. Season with salt and pepper to taste.
Assemble and serve
- Plate the pasta and top with the garlic butter chicken.
- Garnish with chopped parsley, lemon wedges, and additional Parmesan cheese.
Notes
- Make-Ahead: Cook the chicken and pasta separately, then combine with the sauces when ready to serve.
- Variations: Add sautéed spinach, cherry tomatoes, or asparagus for extra vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
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