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Lemon Chicken Pasta

Creamy Lemon Chicken Pasta

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: American, Italian
Ingredients Method Notes

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

Method
 

Cook the pasta
  1. 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
  1. Pat the chicken dry with paper towels. Season with garlic powder, paprika, salt, and pepper.
  2. 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
  1. 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.
  2. 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
  1. In a separate large skillet or the pot used to cook the pasta, heat olive oil and butter over medium heat.
  2. 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
  1. Plate the pasta and top with the garlic butter chicken.
  2. 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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