I just served lemon pepper chicken over creamy lemon spaghetti and this Spaghetti Ideas Dinners gets everyone raving and asking when I’m cooking it again.

Jump to Recipe

I’m obsessed with this Lemon Chicken Pasta because it actually tastes like spring on a plate and nobody complains. I love that the lemon zest wakes up the whole dish and the spaghetti soaks up the creamy bright sauce.

I say that as someone who hates boring weeknight food. I throw it on when I want an easy win that still looks like I tried.

New Cook Recipes Easy Meals, count this. Spaghetti Ideas Dinners fans, this one’s for you.

Tangy, cheesy, a tiny bit zippy. Dinner that people ask to repeat.

No fuss. Big flavor and zero annoying drama.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts: the protein, hearty and comforting, keeps it filling.
Lemon pepper: bright zing, makes it pop; add more if you like.
Kosher salt: brings out every ingredient’s best bits, simple truth.
Black pepper: little bite, balances the lemon’s brightness nicely.
Olive oil: slickness and fruity depth, keeps things from sticking.
Butter: creamy finish, makes the sauce feel indulgent and cozy.
Garlic: savory backbone, gives warmth and real home-cooked vibe.
Spaghetti: classic long pasta, twirls hold sauce and chicken well.
Heavy cream: silky texture, makes the sauce rich without fuss.
Chicken broth: thins and rounds the sauce, adds savory depth.
Lemon zest: concentrated citrus perfume, freshens every bite instantly.
Lemon juice: bright acid lift, keeps the dish from feeling heavy.
Parmesan: salty, nutty finish, melts into creamy, cheesy goodness.
Parsley: fresh green note, pretty on the plate and light.
Red pepper flakes: tiny heat kick, optional but fun sometimes.

Ingredient Quantities

2 boneless skinless chicken breasts, about 1 lb total (can be a little more or less)

1 teaspoon lemon pepper seasoning (add more if you like it zingy)

1/2 teaspoon kosher salt plus extra for pasta water

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

3 garlic cloves, minced (or 2 if you forget sometimes)

12 ounces spaghetti or your favorite long pasta

1 cup heavy cream

1/2 cup low sodium chicken broth

zest of 1 lemon (about 1 tablespoon)

juice of 2 lemons (about 3 tablespoons, taste and adjust)

1 cup freshly grated Parmesan cheese (about 100 g), plus extra for serving

2 tablespoons chopped fresh parsley (for color and a little fresh bite)

1/4 teaspoon red pepper flakes, optional for a tiny heat

How to Make this

Print Recipe (No Advertisments)

1. Season both sides of the chicken breasts with the lemon pepper, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; let them sit while you bring a big pot of salted water to a boil for the pasta.

2. Cook the spaghetti in the boiling water according to package directions until just al dente, reserve 1 cup of the starchy pasta water, then drain and set aside.

3. While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat until the butter foams.

4. Add the chicken breasts and cook 4 to 6 minutes per side depending on thickness, until golden and an instant read thermometer hits 160 to 165 F; transfer to a plate to rest 5 minutes, then slice or chop into bite size pieces.

5. Reduce heat to medium, add the minced garlic to the same skillet and saute about 30 seconds to 1 minute until fragrant but not brown, scraping up any browned bits from the chicken.

6. Pour in 1/2 cup low sodium chicken broth to deglaze, then stir in 1 cup heavy cream, lemon zest, and the juice of 2 lemons; bring to a gentle simmer and let thicken 2 to 3 minutes.

7. Stir in 1 cup freshly grated Parmesan until melted and smooth, add red pepper flakes if using, then taste and adjust salt and lemon if needed.

8. Add the drained spaghetti and the sliced chicken to the sauce, toss well to coat, adding reserved pasta water a few tablespoons at a time until the sauce reaches a silky, clingy consistency.

9. Fold in 2 tablespoons chopped fresh parsley, turn off the heat, and give it one last toss; the sauce will thicken a bit more as it sits.

10. Serve hot with extra grated Parmesan on top, and more lemon pepper if you like it zingy. Enjoy this easy spring meal, it always disappears fast.

Equipment Needed

1. Large pot for boiling the spaghetti
2. Colander to drain pasta (and catch that reserved pasta water)
3. 12-inch skillet or large sauté pan for cooking chicken and sauce
4. Tongs and a spatula for turning and tossing the pasta
5. Chef’s knife and cutting board for slicing the chicken and chopping parsley
6. Measuring cups and spoons for cream, broth, lemon juice, and seasonings
7. Microplane or box grater for the lemon zest and Parmesan
8. Instant-read thermometer to check chicken doneness (160 to 165 F)
9. Wooden spoon or silicone spatula for scraping up browned bits and stirring

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Yep, boneless skinless thighs work great and are a bit more forgiving. Cook them a few minutes longer until they hit 165 F inside. If theyre small, check early so they dont dry out.

Q: My sauce is too thin, how do I thicken it?

A: Simmer it a few minutes uncovered to reduce and thicken. If you need a quick rescue stir in a tablespoon of extra grated Parmesan or a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer until it thickens.

Q: How do I keep the pasta from sticking and still get a saucy finish?

A: Salt the boiling water well and stir right after adding pasta. Save 1 cup of pasta water before draining. Add a splash of that starchy water to the sauce to loosen it, then toss with pasta so it clings without being gluey.

Q: Can I make this lighter or dairy free?

A: For lighter, swap half the cream for extra chicken broth or use half and half. For dairy free use a full fat coconut milk and nutritional yeast for cheesy flavor, but the taste will change. Season more if needed.

Q: How do I get more lemon flavor without it being too tart?

A: Use both zest and juice like the recipe says. Add zest at the end so the oils stay bright. If it gets too tart, stir in a small pinch of sugar or a pat of butter to round it out.

Q: Can I make this ahead or freeze it?

A: You can make the chicken and sauce ahead and store in the fridge for up to 3 days. Pasta loses texture if refrigerated so cook pasta fresh or keep it slightly undercooked and reheat in the sauce. Freezing cream based sauces can make them grainy, so I dont recommend freezing the finished dish.

Lemon Chicken Pasta Recipe Substitutions and Variations

Chicken: swap with boneless turkey cutlets or thin pork chops for similar texture and cook time. If you want it meatless, use firm tofu, pressed and seared, or hearty mushrooms like portobello sliced thick.
Heavy cream: use half and half plus a tablespoon of butter for richness, or full fat coconut milk if you want dairy free (it’ll add a subtle coconut note).
Parmesan cheese: try Pecorino Romano for a sharper, saltier punch, or nutritional yeast if you need a vegan option (add a pinch more salt to taste).
Spaghetti: swap with fettuccine or linguine for the same long-pasta feel, or use penne/rigatoni if you prefer short pasta that catches the sauce better.

Pro Tips

1) Pound or butterfly the chicken if one breast is thick, it makes cooking time much more even so you dont end up with one side overcooked and the middle underdone.

2) Save extra pasta water, not just a cup, start with a few tablespoons when you toss the pasta in the sauce and add more if it seems dry; the starch helps the sauce cling and gives a silky finish, not a watery mess.

3) Don’t skip resting the chicken after cooking, even 5 minutes helps the juices redistribute so it stays moist when you slice it, and cover loosely with foil to keep it warm.

4) Taste and tweak the sauce slowly, lemon and salt can hide each other; add a little salt first, then lemon, then cheese, and if it gets too sharp a tiny pinch of sugar or a touch more cream will round it out.

Lemon Chicken Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just served lemon pepper chicken over creamy lemon spaghetti and this Spaghetti Ideas Dinners gets everyone raving and asking when I’m cooking it again.

Servings

servings

Calories

900

kcal

Equipment: 1. Large pot for boiling the spaghetti
2. Colander to drain pasta (and catch that reserved pasta water)
3. 12-inch skillet or large sauté pan for cooking chicken and sauce
4. Tongs and a spatula for turning and tossing the pasta
5. Chef’s knife and cutting board for slicing the chicken and chopping parsley
6. Measuring cups and spoons for cream, broth, lemon juice, and seasonings
7. Microplane or box grater for the lemon zest and Parmesan
8. Instant-read thermometer to check chicken doneness (160 to 165 F)
9. Wooden spoon or silicone spatula for scraping up browned bits and stirring

Ingredients

2 boneless skinless chicken breasts, about 1 lb total (can be a little more or less)
1 teaspoon lemon pepper seasoning (add more if you like it zingy)
1/2 teaspoon kosher salt plus extra for pasta water
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
3 garlic cloves, minced (or 2 if you forget sometimes)
12 ounces spaghetti or your favorite long pasta
1 cup heavy cream
1/2 cup low sodium chicken broth
zest of 1 lemon (about 1 tablespoon)
juice of 2 lemons (about 3 tablespoons, taste and adjust)
1 cup freshly grated Parmesan cheese (about 100 g), plus extra for serving
2 tablespoons chopped fresh parsley (for color and a little fresh bite)
1/4 teaspoon red pepper flakes, optional for a tiny heat

Directions

Season both sides of the chicken breasts with the lemon pepper, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; let them sit while you bring a big pot of salted water to a boil for the pasta.
Cook the spaghetti in the boiling water according to package directions until just al dente, reserve 1 cup of the starchy pasta water, then drain and set aside.
While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat until the butter foams.
Add the chicken breasts and cook 4 to 6 minutes per side depending on thickness, until golden and an instant read thermometer hits 160 to 165 F; transfer to a plate to rest 5 minutes, then slice or chop into bite size pieces.
Reduce heat to medium, add the minced garlic to the same skillet and saute about 30 seconds to 1 minute until fragrant but not brown, scraping up any browned bits from the chicken.
Pour in 1/2 cup low sodium chicken broth to deglaze, then stir in 1 cup heavy cream, lemon zest, and the juice of 2 lemons; bring to a gentle simmer and let thicken 2 to 3 minutes.
Stir in 1 cup freshly grated Parmesan until melted and smooth, add red pepper flakes if using, then taste and adjust salt and lemon if needed.
Add the drained spaghetti and the sliced chicken to the sauce, toss well to coat, adding reserved pasta water a few tablespoons at a time until the sauce reaches a silky, clingy consistency.
Fold in 2 tablespoons chopped fresh parsley, turn off the heat, and give it one last toss; the sauce will thicken a bit more as it sits.
Serve hot with extra grated Parmesan on top, and more lemon pepper if you like it zingy. Enjoy this easy spring meal, it always disappears fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.