I perfected a 20-minute Creamy Lemon Garlic Chicken Pasta that marries bright lemon, bold garlic, and tender chicken in a silky sauce with one surprising shortcut.

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I have to admit, this Lemon Garlic Chicken Pasta surprised me how fast it grabbed my favorites and made them feel new. I love the lift from lemon zest and the way boneless skinless chicken breasts somehow feel both homey and a little fancy, it’s weird but true.

Sometimes I call it Creamy Lemon Garlic Chicken Pasta when I’m trying to impress, other times I text friends “bringing Lemon Garlic Chicken Linguine” and they show up hungry and curious. There’s a sneaky brightness here that keeps you tasting, and it always makes people ask what I did different even when I didn’t mean to.

Ingredients

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Spaghetti or linguine: Long pasta gives carbs and energy, helps sauce cling, adds comforting texture.
Chicken breasts: Lean protein, builds muscle, keeps you full, mild flavor so it soaks up sauce.
Garlic: Sharp aromatic, adds depth and savory punch has some immune friendly compounds.
Lemon zest and juice: Bright citrus tang that makes dish lively it’s adds Vitamin C and acidity.
Olive oil: Heart healthy fats helps cook chicken and carry flavor without overpowering others.
Parmesan cheese: Salty umami richness, calcium and protein, melts into sauce for a creamy finish.
Heavy cream: Adds velvety richness and body, increases calories so use sparingly if watching intake.

Ingredient Quantities

12 oz spaghetti or linguine

1 lb boneless skinless chicken breasts cut into bite sized pieces

Kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil

2 tablespoons butter

3 garlic cloves minced

Zest of 1 lemon

Juice of 1 large lemon about 3 tablespoons

1/2 cup low sodium chicken broth or reserved pasta water

1/2 cup heavy cream or 1/3 cup half and half

3/4 cup freshly grated Parmesan cheese plus extra for serving

2 tablespoons chopped fresh parsley

1/4 teaspoon red pepper flakes optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz spaghetti or linguine until just al dente according to package directions; before draining reserve about 1/2 cup pasta water and then drain the pasta.

2. Season 1 lb boneless skinless chicken breasts cut into bite sized pieces with kosher salt and freshly ground black pepper. Heat 2 tablespoons olive oil in a large skillet over medium high heat, add the chicken and cook until golden and cooked through about 4 to 6 minutes, stirring so pieces brown evenly; remove chicken to a plate.

3. Reduce heat to medium, add 2 tablespoons butter to the same skillet and when it melts add 3 garlic cloves minced and 1/4 teaspoon red pepper flakes if using; saute until fragrant about 30 seconds to 1 minute but dont let the garlic burn.

4. Add the zest of 1 lemon and juice of 1 large lemon (about 3 tablespoons) to the pan, then pour in 1/2 cup low sodium chicken broth or use the reserved pasta water; scrape up any browned bits and let the liquid simmer for a minute to meld flavors.

5. Stir in 1/2 cup heavy cream (or 1/3 cup half and half) and bring to a gentle simmer, then slowly add 3/4 cup freshly grated Parmesan cheese while stirring until the sauce is smooth and slightly thickened.

6. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together over low heat so the pasta gets coated, adding a splash of the reserved pasta water if the sauce seems too thick or isnt clinging to the noodles.

7. Off the heat stir in 2 tablespoons chopped fresh parsley, taste and adjust with more salt, pepper or lemon juice if it needs brightness. If you want it silkier add a little extra butter or a splash more cream.

8. Serve immediately topped with extra freshly grated Parmesan and a pinch more red pepper flakes if you like heat. Don’t overcook the pasta or the chicken, and always grate your own Parmesan for best flavor.

Equipment Needed

1. Large pot (6 qt or bigger) for boiling the pasta
2. Colander to drain pasta and catch the reserved pasta water
3. Large skillet (12 inch, stainless or nonstick) to cook chicken and sauce
4. Tongs or pasta fork for tossing pasta with the sauce
5. Chef’s knife for cutting the chicken and mincing garlic
6. Cutting board (use separate side or plate for raw chicken, dont mix)
7. Microplane or fine grater for zesting the lemon and grating Parmesan
8. Measuring cups and spoons for broth, cream and lemon juice
9. Wooden spoon or silicone spatula for stirring and scraping browned bits

FAQ

Q: Can I use a different pasta or leftover chicken? A: Yes. Any long pasta like fettuccine works. Leftover or rotisserie chicken is fine, just stir it in at the end to warm so it doesnt overcook or dry out.

Q: What can I use instead of heavy cream or chicken broth? A: You can swap heavy cream for half and half for a lighter sauce, but it will be less rich. Low sodium chicken broth can be replaced with reserved pasta water to help the sauce bind and stay silky.

Q: How do I stop the sauce from splitting or getting grainy? A: Keep the heat low after adding cream, dont let it boil. Remove the pan from direct heat before stirring in the Parmesan, and add a splash of pasta water if it seems too thick. The starch helps emulsify the sauce.

Q: How long should I cook the chicken so it stays juicy? A: Cut pieces cook fast, about 4 to 6 minutes in a hot pan until browned and no longer pink. Dont overcook. You can brown the pieces then finish them in the sauce for extra moisture.

Q: Can I make this ahead and reheat it? A: Yes, but the sauce will thicken in the fridge. Reheat gently on the stove or microwave with a little broth or pasta water to loosen it, and stir in a bit more Parmesan for creaminess.

Q: How do I change the lemon and spice level to taste? A: Add more lemon juice or zest for brightness, but start small and taste. Use the red pepper flakes sparingly if you want heat. Finish with extra Parmesan and chopped parsley for freshness.

Lemon Garlic Chicken Pasta Recipe Substitutions and Variations

Spaghetti or linguine: swap for fettuccine or bucatini if you want more sauce cling, penne or rigatoni for a short-pasta version, or gluten-free pasta or zoodles for low carb.
Boneless skinless chicken breasts: use boneless thighs (more forgiving and juicier), shrimp or scallops for a quicker seafood twist, or firm tofu or tempeh for a vegetarian option.
Heavy cream (or half and half): whole milk plus 1 tablespoon melted butter to mimic richness, canned coconut milk for dairy free, or cashew cream/Greek yogurt thinned with milk (stir in off heat to avoid curdling).
Freshly grated Parmesan: Pecorino Romano or Grana Padano for a similar salty, nutty punch, aged Asiago, or nutritional yeast if you need a vegan substitute.

Pro Tips

– Pat the chicken dry and salt it well before it hits the pan, otherwise it steams and wont brown. Cook in batches if needed so each piece gets a crust.

– Keep that reserved pasta water close by and add it little by little to the sauce to loosen and help it cling to the noodles; the starch is magic, dont pour it all at once.

– Add garlic on medium heat and watch it, it goes from fragrant to burnt in seconds. When melting in the cheese, lower the heat or take the pan off the burner so the sauce stays smooth and not grainy.

– Always grate real Parmesan at the last minute and stir in a small pat of butter or a splash more cream off the heat for a silkier finish; finish with extra lemon or salt to brighten it up before serving.

Lemon Garlic Chicken Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected a 20-minute Creamy Lemon Garlic Chicken Pasta that marries bright lemon, bold garlic, and tender chicken in a silky sauce with one surprising shortcut.

Servings

servings

Calories

794

kcal

Equipment: 1. Large pot (6 qt or bigger) for boiling the pasta
2. Colander to drain pasta and catch the reserved pasta water
3. Large skillet (12 inch, stainless or nonstick) to cook chicken and sauce
4. Tongs or pasta fork for tossing pasta with the sauce
5. Chef’s knife for cutting the chicken and mincing garlic
6. Cutting board (use separate side or plate for raw chicken, dont mix)
7. Microplane or fine grater for zesting the lemon and grating Parmesan
8. Measuring cups and spoons for broth, cream and lemon juice
9. Wooden spoon or silicone spatula for stirring and scraping browned bits

Ingredients

12 oz spaghetti or linguine
1 lb boneless skinless chicken breasts cut into bite sized pieces
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves minced
Zest of 1 lemon
Juice of 1 large lemon about 3 tablespoons
1/2 cup low sodium chicken broth or reserved pasta water
1/2 cup heavy cream or 1/3 cup half and half
3/4 cup freshly grated Parmesan cheese plus extra for serving
2 tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes optional

Directions

Bring a large pot of salted water to a boil and cook 12 oz spaghetti or linguine until just al dente according to package directions; before draining reserve about 1/2 cup pasta water and then drain the pasta.
Season 1 lb boneless skinless chicken breasts cut into bite sized pieces with kosher salt and freshly ground black pepper. Heat 2 tablespoons olive oil in a large skillet over medium high heat, add the chicken and cook until golden and cooked through about 4 to 6 minutes, stirring so pieces brown evenly; remove chicken to a plate.
Reduce heat to medium, add 2 tablespoons butter to the same skillet and when it melts add 3 garlic cloves minced and 1/4 teaspoon red pepper flakes if using; saute until fragrant about 30 seconds to 1 minute but dont let the garlic burn.
Add the zest of 1 lemon and juice of 1 large lemon (about 3 tablespoons) to the pan, then pour in 1/2 cup low sodium chicken broth or use the reserved pasta water; scrape up any browned bits and let the liquid simmer for a minute to meld flavors.
Stir in 1/2 cup heavy cream (or 1/3 cup half and half) and bring to a gentle simmer, then slowly add 3/4 cup freshly grated Parmesan cheese while stirring until the sauce is smooth and slightly thickened.
Return the cooked chicken to the skillet and add the drained pasta. Toss everything together over low heat so the pasta gets coated, adding a splash of the reserved pasta water if the sauce seems too thick or isnt clinging to the noodles.
Off the heat stir in 2 tablespoons chopped fresh parsley, taste and adjust with more salt, pepper or lemon juice if it needs brightness. If you want it silkier add a little extra butter or a splash more cream.
Serve immediately topped with extra freshly grated Parmesan and a pinch more red pepper flakes if you like heat. Don't overcook the pasta or the chicken, and always grate your own Parmesan for best flavor.

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.