If you love zesty, comforting dinners that come together quickly, Lemon Chicken Pasta will be your new obsession. Creamy, bright, and packed with flavor in every forkful, this recipe is my favorite way to turn simple pantry staples into something weeknight magical. Think tender chicken, tangled with pasta, and laced with fresh lemon, garlic, and just enough Parmesan—pure happiness!
Why You’ll Love This Recipe
- Ready in 25 Minutes: This Lemon Chicken Pasta is perfect for those nights when you want restaurant-quality flavor in less time than it takes to order takeout.
- Fresh & Vibrant Flavors: The magic of real lemon juice and zest brightens every bite, making the pasta feel light yet totally satisfying.
- Crowd-Pleasing Comfort: With juicy chicken, buttery sauce, and tangy Parmesan, even picky eaters will be hooked—this is truly a family favorite.
- Simple Ingredients, Gourmet Results: No unusual groceries required; you’ll transform familiar ingredients into a dish that feels a little fancy with very little effort.
Ingredients You’ll Need
Just a handful of kitchen staples is all you need for Lemon Chicken Pasta, and each one brings something special to the table—whether it’s creaminess, tangy flavor, or that irresistible golden sear on the chicken. Together, these essentials create a dish that’s far greater than the sum of its parts!
- Pasta (8 ounces, any shape): Choose your favorite—spaghetti, linguine, or farfalle all work and soak up the sauce beautifully.
- Boneless, Skinless Chicken Breasts (4 thin-sliced): Thin-sliced makes for quick cooking and juicy, tender bites in every forkful.
- Kosher Salt & Fresh-Ground Black Pepper: The classic duo that seasons every layer from the chicken to the pasta water.
- Garlic Powder (1/2 teaspoon): Adds savory depth to every piece of chicken, even before you introduce the fresh garlic.
- Lemon Zest (zest of 1 large lemon): Don’t skip this! The zest infuses both the chicken and sauce with bright, refreshing citrus notes.
- Olive Oil (2 Tablespoons, divided): For sautéing chicken and creating a silky, flavorful sauce base.
- Butter (2 Tablespoons, divided): Just enough to add richness and balance the zesty lemon with a little creaminess.
- Fresh Garlic (3 cloves, minced): The backbone of incredible pasta—you’ll smell the promise the moment it hits the pan.
- Red Pepper Flakes (1/4 teaspoon): A subtle kick that wakes up the whole dish without making it spicy.
- White Wine (1/4 cup): Adds depth to the sauce and helps you deglaze all those delicious, browned bits from the chicken.
- Chicken Broth (1/4 cup): Rounds out the sauce with savory, comforting flavor.
- Lemon Juice (2 Tablespoons): Freshly squeezed, for a lovely bright flavor that ties everything together.
- Italian Seasoning (3/4 teaspoon): That aromatic blend of herbs gives the sauce a little Mediterranean magic.
- Grated Parmesan (1/4 cup): Adds a salty, cheesy finish—plus it helps the sauce cling to every noodle.
- Lemon Wedges, Fresh Parsley or Thyme (for serving): These finishing touches make your Lemon Chicken Pasta pop with color and extra freshness!
Variations
One of my favorite things about Lemon Chicken Pasta is how beautifully it adapts to what you have on hand—or the little tweaks you crave. Whether you need to keep things gluten-free, vegetarian, or simply feel like switching it up, these variations ensure everyone gets in on the delicious fun!
- Swap the Protein: Substitute chicken with shrimp or even salmon fillet for a lovely seafood spin—just shorten the cooking time accordingly.
- Make It Vegetarian: Skip the chicken and add sautéed mushrooms, asparagus tips, or baby spinach for a veggie-forward version that’s equally satisfying.
- Try a Dairy-Free Twist: Use your favorite plant-based butter and swap Parmesan for a nut-based vegan cheese.
- Switch Up the Pasta: Gluten-free noodles, whole wheat pasta, or even zucchini noodles work beautifully if you want to lighten it up or suit dietary needs.
How to Make Lemon Chicken Pasta
Step 1: Boil the Pasta
Bring a big pot of salted water to a boil and toss in your pasta of choice. Cook it just shy of al dente, following your package directions, so it stays perfectly tender when it finishes in the sauce. Drain and set aside—you want the pasta ready and waiting for a quick toss with that luscious lemony sauce.
Step 2: Season & Sear the Chicken
While the pasta cooks, generously season your chicken breasts on both sides with kosher salt, black pepper, garlic powder, and a good sprinkling of fresh lemon zest. In a skillet over medium-high heat, add 1 tablespoon each of olive oil and butter. When the butter’s melted and lightly foaming, add the chicken and cook for 3-4 minutes per side until gorgeously golden and nearly cooked through. Set aside—those flavorful juices are gold!
Step 3: Build the Lemon Garlic Sauce
Reduce the heat to medium and add your remaining olive oil and butter to the same pan. Stir in minced garlic and a pinch of red pepper flakes, letting them sauté for 30-60 seconds until fragrant. Next, pour in the white wine, scraping up all those crispy browned bits. Add chicken broth, fresh lemon juice, extra zest, and Italian seasoning, then let it all bubble to marry those bold flavors for just about a minute.
Step 4: Combine & Finish
Now, add the drained pasta right into the pan, quickly followed by a generous shower of Parmesan. Toss gently so every noodle is coated in the lemony, buttery sauce. Taste and adjust with another pinch of salt or a sprinkle of black or red pepper. Finally, nestle the chicken atop the pasta, let it finish cooking for just 1-2 minutes, then serve up hot and fresh with plenty of garnishes.
Pro Tips for Making Lemon Chicken Pasta
- Zest First, Then Juice: Always zest your lemon before you cut and juice it—zesting after juicing is nearly impossible and you’ll need both for maximum lemon flavor.
- Deglaze for Extra Flavor: When you add wine to the skillet, really scrape up all the browned bits—that fond packs your sauce with delicious savory flavor from the chicken.
- Don’t Overcook the Pasta: Since it finishes cooking in the sauce, leave your pasta a minute under al dente so it soaks up flavor without turning soft.
- Finish with Fresh Herbs: A last-minute sprinkle of parsley or thyme not only looks stunning but gives your Lemon Chicken Pasta the kind of bright pop that takes it from good to absolutely amazing.
How to Serve Lemon Chicken Pasta
Garnishes
A generous sprinkle of grated Parmesan, curls of lemon zest, and a handful of fresh parsley or thyme truly make Lemon Chicken Pasta shine. Add a wedge of lemon on the side for anyone who loves an extra zing, and a twist of black pepper right before serving for that final, restaurant-style flourish.
Side Dishes
This pasta pairs wonderfully with a crisp green salad—think arugula, shaved fennel, or baby spinach dressed simply in olive oil and a hint of lemon. A basket of warm, crusty bread is perfect for mopping up leftover sauce, and if you’re feeling extra, a side of roasted asparagus or green beans will make your whole meal sing.
Creative Ways to Present
For a dinner party, serve the Lemon Chicken Pasta right from a big, shallow platter with all those vibrant herbs and lemon wedges scattered on top. For a more casual night, twirl individual portions into bowls and top each with sliced chicken, a drizzle of olive oil, and a bit of microgreens for that bistro vibe. Leftovers also make an amazing warm lunch tossed with extra greens!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully overnight but wait to add any fresh herbs or lemon wedges until serving so everything stays vibrant.
Freezing
You can freeze Lemon Chicken Pasta, though the texture of the pasta and sauce is best enjoyed fresh. If freezing, cool completely, then portion into airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently to avoid overcooking the chicken.
Reheating
To reheat, sprinkle a tablespoon or two of water or chicken broth over the pasta and warm in a covered pan over low heat, stirring gently until hot. This method keeps the pasta from drying out and helps revive that silky, lemony sauce. If using a microwave, heat in short increments and stir between bursts for even results.
FAQs
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Can I make Lemon Chicken Pasta without wine?
Absolutely! You can simply use extra chicken broth in place of the white wine—your sauce will still have lovely depth and all that bright lemon flavor.
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What type of pasta works best for this recipe?
I love Lemon Chicken Pasta with long noodles like linguine or spaghetti, but short shapes like penne or fusilli are equally delicious—just go with what you have or love most!
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How do I make this dish gluten-free?
Simply swap in your favorite gluten-free pasta. The sauce and chicken are naturally gluten-free, so this is a super easy adjustment without compromising flavor or texture.
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Can I prepare any part ahead of time?
Definitely! You can prep and season the chicken up to a day ahead and even make the lemon zest and juice in advance. Just keep everything chilled and assemble fresh for the very best results.
Final Thoughts
If you’re looking for a dinner that’s unfussy yet utterly impressive, Lemon Chicken Pasta never disappoints. The balance of creamy, zippy, and savory flavors is just right—trust me, one bite and you’ll be hooked! Give it a try, and don’t be surprised if it quickly becomes one of your go-to favorites.
Print
Lemon Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Lemon Chicken Pasta recipe is a delightful combination of tender chicken, zesty lemon, and savory Parmesan tossed with pasta. It’s a quick and flavorful dish that is perfect for a weeknight dinner.
Ingredients
Pasta:
- 8 ounces pasta, any shape
Chicken:
- 4 thin-sliced boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Fresh-ground black pepper
- Zest of 1 large lemon
Sauce:
- 2 Tablespoons olive oil, divided
- 2 Tablespoons butter, divided
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 Tablespoons lemon juice
- 3/4 teaspoon Italian seasoning
- 1/4 cup grated Parmesan
For Serving:
- Lemon wedges
- Fresh parsley or thyme
Instructions
- Cook Pasta: Boil water, add pasta, and cook until just shy of al dente. Drain and set aside.
- Season Chicken: Season chicken with salt, pepper, garlic powder, and lemon zest.
- Cook Chicken: Brown chicken in olive oil and butter until nearly cooked through. Set aside.
- Make Sauce: Sauté garlic and red pepper flakes, then add white wine, broth, lemon juice, zest, and Italian seasoning. Simmer.
- Combine: Toss drained pasta with Parmesan, then add chicken back to the skillet. Cook briefly until chicken is fully done.
- Serve: Garnish with lemon wedges, parsley or thyme, and extra Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
