Get ready to fall in love with dinner all over again—this Lemon Chicken Pasta is your ticket to a fabulous meal, especially when time is short and appetites are big. This dish is a radiant pairing of tender, golden chicken and a luscious, lemony cream sauce, all tangled with perfectly cooked pasta. It’s just what you want after a long day: bright, creamy, and wonderfully satisfying, with just the right amount of zing. The best part? It’s quick to throw together without sacrificing any flavor or elegance. If you’re searching for a weeknight dinner that feels a bit special yet couldn’t be easier to make, this recipe will absolutely win you over.

Why You’ll Love This Recipe

  • Effortless yet Impressive: With just one skillet for the chicken and sauce, you’re only about 30 minutes away from a restaurant-worthy meal.
  • Vibrant Flavor: The pairing of fresh lemon, creamy sauce, and savory Parmesan creates a bright and uplifting taste that’s never heavy.
  • Perfect Texture: Crispy-edged chicken and silky spaghetti make every bite a delight—no bland chicken here!
  • Flexible Ingredients: This recipe is incredibly adaptable, making it easy to swap in your favorite pastas or proteins.
  • Great Leftovers: The extra sauce means leftovers stay moist and delicious—even after reheating.

Ingredients You’ll Need

Gather up these kitchen heroes and prepare to be amazed at how they work together. Each ingredient brings something special:

  • Chicken Breast: Boneless, skinless chicken for juicy, protein-packed bites. Slice it thinly for a quick, even sear.
  • Lemon Pepper Seasoning: Adds a burst of citrus and subtle heat. Some blends (like Redmond Real Salt’s) contain sea salt, so watch the saltiness level.
  • Garlic Powder & Fresh Garlic: The dynamic duo for layered garlic flavor—powder for the chicken crust and fresh for the sauce.
  • Flour: Essential for creating a crispy coating on the chicken and thickening the silky sauce.
  • Olive Oil: The foundation for searing chicken and unlocking those savory, golden bits in the pan.
  • White Wine: Sauvignon Blanc or Pinot Grigio are top picks here, adding depth. For a non-alcoholic option, use extra broth.
  • Butter: Builds richness and brings a subtle creamy finish to the sauce.
  • Chicken Broth & Bouillon: Both infuse the sauce with savory backbone. Using both really amplifies the flavor.
  • Half and Half: For a creamy, luxurious sauce without being too heavy—whole milk can substitute in a pinch.
  • Parmesan Cheese: Freshly grated, please! Pre-grated cheese won’t melt as smoothly.
  • Lemon Juice: Always use fresh for vibrant, lively flavor. Add at the very end to keep the cream sauce silky.
  • Dried Herbs (Parsley, Oregano, Basil, Mustard Powder, Salt, Black Pepper): For that subtle Italian touch.
  • Spaghetti: Thin spaghetti holds the sauce beautifully, but any style works if that’s what you have.
  • For Serving – Lemon Slices & Parsley: For a little flourish and freshness.

Tip: Measure and prep everything before you start cooking for a seamless experience!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Try these ideas:

  • Swap the Protein: Thinly sliced boneless thighs, shrimp, or even pan-seared tofu work wonderfully.
  • Lighten It Up: Use whole milk instead of half and half, or swap in Greek yogurt (added off the heat) for a tangy twist.
  • Go Green: Add sautéed spinach, asparagus tips, or peas just before tossing everything together.
  • Extra Zest: For serious citrus fans, add more lemon zest or a handful of capers for briny pop.
  • Herb Upgrade: Fresh basil or thyme scattered over the finished pasta is delicious.

How to Make Lemon Chicken Pasta

Step 1: Prep Everything First

Whisk together all of your seasoning blend ingredients. Slice the chicken into thinner cutlets—this makes them cook faster and stay juicy. Measure out everything else (trust me, it’ll make cooking a breeze!).

Step 2: Cook the Chicken

Pat those chicken pieces dry, then season both sides with lemon pepper. Combine flour with garlic powder, then dredge the chicken to give it that crave-worthy crust. Sear in olive oil over medium-high heat—about 4-5 minutes per side, until you have a gorgeous golden exterior. Set aside to rest; this keeps the juices in, then slice it into bites.

Step 3: Get Your Pasta Water Going

Start heating a big pot of salted water. Cook your spaghetti according to the package instructions—set a timer for perfectly al dente pasta.

Step 4: Build The Sauce

To the chicken skillet, pour in white wine. Let it bubble away on medium heat until it’s reduced by half—scraping up those flavorful brown bits at the bottom (they’re pure gold!). Stir in butter and fresh garlic, sautéing for another 2 minutes. Sprinkle in flour and keep it moving for a minute or two to form a quick roux.

Add chicken broth in slow splashes, then the half-and-half the same way, stirring constantly to avoid lumps. Toss in the bouillon cube and your seasoning blend. Gently simmer on low while your pasta finishes cooking.

Step 5: Add the Cheesy Goodness and Lemon

Turn the heat OFF. Gradually add in grated Parmesan, stirring until it melts into the sauce. Slow and steady is key! Once smooth, add fresh lemon juice, stirring gently. This brightens everything and ties the creamy sauce together.

Step 6: Toss and Serve

Add drained pasta and the chicken pieces directly to the sauce. Give everything a thorough toss—every strand should glisten with sauce and flecks of chicken. Finish with extra lemon slices and parsley, and serve straight away.

Pro Tips for Making the Recipe

  • Use Thin Cutlets: They cook evenly and quickly, giving you the best crust-to-juiciness ratio.
  • Grate Cheese Fresh: Always use fresh Parmesan. Pre-grated just doesn’t melt the same.
  • Add Lemon Off The Heat: Pour the lemon juice in slowly with the heat off, gently stirring. This keeps your sauce creamy and prevents curdling.
  • Taste As You Go: Different brands of lemon pepper can be more or less salty or tangy—taste and adjust as needed.
  • Double the Sauce: If you know you’ll want super saucy leftovers, go ahead and boost the cream, broth, and lemon juice slightly.

How to Serve

Lemon Chicken Pasta is a star on its own but loves some simple company. Pile it high in warm bowls and garnish with fresh parsley and slices of lemon for a fresh finish. Serve with:

  • A crisp green salad: Something peppery like arugula, dressed lightly with olive oil and more lemon.
  • Roasted Vegetables: Try tender broccolini, asparagus, or even blistered cherry tomatoes alongside.
  • Toasted Garlic Bread: The sauce is too good not to scoop up every last drop!

Make Ahead and Storage

Storing Leftovers

Seal any extras in an airtight container and stash in the fridge for up to 3 days. The sauce tends to thicken as it sits.

Freezing

Yes, this recipe freezes well! Cool completely before portioning into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge for best results.

Reheating

For best texture, reheat gently on the stovetop in a makeshift double boiler, adding a splash of broth, cream, or even water to loosen up the sauce. The microwave works too—cover loosely and stir halfway through.

Note: Fresh lemon juice and parsley brighten leftovers, so add a little just before serving again!

FAQs

  1. Can I make this pasta ahead of time?

    Absolutely! You can cook everything, cool, and refrigerate for up to 3 days. For best texture, reheat gently with a splash of extra liquid to keep the sauce silky smooth. Add a bit of fresh lemon when serving to revive the zesty flavor.

  2. What can I use if I don’t have white wine?

    No wine? No problem. Just use extra chicken broth. You’ll miss a little complexity but the sauce will still taste delicious. If you want to add a little acidity, a splash of extra lemon juice (added at the end) helps.

  3. How can I prevent the cream sauce from curdling?

    The golden rule: always add lemon juice with the heat OFF. Stir it in slowly and continuously after you’ve already removed the pan from the stove. This simple trick helps keep your sauce luscious and smooth.

  4. Can I use another kind of pasta?

    Of course! While thin spaghetti is classic here, any long pasta (fettuccine, linguine) or even short shapes (penne, rotini) will work. Just be mindful of the sauce-to-pasta ratio so you don’t end up with a dry bite.

Final Thoughts

There’s just something special about the marriage of zesty lemon, creamy sauce, and golden chicken—it’s comfort food with a sunny twist. This Lemon Chicken Pasta is a dinner hero: lively, luscious, and infinitely customizable. Whether you’re looking for a speedy weeknight meal or something to wow hungry friends, you can count on this dish to deliver every time. So grab those ingredients, trust your taste buds, and get ready to enjoy a meal that’s sure to spark some smiles around your table. Give it a try—you deserve a pasta night that’s as easy as it is unforgettable!

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Lemon Chicken Pasta Recipe

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  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Halal
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Description

This Lemon Chicken Pasta features tender, golden-seared chicken tossed with thin spaghetti and a rich, creamy lemon-Parmesan sauce. Bursting with zesty lemon and layered with aromatic herbs, this dish offers an irresistible balance of savory, tangy, and creamy flavors. Perfect for a cozy weeknight meal or entertaining guests, it’s easy to make and sure to impress.

Ingredients

Units Scale

Seasonings

  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Chicken

  • 1 large boneless skinless chicken breast (or 2 small)
  • Lemon pepper seasoning, to taste
  • 1 teaspoon garlic powder
  • 1/3 cup flour
  • 1 tablespoon olive oil

Pasta & Sauce

  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio; or substitute chicken broth)
  • 3 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 3/4 cup chicken broth
  • 1 1/4 cups half and half
  • 1/2 chicken bouillon cube
  • 3/4 cup Parmesan cheese, freshly grated
  • 3 tablespoons lemon juice, freshly squeezed
  • 1/2 pound thin spaghetti (or other pasta of choice)

For Serving

  • Sliced lemons
  • Parsley, roughly chopped

Instructions

  1. Prep the Seasonings and Ingredients: Combine all the seasoning ingredients (parsley, oregano, basil, mustard powder, salt, and pepper) in a small bowl and set aside. Measure out all other ingredients to streamline cooking.
  2. Prepare the Chicken: Cut the chicken breast in half lengthwise to create 2-3 thinner pieces. Pat the chicken dry, then generously season both sides with lemon pepper seasoning. Mix 1 teaspoon garlic powder with 1/3 cup flour and dredge each chicken piece in the mixture to coat evenly.
  3. Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken pieces on each side for about 4-5 minutes, until a golden crust forms and the chicken is cooked through. Remove chicken from the skillet, let it rest for 10 minutes, then cut into bite-sized pieces. Cover lightly to keep warm.
  4. Start Pasta Water: While the chicken is resting, bring a large pot of salted water to a boil for the pasta so it will be ready as the sauce is prepared.
  5. Deglaze and Begin Sauce: In the same skillet used for the chicken (do not clean it, as the bits add flavor), set heat to medium and pour in 1/2 cup white wine. Simmer for about 4 minutes, scraping up browned bits from the bottom with a silicone spatula until the wine reduces by half.
  6. Cook Aromatics and Roux: Add 3 tablespoons butter to the pan and let it melt, then add minced garlic and cook for 2 minutes. Stir in 2 tablespoons flour, and cook while stirring constantly for another 2 minutes to form a roux.
  7. Add Liquids and Seasonings: Gradually pour in 3/4 cup chicken broth, stirring continuously, then add 1 1/4 cups half and half in small increments. Add the 1/2 chicken bouillon cube and the reserved seasoning blend. Bring the mixture to a gentle boil, then reduce heat to low to let it simmer.
  8. Cook Pasta: Meanwhile, cook the pasta in the boiling salted water according to package instructions (usually about 8-10 minutes for thin spaghetti). Set a timer to prevent overcooking. Drain when al dente.
  9. Finish the Sauce: While stirring, gradually add 3/4 cup freshly grated Parmesan cheese until melted and the sauce is creamy. Turn off the heat and slowly stir in 3 tablespoons lemon juice, ensuring it integrates smoothly without causing the dairy to curdle.
  10. Combine & Serve: Add the drained pasta and cooked chicken pieces to the sauce. Toss together until everything is evenly coated. Taste and adjust salt as needed. Garnish with fresh parsley and lemon slices before serving.

Notes

  • If you prefer not to use wine, substitute with additional chicken broth for a family-friendly version.
  • Freshly grated Parmesan melts into the sauce much better than pre-grated.
  • Add lemon juice slowly with the heat off to prevent curdling.
  • Thin spaghetti is recommended, but any pasta shape works for this dish.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Reheat leftovers in a double boiler on the stovetop for best texture.

Nutrition

  • Serving Size: 1/4 of recipe (approx. 1.5 cups)
  • Calories: 590
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 27g
  • Saturated Fat: 14g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 2g
  • Protein: 34g
  • Cholesterol: 120mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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