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.

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.

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.

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.

Lemon Chicken Pasta Recipe

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

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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