Lemon Chicken Pasta Recipe - The Cookie Rookie®

In spring and summer, there’s nothing I love more than quick and easy pasta dishes with bright and beautiful flavors. This lemon chicken pasta is creamy, cheesy, and super lemony–perfect for the warmer months. I love it, my husband loves it, and my kids love it, too! The whole thing takes just 35 minutes to make, and it’s delish with whatever pasta you have on hand.

overhead view of lemon chicken pasta in a pan with lemon slices.

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Foolproof Creamy Lemon Chicken Pasta

Creamy lemon sauce is one of my favorite sauces to eat, but I’ve had trouble making it in the past. It turns out this heavenly flavor combination is a bit finicky to make since the acid in lemon juice can actually curdle dairy. But with a few tips and tricks, I have figured out a foolproof method to make super rich and creamy lemon chicken pasta!

Tips for Success

When adding the heavy cream, make sure the heat is as low as possible, and do this slowly! If you shock the cream, it will separate and curdle, leading to an unpleasant gritty texture.
Because this dish has both cream and lemon juice, stir constantly! These two ingredients don’t always play nice, so it’s important to keep everything well-emulsified.

Boil the pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.
12 ounces dry gemelli pasta*
Pat dry the chicken breasts and pound them to an even thickness. Season the chicken breasts with salt and black pepper.
2 boneless, skinless chicken breasts**, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
In a large skillet over medium-high heat, heat olive oil. Add the chicken and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set it aside.
2 tablespoons olive oil
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the pasta cooking water, chicken broth, lemon juice, and lemon zest. Bring the mixture to a simmer. Simmer for 3-5 minutes.
4 cloves garlic, ½ cup low-sodium chicken broth, ¼ cup fresh lemon juice, 1 teaspoon lemon zest
Reduce the heat to low, add heavy cream and grated Parmesan cheese. Stir until the cheese is melted, and the sauce is smooth.
½ cup heavy cream***, 1 cup freshly grated Parmesan cheese
Slice the cooked chicken into thin strips and add them back to the skillet. Simmer for an additional 2-3 minutes until everything is heated through.
Add the cooked pasta to the skillet and toss until it's well coated with the lemony sauce, then serve garnished with chopped fresh parsley and extra Parmesan.
Chopped fresh parsley

*I used gemelli, but any kind of pasta works for this recipe. Just follow the cooking instructions on the box. **Boneless, skinless chicken thighs also work. For a quick and convenient option, use shredded rotisserie chicken in place of cooked chicken breasts. ***For a lighter version, use half-and-half or whole milk instead.

Serving: 1bowlCalories: 731kcalCarbohydrates: 70gProtein: 45gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 131mgSodium: 888mgPotassium: 756mgFiber: 3gSugar: 4gVitamin A: 691IUVitamin C: 9mgCalcium: 273mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Lemon Chicken Pasta Step by Step

cooked pasta in a colander next to a cup of pasta water.

Boil the Pasta: Boil 12 ounces of gemelli pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.

raw seasoned chicken breasts on a cutting board.

Season the Chicken: Pat dry 2 boneless, skinless chicken breasts and pound them to an even thickness. Season the chicken breasts with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.

Cook the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the chicken and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set it aside.

chicken broth and garlic simmering in a pan.

Start the Sauce: In the same skillet, add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Pour in the reserved 1 cup of pasta cooking water, ½ cup of low-sodium chicken broth, ¼ cup of lemon juice, and 1 teaspoon of lemon zest. Bring the mixture to a simmer. Simmer for 3-5 minutes.

Add the Cream and Cheese: Reduce the heat to low, add ½ cup of heavy cream and 1 cup of grated Parmesan cheese. Stir until the cheese is melted, and the sauce is smooth.

sliced chicken in creamy lemon sauce in a pan.

Warm the Chicken: Slice the cooked chicken into thin strips and add them back to the skillet. Simmer for an additional 2-3 minutes until everything is heated through.

overhead view of a serving of lemon chicken pasta in a bowl with lemon slices.

Toss and Serve: Add the cooked pasta to the skillet and toss until it’s well coated with the lemony sauce, then serve garnished with chopped fresh parsley and extra Parmesan.

How to Store and Reheat

Store leftover lemon chicken pasta in an airtight container in the refrigerator for up to 3 days. I recommend reheating it in a pot set over medium-low on the stove with a splash of extra cream or water to rehydrate everything.

a serving of lemon chicken pasta in a bowl with lemon slices.

Serving Suggestions

I love to serve this lemon chicken pasta with my favorite easy lemon parmesan roasted broccoli. It uses a lot of the same ingredients, and I’ve even chopped up the broccoli and tossed it in before. So good!

more pasta recipes to try!

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