Name: Lemon Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tablespoons olive oil; 2 teaspoons lemon pepper; 1 teaspoon kosher salt; ½ teaspoon dried parsley; 3 thin chicken breasts; 12 ounces spaghetti (cooked 2 minutes shy of al dente); 4 Tablespoons salted butter; 2 Tablespoons flour; 4 cloves garlic (minced); 1 cup low sodium chicken broth; 2 cups heavy cream; 1 teaspoon lemon pepper; ¼ cup lemon juice (freshly squeezed); 1 cup parmesan cheese (freshly grated); 2 tablespoons fresh chopped parsley (plus more for garnish); Lemon wedges (for serving, optional)

By: Jill Mills Posted: Mar 30, 2026

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This Lemon Chicken Pasta is a quick, comforting dinner with bright citrus flavor and a rich, creamy sauce that feels restaurant-worthy without tons of time. Ready in just 30 minutes, it’s perfect for busy weeknights when you want something cozy but fresh.

Overhead view of a pot of lemon chicken pasta

I think every busy person needs a few recipes they can keep in their back pocket to whip up on those weeknights when they want a nice filling and flavorful meal but they’re short on time. My go-to for those nights is usually pasta. I rotate through a few favorites, like marry me chicken pasta, one pot chicken parmesan pasta, and this lemon chicken pasta, that can be made in just 30 minutes or so.

This lemon chicken pasta is one of my favorites for spring and summer. The lemon flavor really pops against the creamy sauce and keeps the dish light and flavorful. It’s made with just a handful of ingredients and there’s really no need for any sides, so you can have a complete dinner on the table in hardly any time at all.

Why This Lemon Chicken Pasta Is So Good

Ready in 30 minutes. I love to make this lemon chicken pasta on busy weeknights because it takes just a few minutes of prep and 20 minutes of cook time. It’s so nice to have a flavorful, complete dinner on the table so quickly.
Bright lemon flavor. The chicken and sauce are both seasoned with lemon pepper but the real lemon flavor comes from fresh lemon juice added to the sauce. It really adds a bright pop of flavor that lightens the dish.
Creamy sauce. The sauce for this lemon chicken pasta is made with broth, heavy cream, and parmesan so it’s creamy and cheesy but not too heavy. The lemon juice really balances the richer flavors to keep this on the lighter side.

Overhead view of ingredients needed to make lemon chicken pasta

Key Ingredients

Let’s take a look at the ingredients needed to make this easy pasta recipe. The exact measurements can be found in the recipe card below.

Olive oil – For sauteing the chicken.
Spices – Lemon pepper, kosher salt, and dried parsley. If you use normal sea salt or table salt use half the amount.
Chicken – Look for chicken breasts on the thinner side, or slice thicker ones in half.
Spaghetti – Or other long pasta. Cook 2 minutes shy of al dente to prevent overly soft pasta.
Butter – I used salted butter for the sauce. If you use unsalted, add a bit of extra salt.
Garlic – Adds flavor to the sauce.
Chicken broth – Be sure to use low sodium to prevent an overly salty broth.
Heavy cream – Adds richness and creaminess to the sauce. I have not tried this myself but if you only have whole milk on hand, you should be able to use that instead and add an extra tablespoon or 2 of flour. If you don’t add extra flour, you will get way too thin of a sauce if not using heavy cream.
Lemon juice – Freshly squeezed is key here. The bottled stuff will not give you the same flavor.
Parmesan cheese – Freshly grated parmesan tastes better and melts more easily.
Chopped parsley – Adds a pop of color and flavor to the sauce.
Lemon wedges – I like to serve with lemon wedges to squeeze over the top.

How To Make Lemon Chicken Pasta

This pasta recipe comes together in less than 30 minutes, making it perfect for busy weeknights. The printable instructions can be found in the recipe card below.

Cook the chicken. Heat the olive oil over medium. Combine the lemon pepper, salt, and dried parsley, then sprinkle it on both sides of the chicken. Cook for 3-4 minutes per side, until it reaches 165F. Transfer to a plate.
Cook the pasta. Cook the pasta to 2 minutes shy of al dente, per the package instructions.
Make the sauce. Melt the butter in the pan the chicken was cooked in. Add the flour and garlic. Cook for 1-2 minutes, then slowly pour in the broth while stirring. Add the heavy cream and lemon pepper. Cook for 4-5 minutes to thicken.
Add the cheese. Stir in the lemon juice, parmesan cheese, and parsley until the cheese melts.
Serve & enjoy. Add the pasta to the sauce and toss to combine. Remove from heat and top with slices of the chicken. Garnish with more parsley and a lemon wedge. Enjoy!

Recipe Tips & Tricks

Here are a few things to keep in mind when making this lemon chicken pasta recipe for the first time.

Add more chicken. Sometimes, if I want to stretch this recipe to feed more people, I will add an additional chicken breast. The seasonings just need to be doubled for the chicken. Everything else can stay the same.
Cook in batches. Depending on the size of your pan, you may need to cook the chicken in batches to avoid overcrowding the pan.
Use low sodium broth. It’s important to use low sodium chicken broth for this recipe. Otherwise, the sauce is likely to end up too salty.
Don’t overcook the pasta. I recommend cooking the pasta to 2 minutes before the al dente cook time on the package. It will continue to cook in the sauce. If it’s already al dente, it will be too soft.
Use fresh lemon juice & parmesan. I highly, highly recommend freshly squeezed lemon juice for the sauce. The stuff in the bottle just doesn’t pop as well and when the ingredients list is so short, each ingredient matters. The same goes for shredding the parmesan from the block instead of pre-grated parmesan.

Serving Suggestions

This lemon chicken pasta makes an easy meal as-is, no sides necessary. But I do love to add a slice of crusty bread or breadsticks on the side, to swipe up every last drop of that creamy lemon sauce. If you do want a side, broccoli, asparagus, or any other veggies would be great with this pasta dish.

A side salad, like Olive Garden salad or a wedge salad, is also a great addition.

How To Store & Reheat Leftovers

Fridge: Lemon chicken pasta is best enjoyed fresh. However, leftovers can be stored in an airtight container for up to 3.
Reheat: Reheat leftovers in the microwave or on the stovetop. The sauce just won’t be as creamy and cohesive once reheated. Feel free to add a splash of broth or heavy cream to loosen the sauce.