Lemon Chicken Pasta

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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.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: American

Keyword: lemon chicken pasta

Servings: people

Calories: 1216kcal

Author: Jill

Ingredients

For the Chicken:

2 Tablespoons olive oil
2 teaspoons lemon pepper
1 teaspoon kosher salt
½ teaspoon dried parsley
3 thin chicken breasts

For the Sauce:

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

Instructions

In a braiser, large skillet or soup pot add the olive oil and heat over medium heat. Mix together the lemon pepper, salt, and dried parsley in a small bowl. Sprinkle the chicken on both sides with the seasoning. Cook each side of the chicken for about 3-4 minutes or until it’s cooked to 165 inside. Remove to a plate to rest while you make the sauce.
Cook the pasta 2 minutes shy of al dente.
Add the butter to the pan and melt. Add the flour and garlic and cook for about 1-2 minutes. Slowly pour the broth in while stirring followed by the heavy cream and lemon pepper.
Heat for about 4-5 minutes or until the sauce has thickened. Add the lemon juice, parmesan cheese, and parsley and stir until the sauce has melted. Add the pasta into the sauce and combine. Remove from the heat. Slice the chicken into strips and serve on top of the pasta. Garnish each plate or bowl with more parsley and a lemon wedge, if desired.

Notes

Store leftover lemon chicken pasta in the fridge for 2-3 days.

Nutrition