Lemon Chicken Pasta

By BLG - décembre 18, 2025

Lemon Chicken Pasta is a vibrant and flavorful dish that combines tender chicken, creamy sauce, and bright citrus notes for a delightful meal. This recipe features succulent chicken breasts cooked to golden perfection, tossed with al dente spaghetti and a luscious lemon-infused cream sauce. It’s a perfect balance of savory, tangy, and creamy flavors that will surely tantalize your taste buds.

Why Make Lemon Chicken Pasta

Lemon Chicken Pasta is a crowd-pleaser that’s both elegant enough for special occasions and quick enough for weeknight dinners. With simple ingredients and easy-to-follow steps, this dish comes together beautifully, making it a go-to recipe for busy cooks and food enthusiasts alike. The combination of tender chicken, creamy sauce, and zesty lemon creates a memorable dining experience that will have everyone coming back for more.

How to Make Lemon Chicken Pasta

Prepare Chicken: In a shallow bowl, combine flour, Parmesan cheese, and lemon pepper. Dredge chicken breasts in the flour mixture.
Cook Chicken: Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown and cooked through, about 3-4 minutes per side. Plate chicken and cover with foil to keep warm.
Cook Pasta: Cook spaghetti pasta according to package directions. Drain well.
Prepare Sauce: Wipe the skillet clean and heat olive oil over medium-low heat. Add minced garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Gradually add chicken broth while cream reduces. Stir in frozen peas, lemon zest, and lemon juice. Continue simmering until mixture is reduced by about 1/3.
Finish Sauce: Reduce heat to low and gradually stir in Parmesan cheese in small increments until melted. Add cooked pasta to the sauce, tossing to coat. Stir in butter until melted and incorporated. Mix in fresh parsley and season with salt and black pepper to taste.
Serve: Slice cooked chicken and add to the pasta. Serve promptly.

Serving Suggestions

Lemon Chicken Pasta pairs well with a crisp green salad dressed with a light vinaigrette. Garnish the pasta with additional grated Parmesan cheese and fresh lemon zest for added flavor. Serve with crusty bread or garlic breadsticks for a complete meal.

Ingredients

2 large Boneless, skinless chicken breasts, cut in half lengthwise
1/4 cup Flour
3/4 cup Fresh grated Parmesan cheese
2 teaspoons Lemon pepper
3 tablespoons Olive oil
12 ounces Spaghetti pasta
3 cloves Garlic, minced
1 1/4 cups Heavy cream
1/2 cup Low-sodium chicken broth
2/3 cup Frozen peas
1 Lemon, zested and juiced
2 tablespoons Butter, cut into small cubes
2 tablespoons Fresh chopped Italian parsley
Salt and black pepper, to taste

Equipment

Large Skillet
Large Pot
Shallow Bowl

Method

In a shallow bowl, combine flour, 1/4 cup Parmesan cheese, and lemon pepper. Dredge chicken breasts in the flour mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook chicken until golden brown on both sides and cooked through, about 3-4 minutes per side. Plate chicken and cover with aluminum foil tent to keep warm.
Meanwhile, bring a large pot of water to boil and cook spaghetti pasta according to package directions. Drain well.
Wipe skillet fairly clean and heat 1 tablespoon of olive oil over medium-low heat. Add minced garlic and cook for 1 minute, stirring constantly.
Pour in heavy cream and bring it to a simmer. Gradually add chicken broth while cream reduces.
Stir in frozen peas, lemon zest, and lemon juice, and continue simmering until mixture is reduced by about 1/3.
Reduce heat to low and gradually stir in 1/2 cup Parmesan cheese in small increments, stirring until melted.
Add cooked pasta to sauce, tossing to coat. Stir in butter until melted and incorporated. Mix in fresh parsley and season with salt and black pepper to taste.
Slice cooked chicken and add to pasta. Serve promptly for best results.

Notes

This Lemon Chicken Pasta is a creamy and tangy dish that pairs well with a side salad or garlic bread. Adjust the amount of lemon zest and juice to suit your taste preferences. Leftovers can be refrigerated and reheated, though the sauce may thicken upon cooling.