Lemon Garlic Chicken Pasta Recipe
Lemon garlic chicken pasta is a deliciously creamy and zesty dish packed with flavors of garlic, lemon, and parmesan cheese.
It’s an easy one-pan meal perfect for a quick weeknight dinner. With juicy, golden-brown chicken and a rich lemon-garlic sauce coating every bite of pasta, this dish is sure to become a family favorite!
Why You’ll Love This Recipe
✔️ Easy to make – Ready in just 30 minutes.
✔️ Full of flavor – The tangy lemon, creamy sauce, and garlic-infused chicken create a perfect balance.
✔️ One-pan recipe – Less cleanup, making it a hassle-free dinner.
✔️ Versatile – Add vegetables like spinach, mushrooms, or cherry tomatoes for an extra twist.
Ingredients You’ll Need
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced into thin strips)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
For the Pasta:
- 8 ounces spaghetti (or any pasta of your choice)
- 1 tablespoon salt (for pasta water)
For the Lemon Garlic Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- ½ cup chicken broth
- 1 cup heavy cream (or half & half for a lighter version)
- ½ cup Parmesan cheese (grated)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
How to Make Lemon garlic chicken pasta(Step-by-Step)
1. Cook the Pasta
Fill a large pot with water and bring it to a boil. Add 1 tablespoon of salt to season the water. Once boiling, add the pasta and cook according to the package instructions until al dente, which means firm but tender.
Before draining, reserve ½ cup of pasta water to use later if the sauce needs thinning. Drain the pasta and set it aside.
2. Cook the Chicken
Pat dry the chicken breasts with a paper towel to remove excess moisture. Season both sides with salt, black pepper, and paprika for added flavor.
Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Once the oil is hot, add the seasoned chicken to the skillet and cook for 4-5 minutes per side until golden brown and fully cooked.
The internal temperature should reach 165°F (75°C) to ensure doneness. Once cooked, transfer the chicken to a plate and set it aside.
3. Make the Lemon Garlic Sauce
In the same skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
Pour in ½ cup of chicken broth and stir well, scraping up any browned bits from the bottom of the pan to enhance the flavor. Let it simmer for 2 minutes to reduce slightly. Lower the heat and pour in 1 cup of heavy cream, stirring constantly to combine.
Add ½ cup of grated Parmesan cheese and continue stirring until it melts smoothly into the sauce. Stir in 2 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest for a tangy, citrusy kick.
Season with ½ teaspoon of salt and ½ teaspoon of black pepper, then let the sauce simmer for 3-4 minutes until it slightly thickens.
4. Combine Everything
Add the drained pasta into the skillet with the sauce, tossing it well so every strand gets coated in the creamy lemon garlic mixture. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Return the cooked chicken to the skillet, stirring everything together so the flavors can meld. Let it heat through for a minute to ensure everything is well combined.
5. Garnish and Serve
Sprinkle freshly chopped parsley over the pasta for a fresh, vibrant touch. Top with extra grated Parmesan cheese for an added burst of richness.
Serve warm and enjoy the creamy, tangy, and garlicky goodness of this lemon garlic chicken pasta!
Tips for the Best Lemon Garlic Chicken Pasta
- Use freshly squeezed lemon juice for the best flavor.
- Don’t overcook the pasta—it will continue to absorb sauce after mixing.
- Make it spicy by adding more red pepper flakes or a pinch of cayenne pepper.
- Want a lighter version? Use half-and-half instead of heavy cream.
How to Store & Reheat
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a skillet over low heat, adding a splash of milk or broth to restore the sauce.
Freezing: This dish is not ideal for freezing due to the creamy sauce.
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FAQ
Can I use a different pasta?
Yes! While spaghetti works great, you can use fettuccine, linguine, penne, or bowtie pasta.
Can I make this dish dairy-free?
Yes! Substitute coconut cream for heavy cream and use a dairy-free cheese alternative.
Can I use pre-cooked chicken?
Absolutely! If using rotisserie or leftover chicken, add it during the last few minutes to heat through.
What vegetables go well in this pasta?
Great options include spinach, mushrooms, cherry tomatoes, asparagus, or broccoli.
