This creamy lemon chicken pasta is one of those dishes I turn to when I want something comforting but not too heavy. The combination of tender pasta, juicy chicken, and a rich, velvety lemon sauce hits all the right notes—bright, creamy, and satisfying. It’s the kind of meal that feels fancy enough for a special occasion but easy enough to whip up on a busy weeknight.

Lemon chicken pasta with lemon slices and fresh parsley, served in a green enameled cast-iron pan.

Jump to:

Creamy Lemon Chicken Pasta Recipe
Ingredients
Instructions
Sarah's Top Tips
Serving
Storage & Reheating
Similar Recipes
Recipe
Comments

Creamy Lemon Chicken Pasta Recipe

I love this recipe because it’s the perfect mix of cozy and refreshing. It’s similar to my garlic parmesan pasta but with a bright pop of lemon that is so refreshing. Any one-pot pasta dish is a win in my book—easy to make, minimal cleanup, and packed with flavor. Plus, it’s incredibly versatile—I can swap in different pasta shapes, go dairy-free with coconut milk, or add a little kick with extra red pepper flakes. No matter how I tweak it, it always turns out delicious.

Ingredients

Pasta. I used bucatini, you can use your favorite pasta.
Chicken breasts. Thin-sliced chicken breasts cook quickly and stay tender, but you can also pound regular chicken breasts thin for even cooking.
Butter. Adds a rich, velvety base to the sauce and enhances the overall flavor.
Lemon. The juice brings acidity, while the zest enhances the citrusy aroma without making the sauce too tart.
Chicken broth. Adds savory depth and a touch of umami, helping to balance the richness of the cream.
Cream/milk. I often use coconut milk- a dairy-free alternative to heavy cream that still provides a silky, luscious texture. But heavy cream is always in my fridge.
Parmesan. Freshly grated Parmesan cheese melts into the sauce, creating a nutty, umami-packed creaminess that ties everything together.
Red pepper flakes. A pinch of red pepper flakes adds subtle heat, balancing the richness of the sauce with a little kick.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Two pieces of seasoned chicken breasts searing in a cast-iron pan, showcasing a golden-brown crust.

Step 1

Cook pasta according to the package instructions until al dente. Reserve ½ cup of pasta water. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and black pepper. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.

Garlic sizzling in a pan with butter and oil.

Step 2

Reduce the heat to medium and add butter along with minced garlic. Sauté for 1 minute until fragrant. Pour in chicken broth and the juice of 1 lemon, scraping up any browned bits from the pan.

Creamy sauce with parmesan, heavy cream, and red pepper flakes simmering in a pan on the stove.

Step 3

Stir in heavy cream or full-fat coconut milk, the zest of 1 lemon, and grated Parmesan cheese. Let the sauce simmer for 3-4 minutes, stirring occasionally. Season with additional salt and black pepper to taste, and add red pepper flakes if using.

Step 4

Add the drained pasta to the skillet and toss until evenly coated in the sauce. If the sauce is too thick, gradually stir in some of the reserved pasta water until it reaches your desired consistency. Slice the cooked chicken and serve it over the pasta. Garnish with chopped fresh parsley and extra Parmesan cheese before serving. Enjoy!

Sarah's Top Tips

Make sure the pan is hot before adding the chicken. Let it develop a deep golden crust before flipping—this adds more flavor to the dish.
Cook the pasta 1 minute less than the package instructions since it will finish cooking in the sauce.
If the sauce gets too thick, use the reserved pasta water to loosen it up. The starch in the water helps create a smooth, silky texture.

Creamy lemon chicken pasta, garnished with lemon slices and fresh parsley, served in a green enameled cast-iron pan.

Serving

I love serving this creamy lemon chicken pasta with a simple side to keep the meal balanced but still indulgent. A crisp arugula salad with a light lemon vinaigrette complements the richness of the sauce without overpowering it. If I’m in the mood for something extra comforting, I’ll toast some garlic bread to soak up every last bit of that creamy, lemony goodness.