Can I use leftover chicken in this easy chicken pasta recipe?

Absolutely. Leftover grilled or roasted chicken can be sliced or shredded and added to the sauce just before tossing in the pasta. It’s a great shortcut for busy weeknights and one of the best uses for leftovers in any pasta dinner idea.

What’s the best pasta type for creamy lemon chicken pasta?

The best pasta shapes are those that hold onto creamy sauces well. We recommend linguine, fettuccine, penne, or rigatoni. Their shape ensures the zesty lemon pasta sauce clings with every bite.

How do I keep the lemon cream sauce from curdling?

To prevent curdling, always reduce the heat before adding lemon juice and cream. Stir constantly and avoid boiling once the cream is in the pan. Use full-fat cream for better stability, and consider adding lemon slowly while whisking to evenly disperse acidity.

Creamy Lemon Chicken Pasta – 35-Minute For The Best Creamy Dinner Recipe

Description

Creamy Lemon Chicken Pasta is a zesty, satisfying weeknight dinner made with tender chicken, bright lemon, garlic, and a silky Parmesan cream sauce. It’s a one-pan favorite that’s quick to prepare yet packed with comfort and flavor—perfect for family meals or impressing guests.

Ingredients

Scale

2 tablespoons olive oil
2 chicken breasts, boneless and skinless
Salt and black pepper, to taste
3 cloves garlic, minced
1 lemon (zest and juice)
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
8 oz pasta (linguine or penne)
1 tablespoon butter
1 tablespoon fresh parsley, chopped (optional)
Red pepper flakes (optional, for heat)

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Instructions

Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
Sear the Chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove from pan and slice.
Sauté Garlic: In the same pan, reduce heat to medium. Add butter and garlic, cooking for 1 minute until fragrant.
Make the Sauce: Stir in chicken broth, lemon juice, and lemon zest. Let simmer 2 minutes. Lower heat and add heavy cream. Stir continuously until combined and smooth.
Add Cheese and Chicken: Stir in Parmesan until melted. Return sliced chicken to the pan and simmer for 2 minutes.
Toss with Pasta: Add drained pasta and reserved pasta water. Toss to coat evenly. Adjust seasoning as needed.
Serve: Garnish with parsley and red pepper flakes. Serve immediately.

Notes

For a dairy-free version, use coconut cream and vegan Parmesan. Don’t let the sauce boil after adding the cream—keep heat low to prevent curdling. For added flavor, rub Cajun seasoning on the chicken before searing.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 1/2 cups)
Calories: 475
Sugar: 3g
Sodium: 640mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg