Lemon Chicken Pasta

Lemon Chicken Pasta

Italian · Recipe

Lemon chicken pasta is a bright, zesty dish combining tender chicken, al dente pasta, and a creamy lemon-infused sauce. Enhanced with garlic, Parmesan, and fresh herbs, it delivers a perfect balance of tangy, savoury, and comforting flavours in every bite.

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About this dish

Italian cuisine

Ingredients

  • 200g pasta (penne, spaghetti, or tagliatelle work well)
  • Salt (for pasta water)
  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
    • For the lemon sauce:
  • 2 tbsp butter
  • 2 garlic cloves, finely chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 150ml double cream (or heavy cream)
  • 30g grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: a handful of spinach or peas for colour
  • Extra Parmesan for topping
  • Fresh basil or parsley, chopped

Description

Instructions

    Cook the pasta:
  1. Boil a pot of salted water and cook pasta according to the packet instructions. Drain, reserving a small cup of pasta water.
    2. Prepare the chicken:
  2. Slice chicken into strips or bite-size pieces.
  3. Season with garlic powder, salt, and pepper.
  4. Heat olive oil in a pan and cook chicken over medium heat for 6–8 minutes until golden and fully cooked. Set aside.
    5. Make the sauce:
  5. In the same pan, melt butter and gently sauté garlic for 1 minute.
  6. Add lemon zest and juice, then stir in cream. Simmer for 2–3 minutes.
  7. Stir in Parmesan until melted. Season with salt and pepper.
  8. If using spinach or peas, add now and stir until wilted/heated.
    9. Combine:
  9. Add cooked pasta and chicken to the sauce.
  10. Toss to coat, adding a splash of pasta water if needed to loosen the sauce.
    11. Serve:
  11. Plate the pasta, top with extra Parmesan and herbs.
  12. Serve with a wedge of lemon on the side if desired.