Say hello to a new weeknight favourite: creamy lemon chicken pasta that feels indulgent but won’t weigh you down. Ready in under 30 minutes, this dish combines a silky lemony Alfredo-style sauce with tender pan-seared chicken and your choice of pasta for a comforting, balanced meal.
It’s rich but not cloying thanks to a mix of chicken stock, heavy cream and freshly grated Parmesan. Bright lemon zest and juice add lift while thyme brings an aromatic note that rounds out the flavours.
For other creamy pasta ideas, try the creamy chicken and bacon variations from the same kitchen.
Ingredients
- Pasta – any shape you prefer; fettuccine or linguine work well.
- Chicken breasts – lean and quick to cook; chicken thighs can be substituted if you like.
- Parmesan cheese – buy a block and grate it yourself for better flavour and meltability.
- Fresh lemon – you’ll use both zest and juice for brightness.
- Thyme – fresh or dried, both are fine.
Cooking instructions
This creamy lemon chicken pasta comes together quickly—about 25–30 minutes from start to finish.
Pan-sear the chicken and cook the pasta
Slice chicken breasts in half horizontally so they’re thinner and cook faster. Very large breasts can be sliced into three thinner pieces. Season with salt and pepper.
Heat 1 tablespoon unsalted butter in a frying pan or shallow cast-iron casserole over high heat. Sear the chicken slices about 2 minutes per side until golden. Let rest, then cut into bite-sized pieces and set aside.
Cook pasta according to the packet directions. Be generous with salt in the boiling water—about 1 teaspoon of salt per 100 g (3.5 oz) of dried pasta in 1 litre (1 quart) of water is a useful guideline. Reserve ½ cup of the pasta cooking water before draining.
Make the creamy lemon sauce (lemony Alfredo)
In the same pan (no need to wash), reduce the heat and melt 1 tablespoon unsalted butter. Add a finely chopped onion and 3 minced garlic cloves and soften for about 3–4 minutes, scraping up any browned bits left from the chicken for extra flavour.
Sprinkle in 1 tablespoon plain flour and stir to form a paste. Gradually add 1 cup chicken (or vegetable) stock, stirring until the sauce is smooth and thick. Stir in ½ cup heavy cream and ½ cup freshly grated Parmesan. Finish with the juice and zest of half a lemon (about 1 tablespoon) and the leaves from 3 sprigs of fresh thyme (or 1 teaspoon dried). Taste and season with salt and pepper.
Bringing it all together
Add the sliced chicken and any resting juices to the sauce and simmer gently for about 2 minutes—just long enough to finish cooking the chicken without drying it out. Drain the pasta and toss it into the sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Serve with extra grated Parmesan.
The stock in this recipe lightens the sauce so it feels creamy and satisfying without being overly heavy. It’s a comforting dinner that still leaves room for dessert.
Useful tips & tricks
- Keep the chicken juices – pour the resting juices into the sauce for extra flavour.
- Simmer chicken briefly – no more than 2 minutes in the sauce to avoid drying it out.
- Season the pasta water generously – well-seasoned pasta improves the overall dish.
- Reserve pasta water – ½ cup of starchy pasta water helps revive the sauce if it gets absorbed by the pasta.
Good to know
No. This recipe uses only about 1 tablespoon of lemon juice and enough fat from heavy cream, butter and Parmesan to prevent curdling.
Light cream is not recommended here. The higher fat content of heavy cream helps keep the sauce stable when lemon is added.
Make ahead
The sauce can be made up to 3 days in advance and stored in an airtight container. Cook the pasta fresh on the day you plan to serve, reheat the sauce and toss together.
Leftovers/storage
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. When reheating, add a splash of water or reserved pasta water to loosen the sauce. If frozen, thaw overnight in the fridge before reheating.
Made this recipe? Share your feedback or questions in the comments—I’d love to hear how it turned out.
Happy cooking! – Gen
📖 Recipe
Creamy Lemon Chicken Pasta
Ingredients
- 500 g / 1 pound chicken breasts (~2 large)
- 300 g / 11 ounces dried pasta (fettuccine, linguine or any shape)
- 1 tablespoon unsalted butter (for searing)
Creamy lemon sauce
- 1 tablespoon unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon plain flour
- 1 cup chicken or vegetable stock
- ½ cup heavy cream (NOT light cream)
- ½ cup Parmesan cheese, freshly grated + extra to serve
- Juice and zest of ½ lemon (~1 tablespoon)
- 3 sprigs fresh thyme or 1 teaspoon dried
- Salt and pepper to taste
Instructions
- Slice chicken breasts horizontally and season with salt and pepper.
- Melt 1 tablespoon butter in a large pan and sear chicken on high heat until golden, about 2 minutes per side. Set aside.
- Cook pasta according to packet directions, reserving ½ cup cooking water.
To make the creamy lemon sauce
- In the same pan, soften onion and garlic in 1 tablespoon butter over low heat for about 4 minutes.
- Stir in flour to form a paste. Gradually whisk in stock until smooth and thick.
- Add heavy cream and Parmesan, then lemon juice, zest and thyme. Season with salt and pepper.
Bringing it all together
- Cut the chicken into bite-sized pieces and add to the sauce with any juices. Simmer ~2 minutes until heated through.
- Drain pasta and toss in the sauce, adding reserved pasta water if needed. Serve with extra Parmesan.
Notes
1. Use heavy cream for stability; light cream may cause the sauce to separate.
2. Freshly grate Parmesan from a block when possible for better melt and flavour.
3. Avoid overcooking the chicken—simmer in the sauce for no longer than 2 minutes.
Nutrition
Carbohydrates: 51.4 g |
Protein: 42.6 g |
Fat: 20.8 g