This lemon chicken pasta perfectly blends tender chicken, creamy lemon sauce, and fresh herbs. Quick to prepare and bursting with flavour, it's ideal for any weeknight dinner or special occasion.
You should also try this 30-minute tomato chicken pasta or this Cajun chicken pasta and this creamy rose pasta. If you need lots more inspiration then you can check out this collection of 30 chicken pasta recipes.
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⭐️ Why this recipe works
- Balanced Flavours: The combination of lemon juice, zest, and garlic creates a bright and flavourful sauce that complements the chicken and pasta perfectly.
- Creamy Texture: The single cream and Parmesan cheese provide a rich, creamy texture to the sauce, making the dish indulgent and satisfying.
- Quick and Easy: Using boneless, skinless chicken thighs reduces cooking time, and the entire dish can be prepared in under 30 minutes, making it perfect for busy weeknights.
- Versatile Ingredients: Common pantry staples like olive oil, garlic, and dried pasta are used, making this recipe accessible and easy to prepare with ingredients you likely already have.
- Customizable: The recipe allows for easy substitutions and additions, such as incorporating spinach, asparagus, or broccoli, making it adaptable to different tastes and dietary needs.
🧾 Ingredients overview
- Olive oil: Used for searing the chicken, adding flavor, and preventing sticking.
- Chicken thighs: Provides tender, juicy meat that pairs well with the creamy lemon sauce.
- Butter: Adds richness to the sauce and helps to sauté the garlic.
- Garlic: Infuses the sauce with a robust, aromatic flavor.
- Lemon juice and zest: Brings a fresh, tangy brightness to the dish.
- Chicken stock: Enhances the flavor of the sauce and helps deglaze the pan.
- Single cream (Heavy cream): Creates a smooth, creamy texture for the sauce.
- Grated Parmesan: Adds a salty, umami flavor that enriches the sauce.
- Crushed chilli flakes: Optional for a hint of heat and depth of flavor.
- Dried pasta: The base of the dish, providing structure and substance.
- Parsley and basil: Fresh herbs that add color and a burst of fresh flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
One Pot Creamy Lemon Chicken Pasta recipe step-by-step
- Cook the Pasta: Boil the pasta according to the package instructions. Once cooked, drain the pasta, reserving about 250 ml (1 cup) of the pasta water. Set aside.
- Sear the Chicken: Heat a cast iron or non-stick frying pan over medium-high heat and add the olive oil. Season the chicken well with sea salt. Once the pan and oil are hot, place the chicken thighs in the pan and sear for about 6 minutes on each side until the chicken is cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce: Add the butter to the same pan over medium heat. Melt the butter, then add the minced garlic. Cook for about 5 minutes until the garlic is softened and fragrant. Pour in the chicken stock and scrape any brown bits from the bottom of the pan. Bring to a gentle simmer.
- Finish the Sauce: Stir in the lemon juice and zest. Gradually pour in the single cream while whisking continuously. Add the grated Parmesan and simmer gently for about 5 minutes until the sauce thickens. Taste and adjust the seasoning. Stir in the chopped parsley and basil, and add the crushed chilli flakes if using.
- Assemble the Dish: Toss the cooked pasta into the sauce, adding reserved pasta water as needed to achieve the desired consistency. Slice the chicken thighs and place them on top of the pasta. Pour any juices from the chicken back into the pan. Serve immediately.
📖 Variations
- Protein: Substitute chicken thighs with chicken breasts or shrimp for a different protein option.
- Vegetarian: Replace the chicken with tofu or omit it altogether and add more vegetables like mushrooms or bell peppers.
- Gluten-Free: Use gluten-free pasta to make the dish suitable for those with gluten sensitivities.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Layering Flavors: When searing the chicken, you can add a few sprigs of thyme or rosemary to the oil. This infuses the chicken with subtle herbal notes without overpowering the lemon flavor.
- Pasta Texture: For a more luxurious texture, cook the pasta one minute less than the package instructions and finish cooking it in the sauce. This allows the pasta to absorb more of the sauce’s flavors.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the pasta in a pan over medium heat, adding a splash of chicken stock or cream to revive the sauce. Heat until warmed through, stirring occasionally.
❓Recipe FAQ's
How do I keep the pasta from sticking together when making in advance?
Toss the cooked pasta with a small amount of olive oil after draining. This prevents sticking and keeps the pasta ready for when you mix it with the sauce.
Is it possible to prepare parts of this recipe in advance?
Yes, you can sear the chicken and prepare the sauce a day in advance. Store them separately in the fridge and combine with freshly cooked pasta when ready to serve.
How do I prevent the sauce from becoming too acidic?
If the sauce is too acidic, you can balance it by adding a small amount of sugar or honey. Start with a teaspoon and adjust to taste.
Looking for other creamy pasta recipes like this? Try these:
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Creamy Lemon Chicken pasta
This lemon chicken pasta is a delicious combination of tender chicken thighs and a creamy lemon sauce, all served over perfectly cooked pasta. It’s a simple yet elegant dish that's perfect for a weeknight dinner or a special occasion.
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Servings: 4 servings
Ingredients
For searing the chicken:
- 1 tablespoon olive oil
- 500 g chicken thighs, boneless and skinless
For the creamy lemon sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 lemon, juice and zest
- 50 ml chicken stock, made with a chicken stock cube or water
- 400 ml single cream
- 25 g grated Parmesan
- ¼ teaspoon crushed chilli flakes, optional
- 500 g dried pasta, cooked according to package directions
- ½ bunch parsley, chopped
- ½ bunch basil, chopped
Instructions
Cook the Pasta:
- Boil the pasta according to the package instructions. Once cooked, drain the pasta, reserving about 250 ml of the pasta water. Set aside.
Sear the Chicken:
- Heat a cast iron or non-stick frying pan over medium-high heat and add the olive oil. Season the chicken well with sea salt.
- Once the pan and oil are hot (the oil will shimmer), place the chicken thighs in the pan and sear for about 6 minutes on each side until the chicken is cooked through. Use a thermometer to ensure the chicken reaches at least 75°C.
- Remove the chicken from the pan and set aside.
Make the Sauce:
- Add the butter to the same pan over medium heat. Melt the butter, then add the minced garlic. Cook for about 5 minutes until the garlic is softened and fragrant.
- Pour in the chicken stock or water and scrape any brown bits from the bottom of the pan. Bring to a gentle simmer.
- Stir in the lemon juice and zest. Gradually pour in the single cream while whisking continuously. Add the grated Parmesan and simmer gently for about 5 minutes until the sauce thickens. Taste and adjust the seasoning.
- Stir in the chopped parsley and basil, and add the crushed chilli flakes if using. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to achieve the desired consistency.
Assemble the Dish:
- Slice the chicken thighs and place them on top of the pasta. Pour any juices from the chicken back into the pan.
Notes
- Use the same pan to make the sauce as you seared the chicken in. Once the chicken is seared, turn the heat down to medium to avoid burning the sauce.
- You can substitute chicken breast, cut into large cubes, ensuring it cooks evenly.
- Any type of pasta can be used, but long noodles or short noodles with ridges that hold the sauce are preferable.
Nutrition
Calories: 655kcal | Carbohydrates: 70g | Protein: 38g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 280mg | Potassium: 654mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1344IU | Vitamin C: 16mg | Calcium: 173mg | Iron: 3mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Sheena
I LOVED this recipe. Perfect for a date night at home!
Deborah Rainford
Thanks so much, Sheena!
Dua
Absolutely delicious, not a huge fan of cream so was a bit concerned about the amount.... The lemon cuts through perfectly. All round gorgeous meal 🙂
Deborah Rainford
Amazing!!! So happy you loved it! And than you as always for taking the time to write a comment and leave a rating. It is so appreciated! 🙂