Creamy Lemon Chicken and Pasta

Creamy Lemon Chicken and Pasta is an elegant yet simple dinner that’s perfect for weeknights or special occasions. Tender, golden-seared chicken is finished in the oven with a bright, silky lemon cream sauce and served over a bed of Parmesan and basil pasta. It’s a dish bursting with flavor, freshness, and richness — all in under an hour.

Why You’ll Love This Recipe

• Bright lemon flavor balanced by a rich, creamy sauce

• Elegant presentation with easy-to-find ingredients

• Perfectly seared chicken that’s juicy and flavorful

• Customizable with your favorite pasta shape

• A satisfying dinner that feels like restaurant-quality

• Fresh herbs and Parmesan bring out deep, savory notes

• Ready in just 40 minutes

• Ideal for family meals, date nights, or dinner parties

• One-pan sauce preparation keeps cleanup simple

• Pairs well with wine, salad, or roasted vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces uncooked dry pasta (bucatini, spaghetti, linguine, or angel hair)
6 thin-sliced boneless skinless chicken breasts
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil, divided
⅓ cup finely diced shallots
2 teaspoons minced garlic
2 cups low-sodium chicken broth
¼ cup fresh lemon juice (from 1 large lemon)
¼ teaspoon red pepper flakes (or to taste)
2 tablespoons butter
¼ cup heavy cream
4 tablespoons chopped fresh basil, divided
½ cup finely shredded Parmesan cheese

Directions

1. If needed, cover the chicken breasts with plastic wrap and gently pound to an even ½-inch thickness. Season both sides with salt and pepper.

2. Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Reserve ½ cup of the pasta water before draining.

3. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown (they will finish cooking in the oven). Remove chicken and set aside.

4. Reduce heat to medium. Add remaining tablespoon of olive oil, diced shallots, and minced garlic. Sauté for 1–2 minutes until fragrant.

5. Stir in chicken broth, lemon juice, and red pepper flakes. Scrape any browned bits from the skillet and bring to a gentle boil. Simmer for 10–15 minutes until the sauce reduces slightly.

6. Remove skillet from heat. Stir in butter until melted, followed by the heavy cream. Mix well to combine.

7. Return the chicken to the skillet and spoon some sauce over the top. Transfer the skillet to the oven and bake for 8–10 minutes, or until chicken is fully cooked. Sprinkle with 2 tablespoons of chopped basil before serving.

8. While chicken bakes, toss drained pasta with Parmesan cheese, remaining basil, and reserved pasta water as needed for moisture and creaminess.

9. Plate the pasta and top with chicken. Spoon the creamy lemon sauce over each serving and garnish with extra basil or Parmesan if desired.

Servings and timing

Servings: 6
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Variations

• Add Vegetables: Stir in spinach, peas, or asparagus to the sauce for a veggie boost.

• Use Chicken Thighs: Boneless thighs work well and bring extra flavor — just adjust cook time.

• No Cream: Use half-and-half or a dairy-free cream alternative for a lighter sauce.

• Cheesy Upgrade: Add extra Parmesan or a touch of Gruyère for a richer flavor.

• Spicy Kick: Increase red pepper flakes or add a dash of hot sauce.

• Herb Substitutes: Replace basil with parsley, thyme, or tarragon based on preference.

• Lemon Zest: Add lemon zest for a more intense citrus flavor without added acidity.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Microwave in short intervals, stirring in between.

Freezing: Not recommended due to the dairy-based sauce which may separate upon thawing.

FAQs

Can I make this ahead of time?

You can prep the sauce and chicken ahead of time, but cook the pasta fresh for best results.

What’s the best pasta to use?

Long pastas like bucatini, linguine, or angel hair work beautifully with the light, creamy sauce.

Can I make this dish gluten-free?

Yes, use your favorite gluten-free pasta and ensure your broth and other ingredients are gluten-free.

Is this very lemony?

The lemon flavor is bright but balanced by the cream, broth, and Parmesan for a smooth finish.

Can I make this without an oven-safe skillet?

Yes, after simmering the sauce, transfer everything to a baking dish to finish in the oven.

What can I substitute for heavy cream?

You can use half-and-half, coconut cream, or even Greek yogurt for a lighter version.

Can I grill the chicken instead?

Absolutely. Grilled chicken adds a smoky flavor that pairs well with the creamy lemon sauce.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C), or juices should run clear when cut.

What should I serve with this dish?

A crisp green salad or roasted vegetables make excellent side dishes. Garlic bread also complements it well.

Conclusion

Creamy Lemon Chicken and Pasta is a flavorful, comforting dish that tastes gourmet yet is simple enough for any day of the week. The zesty lemon, creamy sauce, and herbaceous basil create a beautifully balanced meal that’s sure to impress. Whether you’re cooking for family or entertaining guests, this recipe brings elegance and ease to your table.