Lemon Chicken Pasta (VIDEO)
Lemon Chicken Pasta is an easy 30-minute dinner. This chicken pasta tastes like a restaurant quality meal and the lemon cream sauce will win you over.
We love easy chicken pasta recipes like Chicken Tetrazzini and Pesto Chicken Pasta. This Lemon Chicken Pasta is the most requested chicken dinner at our house. P.S. Both the chicken and pasta reheat really well, which is perfect for meal prep.
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The #1 Secret to Creamy Alfredo Sauce:
Had you ever made a grainy, curdled or lumpy alfredo sauce? This lemon alfredo sauce is so simple to make but removing it from the heat after adding the cheese is KEY. As with any alfredo sauce, If you continue boiling after adding parmesan, the sauce can curdle and become gritty.
The #2 secret would be whisking constantly while adding the lemon juice so the cream doesn’t separate.
How to Reheat Creamy Pasta:
There are several effective ways to reheat a creamy pasta. Always add a splash of milk (or reserved pasta cooking water), to loosen the cream since it will thicken as it cools. The trick is to heat low and slow and just until warmed through. If you over-heat it, the cream will separate and turn buttery.
- On the Stove: Place in a sauce pan over medium-low heat and warm the pasta slowly, stirring frequently and adding more milk as needed to thin the sauce. Remove from heat once warmed through.
- In the Microwave: You can microwave a bowl of pasta for 45-60 seconds, stirring every 15 seconds.
What is a Lemon Cream Sauce?
We took our classic creamy alfredo sauce, and replaced the white wine with fresh lemon juice. The lemon juice lightens up the sauce and makes it vibrant. It goes so well with the crispy lemon chicken. The ingredients are simple:
- Butter – helps keep the sauce from separating
- Fresh garlic and onion powder – add amazing flavor
- Lemon Juice – fresh is best
- Heavy whipping cream – luxuriously smooth
- Shredded parmesan cheese or freshly grated
- Salt – always try the finished sauce and season to taste
How to Make Lemon Chicken:
My 9-year old son developed this lemon chicken when he was experimenting with popcorn chicken. It’s a simple 3-step process that results in a crisp and juicy chicken. You can use chicken breast cutlets or chicken tenders.
- Dip chicken cutlets into egg wash (egg+milk)
- Coat chicken in bread crumb mixture (panko bread crumbs + salt + pepper)
- Sautee in a large skillet and squeeze lemon juice over cooked chicken
More Chicken Pasta Recipes:
These chicken pasta recipes are some of the most popular recipes on our site. They are easy, flavorful and so satisfying.
- Chicken Fettuccini Alfredo – in a light alfredo sauce
- Creamy Chicken Pasta in Tomato Sauce – light and flavorful
- Chicken Florentine Pasta – creamy without any cream
- Pesto Chicken Pasta – a reader and family favorite
Watch Natasha Make Lemon Chicken Pasta:
It’s difficult to watch this when you’re hungry. There’s something about that crisp, juicy chicken and supremely creamy pasta that makes my mouth water. Make this lemon chicken pasta once and you’ll make it over and over.
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Lemon Chicken Pasta
Ingredients
Chicken Pasta Ingredients:
- 12 oz fettuccini pasta or spaghetti
- 1 lb boneless skinless chicken breast (2 medium) cut in half lengthwise
- 1 egg
- 1 Tbsp milk
- 1 cup panko bread crumbs
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 Tbsp olive oil
Lemon Cream Sauce
- 4 Tbsp fresh lemon juice from 1 large lemon, divided
- 2 Tbsp unsalted butter
- 2 garlic cloves minced
- 1/4 tsp onion powder
- 2 cups heavy whipping cream
- 1/2 tsp salt
- 1/3 cup parmesan cheese
- 1 Tbsp parsley optional garnish
Instructions
Cook Pasta:
-
Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)
Make Lemon Chicken:
-
While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.
-
Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. Transfer to cutting board to cool slightly, squeeze half of the lemon juice over the top then cut into strips.
Make Lemon Cream Sauce:
-
In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.
-
Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.
-
Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt).
-
Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with strips of chicken over warm bowls filled with pasta.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is soooo good! I’ve made it a few times now and the recipe is absolutely perfect, don’t change a thing! Comes together quickly so easy to make on a weeknight. Truly one of my favorite dishes! The creamy Alfredo sauce with a touch of lemon is out of this world! Thank you, Natasha! Your recipes are the best!
You’re so nice! Thank you for that wonderful review, Karen! I’m so glad you’re enjoying our recipes!
Made this for the first time tonight. My husband was raving about the sauce. He loved it so much! My 3 yr old picky eater liked it too. This will be on our regular rotation now.
Love it! I’m glad you and your family loved this pasta recipe. Thanks for your wonderful review!
Rhonda here from northern Germany . . .
my husband prepared the cutlets & I made the lemon-pasta.
Our faces lit up like yours does at the taste test!
This recipe equals any gourmet-cooked pasta! Scumptious!!!
Fantastic! I can just imagine, thanks for giving this recipe a try! I’m happy that you and your husband loved it.
SWEET POTATO ARE MY FAVORITE DO YOU HAVE COOKBOOKS FOR SALE?
Sounds good! I don’t have a cookbook at the moment but I am working on creating one. I’ll share it with you all when it is ready and complete.
Hi, made this today and the chicken was really good but had an issue with the sauce. I went by the instructions and used heavy cream but the parm cheese stuck to my whisk and the sauce was runny. I took the sauce off the stove to mix in the cheese. Not sure what I did wrong.
Hi Mary Jane, putting the sauce over too high of heat is the usual culprit but it could also be that the cheese was shredded into too large of pieces or maybe there was too much cheese.
Thank you for your reply! I used kraft finely shredded parm cheese. Should I try another kind?
This recipe is a hit at my house. We are not fans of traditional alfredo sauce and modifying it by adding lime made sauce much lighter.
Thanks Natasha for teaching me how to cook! My kids and husband are soooo happy 🙂
I am so happy to hear that, Sandy! I hope that you and your family will enjoy each recipe that you try. Thank you!
Made the lemon chicken pasta today. Delicious! Highly recommend to your viewers. I did not change the recipe. Thank you for sharing. Happy r
I’m happy you enjoyed that Gloria!
Made the lemon chicken pasta today. Delicious! Highly recommend to your viewers. I did not change the recipe. Thank you for sharing.
I’m so happy you enjoyed that Gloria!
Thank you for such a lovely, simple recipe. It is so delicious and easy to make! Love that fresh lemon!
You are very welcome, I’m so glad you enjoyed it!
Looking forward to making this recipe! Watching the video, I was intrigued by your breading process. Usually, I’ve read to first flour the chicken before dipping it in the egg (and I also don’t mix milk into the egg). What’s the reason for skipping the flour and adding the milk to the egg?
Hi Ray, combining the two creates a sort of batter and just saves a step. You can dredge in flour, but it isn’t necessary here.
We have made this recipe twice and it is so delicious every single time! The crispy chicken with the creamy sauce. That lemon and parsley makes this recipe so fresh and the hearty sauce so light. I’m planning to make this again next week. This one is a keeper for sure! (:
Super nice! Looks like this is going to be a favorite recipe for you. Thanks for your good feedback!
Yes, definitely! I made it again for lunch today, but made the chicken in the air fryer. It’s the best!
I must have done something wrong. Sauce was runny and not much flavor. I will try again
Hi Barbara, make sure you are using heavy whipping cream and not making any substitutions in the recipe ingredients.
Great dish! How do I reheat leftovers without breaking the sauce?
Hi Diana, you can slowly reheat it in the pan. Don’t overdue it though since like you said, you an break the sauce. We always enjoy this fresh, sorry I couldn’t be more helpful!
This dish was absolutely delicious! My family loved it. Thanks Natasha!
You’re welcome Crystal! I’m so happy you enjoyed that!
Absolutely delicious and so easy! Thank you!
You’re very welcome! Thanks for your great comments, Bev.
I made the lemon chicken pasta tonight. I followed your recipe to the letter. We love the chicken, the sauce was to runny. I am not sure what I did wrong. We are definitely going to try it again. Hopefully I will get it right.
Hi Phyl, thank you for your feedback. Make sure to remove it from the heat after adding cheese and whisk is constantly while you are adding the lemon juice. Did you use heavy whipping cream for the sauce?
My husband and I made this last night. It was so delicious. When we’re trying to find new meals to make, my husband always goes to your YouTube videos. We’ve made several of your recipes and are never disappointed. Thank you.
That’s just awesome! Thank you so much for sharing that with me Jill!
…sounds like my husband & I as well! Great fun & taste!
I made this last night for dinner – so easy to make and so good! Just the right hint of lemon on the chicken and in the sauce. Initially I was concerned that there wasn’t enough cheese in the sauce but it was perfect; I wouldn’t change a thing. Even my picky 9 year old liked it. We’ll definitely make this again, thanks for such a great recipe!
That is the best when kids love what we parents make. That’s so great! I’m so glad you all enjoyed this recipe, Erin!
Hello Natasha,
I like Your cooking and baking you are doing wonderful with your presentation and with that beautiful smile. I made that creamy cupcake couple days ago, was great but my cream didn’t come as white as your. Is there any particular h.w.c. You are using. Thanks
Hi Julie, it could be the type of butter used. The more natural butter and organic ones tend to be more yellow. I have found the whitest frostings come from the cheapest butter. Also, make sure you cream cheese isn’t over softened. I hope that helps!
I have made two of your Alfredo sauce recipies and they never thicken! What am I doing wrong? I feel I follow all directions exactly.
Hi Linda, for the chicken alfredo recipe did you use half & half or its substitute which is half whipping cream and half whole milk? It should thicken as it simmers. If you prefer a creamier or thicker sauce you can also use heavy whipping cream instead.
Are the other 2 Tablespoons of lemon juice added at the end? I only see 2 T used, in the sauce. Did I miss it?
Hi Carolyn, we squeeze half of the lemon juice over the chicken after we remove it from the skillet.
This lemon Alfredo is amazing! We did a Vegetarian version of it and it was scrumptious! Thank you!
Wow that is awesome! Thanks for sharing.
Lemon Chicken Pasta. I would love to make this for company but do not want to spend all the time in the kitchen cooking while they are waiting for dinner. Is there anything I can do ahead of time?
Hi Lynda, I think this one is best fresh, but you could pre-cook the breaded chicken then transfer to the oven to keep warm then slice and serve over freshly made pasta. I think it would also work to pre-make the sauce then re-warm it in the saucepan before serving.
I’ve made this recipe a few times now and it’s so delicious! I have a question though. I only have grated Parmesan cheese in the house. Will that work as well as the freshly grated Parmesan cheese?
Hi Karen, we prefer the fresh but it should work!
Sounds wonderful but need recipes with less carbs.
Thank you so much for that feedback Peggy!
I have made this pasta for guests last time and we all just loved it. It was delicious and flavorful. Just yummy.
Many greetings from Switzerland.
I’m so happy you enjoyed that Anabela!
I have made this several times, and everyone I’m my house absolutely loves it!! It always turn out amazing!
Love it! So great to hear that everyone loved this recipe. Thanks for sharing that with us, I appreciate it.
Hi Natasha
This recipe looks great but i am a little bit of a health freak and looking at the sauce (as yummy as it sounds and looks) the 2cups of heavy cream is a little too rich for my household… can you recommend another way around this ? Maybe a lighter cream or homo milk with a tad of flour ?
Let me know if any thoughts for substitution come to mind… 😉 thanks a lot!
Hi Galia, you might try our chicken alfredo pasta which has half and half instead of heavy cream and top the chicken over that, but it will be a lighter sauce than this.
Thanks Natasha…
You’re welcome!
Thanks Natasha
Yet another smashing dish Natasha! Absolutely perfect! 🙂
Thank you so much!
Hi Natasha can I use regular breadcrumbs instead of Panko?
Hi Mia, we prefer Panko but breadcrumbs may still work. If you experiment, let me know how you liked the recipe.
I made this the other night and while the flavor was amazing, the sauce never thickened whatsoever. I used heavy whipping cream. What could I have done wrong and/or how can I prevent this from happening next time?
Hi Rachel, It should thicken as it simmers. If you prefer a creamier or thicker sauce we always recommend using heavy whipping cream instead which it sounds like you did. I recommend cooking it down a bit more but without being there it is hard to say.
Thank you! I bought a different brand of heavy whipping cream for my second attempt and will Follow your advice.
Also, I love your videos and recipes – you’ve become like a staple in my kitchen.
I hope it works out for your Rachel! Thank you for that thoughtful feedback!
Just made this for dinner tonight… AMAZING. Makes me feel like a little chef… thankful for you and your recipes. Will make again! 100% recommend!
So awesome to hear that! I’m glad you enjoyed your dinner, thanks for your great feedback.
I made this for dinner tonight. oh my goodness it was wonderful. The lemon cream sauce is fabulous. I will definitely make this again.
I’m so glad you enjoyed that Vickie! Thank you for that wonderful review!
Made it for the second time and chicken turned out better than last. LOVE the dish it is mouth watering.
So wonderful to hear that Nina. Thank you for sharing that with us!
Can I use limes instead of lemons?
Hello Monica, I haven’t tried using lime in this recipe to advise. I only used lemon before so I’m not sure what the difference would be, if you do an experiment please share with us how it goes.
Hi, Natasha, I have been loving your recipes! For some odd reason, my alfredo sauce did not ever thicken up? I brought it to a simmer as said in instructions. Was I supposed to boil it for a little while before bringing it to a simmer?
Hi Jackie, make sure you are using heavy whipping cream which will thicken up better than regular whipping cream. Also, it will thicken more as it cools.
Hi Natasha, I made lemon chicken pasta this after it was delicious and everyone like it wanted to say a big
Thank you for the recipe.
You are so welcome! I am so happy to hear that everyone loved it!
Hi Natasha! Can half and half be used here instead of heavy cream?
Hello Malak, I haven’t tried using half and half for this recipe yet, if you want to give it a try please share with us how it goes.
I made this last night and it was as good as I hoped it would be. I had the same problem as Peachee though. The sauce did not thicken up at ALL. (yes I used heavy cream) Any thoughts on why that would happen?
I haven’t experienced those results, but I am always happy to help troubleshoot. Heavy whipping cream is naturally pretty thick – I wonder if you possibly used a substitution instead of heavy whipping cream? I hope that helps to figure out what may have gone wrong. It should also thicken a bit as it cools.
I used heavy whipping cream. We do plan to eat the leftovers for dinner tonight. Tips on reheating the pasta?
Hi Phyllis, we re-crisp/rewarm this recipe in the oven.
I made this and literally had happy tears! I love your recipes. Cannot wait to make again for my son.
I had same issue with sauce being watery. I added a little bit more parmesan cheese and voila! hope that helps and it takes a lil time for noodles to absorb that delicious sauce
Thanks for sharing that with us, Grace. I’m glad to know that adding parmesan cheese fixed the sauce. I hope you love every recipe that you try!
Absolutely delicious! another recipe that does not disappoint!
Thank you Natasha
I’m so glad you enjoyed that, Maria!
This was amazing🎶🎶
My new addiction!
Thank you for your great review and feedback! I’m glad that you found your favorite recipe.
I just made this tonight for my family and it is absolutely delicious!!! Both my kids (5&6) gobbled it up, it was so good! A definite thumbs up from from the whole family!!
That’s so nice to hear! Sounds like your children found their favorite.
Hi Natasha
Can I make the chicken in advance and keep it warm in the oven?
Love watching you cook.
Hi Judy, yes that should work fine for a short time. I wouldn’t keep it in there longer than 2 hours or it might get too dry. You could also pre-make the chicken then re-crisp/rewarm it in the oven. An air fryer is my favorite way to reheat the breaded chicken to make it crisp again.
Is there 1085 calories in 1 serving or in the entire dish?
Hi Natalia, that is per serving. This recipe makes 4 servings. I hope that helps.
I am addicted to this recipe! I tossed in tender crisp bites of fresh asparagus. Heaven. I am making it again tomorrow for a friend’s birthday dinner. She will be over the moon. Thanks for ALL the GREAT recipes.
You’re welcome, Dawn! Thank you for sharing that great feedback with me!
We are so addicted to your recipes. Do you have a cookbook out or will you with all your recipes. Thank you for wanting me to cook again. After 51 years of marriage and the same recipes over and over again, I am having fun cooking again. Thank you soooo much.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles. We are currently working on a cookbook. Stay tuned!
Yummy. Thank you. Can I ask where did you buy from blue kitchen tools and serveware?
Hi Helen, our favorite items can be found in our blog Shop here. Or our Amazon shop HERE.
My family loved this
Glad that they loved it! Thank you for the great review.
I usually print out the recipes and try them out on the family and if it a “keeper” I laminate it and put in my various binders ( Main dishes,desserts, salads, pastries, etc.), but after trying out your recipes, I just automatically go to laminate it because I KNOW it will be delicious (and it is). I’m so glad I found your blog. Thank you for all the work you do to get them to all us who follow your blog.
That is an excellent idea thanks for sharing that with us! Hope you love every recipe that you try. Wishing you all the best!
Made the lemon chicken pasta tonight even my son ate it and he’s not big on pasta and cream sauces. He’s 27 set in his ways but he even liked it . Will definitely make again. I make Alfredo sauce all the time but that lemon just soooo good
That is the best when kids (even the 27-year-old ones) love what we moms make. That’s so great!
LOVE this recipe, it is in heavy rotation at our house! Is it possible to make this as a bake with Penne pasta topped with some Parmesan?
Thanks for sharing that with us, Kris. I imagine that should be alright. Please let us know how you liked it if you give that a try!
I think that this will be the most amazing recipe I will have!
I think the creamy sauce will be delicous.
Hi Kayla, I hope you love it! I look forward to your feedback once you try it!
Alright! Definitley Will!
🙂
I hope to give you feedback for this recipe and it is almost a guarantee it will be 5-Star feedback! Thanks for all your recipes and have a great day! 🙂
Kayla Johnson
Thank you so much Kayla. I appreciate it!
What amazing taste! Thank you!!!
You’re welcome. Thanks for dropping by!
Excellent recipe!
I love your method for making fettuccine. It turned out perfectly!
In your video you squeeze lots of lemon juice on the chicken but that step is not mentioned in your written recipe. An important addition if you love lemon, like me! Thank you for the new addition to my favorites!
Hi Melanie! Thank you for stopping by and sharing that wonderful feedback.
Made this with half and half instead and my sauce broke 😭 I think it was because it almost boiled over right before I put the lemon juice in. But hubby says it was still good…I’m sad
Oh bummer. I’m sorry to hear that. Half and half will break with the acidity of lemon juice which is why heavy whipping cream works best here.
Would the same thing happen with milk?
Hi Amber, I haven’t tested that with milk since it won’t thicken like whipping cream, but I believe it may have the same affect.
Delicious dish moist chicken satisfying pasta good all around. Thank you for sharing.
You’re welcome! I’m so glad you enjoyed that Greta.
Very good recipe, real restaurant quality, I totally agree. But next time I’ll do it for 1 meal, we didn’t like it on the second day. It was just our preference, so you might like it. This is definitely a keeper for us!
I’m so glad you enjoyed this recipe, Natalia! Thank you for that awesome feedback!
Why rinse the pasta? Don’t you want the starch on the pasta, which helps the sauce cling? And I would add the just cooked pasta to the sauce, not the other way around. Thoughts?
Hi Carlyn, normally that is correct but I found that rinsing helps keep the sauce more creamy. The sauce is thick enough that it stays on no problem.
I’m assuming that the calorie count is for the whole recipe, not individual helpings.
Hi Mike, we add the calorie count per serving. This has 4 servings.
So per serving is 271 calories?
Hi Mike, the calories in the nutrition label are per serving.
This is so, so good!! My son and my husband loved it!! Great recipe!! Thank you for sharing!!!
Aww that’s the best! I love it when the entire family loves the recipe!
This dish so so delicious!!! Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it, Tanya!
Dinner was excellent! My question is that your recipe calls for 4T lemon juice, divided. I added 2 T to the sauce but don’t know where the other 2T are used.
Hi Jill, we squeezed the rest over the chicken and then over the served plate at the end of the video. I hope you helps.
This sauce is amazing! I served it over rice instead of pasta and it was delicious
That’s a great idea! Thank you so much for sharing that with me.
1000+ calories per serving???
Hi Kat, heavy whipping cream is very rich. You could cut it down if you wanted a lighter sauce. This makes 4 generous portions.
What if I wanted to make the whole 1pound box of noodles how much more of cream etc?
Hi, I would increase the rest of the recipe proportionally or the noodles can come out a little dry.
Could I use store bought alfredo sauce but add some lemon and garlic to it??
That should work, although I haven’t found a store-bought one that tastes quite as good as homemade.
Me neither dj.
Can I use chicken thighs
Hi Kaila, that should work. Here is what one of our readers wrote “Made this the other day and my husband LOVED it! He said “you can make this for me every day!” Lol! I used chicken thighs because I don’t like how chicken breast dries up so quickly. Turned out great!” I hope the helps.
My husband is diabetic. While I could eat this, he couldn’t. Even low carb pastas (veggie, whole grain, wheat) are still too high in carbs. Other than rice, any suggestions for a noodle substitute? I’ve used zucchini noodles as a substitute for pasta and they are just “okay” as far as texture and taste goes. This sounds amazing, but pasta is generally forbidden in this house☹️ Oh, made your whole chicken recipe in the instant pot. It was beyond delicious!
Hi Penny, the first thing that comes to mind is possibly quinoa.
this was an amazing dish.Becuase of this is why I follow all of your recipes. JUST LOVE LOVE LOVE
I’m so glad you enjoyed this recipe, Sara!! Thank you for that awesome review!
My family and I absolutely loved this recipe! So fresh! I love watching your videos, you are too cute and thorough in your explanation. My sauce was not as thick as yours though, maybe I didnt simmer the sauce long enough?
Hi Amber! I’m so glad your Family enjoyed this recipe. I haven’t experienced those results, but I am always happy to help troubleshoot. Heavy whipping cream is naturally pretty thick – I wonder if you possibly used a substitution instead of heavy whipping cream? I hope that helps to figure out what may have gone wrong.
I made this tonight and the chicken was great. I used boneless, skinless thighs. I also added some grated lemon to the panko coating.
The sauce was delicious but sadly it didn’t thicken up at all even after adding the pasta. I followed the instructions and used real whipping cream and lemon juice.
We are going to enjoy the leftover sauce on steamed broccoli tomorrow.
Thank you for all your hard work.
You’re welcome, Peachee! Thank you so much for stopping by with your awesome review!
Would I be able to substitute the heavy cream for coconut milk?
Hi Wendy, I have not tested that to advise. I imagine the coconut milk will not thicken like the heavy cream.
I made the Lemon Chicken pasta tonight and it turned out great. Have plenty of leftovers! Thank you.
Thank you for that awesome feedback, Jenn! I’m so glad you enjoyed that.
Hey Natasha!
Can I use milk instead of heavy whipping cream?
Hi Chat, unfortunately, it would not thicken properly without other modifications.
this was wonderful. I made it just as is and will definitely make it again, soon. I like that little squirt of lemon on the chicken after it’s fried-really adds to it. thanks for sharing
You’re welcome! I’m so happy you enjoyed it, Brenda!
Is it ok to replace parmesan cheese in “lemon chicken Pasta sauce” with cheddar cheese that i hv at home ?
Hi Rabia, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I made this today for the first time and i have to say it was DELICIOUS!!!!!! Wow. It was easy and fast to make. Just how i like. I will be cooking more of your recipes.
I’m so happy to hear that! Thank you for sharing your great review!
Where are your blue pasta bowls from? They are spectacular!
Hi Donna, some of our favorite tools including this dish can be found in our shop here.
So easy and so delicious! First time making it and it’s already a favorite. Thanks for uploading video.
I’m so glad you enjoyed it, Esthefania! Thank you for the wonderful review!
Big hit! The pasta is so delicious and creamy. The chicken has a fresh lemon taste. My family absolutely loved it. And I loved that it only took 30 minutes lol.
I’m so happy to hear that! Thank you for sharing your great review!
My husband and I LOVE this recipe! It is my go to quick meal now whenever I feel like pasta. It has even taken over my love of a good spaghetti bolognese which is saying A LOT! I especially love that I can tailor the amount of lemon per serve since I prefer more and hubby likes less! Great recipe!
That’s just awesome!! Thank you for sharing your wonderful review, Viki!
Our family LOVES this recipe! However, our sauce always comes out a bit watery too. I’m wondering if it’s because we have different whip cream in Canada? Ours is 35%. It doesn’t thicken up very well on the stove. Could I add cornstarch to the cold cream to help? Thanks for the great recipe!!
I’m so glad your Family enjoyed this recipe, Kate! I haven’t experienced those results, but I am always happy to help troubleshoot. Heavy whipping cream is naturally pretty thick – I wonder if you possibly used a substitution instead of heavy whipping cream? I hope that helps to figure out what may have gone wrong.
Oh, and I also added a bit of olive oil to the pasta after I drained as the sauce wasn’t quite ready yet. I don’t know if that helped.
I tried this recipe tonight. It was sooooo delicious. First time in a long time that my kids were quiet at dinner because no one was complaining. It took me a bit longer to make but then again I was cooking for 6. Anyway, I had the same experience with the whipping cream (in Canada). I was really worried and thought I did something wrong. But once I added the pasta I just kept tossing in and it got thicker as it cooled a bit. The sauce never thickened while I was cooking it. Maybe try adding a bit more pasta for more even distribution of the sauce.
I love that review – the kids were quiet at dinner. I’m smiling big. Thank you for sharing! 🙂 You should try our chicken pesto pasta next. That is a winner with my kiddos. It’s also great using shrimp and I’ve skipped the asparagus to satisfy our youngster.
This was a hit! I didn’t have onion powder so added a quarter onion to sauce. It was sooooo good family loved it!
I’m so glad you enjoyed that, Yadi! Thank you for that awesome review!
Hi could i use creme fraiche instead of cream would it work thanks
Hi Christine, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Was sooo good but it is not a left over kind of meal.
Thank you for sharing that with us.
Natasha I so enjoy you and your wonderful recipes. I especially enjoy your videos. Everything I have made by you have been awesome and enjoyed by me and my family. Thank you so much for being a part of my cooking life
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
This is a great recipe and we love it!
But if there is a way to make it using an instant pot it would be awesome. I prefer this because of less cleanups afterward.
I can prepare the chicken first but wondering how I can cook the pasta and the sauce at the same time. Please share your tips Natasha. Thanks.
Thank you for the wonderful review. I’m so glad you loved the recipe! Since this recipe is probably faster to make on the stove-top, we did not make an instant pot version of it. Here are all of our instant pot recipes. I hope you find some new favorites!
Made this the other day and my husband LOVED it! He said “you can make this for me every day!” Lol! I used chicken thighs because I don’t like how chicken breast dries up so quickly. Turned out great!
Aww! That’s the best, Christina! Thank you for the wonderful review!
Lemon chicken my sauce was watery
Hi Karla, I haven’t experienced those results, but I am always happy to help troubleshoot. Heavy whipping cream is naturally pretty thick – I wonder if you possibly used a substitution instead of heavy whipping cream? Also, there shouldn’t be any off smell to it, but it should smell like an alfredo sauce with a hint of lemon to it. Could your heavy cream have gone bad? Also, make sure to use real lemon juice for best results, not concentrate. I hope that helps to figure out what may have gone wrong.
I love all of your recipes, but I’m not sure about this one. I was soo excited because it sounded amazing. I must have done something wrong….my sauce did not thicken at all…and it taste good but smells really weird. I’m not sure how to make it better but I’m gonna try putting it in the oven to thicken the sauce so it’s not like lemon milk:/
Hi Elizabeth, I haven’t experienced those results, but I am always happy to help troubleshoot. Heavy whipping cream is naturally pretty thick – I wonder if you possibly used a substitution instead of heavy whipping cream? Also, there shouldn’t be any off smell to it, but it should smell like an alfredo sauce with a hint of lemon to it. Could your heavy cream have gone bad? Also, make sure to use real lemon juice for best results, not concentrate. I hope that helps to figure out what may have gone wrong.
Simple. Yummy. 👍🏼👍🏼👍🏼
I’m so happy you enjoyed that Ksusha!
Wow! Nice twist on basic chicken. Super easy to make, the whole fam enjoyed it! Deff will be a staple in our meal plans.
I’m so happy you enjoyed that. Thank you for sharing that with us, Irina!
Hi! can this be made with half and half? If so, what would be the amount to sub? Thanks
Hi Rose, it would be a significantly thinner sauce and the parmesan doesn’t incorporate as readily with half and half so it would need to be modified. Also, half and half can curdle when lemon juice is added. This recipe is best made with whipping cream.
My family absolutely loved this dish….so delicious, yumz! Small tip – I had to pound my chicken breast for even cooking it was still quite thick after i had cut it in half. Thanks Natasha for sharing. Will definitely be making this again 🙂
You’re welcome! I’m so happy you enjoyed it, Emmy!
WOW! Just got done making it. So good!
I’m so glad you enjoyed it, Chris!
Would you call this a healthy meal?
Loved this recipe! My dish didn’t look quite as beautiful though. Need dishes like this blue one. Mind sharing where they are from?
Hi Jessica, some of our favorite tools including this dish can be found in our shop here.
Yum! That’s all that is needed to describe this dish!
I’m so happy you enjoyed that Nicole!
The end product was super good. However, take note that it may take you longer than 30 minutes to make. It took my husband and me a full hour, with both of us working. Maybe we’re just slow in the kitchen, maybe it had something to do with the brands we were using, or maybe it just takes the typical home cook longer than 30 minutes. If you are super efficient and don’t need to check the recipe much, then I’m sure you’ll fall closer to the estimated time.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this the day you posted the video. My son’s friend was over and he said “you make the best food I’ve ever had!!!” Needless to say, it was all gone! Making it again tonight and doubling the recipe so I can have some for lunch tomorrow. (If I can hide it well enough in the fridge) 🙂
That’s just awesome!! Thank you for sharing your wonderful review, Cami!
I love all of your recipes, thank you! I made this tonight and the only thing I did differently was to add the zest from a lemon to the panko crumbs before I squeezed the lemon into the sauce. This gave the chicken coating an extra boost of lemon…awesome!!!!
I love the extra lemon idea, Debbie! Thank you for sharing that with me!
I loved using the panko on the chicken! Turned out great!
That’s so awesome! I’m happy you enjoyed that!
One of my new favorite dinner recipes!
I’m so happy you enjoyed that Aimee!
Yum! We love this recipe, it’s perfect!
Sounds like you found a new favorite Sarah!
Pasta is always a winner in our house. Such a flavorful dish and so easy to make. Thanks!
I’m so happy to hear that! Thank you for sharing your great review!
This lemon sauce looks so good! I can’t wait to try it!
I hope you love it Krissy!
I need to feed 8 people. Is there anything I should do different or just literally double ALL the ingredients?
Thanks I’m so excited to try this one!
Hi Katrina, I would double it. Also, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the serving number highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Made exactly as written(although I did convert to 2 servings) my sauce was very good flavor but the cheese didn’t melt smoothly and the sauce didn’t thicken to look as thick as yours. But the recipe flavors were spot on!
Thanks for sharing that information and feedback with us, Mary. Did you by any chance substitute the heavy whipping cream into something lighter?
I made this tonight.. Quick meal.. super easy…very flavorful. YuM yummy 😋.
I’m happy you enjoyed that Donna! Thank you so much for sharing that with me.