This Creamy Lemon Chicken Pasta is a restaurant-quality, 30-minute recipe you’ll make over and over. The combination of crispy chicken over a lemon cream alfredo pasta always gets rave reviews. Watch the video tutorial and see how easy it is to make this easy weeknight dinner!
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Creamy Lemon Chicken Pasta Video
My 9-year-old son developed this lemon chicken several years ago while experimenting with Popcorn Chicken. It’s a simple 3-step process that yields crisp, juicy chicken.
Lemon Chicken Pasta Recipe
I can’t count how many times I’ve gone into a restaurant, telling myself I’ll just order salad, until I find creamy chicken pasta on the menu, and all self-restraint goes out the window. Being a major fan of creamy pasta, this one does not disappoint!
We took our classic creamy alfredo sauce from our Shrimp Pasta, lightened up with lemon juice and served with crispy lemon chicken cutlets. There’s something about that crisp, juicy chicken and supremely creamy pasta and a squeeze of lemon that makes my mouth water. Make this lemon chicken pasta once and you’ll make it over and over.
Ingredients for Lemon Chicken Pasta
- Butter – helps keep the sauce from separating and adds richness to the sauce.
- Fresh garlic and onion powder – add amazing flavor
- Lemon Juice lightens up the cream sauce, and be sure to use fresh lemon juice for the best results. You’ll need more to squeeze over the chicken.
- Heavy whipping cream – luxuriously smooth
- Shredded parmesan cheese or freshly grated
- Pasta – we use Fettuccini noodles because the sauce coats them so well and they have a terrific bite to them when cooked to Al’dente.
- For the Chicken, you can use chicken breast, sliced into cutlets or chicken tenders. I dipped in panko bread crumbs for extra crunch, but you can substitute Italian breadcrumbs if needed.
How to Make Lemon Chicken Pasta
This recipe is 2 parts: Creamy Pasta and Crispy Chicken. If you start prepping the chicken while your pasta cooks, this can be a 30-minute meal. P.S. Leftover Crispy Chicken Cutlets work great in this recipe!
- Boil Water – fill a pot or dutch oven with water and bring to a boil, then generously salt the water (it should taste like ocean water), and cook the pasta according to the package instructions.
- 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
Secrets to Perfect Lemon 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.
Also, when adding the lemon juice, whisk constantly so the cream doesn’t separate. Lastly, use some of that reserved pasta cooking water to keep your pasta light and creamy.
How to Reheat Creamy Lemon Chicken Pasta
In the rare situation that you end up with leftover lemon chicken pasta, you’ll be happy to know there are several effective ways to reheat a creamy pasta:
- On the Stove: Place in a saucepan 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.
- To Re-Crisp the Chicken on a skillet or in the air fryer or toaster oven until crisp and heated through.
Pro Tip to Keep the Sauce from Breaking:
When reheating 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 overheat it, the cream will separate and turn buttery.
This Lemon Chicken Pasta recipe is the most requested chicken dinner at our house. Since both the chicken and pasta reheat really well, this is perfect for meal prep.
Serve this creamy pasta with a fresh Caesar Salad or a side of Roasted Broccoli or Roasted Asparagus, and you have the perfect weeknight dinner.
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, plus more to salt the water
- 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 large pot of water to boil, add 1 heaping Tbsp salt and pasta. Cook until al-dente according to package instructions or to your 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 Alfredo 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.
Nutrition Per Serving
Filed Under
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I added 1 cup of cheese because I really like Parmesan cheese and 4 garlic gloves. I like more lemon too so I added half a tsp of lemon zest.
Thank you for sharing that with me, Ellie!
This was absolutely delicious! Husband approved.
Omg, this looks delicious! Could I use coconut milk in place of the heavy cream?
It might work but expect a slight coconut note in the sauce. A better alternative that you can use is half and half.
I tried this recipe twice with great success! The first time I followed your instructions. The second time I switched from chicken to salmon which was equally good! Thank you for your sharing!
I’m so glad to hear you loved it with salmon also, Nancy! That’s so wonderful.
What has happened to your webpage that now when I read your entries and watch your videos, seconds into reading, ads fill the page!!!! Suggestions?
P.S. I love the variety of recipes and presentations. Thank you so much!
Hi Nancy, thank you for your feedback. Have you tried closing the ads (press x) after a while? You should be able to close them without any issues after it plays for a few seconds.
Excellent!! I used about 8 Oz of spaghetti noodles and it was perfect. I used 3T of lemon juice in the sauce. It could easily handle 4T.
We loved it. Thank you Natasha!
You’re welcome, Pattie! I’m happy you enjoyed it.
This recipe saved my marriage. After making this my wife and I had the time of our lives. Thanks Natasha!!!
Because i love lemon, I added double the lemon juice and a little zest. Your recipe was incredible. Thank you.
I’m making this tonight! But I cut my chicken wrong due to not watching the video first. Am thinking it should say cut horizontally, not lengthwise!
Hello there! That will work too but my recipe says to take each boneless, skinless chicken breast and cut it in half lengthwise as that gives you two thinner pieces instead of one big thick breast.
We love this recipe thanks Natasha, I’ve made it a number of times
Hi Natasha,
Can this sauce be made without the cheese? I would imagine it would affect the thickness of the sauce but I would think it could easily be fixed. I tried to go through the comments but there are so many, I thought it would be easiest to just ask you. I would appreciate your thoughts on this.
Hi there! Yes, you can make the sauce without the cheese but it will affect the texture and creaminess of the sauce. If sauce becomes thin, you can add the cornstarch slurry gradually, whisking, until desired thickness is reached.
I love this, and have made it multiple times. For the ones that complain about the calories, fat etc, don’t look at the ones you know will be fattening, like alfredo. The people that make these are happy with them so maybe you should just look at diet recipes or ones that say low fat, etc. Thanks for your wonderful recipes Natasha. Even though I’ve been cooking/baking over 50 yrs, I still find tons to make on your site (and your cookbook).
Aw, thank you so much, Brenda! I’m so glad you’re enjoying the recipes.
excellent
I’m so glad you enjoyed it!
I use your recipes most days a week and this one is out of this world good.
Hi
Can the lemon cream sauce be made ahead and reheated to serve.?
Yes you can make the sauce ahead. You may check the Make Ahead portion of the recipe for tips.
Delicious and easy recipe! Family loved it! Will make this again.
Perfect light pasta for summer. Didn’t change a thing. Family all LOVED it ! This recipe is a keeper!
Hello, I made this last night and was not so happy with how the sauce was so runny. Maybe I didn’t heat up enough or whisk it enough. The sauce was just like I poured it out of the container. What can you suggest.
Hi Christina, using HEAVY whipping cream (with a higher fat content) will produce a rich and creamy sauce. If using regular whipping cream or a light cream, it will be thinner.
Flavor of the sauce is outstanding. Easy to make! I added some lemon zest and a bit more lemon juice to the sauce. I had a very difficult time getting the crust to adhere to the chicken. It seemed that once the chicken began to sweat, the breading would begin to fall off. Will try another method next time, and yes…will make again.
Delicious! A dish my whole family enjoyed!