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
Chicken Pasta Ingredients:
Lemon Cream Sauce
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