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!

We love easy chicken pasta recipes like Chicken Tetrazzini and Creamy Cajun Chicken Pasta. This Lemon Chicken Pasta recipe 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.

Creamy Lemon Chicken Pasta in a bowl garnished with parsley

This post may contain affiliate links. Read my disclosure policy.

Lemon Chicken Pasta

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, 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.

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 results in a crisp and juicy chicken. You can use chicken breast cutlets or chicken tenders.

Creamy Lemon Chicken Pasta Video

It’s difficult to watch this video tutorial 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.

P.S. Have you subscribed to our Youtube Channel? Once you do, click the bell icon to be the first to see our new videos. THANK YOU for subscribing!

Ingredients

This is essentially a creamy Alfredo sauce that is lightened up with lemon juice. The fresh lemon adds a vibrant tanginess to the sauce and is a game-changer for Alfredo. We then proceed to squeeze fresh lemon juice over the chicken and the two marry beautifully. I’m hungry just writing about it.

  • 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 best results. You’ll need more to squeeze over the chicken.
  • Heavy whipping cream – luxuriously smooth
  • Shredded parmesan cheese or freshly grated
  • Sea Salt – always taste the finished sauce and season with salt to taste
  • 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.
Ingredients for lemon cream sauce alfredo

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.

  1. Boil Water – fill a pot 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.
  2. Dip chicken cutlets into egg wash (egg+milk)
  3. Coat chicken in bread crumb mixture (panko bread crumbs + salt + pepper)
  4. Sautee in a large skillet and squeeze lemon juice over cooked chicken
Ingredients for Lemon Chicken

The Secret to Perfect 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, the secret to making a LEMON cream sauce is to whisk constantly while adding the lemon juice so the cream doesn’t separate.

Pasta in creamy alfredo sauce

Make-Ahead

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.
  • Re-Crisp the Chicken on a skillet or in the air fryer or toaster oven until crisp and heated through.

Pro Tip: 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.

Lemon Chicken Pasta in a bowl garnished with parsley

Lemon chicken pasta is well-loved by everyone in our family. The combination of creamy lemon alfredo pasta topped with crispy-juicy chicken is really irresistibly good. Don’t forget that squeeze of fresh lemon juice over the top. You could even add some lemon zest for another punch of flavor!

More Easy Pasta Recipes

These chicken pasta recipes are some of the most popular recipes on our site. They are easy, flavorful and so satisfying.

Natasha's Kitchen Cookbook

Creamy Lemon Chicken Pasta Recipe

4.98 from 229 votes
Author: Natasha Kravchuk
Creamy lemon chicken pasta in blue plate topped with crispy chicken
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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 people

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

1085kcal Calories77g Carbs44g Protein67g Fat35g Saturated Fat371mg Cholesterol1033mg Sodium787mg Potassium3g Fiber3g Sugar2205IU Vitamin A9.7mg Vitamin C246mg Calcium3.1mg Iron
Nutrition Facts
Creamy Lemon Chicken Pasta Recipe
Amount per Serving
Calories
1085
% Daily Value*
Fat
 
67
g
103
%
Saturated Fat
 
35
g
219
%
Cholesterol
 
371
mg
124
%
Sodium
 
1033
mg
45
%
Potassium
 
787
mg
22
%
Carbohydrates
 
77
g
26
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
44
g
88
%
Vitamin A
 
2205
IU
44
%
Vitamin C
 
9.7
mg
12
%
Calcium
 
246
mg
25
%
Iron
 
3.1
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American, Italian
Keyword: lemon chicken pasta
Skill Level: Easy
Cost to Make: $
Calories: 1085

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Jaimee
    March 26, 2024

    Amazingly good! We loved the sauce recipe. The breadcrumbs mostly fell off so maybe we should add flour too so it sticks better? Not sure.. definitely adding this to our rotation though and adding veggies next time! 😋

    Reply

    • Natasha's Kitchen
      March 26, 2024

      Hi Jaimee, thanks for sharing! I’m so glad that you enjoyed this recipe so much!

      Reply

  • Michael Rue
    March 11, 2024

    Hi Natasha, I am just wondering if one can use half & half or just whole milk in place of the heavy cream?

    Reply

    • Natashas Kitchen
      March 11, 2024

      Hi Michael, it’s more rich and creamy with heavy cream, but half and half may work. Here’s what one of my readers wrote: “another way to make it healthier is to use half and half instead of the whipping cream. I do that often when making a sauce and it comes out great. Hope this helps. MJ” I hope that helps.

      Reply

      • Mario
        April 6, 2024

        Mmmm. . . .I couldn’t find the part where the 1/2 cup of reserved water is used.

        Reply

        • Natashas Kitchen
          April 6, 2024

          Hi Mario, we have it listed under step #4 of the ‘Make Lemon Alfredo Sauce:’ section: “Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired.” I hope that helps.

          Reply

  • Salky Wilkinson
    March 4, 2024

    Natasha we eat this dinner probably 2 or 3 times a month my kids ABSOLUTELY LOVE it so much thank you for sharing this recipe also I really love your cookbook and all the great recipes in it!!

    Reply

    • Natasha's Kitchen
      March 4, 2024

      You’re so welcome! Happy to hear that it’s always a favorite at your home.

      Reply

  • Elaine Senior
    February 9, 2024

    I’ve made this for years, and to make it extra fancy I add sautéed mushrooms, chopped artichoke hearts, and diced sun-dried tomatoes. Always gets rave reviews.

    Reply

    • Natashas Kitchen
      February 9, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Elaine!

      Reply

  • Lara
    January 28, 2024

    I found this recipe a couple of years ago and my family loves it. I make at least once a month. The lemons really make it so much better. The sauce I usually thicken the sauce. A bit thin for my liking.

    Reply

    • Natasha's Kitchen
      January 28, 2024

      Thanks for sharing, that’s lovely to hear that your family loves this recipe!

      Reply

  • Samuel Wachtel
    January 17, 2024

    My family loved the pasta! There were a few issues with the chicken however, they were too thick to cook on the stove so I had to finish them in the oven. Ended up overcooking them a little but it’s really no big deal. Just wanna suggest putting in the recipe how thick the chicken should be that way people can smash it down a bit if needed. Thanks for the recipe!!

    Reply

    • Natashas Kitchen
      January 18, 2024

      Thank you so much for sharing that with me, Samuel, yes, if your chicken is not think enough you may need to use a mallet to make it a bit thinner.

      Reply

  • B
    November 17, 2023

    This recipe is absolutely delicious!!! Definitely much better than any restaurant could make. Also I sooo appreciate your videos…it helps so much and I feel like I am cooking along with a coach!!

    Reply

    • NatashasKitchen.com
      November 17, 2023

      Thank you, B! I’m glad you loved the recipe.

      Reply

  • Dominique
    November 7, 2023

    Hi!
    Do you think this would be good with shredded chicken instead of sliced? I have a cooked rotisserie in the fridge that I need to use! Looking through all your chicken recipes to see what I want to make (:

    Reply

    • Natasha's Kitchen
      November 8, 2023

      I haven’t tested that but I think that will work just fine too.

      Reply

  • Olivia
    November 3, 2023

    Best pasta I have ever made! Making it for my mom tonight. Going to try and make it with Fettacini pasta instead of spaghetti. Thank you for this recipe!! 😃

    Reply

    • NatashasKitchen.com
      November 3, 2023

      That’s wonderful, Olivia! You’re very welcome.

      Reply

  • Michael
    October 23, 2023

    I can’t stop screaming, internally, at how GOOD this meal was tonight!! It is SO delicious. The lemon, the cream, the crispy chicken, the pasta! 😍 Thank you soo much for this recipe. It was a hit at my house tonight! Having left overs for lunch tomorrow, can’t wait.

    Reply

    • Natashas Kitchen
      October 24, 2023

      I’m so happy it was a hit, Michael! Thank you so much for sharing this awesome review with me.

      Reply

  • Alondra
    September 21, 2023

    I’ve tried this recipe countless times and I’m in love!💟

    Reply

    • NatashasKitchen.com
      September 22, 2023

      So glad to hear that, Alondra!

      Reply

  • Carla Verb
    September 18, 2023

    I don’t have fresh lemon, could I use crystlized lemon? This recipe looks fantastic and easy at that!! Thank you 😊

    Reply

    • Natashas Kitchen
      September 18, 2023

      Hi Carla, I haven’t experimented with crystalized lemon to know if it will work. If you try it, let me know how you liked the recipe

      Reply

  • Sarah
    September 11, 2023

    This was simple and delicious. Both my husband and very picky son ate it up!! The only thing different I had to do was add a little cornstarch to the sauce because it was a little runny, and I for sure doubled the cheese but it didn’t thicken up much. I will definitely be making this again. Very good! Thank you!!

    Reply

    • Natashas Kitchen
      September 11, 2023

      That’s so great! It sounds like you have a new favorite, Sarah! That’s so great!

      Reply

  • Greta
    September 8, 2023

    Wow this is our families favorite pasta dish! The sauce smells amazing while it simmering. Thank you for sharing.

    Reply

    • NatashasKitchen.com
      September 8, 2023

      That’s wonderful, Greta! So glad your family loves it.

      Reply

  • Sarah
    September 2, 2023

    I had a question! when I attempted this recipe the breading did not stick to the chicken very well. I dipped in egg like you suggested. But some of it fell off as i lifted into the pan with oil. Any suggestions?

    Reply

    • NatashasKitchen.com
      September 2, 2023

      Hi Sarah! We sure to wipe off any extra moisture from the chicken breast with a paper towel before dipping and breading. Also, if your oil is not hot enough, the coating can fall off. I recommend using thermometer (affiliate link) to ensure the temperature is right.

      Reply

  • Debbie
    August 11, 2023

    This looks great! The sauce instructions say 4tbsp lemon juice, but the recipe only calls for 2tbsp. Where do the other 2tbsp come in? What am I missing?

    Reply

    • Natashas Kitchen
      August 11, 2023

      Hi Debbie, this recipe calls for 4 Tbsp fresh lemon juice, from 1 large lemon, divided. We wisk 2 tbsp into the sauce and then reserve the rest over the chicken.
      Step 2 of making the chicken says: “Transfer to cutting board to cool slightly, squeeze half of the lemon juice over the top then cut into strips.”
      & then Step 2 of making the Lemon Alfredo Sauce says: “gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.”

      I hope that helps!

      Reply

  • Emily
    August 2, 2023

    This is now one of my go to recipes. Sometimes I get lazy and use pre-cooked chicken, but it’s still good. I have tweaked the measurements some, but it’s still so darn tasty!

    Reply

    • NatashasKitchen.com
      August 2, 2023

      Hi Emily! I’m glad you love the recipe.

      Reply

  • Judy
    July 27, 2023

    Hi Natasha. The time is 1.39am. I hope you are well.
    I live in a weird country, getting weirder by the minute. We have all the spices, more or less, except……onion powder!!! What can I use instead? Have a good day. 🫠

    Reply

    • Natasha
      July 27, 2023

      Hi Judy, I hope things get better for you and your country. You can omit the onion powder and use a little more garlic powder and that will still work.

      Reply

      • Stewball
        September 8, 2023

        Just saw your reply. Thank you.
        I have another question. About rinsing the pasta. I thought that would make the sauce not be absorbed onto the pasta?
        Regarding my country. It’s mad.

        Reply

        • Natashas Kitchen
          September 9, 2023

          We lightly rinse it here so the dish stays creamy and stops the cooking process. I hope that helps.

          Reply

  • Eileen P
    June 28, 2023

    Love this and all your recipes. Question. I have a severe allergy to garlic. I just omit it from all recipes. Do you have a suggestion on what spice I could use that would give my meals a little taste help. Thank you in advance.

    Reply

    • Natasha's Kitchen
      June 29, 2023

      Hi Eileen, thanks for your comments and feedback. We’re so glad that you are enjoying our recipes! About your question, Are you able to use garlic powder or garlic flakes instead?

      Reply

      • Eileen
        June 29, 2023

        No, all forms of garlic gives a severe allergic reaction. I’ve learned to live with it and have to be very careful when eating out. I was hoping with all your expert experience that you may suggest a spice that could help give a little kick to my tastebuds. I can eat onions and do add those when a recipe calls for them.

        Reply

        • Natashas Kitchen
          June 30, 2023

          I’m so sorry this is something you can’t enjoy, Eileen! I’m no expert on this but after a little research, depending on the recipe there are a few combinations that may work to help the flavor profile in place of garlic. Some suggestions I found are: A little freshly grated horseradish lends the sharp note you get from fresh garlic. I’m seeing at times ginger or cumin is also used. I hope this is helpful.

          Reply

          • Eileen
            June 30, 2023

            Horseradish! I never thought of that. It is now on my grocery list. Can’t wait to try this and thank you so much for sharing this idea. You are the absolute best. Love your recipes and of course your videos are fun and so helpful. You are always my go to chef and pastry chef.

          • NatashasKitchen.com
            June 30, 2023

            You’re welcome, Eileen! I appreciate the love and support. So glad that you are enjoying the recipes.

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.