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.
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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.
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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.
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.
- 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.
- 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
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.
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 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.
- Chicken and Mushroom Fettuccini Alfredo
- Baked Ziti (a pasta casserole)
- Lasagna Roll-Ups
- Chicken Pesto Pasta
- Pasta Primavera
- Penne Alla Vodka
Creamy Lemon Chicken Pasta Recipe
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.
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! 😋
Hi Jaimee, thanks for sharing! I’m so glad that you enjoyed this recipe so much!
Hi Natasha, I am just wondering if one can use half & half or just whole milk in place of the heavy cream?
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.
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!!
You’re so welcome! Happy to hear that it’s always a favorite at your home.
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.
That’s just awesome! Thank you for sharing your wonderful review, Elaine!
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.
Thanks for sharing, that’s lovely to hear that your family loves this recipe!
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!!
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.
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!!
Thank you, B! I’m glad you loved the recipe.
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 (:
I haven’t tested that but I think that will work just fine too.
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!! 😃
That’s wonderful, Olivia! You’re very welcome.
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.
I’m so happy it was a hit, Michael! Thank you so much for sharing this awesome review with me.
I’ve tried this recipe countless times and I’m in love!💟
So glad to hear that, Alondra!
I don’t have fresh lemon, could I use crystlized lemon? This recipe looks fantastic and easy at that!! Thank you 😊
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
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!!
That’s so great! It sounds like you have a new favorite, Sarah! That’s so great!
Wow this is our families favorite pasta dish! The sauce smells amazing while it simmering. Thank you for sharing.
That’s wonderful, Greta! So glad your family loves it.
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?
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.
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?
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!
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!
Hi Emily! I’m glad you love the recipe.
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. 🫠
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.
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.
We lightly rinse it here so the dish stays creamy and stops the cooking process. I hope that helps.
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.
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?
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.
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.
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.
You’re welcome, Eileen! I appreciate the love and support. So glad that you are enjoying the recipes.