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.
Nutrition Per Serving
Filed Under
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.