Creamy Lemon Chicken Pasta

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.

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

4.97 from 261 votes

Author: Natasha Kravchuk

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.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Ingredients 

US CustomaryMetric

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

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Lemon Chicken Pasta

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

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