This lemon chicken pasta delivers bright, comforting flavor in under 30 minutes. Tender chicken and silky lemon sauce come together for a surprisingly light yet satisfying meal. The aroma alone will have everyone gathering in the kitchen, forks ready.
Love Lemon Chicken Pasta? So do we! If you're into Dinner Ideas or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Lemon Chicken Pasta
- Restaurant-quality flavor: Tangy creaminess without the fuss.
- Versatile & forgiving: Adapts beautifully to what you have on hand.
- Perfect texture: Juicy chicken, al dente pasta, and silky clinging sauce.
- Light yet satisfying: Feel happily full, not weighed down.
Ingredients & Tools
- 400 g boneless, skinless chicken breasts or thighs
- 250 g linguine or fettuccine
- 2 large lemons (for zest and juice)
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 60 ml dry white wine (like Sauvignon Blanc)
- 120 ml chicken broth
- 60 g grated Parmesan cheese, plus more for serving
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt and black pepper to taste
- Handful of fresh parsley, chopped
- Optional: 80 g baby arugula or spinach
- Optional: 2 tbsp heavy cream or crème fraîche
Tools: Large pot for pasta, large skillet or sauté pan, zester or fine grater, tongs, measuring cups/spoons
Notes: Good-quality Parmesan melts beautifully. Don’t skip the white wine—it adds depth that balances the lemon.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 52 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Zest your lemons before juicing them. It’s infinitely easier to zest a whole, firm lemon than one you’ve already squeezed. I use a fine microplane—it gets all the fragrant yellow part without the bitter white pith.
- Don’t skip salting your pasta water. It should taste like the sea. This is your one chance to season the pasta from within, and that salted water will also become part of your sauce later. Seriously, it’s a game-changer.
- Use a mix of butter and olive oil for cooking the chicken. The oil prevents the butter from burning, while the butter adds fantastic flavor and helps achieve a beautiful golden crust on the chicken. A little goes a long way here.
- Grate your own Parmesan if possible. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Freshly grated Parmesan melts smoothly and tastes noticeably better.
How to Make Lemon Chicken Pasta
Step 1: Start by preparing your ingredients—this dish comes together quickly, so having everything ready is key. Zest both lemons, then juice them. You should have about ¼ cup of juice. Pat the chicken dry with paper towels and season both sides generously with salt and pepper. Chop your onion, mince the garlic, and measure out your wine and broth.
Step 2: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. This liquid gold will help create a silky, emulsified sauce that clings perfectly to the pasta.
Step 3: While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a cutting board and let it rest for a few minutes before slicing into strips or bite-sized pieces.
Step 4: In the same skillet, reduce the heat to medium and add the remaining tablespoon each of olive oil and butter. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and thyme, cooking for another minute until fragrant—be careful not to burn the garlic.
Step 5: Pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the chicken. Let it simmer for about 2 minutes until reduced by half. This step adds incredible depth and cuts through the richness.
Step 6: Add the chicken broth and lemon juice to the skillet. Bring to a simmer and let it reduce slightly for 2–3 minutes. If you’re using cream or crème fraîche, stir it in now. The sauce should look glossy and coat the back of a spoon.
Step 7: Reduce the heat to low and gradually whisk in the grated Parmesan until melted and smooth. Now add the cooked pasta directly to the skillet along with about ½ cup of the reserved pasta water. Use tongs to toss everything together, adding more pasta water if needed until the sauce reaches a beautiful, clinging consistency.
Step 8: Stir in the sliced chicken, lemon zest, and chopped parsley. If you’re using arugula or spinach, add it now and toss until just wilted. Taste and adjust seasoning with more salt, pepper, or even a squeeze of lemon juice if needed. Serve immediately with extra Parmesan on top.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze without fresh greens for up to 2 months.
- Reviving: Reheat gently with a splash of broth or water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Garlic bread with herbs — There’s nothing better for soaking up every last drop of that lemony sauce. The crispy, buttery bread provides a wonderful textural contrast to the pasta.
- Simple arugula salad with shaved Parmesan — A light salad with a lemon vinaigrette complements the pasta without competing for attention. The peppery arugula cuts through the richness beautifully.
- Roasted asparagus or broccolini — The caramelized, slightly charred vegetables add depth and make the meal feel more complete. Their earthy flavor balances the bright lemon perfectly.
Drinks
- Crisp Sauvignon Blanc — Its citrusy notes mirror the lemon in the pasta, while the acidity cleanses the palate between bites. A really harmonious pairing.
- Sparkling water with lemon slices — For a non-alcoholic option, the bubbles refresh your palate, and the lemon garnish enhances the theme of the dish.
- Pinot Grigio — This light, dry white wine won’t overpower the delicate flavors of the pasta. It’s subtle and refreshing—exactly what you want here.
Something Sweet
- Lemon sorbet — Continuing the citrus theme provides a lovely, refreshing finish. It’s light, palate-cleansing, and feels like a natural progression from the main course.
- Almond biscotti — Their crunchy texture and nutty flavor pair wonderfully with the lemon notes. Perfect for dipping into coffee or dessert wine.
- Vanilla panna cotta with berry compote — The creamy, smooth texture contrasts beautifully with the pasta, while the berries add a burst of freshness that doesn’t feel too heavy.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken breasts can dry out quickly if cooked too long. Use a meat thermometer and pull them at 165°F—they’ll continue cooking slightly while resting. I’ve messed this up before too, and it really affects the final texture.
- Adding cheese to boiling sauce. If the sauce is too hot when you add the Parmesan, it can become grainy and separate. Take the pan off the heat or reduce it to low before stirring in the cheese gradually.
- Skipping the pasta water. That starchy liquid is magical—it helps emulsify the sauce, making it silky and helping it cling to the pasta. Without it, your sauce might be too thick or oily.
- Using bottled lemon juice. The flavor just isn’t the same—it lacks the bright, fresh quality that makes this dish special. Fresh lemons make all the difference here, honestly.
Expert Tips
- Tip: Let the chicken come to room temperature for 15–20 minutes before cooking. This helps it cook more evenly, preventing the outside from overcooking while the inside remains underdone. You’ll get a much juicier result.
- Tip: Add the lemon zest at the very end, off the heat. The zest contains volatile oils that provide incredible aroma and flavor, but they can become bitter if cooked too long. Stirring it in at the end preserves that bright, fresh quality.
- Tip: If your sauce seems too thin, let it reduce a bit longer before adding the pasta. If it’s too thick, add more reserved pasta water a tablespoon at a time until it reaches the perfect consistency. The sauce should coat the pasta nicely without pooling at the bottom of the bowl.
- Tip: For an extra flavor boost, marinate the chicken in a mixture of lemon juice, olive oil, and herbs for 30 minutes before cooking. This adds another layer of lemon flavor throughout the dish rather than just in the sauce.
FAQs
Can I make this dish ahead of time?
You can prep components ahead—cook the chicken, zest and juice the lemons, chop vegetables—but I don’t recommend assembling the entire dish in advance. The pasta continues to absorb the sauce, becoming softer, and the bright lemon flavor can fade. If you must, store components separately and combine gently when reheating, adding a splash of broth or water to loosen the sauce.
What can I use instead of white wine?
No problem! You can substitute with additional chicken broth mixed with a teaspoon of white wine vinegar or lemon juice. The acidity is what matters most for balancing the sauce. Another option is using vermouth, which keeps well and works beautifully in pan sauces.
Can I use chicken thighs instead of breasts?
Absolutely—thighs are actually more forgiving and often more flavorful. They contain more fat, so they stay juicy even if slightly overcooked. Just adjust the cooking time since thighs may take a few minutes longer to cook through. The richer flavor pairs wonderfully with the lemon sauce.
How do I prevent the sauce from curdling?
The key is controlling the heat. When adding dairy (like cream) or cheese, make sure the sauce isn’t boiling. Remove from heat or keep it on low, and add these ingredients gradually while stirring constantly. If your sauce does break, a tablespoon of cold butter whisked in vigorously can often bring it back together.
Can I make this recipe gluten-free or dairy-free?
Yes to both! Use your favorite gluten-free pasta—the sauce works perfectly with it. For dairy-free, substitute the butter with olive oil and use a plant-based Parmesan alternative. For the cream, coconut cream works surprisingly well, though it will add a subtle coconut flavor that actually complements the lemon nicely.
Lemon Chicken Pasta
Make this easy Lemon Chicken Pasta with a silky, bright sauce in just 30 minutes. A restaurant-quality meal for any night. Get the simple recipe now!
Ingredients
For the Ingredients
-
400 g boneless, skinless chicken breasts or thighs
-
250 g linguine or fettuccine
-
2 large lemons (for zest and juice)
-
3 cloves garlic (minced)
-
1 small yellow onion (finely chopped)
-
60 ml dry white wine (like Sauvignon Blanc)
-
120 ml chicken broth
-
60 g grated Parmesan cheese (plus more for serving)
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
Salt and black pepper (to taste)
-
1 handful fresh parsley (chopped)
-
80 g baby arugula or spinach (Optional)
-
2 tbsp heavy cream or crème fraîche (Optional)
Instructions
-
Start by preparing your ingredients—this dish comes together quickly, so having everything ready is key. Zest both lemons, then juice them. You should have about ¼ cup of juice. Pat the chicken dry with paper towels and season both sides generously with salt and pepper. Chop your onion, mince the garlic, and measure out your wine and broth.01
-
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. This liquid gold will help create a silky, emulsified sauce that clings perfectly to the pasta.02
-
While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a cutting board and let it rest for a few minutes before slicing into strips or bite-sized pieces.03
-
In the same skillet, reduce the heat to medium and add the remaining tablespoon each of olive oil and butter. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and thyme, cooking for another minute until fragrant—be careful not to burn the garlic.04
-
Pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the chicken. Let it simmer for about 2 minutes until reduced by half. This step adds incredible depth and cuts through the richness.05
-
Add the chicken broth and lemon juice to the skillet. Bring to a simmer and let it reduce slightly for 2–3 minutes. If you’re using cream or crème fraîche, stir it in now. The sauce should look glossy and coat the back of a spoon.06
-
Reduce the heat to low and gradually whisk in the grated Parmesan until melted and smooth. Now add the cooked pasta directly to the skillet along with about ½ cup of the reserved pasta water. Use tongs to toss everything together, adding more pasta water if needed until the sauce reaches a beautiful, clinging consistency.07
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Stir in the sliced chicken, lemon zest, and chopped parsley. If you’re using arugula or spinach, add it now and toss until just wilted. Taste and adjust seasoning with more salt, pepper, or even a squeeze of lemon juice if needed. Serve immediately with extra Parmesan on top.08
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