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Creamy Lemon Chicken Pasta

A quick and vibrant pasta dish featuring tender pan-seared chicken in a creamy, bright lemon sauce with Parmesan and fresh herbs. Perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Notes

Ingredients
  

  • 12 oz dried pasta such as fettuccine, linguine, or penne
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tsp kosher salt divided, plus more for pasta water
  • 1/2 tsp black pepper freshly ground
  • 3 tbsp all-purpose flour for dredging
  • 3 tbsp olive oil divided
  • 4 cloves garlic minced
  • 1 cup chicken broth low-sodium recommended
  • 1 cup heavy cream or half-and-half for a lighter sauce
  • 1/3 cup fresh lemon juice from 2-3 large lemons
  • 1 tbsp lemon zest finely grated
  • 1 cup Parmesan cheese freshly grated, plus more for serving
  • 1/4 cup fresh parsley chopped, plus more for garnish

Equipment

  • Large pot for pasta
  • Large skillet or sauté pan (12-inch recommended)
  • Tongs
  • Microplane or fine grater for zest
  • Juicer or fork for lemons

Notes

Chef's Tips:
• Use a microplane for the finest lemon zest, which releases maximum oil without bitter pith.
• Don't crowd the pan when searing chicken—cook in batches if needed for a proper golden crust.
• Serve immediately for the best texture, as the pasta will continue to absorb the sauce.
Food Safety:
• Cook chicken to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within 2 hours of cooking