There’s something about lemon and cream together that just works. Whether it’s the zesty freshness of citrus or the smooth richness of cream, that perfect pairing can take a simple dish and make it sing. And when you throw in tender chicken and perfectly cooked pasta? You’ve got dinner magic.

This Easy Lemon Chicken Pasta is one of those recipes I keep coming back to — especially when the week is busy, and I don’t have time for anything complicated. It’s quick (just 30 minutes start to finish), uses ingredients I usually have on hand, and it never fails to hit the spot. The lemon cuts through the creamy sauce just enough to keep everything light, bright, and balanced. It’s rich without being heavy, and flavorful without being fussy.

I originally made this recipe on a whim when I had a couple of chicken breasts to use up and a lone lemon sitting on the counter. I threw everything into a pan, hoping for something decent. What came out was so much better than decent — it became an instant favorite.

Whether you’re feeding the family on a weeknight or having a casual dinner with friends, this pasta feels a little special while staying low-effort. Let’s get into how to make it!

Ingredients You’ll Need:

• 12 ounces pasta (linguine or penne work great)

• 2 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• 1 tablespoon olive oil

• 2 tablespoons butter

• 3 garlic cloves, minced

• 1 cup heavy cream

• ½ cup chicken broth

• Zest and juice of 1 large lemon

• ½ cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley (optional for garnish)

STEP 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta according to the package directions until just al dente. You want it to have a little bite since it will cook slightly more when mixed with the sauce. Once it’s ready, drain it and set it aside. Don’t forget to reserve about half a cup of the pasta water in case you want to loosen the sauce later.

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STEP 2: Season and Cook the Chicken

While your pasta is boiling, go ahead and get your chicken started.

Take your chicken breasts and season both sides generously with salt, pepper, and garlic powder. You can be a little liberal here — the chicken is one of the main flavor carriers in this dish, so you want it well-seasoned.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear them for about 6 to 7 minutes per side, or until they’re golden on the outside and cooked through in the middle. The goal here is juicy, golden chicken with a little bit of crust.

Once they’re done, transfer the chicken to a plate and let it rest for a few minutes. Then, slice into thin strips so it’s ready to toss into the pasta later.

STEP 3: Make the Lemon Garlic Cream Sauce

Now it’s time for the star of the show — that velvety lemon cream sauce. Don’t worry, it’s super simple but incredibly flavorful.

In the same skillet (don’t clean it — we want all those delicious browned bits), lower the heat to medium-low and melt 2 tablespoons of butter. Add your minced garlic and sauté for about 1 minute, just until it becomes fragrant. Be careful not to let it brown too much — we’re looking for golden and aromatic.

Next, stir in the 1 cup of heavy cream and ½ cup of chicken broth. Add the zest and juice of your lemon — it’s going to look a little loose at first, but as it simmers, it will thicken up beautifully. Let it gently simmer for 3 to 5 minutes, stirring occasionally.

Now that your pasta is cooked, chicken is perfectly seared, and that lemony garlic cream sauce is bubbling away in your skillet — we’re in the home stretch! This next part is where everything comes together and transforms into a dish that’s both cozy and refreshing.

One of the best things about this recipe is how adaptable it is. Want to throw in some spinach or swap the cream for a lighter option? You totally can. But even just following it as-is, it’s a crowd-pleaser every single time. Let’s get right back into it.

STEP 4: Add the Parmesan and Thicken the Sauce

Once your cream, broth, and lemon have simmered for a few minutes and the sauce has slightly thickened, it’s time to stir in the ½ cup of grated Parmesan cheese.

As the cheese melts, it’s going to help thicken the sauce even more and give it that signature creamy texture we all love. Stir it gently but consistently until the cheese is fully melted and the sauce looks smooth and velvety.

At this point, taste the sauce and add a pinch more salt or pepper if needed. Depending on the saltiness of your Parmesan and broth, you may not need much — but seasoning is key to pulling all the flavors together.

STEP 5: Toss the Pasta and Chicken in the Sauce

Now that your sauce is just right, it’s time to bring everything together.

Add your drained pasta straight into the skillet with the sauce and toss it until every strand or piece is well coated. If the sauce seems a little thick, you can stir in a splash of the reserved pasta water to loosen it up — just a tablespoon or two at a time.

Next, add the sliced chicken back into the skillet and gently mix it in with the pasta and sauce. Let it all warm through for another minute or two so the flavors really meld.

At this point, everything should be creamy, silky, and coated in that luscious lemon garlic sauce.

STEP 6: Garnish and Serve

You’re basically done — all that’s left is a little finishing touch.

Sprinkle on some chopped fresh parsley if you like (totally optional but adds a nice pop of color and a hint of freshness), then serve immediately while it’s hot and creamy.

This dish pairs beautifully with a crisp green salad, roasted vegetables, or garlic bread for a complete and satisfying meal. If you’re like me and love a little texture contrast, a handful of toasted pine nuts on top would be an amazing twist.

Helpful Tips & Easy Variations

If you’re looking to make this dish your own, here are a few ways to switch things up without compromising flavor:

• Lighter Sauce Option: You can use half-and-half instead of heavy cream to reduce the richness. It still turns out creamy but with a lighter feel.

• Add Veggies: Stir in some baby spinach, asparagus, or even cherry tomatoes during the last few minutes of simmering. It makes the meal feel a bit more complete and colorful.

• Marinate the Chicken: If you have a little extra time, marinate your chicken in lemon juice, olive oil, and garlic for 15–30 minutes before cooking. It boosts the flavor in a subtle but noticeable way.

• Use Different Pasta: This recipe works with pretty much any pasta shape. Penne, linguine, fettuccine, or even farfalle are all great options — just cook until al dente.

• Make it Spicy: If you like a bit of kick, add a pinch of red pepper flakes to the sauce when sautéing the garlic.