Lemon Garlic Chicken Pasta Recipe

This zesty, creamy Lemon Garlic Chicken Pasta is made with tender chicken breast, fresh lemon juice, and plenty of garlic, ready in 30 minutes. Tossing the hot pasta into the glossy sauce until it coats every strand makes the entire dish come together beautifully. I make this whenever I need a fast but impressive midweek dinner.

Why This Classic Works

I used to overcook the chicken while trying to get a good pan sear, resulting in dry meat that ruined the dish. I finally learned that slicing the chicken thinly and searing it hot and fast keeps it perfectly tender.

The real trick to the sauce is letting it emulsify off the heat so the cream does not split. It took a few broken sauces for me to realize that gentle heat is the secret to a smooth finish.

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Lemon Garlic Chicken Pasta Ingredients

• 8 oz (225g) linguine
• 2 boneless skinless chicken breasts, sliced
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup (120ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 1 large lemon (zested and juiced)
• 1/2 cup (50g) grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

How To Make Lemon Garlic Chicken Pasta

1. Boil The Pasta: Cook the linguine in heavily salted water according to the package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sear The Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper, cooking for 5-6 minutes until browned and cooked through, then remove to a plate.
3. Build The Sauce: Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Simmer Liquids: Pour in the chicken broth, heavy cream, lemon juice, and lemon zest. Let the mixture simmer gently for 3-4 minutes until it begins to thicken slightly.
5. Toss Together: Remove the skillet from the heat and stir in the Parmesan cheese until smooth. Add the cooked pasta and chicken back into the pan, tossing vigorously and adding pasta water as needed to create a glossy sauce.
6. Garnish And Serve: Sprinkle with fresh chopped parsley and serve immediately while hot.

Recipe Tips

• Grate cheese from a block: Pre-shredded cheese contains anti-caking agents that will make your sauce grainy.
• Save the pasta water: This starchy liquid is essential for thinning out the sauce while helping it cling to the noodles.
• Zest before you juice: It is incredibly difficult to zest a lemon after it has been squeezed empty.

What To Serve With Lemon Garlic Chicken Pasta

Serve this with a crisp green salad tossed in a simple vinaigrette to cut through the rich sauce. A side of toasted garlic bread is also great for wiping the plate clean.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to bring the sauce back to life. Do not freeze this dish, as the cream sauce will separate.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay very juicy. Just cook them a few minutes longer until they get a good sear.

Why did my lemon sauce curdle?

Adding cold cream or lemon juice to a boiling pan can cause the dairy to curdle. Always lower the heat before adding dairy and stir constantly.

Can I make this dairy-free?

You can swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative. You will also need to use a dairy-free Parmesan substitute.

What pasta shape works best?

Linguine or spaghetti are great because the long strands hold the sauce perfectly. Penne or fusilli are fine alternatives if you want to catch sauce in the ridges.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 115mg
• Sodium: 850mg
• Total Carbohydrate: 45g
• Protein: 35g

Try More Recipes:

• Tuscan Chicken Pasta Recipe
• Lemon Pepper Chicken Pasta Recipe
• Lemon Pepper Chicken Pasta Recipe