Here’s a simple skillet pasta dish that’s perfect when you want something creamy but bright. Chicken breasts, pasta, and a lemony cream sauce come together in about 30 minutes, making it a good weeknight dinner option.
The Story Behind This Recipe
I stumbled on this creamy lemon chicken pasta because I was craving a quick dinner that didn’t feel too heavy, but still had some comforting creaminess to it. I wanted to use chicken breasts I had on hand and avoid any extra pots or pans. Using a single skillet means less cleanup, which is a huge plus.
I love how the lemon adds just enough brightness to cut through the richness of the cream and cheese. It keeps things fresh and lively without overpowering the chicken or pasta. I typically use whatever pasta I have in the pantry, but penne or farfalle work especially well here.
One thing I pay attention to is cooking the chicken just right so it stays moist but gets a nice sear. I also make sure to save some of the pasta water before draining because that liquid helps to loosen and bind the sauce while keeping that silky texture.
This recipe has become a regular in my rotation because it’s both straightforward and comforting. People usually like how the lemon flavor makes it feel special without adding extra complicated steps or ingredients. Plus, it comes together quickly enough to cook on a busy weeknight.
Cuisine: American Italian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 8 ounces penne or similar pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Step 1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
- Step 2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until browned and just cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
- Step 3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Step 4. Pour in chicken broth, lemon zest, and lemon juice, scraping up any browned bits from the bottom of the skillet.
- Step 5. Reduce heat to medium-low and stir in heavy cream and Parmesan cheese. Stir until cheese melts and sauce thickens slightly, about 2-3 minutes.
- Step 6. Add cooked pasta and chicken back to skillet. Toss gently to combine, adding reserved pasta water a little at a time to loosen sauce if needed.
- Step 7. Adjust salt and pepper to taste. Sprinkle chopped parsley over the top if using, then serve.
Tips for Success
- Don’t overcook the chicken to keep it juicy — cook until it’s just opaque inside.
- Reserve pasta water to adjust sauce consistency. It helps the sauce cling nicely.
- Use freshly grated Parmesan for the best melt and flavor.
- Lemon zest adds fresh citrus notes without extra liquid.
- If sauce feels too thick, thin it with extra broth or pasta water.
Variations & Substitutions
- Swap chicken for shrimp or turkey breast for a different protein.
- Use half-and-half instead of heavy cream to lighten the sauce slightly.
- Add spinach or kale for some greens tossed in at the end.
- Mix in sun-dried tomatoes or capers for an extra savory kick.
- For more heat, sprinkle in red pepper flakes when cooking garlic.
