This lemon chicken pasta combines tender seared chicken with a silky lemon cream sauce and fresh herbs for a bright, comforting meal. Ready in under an hour and simple to prepare, it’s perfect for busy weeknights or an easy dinner for guests.
If you enjoy this recipe, you might also like other simple chicken pasta dishes such as a quick tomato chicken pasta, a spicy Cajun chicken pasta, or a creamy rose pasta. For more ideas, explore a collection of chicken pasta recipes to suit a variety of tastes.
Table of Contents
⭐️ Why this recipe works
- Bright, balanced flavour: Lemon juice and zest with garlic create a lively sauce that complements the chicken and pasta.
- Rich, creamy texture: Single cream and Parmesan produce a smooth, indulgent sauce without heavy fuss.
- Fast to make: Boneless, skinless chicken thighs cook quickly, so the whole dish comes together in under 30–45 minutes.
- Pantry-friendly: Olive oil, garlic, dried pasta and simple staples mean you can usually make this with ingredients on hand.
- Flexible: Easily adapt by adding vegetables like spinach or asparagus, switching proteins, or using gluten-free pasta.
🧾 Ingredients overview
- Olive oil: For searing and flavour.
- Chicken thighs: Tender, juicy and forgiving in fast cooking.
- Butter: Adds richness and helps soften garlic.
- Garlic: Builds aromatic depth.
- Lemon juice and zest: Provide fresh acidity and brightness.
- Chicken stock: Deglazes the pan and adds savoury depth.
- Single cream: Creates a velvety sauce.
- Grated Parmesan: Adds umami and saltiness.
- Crushed chilli flakes: Optional, for gentle heat.
- Dried pasta: The base — choose your favourite shape.
- Parsley and basil: Fresh herbs to finish the dish.
👩🏻🍳 Here’s how to make it
One-pot style steps for lemon chicken pasta
- Cook the pasta: Boil pasta following package instructions. Reserve about 250 ml (1 cup) of pasta water before draining and set aside.
- Sear the chicken: Heat a cast-iron or non-stick pan over medium-high heat with olive oil. Season the chicken with salt and sear 5–7 minutes per side until cooked through. Remove and keep warm.
- Make the sauce: Reduce heat to medium and add butter to the same pan. Sauté minced garlic until fragrant, about 1–2 minutes. Pour in chicken stock and scrape up any browned bits, then bring to a gentle simmer.
- Finish the sauce: Stir in lemon juice and zest. Whisk in single cream gradually, then add grated Parmesan. Simmer until the sauce thickens slightly, about 3–5 minutes. Season to taste and fold in chopped parsley and basil. Add crushed chilli flakes if you like a touch of heat.
- Assemble: Toss drained pasta into the sauce, using reserved pasta water to loosen the sauce as needed. Slice the chicken and arrange over the pasta, spooning any resting juices back into the pan. Serve immediately.
📖 Variations
- Protein swaps: Use chicken breast, prawns, or firm tofu instead of thighs.
- Vegetarian option: Omit meat and add mushrooms, roasted vegetables or chickpeas.
- Gluten-free: Substitute gluten-free pasta to suit dietary needs.
💡 Chef’s Guide: Expert Tips
These practical tips help produce the best result every time.
- Infuse while searing: Add a sprig of thyme or rosemary to the pan when searing to lend subtle herbal notes.
- Perfect pasta texture: Cook pasta one minute shy of package time and finish it in the sauce so it absorbs more flavour and the dish stays saucy.
🍯 Storing and reheating leftovers
- Fridge: Keep cooled leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a pan over medium heat with a splash of chicken stock or cream to revive the sauce, stirring until heated through.
❓Recipe FAQ’s
Toss warm, drained pasta with a small amount of olive oil to prevent clumping; store separately from the sauce if possible.
Yes — sear the chicken and make the sauce a day ahead, refrigerate separately, then combine with freshly cooked pasta when serving.
Balance acidity with a small pinch of sugar or a teaspoon of honey, adding gradually until the flavour is balanced.
Looking for other creamy pasta recipes like this? Try similar comforting, easy-to-make dishes.
If you make this One Pot Creamy Lemon Chicken Pasta, please leave a comment and a star rating — feedback is always appreciated.
Creamy Lemon Chicken pasta
Ingredients
For searing the chicken:
- 1 tablespoon olive oil
- 500 g chicken thighs, boneless and skinless
For the creamy lemon sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 lemon, juice and zest
- 50 ml chicken stock
- 400 ml single cream
- 25 g grated Parmesan
- ¼ teaspoon crushed chilli flakes (optional)
- 500 g dried pasta, cooked to package directions
- ½ bunch parsley, chopped
- ½ bunch basil, chopped
Instructions
Cook the Pasta:
- Boil pasta following package directions. Reserve about 250 ml of the pasta water, then drain and set aside.
Sear the Chicken:
- Heat pan over medium-high and add olive oil. Season chicken with sea salt. When the oil shimmers, sear chicken 5–7 minutes per side until cooked through (internal temperature 75°C recommended). Remove and rest.
Make the Sauce:
- Turn heat to medium, melt butter in the same pan and sauté garlic until fragrant.
- Add chicken stock and scrape up browned bits, then simmer gently.
- Stir in lemon juice and zest, whisk in the cream, add Parmesan and simmer 3–5 minutes until slightly thickened. Season and fold in herbs. Toss pasta in the sauce, using reserved pasta water to adjust consistency.
Assemble the Dish:
- Slice the chicken and place over the sauced pasta. Spoon any resting juices into the pan and serve immediately.
Notes
- Use the same pan for the sauce to capture the fond left from searing the chicken; lower the heat to avoid burning the garlic or cream.
- Chicken breast works fine if cut into larger cubes; just ensure even cooking.
- Choose pasta shapes that hold sauce well — long strands or ridged short shapes work best.
Nutrition
Meet the Chef!
Hi, I’m Debs — a Cordon Bleu-trained cook who loves creating satisfying meals on a budget. I focus on practical techniques and flavourful results anyone can achieve at home.