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4.50 from 8 votes

Creamy Lemon Chicken Pasta

This Creamy Lemon Chicken Pasta pairs spaghetti and chicken with a garlicky lemon cream sauce and parmesan for a winning weeknight dinner!
Prep Time30 minutes
Course: Dinner
Cuisine: American
Keyword: chicken, chicken pasta, lemon chicken, pasta
Servings: 4
Calories: 80kcal


  • 1 tbsp extra-virgin olive oil
  • 1 lb boneless skinless chicken breasts - pounded to ¼ inch thick
  • 1 tsp salt
  • 1 tsp black pepper
  • 12 oz thin spagetti
  • 1/4 cup butter
  • 2 cloves garlic minced
  • 1/3 cup freshly squeezed lemon juice from 4 lemons
  • 1 lemon thinly sliced into wedges
  • zest of 1 lemon
  • pinch of crushed red pepper flakes
  • 1/4 cup Parmesan
  • 1/2 cup heavy cream
  • chopped parsley


  • In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 5 minutes per side.
  • Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
  • Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic.
  • Cook, stirring constantly, until light brown, then add lemon juice and zest. Stir in crushed red pepper flakes. Pour in 1/4 cup reserved water - scraping all the bits on the bottom of the pan.
  • Cut chicken into bite size pieces and return to skillet and gently.
  • Add spaghetti and heavy cream - toss until combined.
  • Top with with parmesan cheese.
  • Serve immediately with a lemon wedge and a sprinkle of parsley.


Calories: 80kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 683mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 1mg