Bookmark
This creamy lemon parmesan pasta with chicken has become my go-to for nights when I want something comforting but still fresh and lively. The zingy lemon balances out the richness of the parmesan and cream so every forkful tastes vibrant yet totally indulgent. It comes together in about half an hour and feels just as welcome on a weeknight as it does for dinner guests.
The first time I tried this combo of lemon garlic chicken and creamy pasta for a birthday dinner my family scraped their plates clean. Frankly, now I plan to keep lemons and parmesan in the fridge just so we can make this anytime the craving hits.
Ingredients
- Fresh lemon: delivers vibrant tartness that cuts through the richness pick one with firm skin and a bright fragrance
- Chicken breast: offers a lean tender bite trim evenly for even cooking
- European style butter: results in silky sauce and rich mouthfeel unsalted lets you control the seasoning
- Aged parmesan: infuses the dish with nutty and sharp umami grate it fresh for smooth melting
- Heavy cream: adds body and luxurious texture look for high cream content for silkiness
- Garlic: rounds out the sauce with mellow aromatic depth smash and mince fresh cloves for best flavor
- Linguine: serves as the ideal shape to soak up sauce choose bronze cut pasta if possible for better adhesion
- Italian herbs: create complexity dried or fresh both work well
- Paprika: gives subtle warmth and color use smoked paprika for a hint of depth
- Fresh parsley: finishes with color and brightness select flat leaf for best flavor
Instructions
- Season the Chicken:
- Cut chicken breast into generous pieces about one and a half inches across for juiciness. Sprinkle with salt pepper paprika and Italian herbs coating all sides evenly so every bite is seasoned
- Sear the Chicken:
- Melt butter in a wide skillet over medium heat. Place chicken pieces in a single layer and let them cook undisturbed until a deep golden crust forms about four minutes per side. Remove chicken from pan and keep warm
- Build the Lemon Garlic Sauce:
- Lower the heat and add a touch more butter to the same pan. Scrape up the brown bits for flavor. Add minced garlic and cook just until fragrant about thirty seconds so it softens without browning. Add both lemon zest and lemon juice to create an aromatic citrus foundation
- Make the Parmesan Cream:
- Stir in heavy cream gently scraping the pan. Warm the cream through then sprinkle in fresh grated parmesan stirring to melt completely. Add garlic powder if using and a grind of black pepper. Heat until the sauce is glossy and coats a spoon without bubbling
- Cook Linguine:
- Boil linguine in generously salted water until just al dente. Taste a strand for the right bite rather than following the box time. Reserve a mug of the starchy pasta water for thinning the sauce if needed
- Combine Everything:
- Return chicken and any juices to the sauce. Add drained pasta and toss with tongs so every strand is coated. Splash in a bit of pasta water if the sauce seems thick. Finish by scattering parsley over the top
- Plate and Serve:
- Arrange pasta and chicken elegantly on warm plates. Spoon over extra sauce and sprinkle with another layer of parmesan. Serve immediately while piping hot
I always get excited for the moment I grate fresh lemon zest because the kitchen is instantly filled with a sunny fragrance. That bright pop of citrus is what lifts the whole dish and makes it truly memorable for my family.
Storage Tips
Let the pasta and chicken cool to room temperature before storing. Place leftovers in an airtight container and refrigerate for up to three days. To reheat gently warm in a skillet with a splash of cream or reserved pasta water which helps restore the sauce’s silky texture.
Ingredient Substitutions
If you do not have chicken breast try chicken thighs or even cooked shrimp for a seafood twist. Swap linguine with fettuccine spaghetti or even penne whatever is in your pantry will soak up the sauce. For a lighter version replace heavy cream with half-and-half or whole milk keeping in mind the final sauce will be a bit looser.
Serving Suggestions
Pair this pasta with a crisp arugula salad dressed in lemon vinaigrette for a nice bite. Serve with warm crusty bread to soak up every drop of sauce. If you enjoy wine chilled pinot grigio brings out the citrus and creaminess beautifully.
Cultural and Seasonal Adaptations
Lemon parmesan pasta with chicken feels at home in both Italian and American kitchens. In spring add baby spinach or peas for color and extra nutrition. Come summer toss in halved cherry tomatoes and sliced fresh basil for a burst of freshness. On cold nights add roasted broccoli or asparagus to make it heartier.
When you want to impress without any fuss this lemon parmesan chicken pasta will have everyone asking for seconds. It is a little bit of fancy hidden in the comfort of a single skillet—now a staple in our own family recipe box.
Common Recipe Questions
- → Can I substitute chicken thighs for breasts?
Yes! Thighs offer extra juiciness and flavor. Just cut them to size and cook as you would with breasts.
- → Is there a lighter alternative to heavy cream?
You can use half-and-half or whole milk. For dairy-free, coconut milk can work—expect a sweeter note.
- → Which pasta shapes are best?
Most pasta shapes work well, including spaghetti, fettuccine, penne, or rigatoni—choose your favorite.
- → How do I know when the chicken is cooked through?
Check for a 165°F internal temp, or slice a piece: it should be opaque in the center with clear juices.
- → What vegetables pair well with this meal?
Roasted broccoli, steamed asparagus, sautéed spinach, or crisp salads all balance the creamy pasta nicely.
- → Can elements be prepared ahead of time?
Yes, season chicken and make sauce in advance. Store separately and heat gently before tossing with fresh pasta.