If you’re craving a dish that feels like a warm hug after a long day, this Creamy Lemon Chicken Pasta Recipe is exactly what you need. It beautifully combines tender shredded chicken and perfectly cooked pasta in a luscious, zesty cream sauce that’s bursting with bright lemon flavor and a hint of garlic. This recipe strikes the perfect balance between rich and refreshing, making it an instant favorite for weeknight dinners or whenever you want to treat yourself to something truly comforting without hours in the kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are simple staples, yet each plays a crucial role in elevating the taste, texture, and color of this dish. From the rich butter and cream that create the velvety sauce to the fresh lemon zest that infuses a vibrant zing, every component works harmoniously to make this recipe shine.
- 8 ounces uncooked pasta: Choose your favorite shape; penne or fettuccine work wonderfully for holding onto the creamy sauce.
- 2 tablespoons butter: Adds richness and creates the perfect base for the sauce’s roux.
- 1/2 tablespoon flour: Thickens the sauce to a silky consistency without clumping.
- 1 clove garlic (minced): Infuses aromatic warmth that’s subtle but essential.
- 1/4 cup chicken broth, vegetable broth, or dry white wine: Adds depth and a savory background to balance the creaminess.
- 1/2 tablespoon lemon juice + zest of 1/2 lemon: Brings bright, fresh acidity that lifts the entire dish.
- 1 cup heavy or whipping cream: The heart of the sauce, delivering luscious creaminess.
- 2 cups cooked or rotisserie chicken (shredded): Tender protein that makes this meal hearty and satisfying.
- 1/3 cup freshly grated parmesan cheese: Melts into the sauce giving a salty, nutty finish.
- Salt & pepper (to taste): Essential seasonings that enhance all the flavors.
- Garnish: fresh parsley & extra parmesan (optional): Adds a pop of color and extra flavor that makes the dish visually irresistible.
How to Make Creamy Lemon Chicken Pasta Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil. The salt seasons the pasta itself and helps enhance the overall flavor. Cook the pasta just until al dente according to the package instructions so it holds up well when tossed in the sauce later. Timing is key here because the pasta will finish absorbing flavors in the creamy sauce.
Step 2: Create the Base of the Sauce
While the pasta cooks, melt the butter in a skillet over medium-high heat. Once melted, sprinkle in the flour and stir continuously for about a minute. This step cooks off the raw flour taste and forms a roux that will thicken your sauce beautifully without lumps.
Step 3: Add Aromatics and Liquids
Next, toss in the minced garlic and let it soften and release its aroma for just a few seconds. Pour in the chicken broth (or vegetable broth or dry white wine if you prefer), followed by the lemon juice and zest. Let the mixture bubble gently for one minute to meld the bright citrus with the savory liquid base.
Step 4: Incorporate Cream and Chicken
Whisk in the heavy cream slowly, allowing it to combine smoothly with the base. Then add your shredded chicken and stir everything together. Let it cook for a few minutes until the sauce thickens to a luscious consistency that clings deliciously to the pasta.
Step 5: Finish with Parmesan and Seasoning
Remove the skillet from heat and fold in the freshly grated parmesan cheese. This melts into the sauce, enriching it with its signature umami flavor. Taste your sauce and season generously with salt and pepper—this seasoning step really brings the dish home.
Step 6: Combine Pasta and Sauce
Drain your pasta, reserving a little pasta water. Add the pasta directly to the skillet and toss until every piece is coated in the creamy lemon sauce. If the sauce feels too thick, stir in a tablespoon or two of the reserved pasta water to loosen it just a bit. Serve piping hot with extra parmesan and a sprinkle of fresh parsley for that lovely pop of color and flavor.
How to Serve Creamy Lemon Chicken Pasta Recipe
Garnishes
Fresh parsley is a wonderful way to brighten the dish visually and add a hint of herbal freshness that complements the lemon beautifully. Don’t skip an extra sprinkle of parmesan cheese for that irresistible finishing touch that melts slightly into the warm pasta.
Side Dishes
This dish pairs delightfully with a crisp green salad dressed in a light vinaigrette to counterbalance the rich creaminess. Roasted or steamed vegetables like asparagus or green beans also work well, adding texture and earthy flavors for a complete, satisfying meal.
Creative Ways to Present
For a charming presentation, serve this pasta in individual shallow bowls with a brush of lemon zest on top and a sprig of parsley. Another idea is to plate it atop a bed of lightly sautéed spinach for an added burst of green and a subtle twist on the classic.
Make Ahead and Storage
Storing Leftovers
Your leftovers should be stored in an airtight container in the refrigerator. The sauce will thicken as it chills, so it’s best to stir it gently before reheating. It typically stays fresh for up to 3 days, making it a perfect quick dinner solution later in the week.
Freezing
While this creamy dish is wonderful fresh, freezing isn’t generally recommended due to the cream’s tendency to separate when thawed. If you must freeze, use an airtight container and expect a slight change in texture. Reheat slowly and stir frequently to help bring it back together as best as possible.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent scorching and to loosen the sauce. Adding a splash of cream or broth while reheating helps restore the sauce’s original creamy texture and luscious mouthfeel before serving.
FAQs
Can I use chicken other than rotisserie or cooked chicken?
Absolutely! You can use freshly cooked chicken breasts or thighs. Just make sure to shred or chop it before adding to the sauce so it integrates well and cooks evenly.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk with a bit of flour to thicken, but the sauce won’t be as rich and creamy. For a lighter version, Greek yogurt stirred in off heat adds creaminess with a slight tang.
Can I make this dish gluten-free?
Yes, simply substitute the regular pasta with your favorite gluten-free pasta and use gluten-free flour or cornstarch for the roux. The flavor will remain just as delightful.
How can I make the sauce more lemony if I love citrus?
Feel free to add extra lemon zest or an additional splash of lemon juice to taste right at the end of cooking. Fresh lemon really makes this recipe pop with brightness!
What’s the best pasta shape for this recipe?
Shapes with ridges or holes like penne, rigatoni, or farfalle work wonderfully since they catch and hold onto the creamy sauce, ensuring every bite is flavorful.
Final Thoughts
There is something incredibly satisfying about homemade comfort food that comes together quickly and delights every palate, and this Creamy Lemon Chicken Pasta Recipe absolutely fits that bill. It’s bright, cozy, luscious, and easy to customize so you can make it your own. I promise, once you try this recipe, it will become one of your go-to dishes to whip up whenever you want something both elegant and effortless. So grab your apron and dig in—you’re going to love every bite!
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Creamy Lemon Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Lemon Chicken Pasta is a flavorful and comforting dish combining tender shredded chicken with a luscious lemon-infused cream sauce, tossed with perfectly cooked pasta. It’s a quick and easy meal ideal for weeknights, featuring bright citrus notes balanced by rich parmesan cheese, garlic, and butter.
Ingredients
Pasta
- 8 ounces uncooked pasta
Sauce
- 2 tablespoons butter
- 1/2 tablespoon flour
- 1 clove garlic, minced
- 1/4 cup chicken broth (or vegetable broth or dry white wine)
- 1/2 tablespoon lemon juice
- Zest of 1/2 lemon
- 1 cup heavy whipping cream
- 2 cups cooked rotisserie chicken, shredded
- 1/3 cup freshly grated parmesan cheese
- Salt and pepper, to taste
Garnish (optional)
- Fresh parsley
- Extra parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve some pasta water before draining.
- Make roux and sauté garlic: About 10 minutes before pasta finishes cooking, melt butter in a skillet over medium-high heat. Sprinkle in the flour and cook, stirring frequently, for about one minute to form a roux.
- Add liquids and lemon: Stir in minced garlic, then pour in the chicken broth (or vegetable broth or dry white wine), along with the lemon juice and lemon zest. Allow the mixture to bubble and reduce for about one minute.
- Incorporate cream and chicken: Whisk in the heavy cream and then add the shredded chicken. Cook for a few minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
- Finish sauce with cheese and seasonings: Stir in the grated parmesan cheese and remove the skillet from heat. Season generously with salt and pepper to taste.
- Toss pasta with sauce: Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, add a tablespoon or so of reserved pasta water to loosen it up. Serve immediately, garnished with extra parmesan and chopped fresh parsley if desired.
Notes
- Using rotisserie chicken saves time but you can also use leftover or freshly cooked chicken breast.
- Adjust the lemon juice and zest according to your preference for more or less citrus brightness.
- If the sauce thickens too much upon standing, stir in a bit more cream or pasta water to revive its creaminess.
- For a lighter option, substitute half-and-half for heavy cream but sauce will be less rich.
- Gluten-free pasta can be used to make this recipe gluten free.
