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This creamy lemon chicken pasta is an easy 30-minute dinner made with tender chicken, pasta, fresh lemon, garlic, parmesan, and a silky cream sauce. Perfect for busy weeknights, leftover chicken, or a cozy family meal that feels fresh and comforting.

Creamy Lemon Chicken Pasta Bake for a Family Dinner Favorite

Creamy lemon pasta · Easy weeknight dinner · Fresh, cozy,and ready fast
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Prep Time 9 minutes
3 hours 20 minutes
Total Time 30 minutes
Servings: 4 serving
Course: Main Course
Cuisine: American-Italian Inspired
Ingredients Method Notes

Ingredients
  

  • For the Pasta
  • 8 ounces pasta such as spaghetti, linguine, fettuccine, or penne
  • Salt for the pasta water
  • For the Creamy Lemon Chicken Sauce
  • 2 tablespoons butter
  • 1/2 tablespoon all-purpose flour to help thicken the sauce
  • 2 garlic cloves minced
  • 1/4 cup chicken broth vegetable broth, or dry white wine
  • 1 tablespoon fresh lemon juice
  • Zest of 1/2 lemon
  • 1 cup heavy cream
  • 2 cups cooked chicken shredded or chopped
  • 1/3 cup freshly grated parmesan cheese
  • Salt and black pepper to taste
  • Optional Garnish
  • Fresh parsley chopped
  • Extra parmesan cheese
  • Lemon slices or wedges

Method
 

  1. Cook the pasta
  2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions.
  3. Before draining, reserve a small splash of pasta water in case you need to loosen the sauce later.
  4. Start the sauce
  5. While the pasta cooks, melt the butter in a large skillet over medium heat.
  6. Sprinkle in the flour and whisk for about 1 minute. This creates a quick base that helps the cream sauce turn smooth and lightly thickened.
  7. Add garlic and lemon
  8. Stir in the minced garlic and cook briefly until fragrant.
  9. Pour in the chicken broth, vegetable broth, or dry white wine. Add the lemon juice and lemon zest, then let the mixture simmer for about 1 minute so the flavors can concentrate.
  10. Make it creamy
  11. Reduce the heat slightly and stir in the heavy cream.
  12. Add the cooked chicken and let it warm through in the sauce. Simmer gently for a few minutes, stirring often, until the sauce looks glossy and slightly thickened.
  13. Finish with parmesan
  14. Remove the skillet from the heat and stir in the parmesan cheese.
  15. Taste and season with salt and black pepper as needed. The parmesan adds saltiness, so adjust carefully.
  16. Toss with pasta
  17. Add the drained pasta to the skillet and toss until every strand or piece is coated in the creamy lemon sauce.
  18. If the sauce feels too thick, add a small splash of reserved pasta water and toss again.
  19. Serve warm
  20. Serve right away with extra parmesan, chopped parsley, and a little fresh lemon if you want a brighter finish.

Notes

  • Use heavy cream for the smoothest sauce. Lower-fat dairy can separate when mixed with lemon.
  • Fresh lemon juice tastes brighter than bottled lemon juice and gives the sauce a cleaner flavor.
  • Grate parmesan from a block if possible. It melts more smoothly than pre-shredded cheese.
  • Keep the heat gentle once the cream is added. A soft simmer helps the sauce stay silky.
  • Do not overcook the pasta. Al dente pasta holds up better when tossed with the sauce.
  • Add pasta water only a little at a time. You want the sauce creamy, not thin.
  • Taste before salting. Chicken broth, parmesan, and rotisserie chicken can all add salt.
  • For extra lemon flavor, add more zest instead of too much juice. Zest adds brightness without making the sauce sharp.