Lemon Chicken Pasta

Looking for a Lemon Chicken Pasta that actually lives up to the hype? This is my house favorite I cooked on repeat for years, perfecting every step so it’s lively with real lemon, tender chicken, and a sauce that coats the pasta just right. I borrow a few of my go-to “restaurant” tricks, zesting early, juicing late, and building the pan sauce with what’s already in your pot so you get bright flavor without fuss.

It’s the kind of reliable, no-drama dinner I’m known for, approachable, wildly tasty, and ready to slide into your weekly rotation.

Ingredients For Lemon Chicken Pasta

• Pasta: Linguine, spaghetti, or a short cut like penne are my go-to pasta shapes because that’s what I usually have on hand. Any durum wheat pasta works well, try campanelle or rigatoni for extra sauce cling. Use a gluten-free pasta you love and cook just shy of al dente before tossing it with the sauce.
• Chicken: Boneless, skinless breasts or boneless, skinless chicken thighs cook quickly and are relatively budget friendly. You can substitute with Rotisserie chicken (add at the end), turkey cutlets, or shrimp (sear briefly, remove from the pan and add back to warm at the end).
• Vegetables: Zucchini and Spinach add color, texture, and stealthy vitamins. You can substitute with your favorite veggies like asparagus, broccolini, peas, or kale.
• Lemon: The star, lemon zest and fresh lemon juice add fresh, bright flavor. Use Meyer lemons for sweeter flavor; in a pinch, bottled juice can boost fresh lemon if you’re short on fruit.
• Olive Oil: For searing and sautéing, I always have extra virgin olive oil on hand and use it for all my cooking. Avocado oil or a mix of butter with a bit of oil for richer flavor can be substituted.
• Chicken Stock: Chicken Stock helps deglaze the pan and builds body. You can substitute with chicken broth, Vegetable broth or a splash of dry white wine (be sure to reduce it 1-2 minutes).
• Dairy: Heavy cream or half-and-half combined with finely grated Parmesan. Use all olive oil (no cream), it still works thanks to starchy pasta water; or use full-fat coconut milk for dairy-light creaminess (flavor will vary slightly). Pecorino Reggiano can be substituted for Parmesan (it’s a little saltier, tangier).
• Spices: Fresh garlic (or a combination of fresh garlic with a a pinch of garlic and onion powder), black pepper, and red pepper flakes (optional) give a mild punch of flavor to the sauce. Add Italian seasoning, lemon pepper, or a pinch of dried thyme.
• Herbs: Fresh Basil or parsley, to finish. Fresh Chives or dill give it a springy vibe.
• Kosher Salt and Pasta Water: The secret sauce builder.

For the full ingredient list and instructions, see the recipe card below.

How to Make Lemon Chicken Pasta

1. Boil the pasta: Salt the water generously in a large pot. Add the pasta. Cook just until al dente and reserve about 1 cup of pasta water.
2. Sear the chicken: Pat the chicken dry then season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until golden and just cooked through, flip and cook on the opposite side until golden; transfer to a platter and keep warm (save the juices).
3. Sauté the vegetables: Add the zucchini to the pan and cook until tender-crisp and golden brown. Stir in garlic and a pinch of red pepper flakes cooking for 30 seconds.
4. Build the sauce: Deglaze the pan with chicken broth and lemon zest; simmer briefly, scraping up browned bits on the bottom of the pan with a wooden spoon. Add a splash of pasta water, the garlic powder, onion powder, and cream; simmer gently until slightly thickened.
5. Bring it together: Return the chicken (and juices) to the pan. Sti in the drained pasta and toss to coat, adding Parmesan gradually. Add in more pasta water until the sauce is smooth and lightly creamy.
6. Finish bright: Remove the pan from the heat, fold in the spinach to wilt, then stir in lemon juice. Season with remaining salt and pepper, sprinkle with herbs and extra Parmesan. Serve immediately.

How to Store Leftovers

• Refrigerator: Cool leftover lemon chicken pasta to room temperature and store in an airtight container up to 3-4 days, refrigerated.
• Reheat: Add a few tablespoons water or broth and warm gently on the stovetop or in the microwave, tossing once or twice.
• Freezer: Creamy pastas don’t freeze perfectly; I recommend enjoying fresh or within a few days.