There’s something about the way lemon brightens up a meal that feels like a small celebration, even on an ordinary evening. I remember one night, coming home a little drained and unsure what to cook, and this lemon chicken pasta came together like a friendly reminder that simple ingredients can still feel special. The kitchen filled with the tangy aroma of lemon and garlic, and I was halfway through the first bite before I realized I’d forgotten to check my phone. The chicken was tender, the sauce creamy but not heavy, and the pasta just right — not mushy, not too firm, just somewhere between comfort and freshness.
It’s the kind of dinner that invites you to lean in, maybe spill a little sauce on your shirt (don’t ask how I know), and savor something easy but thoughtful. It’s not flashy, but it’s satisfying in a way that makes you want to save the recipe, maybe print it out, and keep it handy. I usually don’t have lemons on hand all the time, but when I do, this recipe feels like an instant upgrade to the week.
- Bright and fresh flavor without being overwhelming — the lemon adds zing but doesn’t steal the show.
- Comforting and creamy, but light enough that you don’t feel weighed down after dinner.
- Quick to prepare, which means less time stressing and more time enjoying your meal.
- It’s simple — and that’s kind of the point. No complicated steps, just good food.
- Leftovers are a bit tricky because the sauce thickens when refrigerated, but a gentle reheat with a splash of broth brings it back nicely.
If you’re worried about the sauce being too rich or too tangy, don’t stress too much. It balances out once the pasta and chicken soak it up. And if you’re new to cooking with lemon zest, it’s a game changer—just a little bit adds a whole new dimension.
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Lemon Chicken Pasta Dinner
- Total Time: 35 minutes
- Yield: 4 1x
Description
A bright and flavorful lemon chicken pasta dinner featuring tender chicken breast, al dente pasta, and a zesty lemon sauce, perfect for a quick and satisfying meal.
Ingredients
12 ounces penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup freshly squeezed lemon juice (about 2 lemons)
1 tablespoon lemon zest
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt and black pepper.
Add the chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth, lemon juice, and add the lemon zest. Bring the mixture to a simmer and cook for 3-4 minutes to reduce slightly.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and butter. Stir until the cheese and butter have melted and the sauce is smooth.
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the drained pasta to the skillet and gently toss everything together until the pasta is well coated with the lemon chicken sauce.
Sprinkle the chopped fresh parsley over the top and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
For this dish, a large skillet works well to keep everything together, but if you don’t have one, a wide sauté pan will do just fine. When it comes to serving, a simple green salad or steamed veggies make a fresh side without competing with the lemony sauce. I’ve also tried swapping penne for fusilli or rigatoni with good results, though I haven’t tested it with long pasta like spaghetti. Adding a pinch of red pepper flakes gives it a little kick if you’re in the mood for some heat, but it’s perfectly balanced without.
One time, I tossed in a handful of spinach right at the end for a quick veggie boost — it wilted nicely and added a subtle earthiness.
FAQ
Can I use chicken thighs instead of breasts? Yes, though thighs will take a bit longer to cook and may release more fat, which could change the sauce’s texture slightly.
What if I don’t have heavy cream? You can try substituting half-and-half or a mix of milk and cream cheese, but the sauce might be less rich and less stable.
Can I make this gluten-free? Absolutely. Use your favorite gluten-free pasta and just watch cooking times.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. Reheat gently, adding a little broth or water to loosen the sauce.
This lemon chicken pasta dinner is one of those recipes that feels like a small victory on a busy night. It’s flavorful, comforting, and surprisingly easy. If you give it a try, save it — you might find yourself making it again sooner than you expect.