Lemon Chicken Pasta is an easy 30-minute dinner. This chicken pasta tastes like a restaurant quality meal and the lemon cream sauce will win you over.
We love easy chicken pasta recipes like Chicken Tetrazzini and Pesto Chicken Pasta. This Lemon Chicken Pasta is the most requested chicken dinner at our house. P.S. Both the chicken and pasta reheat really well, which is perfect for meal prep.
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The #1 Secret to Creamy Alfredo Sauce:
Had you ever made a grainy, curdled or lumpy alfredo sauce? This lemon alfredo sauce is so simple to make but removing it from the heat after adding the cheese is KEY. As with any alfredo sauce, If you continue boiling after adding parmesan, the sauce can curdle and become gritty.
The #2 secret would be whisking constantly while adding the lemon juice so the cream doesn’t separate.
How to Reheat Creamy Pasta:
There are several effective ways to reheat a creamy pasta. Always add a splash of milk (or reserved pasta cooking water), to loosen the cream since it will thicken as it cools. The trick is to heat low and slow and just until warmed through. If you over-heat it, the cream will separate and turn buttery.
- On the Stove: Place in a sauce pan over medium-low heat and warm the pasta slowly, stirring frequently and adding more milk as needed to thin the sauce. Remove from heat once warmed through.
- In the Microwave: You can microwave a bowl of pasta for 45-60 seconds, stirring every 15 seconds.
What is a Lemon Cream Sauce?
We took our classic creamy alfredo sauce, and replaced the white wine with fresh lemon juice. The lemon juice lightens up the sauce and makes it vibrant. It goes so well with the crispy lemon chicken. The ingredients are simple:
- Butter – helps keep the sauce from separating
- Fresh garlic and onion powder – add amazing flavor
- Lemon Juice – fresh is best
- Heavy whipping cream – luxuriously smooth
- Shredded parmesan cheese or freshly grated
- Salt – always try the finished sauce and season to taste
How to Make Lemon Chicken:
My 9-year old son developed this lemon chicken when he was experimenting with popcorn chicken. It’s a simple 3-step process that results in a crisp and juicy chicken. You can use chicken breast cutlets or chicken tenders.
- Dip Chicken cutlets into egg wash (egg+milk)
- Coat chicken in bread crumb mixture (panko bread crumbs + salt + pepper)
- Sautee in a large skillet and squeeze lemon juice over cooked chicken
More Chicken Pasta Recipes:
These chicken pasta recipes are some of the most popular recipes on our site. They are easy, flavorful and so satisfying.
Watch Natasha Make Lemon Chicken Pasta:
It’s difficult to watch this when you’re hungry. There’s something about that crisp, juicy chicken and supremely creamy pasta that makes my mouth water. Make this lemon chicken pasta once and you’ll make it over and over.
P.S. Have you subscribed to our Youtube Channel yet? Once you do, click the bell icon to be the first to see our new videos. THANK YOU for subscribing!
Lemon Chicken Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Lemon Chicken Pasta is an easy 30-minute dinner. This chicken pasta tastes like a restaurant quality meal and the lemon cream sauce will win you over.
Skill Level:
Easy
Cost to Make:
$8-$10
Keyword:
lemon chicken pasta
Calories: 1085 kcal
Servings: 4 people
Chicken Pasta Ingredients:
Lemon Alfredo Sauce
4
Tbsp
fresh lemon juice
from 1 large lemon, divided
2
Tbsp
unsalted butter
2
garlic cloves
minced
1/4
tsp
onion powder
2
cups
heavy whipping cream
1/2
tsp
salt
1/3
cup
parmesan cheese
1
Tbsp
parsley
optional garnish
Cook Pasta:
Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)
Make Lemon Chicken:
While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.
Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. Transfer to cutting board to cool slightly then cut into strips.
Make Lemon Cream Sauce:
In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.
Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.
Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt).
Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with strips of chicken over warm bowls filled with pasta.
Nutrition Facts
Lemon Chicken Pasta
Amount Per Serving
Calories 1085
Calories from Fat 603
% Daily Value*
Total Fat 67g
103%
Saturated Fat 35g
175%
Cholesterol 371mg
124%
Sodium 1033mg
43%
Potassium 787mg
22%
Total Carbohydrates 77g
26%
Dietary Fiber 3g
12%
Sugars 3g
Protein 44g
88%
Vitamin A
44.1%
Vitamin C
11.7%
Calcium
24.6%
Iron
17.1%
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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