Creamy Lemon Chicken with Pasta

This creamy lemon chicken with pasta is a bright, comforting weeknight meal that feels a little special without being fussy. Tender slices of chicken are pan-seared until golden, then joined by a silky butter and cream sauce brightened with fresh lemon juice and garlic. The farfalle soaks up the sauce perfectly, giving each bite a lush, creamy texture with a lively citrus finish. Aromas of garlic, butter, and lemon rise from the pan, and the sprinkle of parmesan and parsley adds salty, herbaceous notes that balance the richness. This dish is ideal for family dinners, casual entertaining, or any night you want a simple, satisfying pasta that still feels elevated. If you enjoy creamy chicken pastas, you may also like this comforting recipe for Creamy Rotisserie Chicken Broccoli Pasta which shares a similar crowd-pleasing vibe.

Ingredients

• 12 oz Farfalle (bowtie) pasta — Classic short pasta that holds sauce well, about three quarters of a standard box.
• 1 teaspoon olive oil (optional) — Helps reduce sticking while boiling pasta, optional if you prefer not to use oil.
• 2 tablespoons olive oil — For searing the chicken, adds a light, fruity cooking fat.
• 1 pound boneless, skinless chicken breasts, sliced — Use even slices for quick, uniform cooking.
• 1/4 teaspoon dried thyme — Adds a subtle herbal note that complements lemon.
• 1/2 teaspoon paprika — Gives mild warmth and color to the chicken.
• 1/4 teaspoon ground black pepper — Freshly ground if possible for best flavor.
• 1/2 teaspoon salt — Enhances the overall flavors; adjust to taste.
• 1/2 cup butter — The base of the rich sauce, use unsalted if you want tighter salt control.
• 8 cloves garlic, peeled and minced — Plenty of garlic for a fragrant sauce, mince finely.
• 1 cup heavy cream — Creates the velvety body of the sauce.
• 1/3 cup lemon juice — Freshly squeezed gives the brightest flavor.
• 3 tablespoons fresh minced parsley — Adds color and a fresh herbal finish.
• 3/4 cup grated parmesan cheese — Stirred in and also used for serving for salty, savory depth.

Step-by-Step Instructions

1. Bring a large stockpot of salted water to a boil. Add the optional 1 teaspoon olive oil and the 12 oz farfalle pasta. Stir and boil the pasta for 12 minutes, or according to package directions. Drain the pasta and cover with a plate to keep warm. Tip: Reserve a cup of the pasta cooking water if you want to loosen the sauce later.
2. While the pasta is cooking, heat a heavy bottomed saucepan over medium heat. Add 2 tablespoons olive oil and swirl to coat. Make sure the oil shimmers before adding the chicken for a good sear.
3. Combine dried thyme, paprika, ground black pepper, and salt in a small bowl. This is your seasoning mix for the chicken.
4. Add sliced chicken to the hot skillet in a single layer, sprinkle with the seasoning mix, and cook for 4 to 5 minutes on each side until cooked through. Remove the chicken from the skillet. Tip: Do not overcrowd the pan; cook in batches if needed so the chicken browns.
5. In the same skillet, add 1/2 cup butter and swirl until melted. Reduce heat to medium-low, add minced garlic, and sauté until fragrant, about 1 minute. Watch the garlic so it does not brown.
6. Slowly whisk in 1 cup heavy cream to the melted butter and garlic, and bring the sauce to a gentle simmer, cooking for 5 minutes, stirring often. The sauce will thicken slightly.
7. Add in 1/3 cup lemon juice and whisk to combine, simmering for another 1 to 2 minutes before removing from heat and stirring in fresh parsley. The lemon brightens and balances the cream.
8. Add the cooked chicken to the sauce and toss well to combine. Ensure the chicken is warmed through and coated in sauce.
9. Place the hot pasta in a large bowl, add chicken and sauce, and toss to combine. Mix in 1/2 cup of grated parmesan cheese. If the sauce is too thick, add a splash of the reserved pasta water.
10. Serve immediately with additional parmesan cheese and chopped parsley if desired.

For a related pasta technique, see this helpful guide to similar recipes at Classic Chicken Pot Pie Pasta.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 generous servings
• Calories: approximately 1050 kcal per serving

Tips, Storage & Variations

• Tip: Slice the chicken to uniform thickness so it cooks evenly, and pat the pieces dry before seasoning to encourage browning.
• Tip: Warm the bowl or plate before serving to help the sauce stay silky longer.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or cream to restore sauce texture.
• Freezing: This dish is best frozen without the pasta to preserve texture. Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight and reheat gently, then toss with freshly cooked pasta.
• Variation 1: Increase the lemon brightness by adding a tablespoon more lemon juice when finishing the sauce if you prefer a tangier profile.
• Variation 2: Stir an extra 1/4 cup grated parmesan into the sauce for a richer, saltier finish using ingredients already in the recipe.
• Variation 3: Add an extra tablespoon of parsley for a fresher, herb-forward finish without changing other flavors.
• For more creamy pasta inspiration, check out this tomato garlic version at Creamy Tomato Garlic Pasta.

FAQ

1. How long will the sauce keep in the fridge?
   It will keep for up to 3 days in an airtight container. Reheat gently to avoid breaking the cream.

2. Can I use chicken thighs instead of breasts?
   Yes, slice boneless thighs and cook until no longer pink; they will add a bit more richness.

3. Is fresh lemon juice necessary?
   Fresh lemon juice gives the best bright flavor, but bottled can be used in a pinch.

4. Can I make the sauce ahead of time?
   You can make the sauce and chicken ahead, refrigerate separately from the pasta, and reheat gently before tossing with freshly cooked pasta.

5. Should I reserve pasta water?
   Yes, reserving some pasta water helps loosen the sauce if it becomes too thick when tossing with pasta.

People Also Ask

1. What pasta goes best with creamy sauces?
   Short shapes like farfalle, rotini, or penne hold sauce well and work nicely.

2. How do I prevent the cream from curdling?
   Keep the heat at medium-low and add the cream slowly while whisking. Avoid boiling rapidly.

3. Can I reduce calories in this dish without changing the method?
   You can use less butter or cream, but do not alter cooking steps; note that flavor and texture will be richer with the full amounts.

4. How do I get a good sear on chicken slices?
   Pat slices dry, heat the pan until the oil shimmers, and avoid moving the chicken too soon.

5. Is this recipe suitable for meal prep?
   Yes, store chicken and sauce separately from pasta and combine when ready to eat.

6. Can I double the recipe for a crowd?
   Yes, double all ingredients and cook chicken in batches for even browning.

7. What is the best cheese to finish this dish?
   Grated parmesan is recommended for its salty, nutty profile and melting quality.

8. How can I make the sauce thicker or thinner?
   Simmer longer to thicken slightly, or add a tablespoon of reserved pasta water to thin.

Conclusion

This Creamy Lemon Chicken with Pasta is a quick route to a comforting yet bright dinner everyone will enjoy. The balance of buttery cream, garlic, and lemon with tender chicken makes it a reliable favorite for weeknights and small gatherings. If you want another take on creamy lemon chicken pasta for comparison, try this version from Creamy Lemon Chicken Pasta – Salt & Lavender for a slightly different approach. For a fast 30 minute take on a similar dish, see Creamy Lemon Chicken Pasta (30 minutes only!) – Joyous Apron. Enjoy making this at home, and please share how it turned out so others can try it too.