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Creamy lemon chicken pasta with spaghetti, tender chicken, and a rich garlic Parmesan sauce served with fresh lemon wedges.
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Lemon Chicken Pasta

This creamy lemon chicken pasta is bright, fresh, and packed with flavor. Tender seared chicken is tossed with spaghetti in a rich lemon cream sauce with garlic, herbs, and Parmesan. It’s an easy homemade dinner that tastes like something from a restaurant.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Italian-inspired
Keyword: creamy chicken pasta, easy pasta dinner, lemon chicken pasta, lemon pasta recipe
Cooking Method: Stovetop
Diet: Can be made high-protein
Servings: 4
Calories: 612kcal
Author: MelanieCooks.com

Equipment

  • Large skillet
  • Pot
  • Strainer
  • Measuring Cups
  • Cheese grater
  • Silicone spatula or spoon

Ingredients

  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp mustard powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 large boneless skinless chicken breast or 2 small
  • Lemon pepper seasoning to taste
  • 1 tsp garlic powder
  • 1/3 cup flour for dredging
  • 1 tbsp olive oil
  • 1/2 cup dry white wine
  • 3 cloves garlic minced
  • 3 tbsp butter
  • 2 tbsp flour for sauce
  • 3/4 cup chicken broth
  • 1 1/4 cups half and half
  • 1/2 chicken bouillon cube
  • 3/4 cup Parmesan cheese grated
  • 3 tbsp fresh lemon juice
  • 1/2 lb thin spaghetti
  • Lemon slices for serving
  • Parsley chopped, for garnish

Instructions

  • Mix parsley, oregano, basil, mustard powder, salt, and pepper in a small bowl and set aside.
  • Slice the chicken into thinner pieces, pat dry, and season with lemon pepper seasoning.
  • Mix 1/3 cup flour with garlic powder and coat the chicken evenly.
  • Heat olive oil in a skillet over medium-high heat and cook chicken for 4–5 minutes per side until golden, then remove, rest, and cut into pieces.
  • Cook spaghetti in salted boiling water according to package instructions, then drain.
  • In the same skillet, add white wine and simmer until reduced by half, scraping the bottom of the pan.
  • Add butter and garlic, cook for 2 minutes, then stir in 2 tbsp flour and cook for another 2 minutes.
  • Slowly pour in chicken broth and half and half while stirring, then add bouillon cube and seasoning mix, bring to a gentle boil and reduce heat.
  • Stir in Parmesan cheese until melted, turn off heat, and slowly mix in lemon juice.
  • Add pasta and chicken to the sauce, toss to combine, and serve with lemon slices and parsley.

Notes

  • Fresh lemon juice gives the best flavor, avoid bottled if possible.
  • Turn off the heat before adding lemon juice to keep the sauce smooth.

Nutrition

Calories: 612kcal | Carbohydrates: 61g | Protein: 25g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 881mg | Potassium: 436mg | Fiber: 3g | Sugar: 6g | Vitamin A: 693IU | Vitamin C: 6mg | Calcium: 340mg | Iron: 2mg