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    Home » Chicken & Poultry

    Creamy Lemon Chicken Pasta

    Published: May 9, 2021 / Updated: Jun 6, 2022 / 16 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    Using rotisserie or leftover chicken makes this easy creamy lemon chicken pasta recipe perfect for busy weeknights! It comes together quickly with no fancy ingredients.

    Love lemony sauces? You may also like my Easy Creamy Lemon Pasta or Lemon Chicken Gnocchi.

    close-up of creamy lemon chicken pasta in a bowl

    Why you'll crave it

    Another 30 minute pasta coming 'atcha that's simple enough for everyday but makes an elegant dish for company! In my opinion, lemon and chicken are the perfect match and one of those timeless combos that just always works. Add in some carbs in the form of pasta, and I'm one happy gal.

    I'm a big fan of adding lemon to cream sauces to brighten them up like in this lemon chicken pasta recipe. Our kitchen can't resist the parmesan cream sauce, but if you prefer a similar recipe without cream, head on over to my Lemon Chicken Pasta instead. You really can't go wrong whichever one you choose.

    Ingredients for it

    • Pasta - I used spaghetti, but swap it with any shape of pasta that you've got in your pantry
    • Butter and flour - to make a quick roux
    • Garlic - if you're a garlic lover, feel free to add even more! This garlic press makes it effortless to mince. You don't even have to peel the cloves.
    • Chicken broth - to make the sauce richer. Veggie broth works just fine as well.
    • Lemon - we're using both fresh lemon juice and the zest for all-out bright flavor
    • Heavy cream - for making the sauce luxurious
    • Chicken - pick up a rotisserie chicken or use up any leftover Roast Chicken you may have on hand
    • Parmesan cheese - I use my Microplane to grate the parm (and zest the lemon). I always keep a wedge of parmesan in my fridge since it tastes so much better when you grate it yourself and melts easier.
    lemon chicken pasta in a skillet

    How to make creamy lemon chicken pasta

    This is an overview, and full ingredients & instructions are in the recipe card below.

    • Start by boiling a salted pot of water for the pasta. When it's about 10 minutes away from being done, add the butter to a skillet over medium-high heat and then add the flour once it's melted to make a quick roux.
    • Stir in the garlic, followed by the chicken/veg broth (or use dry white wine), and the lemon juice and zest. Let it bubble for about a minute until it's reduced a fair bit.
    • Add in the cream and cooked chicken, and let it simmer for a few minutes until the chicken is warmed through and the sauce thickens. Stir in the parmesan, and season with salt & pepper as needed. Toss with the drained pasta, and give it an additional dusting of cheese if desired.

    Substitutions and variations

    • I don't recommend subbing the cream for a lower fat alternative (e.g. half-and-half of milk) because the acidity of the lemon juice may curdle it, and the sauce won't taste as good or have the right texture.
    • Want to make this extra elegant? Use a dry white wine like pinot grigio, sauvignon blanc, or chardonnay in place of the chicken broth.
    • Feel free to throw in some spinach or frozen peas towards the end of the cooking time if you'd like to sneak in some greens.
    creamy lemon chicken pasta close-up

    What to serve with this pasta

    • It's great with a big slice of Homemade Garlic Bread, a dinner roll, or fresh crusty bread like a French baguette.
    • I also enjoy pairing it with a side salad with my Easy Italian Dressing or Creamy Balsamic Dressing.

    Leftovers and storage

    • Leftovers will keep in the fridge in an airtight container for 3-4 days.
    • Reheat any leftovers very slowly on a low heat in a small saucepan since cream sauces can easily separate. Give it a splash of extra cream to revive the sauce if needed.
    • I don't recommend freezing leftovers of this chicken pasta. Creamy pasta sauces generally won't hold up after thawing.

    More chicken pasta recipes

    • Chicken Penne Pasta
    • Lemon Chicken Orzo
    • Chicken Fettuccine Alfredo
    • Creamy Chicken Pesto Pasta
    • Easy Garlic Chicken Pasta
    creamy lemon chicken pasta in a shallow bowl with a lemon wedge beside it

    Questions about this quick and easy chicken pasta? Talk to me in the comments below! Liked this recipe? Write me a review below or share it with a friend. 🙂

    close-up of creamy lemon chicken pasta in a bowl

    Creamy Lemon Chicken Pasta

    Using rotisserie or leftover chicken makes this easy creamy lemon chicken pasta recipe perfect for busy weeknights! It comes together quickly with no fancy ingredients.
    5 from 6 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 624 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 8 ounces uncooked pasta
    • 2 tablespoons butter
    • 1/2 tablespoon flour
    • 1 clove garlic minced
    • 1/4 cup chicken broth/veg broth or dry white wine
    • 1/2 tablespoon lemon juice + zest of 1/2 lemon
    • 1 cup heavy/whipping cream
    • 2 cups cooked/rotisserie chicken shredded
    • 1/3 cup freshly grated parmesan cheese
    • Salt & pepper to taste
    • Garnish: fresh parsley & extra parm optional

    Instructions
     

    • Boil a salted pot of water for the pasta and cook it al dente according to package directions.
    • When the pasta is approx. 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring fairly often.
    • Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for one minute.
    • Whisk in the cream, then stir in the chicken, and cook it for a few minutes until the sauce has thickened up to your liking.
    • Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed (I am generous with both).
    • Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if the sauce has become a little too thick). Serve immediately with more parmesan and a bit of chopped parsley if desired.

    Notes

    • I do NOT recommend subbing the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the lemon in the sauce is very likely to curdle it, and you'll have to add more flour to thicken the sauce.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 624kcalCarbohydrates: 45gProtein: 30gFat: 36gSaturated Fat: 20gCholesterol: 156mgSodium: 310mgPotassium: 354mgFiber: 2gSugar: 2gVitamin A: 1150IUVitamin C: 2mgCalcium: 151mgIron: 2mg
    Keyword creamy lemon chicken pasta
    Author Natasha Bull
    « Easy Guacamole Recipe
    Easy Creamed Peas »

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    1. Nancy says

      January 19, 2023 at 6:18 PM

      5 stars
      As the comments said this was a Super easy, fast, and flavorful! Kid approved! I added broccoli and will be making this one again!

      Reply
      • Natasha says

        January 19, 2023 at 9:46 PM

        Yay!!

        Reply
    2. Kellie Polak says

      December 19, 2022 at 8:50 AM

      5 stars
      Delicious and quick with simple ingredients! This recipe pleased our whole family!

      Reply
      • Natasha says

        December 19, 2022 at 10:37 AM

        That's so nice to hear! 😀

        Reply
    3. Michelle says

      November 2, 2022 at 3:19 PM

      5 stars
      I love this recipe, it has become a weekly staple in my house 🙂

      Reply
      • Natasha says

        November 2, 2022 at 9:22 PM

        That makes me happy! 😀

        Reply
    4. Caroline says

      August 24, 2022 at 1:11 AM

      5 stars
      Loved this recipe! So quick and easy but packed with flavour. I added a head of broccoli in that needed using up and it worked really well. Will definitely make again 💛

      Reply
      • Miranda @ Salt & Lavender says

        August 24, 2022 at 8:26 AM

        Thanks so much, Caroline! So glad you liked it!

        Reply
    5. Vicki P says

      July 14, 2022 at 5:39 PM

      5 stars
      Excellent!!!!!!

      Reply
      • Natasha says

        July 14, 2022 at 6:02 PM

        Thank you!! 🙂

        Reply
    6. Nikkie says

      May 1, 2022 at 11:03 PM

      Not sure what happened, if it’s cooking at high-altitude or on an electric stove top. The medium-high heat seemed to be too high for my sauce. Immediately it seemed to go bad, ended up being chunky and gritty. I used fresh parm grated myself and fresh heavy cream. The sauce ended up fully separating right before I put the pasta in it. I’m bummed, I was really excited to for this easy after work dinner.

      Reply
      • Natasha says

        May 2, 2022 at 9:19 AM

        Hi Nikkie! That's unfortunate 🙁 I'm sorry that happened! I think you could be right... the temperature may have been too high.

        Reply
    7. Sue says

      April 18, 2022 at 8:31 PM

      Awesome recipe! I almost never comment on a recipe but this one was so easy to make and so flavorful when finished. I used Penne (didn't have Rigatone) and, because I did not have a lemon, doubled up on the lemon juice. I also added a couple of dashes of parsley (for coloring) and Oregano (because I love it). I can now take this recipe anywhere -- to the oven topped with parmesan and mozzarella -- or as a stove-top meal with, for either option, the addition of fresh or frozen peas and a bit of chopped onion. It's lovely on it's own but can be changed so the family doesn't become bored after serving it once or twice. Thanks so much for this great, versatile, recipe idea!

      Reply
      • Natasha says

        April 18, 2022 at 10:10 PM

        I appreciate your detailed review, Sue!! So glad you enjoyed it. 🙂

        Reply
    8. Ellen S says

      August 30, 2021 at 2:45 PM

      5 stars
      This recipe is absolutely fantastic and very easy to make
      I wanted to eat the entire pan
      I did add more broth, lemon juice/zest, parm, onion powder and garlic powder
      Just delicious!!

      Reply
      • Natasha says

        August 30, 2021 at 3:00 PM

        I'm so happy you liked it, Ellen! Thank you 😀

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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