This easy creamy lemon chicken pasta recipe comes together quickly using rotisserie/leftover chicken and is perfect for busy weeknights!
Love lemony sauces? You may also like my Easy Creamy Lemon Pasta, Lemon Chicken Gnocchi, or this Creamy Lemon Chicken.
Another 30 minute pasta coming 'atcha that's easy enough for the everyday but elegant enough for company! I'm a big fan of adding lemon to cream sauces to brighten them up a bit. And lemon and chicken are the perfect match.
How to make creamy lemon chicken pasta (summary)
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 + 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 up a bit. Stir in the parmesan cheese and season with salt & pepper as needed. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- 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. You could try coconut milk, but I have not tested it and the flavor will be different.
- Feel free to swap the spaghetti with any shape of pasta that you've got in your pantry.
- I use my Microplane zester/grater to zest the lemon and grate the parmesan. I always keep a wedge of parmesan in my fridge... it tastes so much better when you grate it yourself!
- Reheat any leftovers slowly on a low heat since cream sauces can easily separate.
Other tasty chicken pasta recipes to try:
Questions about this lemon chicken pasta? Talk to me in the comments below! Liked this recipe? Write me a review or share it with a friend. 🙂
Creamy Lemon Chicken Pasta
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.
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