
<p><strong>Ever wondered why some pasta dishes feel bland while others burst with flavor?</strong> The secret lies in balancing bright, zesty notes with rich, savory elements—and this <strong>lemon <a href="https://recipechefoliver.com/chicken-taco-casserole/">chicken </a>pasta</strong> does just that. With a perfect harmony of tender chicken, al dente <a href="https://recipechefoliver.com/gluten-free-pasta-recipe/">pasta</a>, and a vibrant lemon-infused sauce, this dish is not only quick to prepare but also packed with restaurant-quality taste.</p>



<p>Whether you&#8217;re a busy parent, a meal-prep enthusiast, or just someone who loves a delicious, fuss-free dinner, this ;<strong>lemon chicken pasta</strong> ;recipe is about to become your weeknight savior. Let’s dive in!</p>



<h2 class="wp-block-heading"><strong>Ingredients List</strong></h2>



<p>Here’s everything you’ll need to make this ;<strong>zesty lemon chicken pasta</strong>:</p>



<h3 class="wp-block-heading"><strong>Main Ingredients</strong></h3>



<ul class="wp-block-list">
<li><strong>12 oz pasta</strong> (linguine, fettuccine, or spaghetti work best)</li>



<li><strong>2 boneless, skinless chicken breasts</strong> (cut into thin strips)</li>



<li><strong>3 tbsp olive oil</strong> (divided)</li>



<li><strong>4 garlic cloves</strong> (minced)</li>



<li><strong>1 cup chicken broth</strong> (low-sodium recommended)</li>



<li><strong>1 cup heavy cream</strong> (or half-and-half for a lighter option)</li>



<li><strong>Zest and juice of 2 lemons</strong> (about ¼ cup juice)</li>



<li><strong>½ cup grated Parmesan cheese</strong> (plus extra for garnish)</li>



<li><strong>1 tsp Italian seasoning</strong></li>



<li><strong>½ tsp red pepper flakes</strong> (optional, for a slight kick)</li>



<li><strong>Salt &; black pepper</strong> (to taste)</li>



<li><strong>Fresh parsley</strong> (chopped, for garnish)</li>
</ul>



<h3 class="wp-block-heading"><strong>Optional Add-Ins</strong></h3>



<ul class="wp-block-list">
<li><strong>1 cup baby spinach or arugula</strong> (for extra greens)</li>



<li><strong>Cherry tomatoes</strong> (halved, for freshness)</li>



<li><strong>Artichoke hearts</strong> (for a Mediterranean twist)</li>
</ul>



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<h2 class="wp-block-heading"><strong>Timing</strong></h2>



<ul class="wp-block-list">
<li><strong>Prep Time:</strong> 10 minutes</li>



<li><strong>Cook Time:</strong> 20 minutes</li>



<li><strong>Total Time:</strong> 30 minutes</li>
</ul>



<p>This ;<strong>lemon chicken pasta</strong> ;is ;<strong>30% faster</strong> ;than most creamy pasta recipes, making it ideal for busy evenings!</p>



<figure class="wp-block-image size-large"><img src="https://recipechefoliver.com/wp-content/uploads/2025/05/lemon-chicken-pasta-2-1024x559.webp" alt="" class="wp-image-2391"/></figure>



<h2 class="wp-block-heading"><strong>Step-by-Step Instructions</strong></h2>



<h3 class="wp-block-heading"><strong>1: Cook the Pasta</strong></h3>



<ul class="wp-block-list">
<li>Bring a large pot of salted water to a boil.</li>



<li>Add pasta and cook until <strong>al dente</strong> (check package instructions).</li>



<li>Reserve <strong>½ cup of pasta water</strong> before draining.</li>
</ul>



<h3 class="wp-block-heading"><strong>2: Sear the Chicken</strong></h3>



<figure class="wp-block-image size-large"><img src="https://recipechefoliver.com/wp-content/uploads/2025/05/chicken-1024x559.webp" alt="" class="wp-image-2392"/></figure>



<ul class="wp-block-list">
<li>Heat <strong>2 tbsp olive oil</strong> in a large skillet over medium-high heat.</li>



<li>Season chicken strips with <strong>salt, pepper, and Italian seasoning</strong>.</li>



<li>Cook for <strong>5-6 minutes</strong> until golden brown and fully cooked. Remove and set aside.</li>
</ul>



<h3 class="wp-block-heading"><strong>3: Make the Lemon Garlic Sauce</strong></h3>



<ul class="wp-block-list">
<li>In the same skillet, add <strong>1 tbsp olive oil</strong> and sauté <strong>garlic</strong> for <strong>30 seconds</strong> until fragrant.</li>



<li>Pour in <strong>chicken broth</strong> and <strong>lemon juice</strong>, scraping up any browned bits.</li>



<li>Reduce heat to medium, then stir in <strong>heavy cream</strong> and <strong>Parmesan cheese</strong> until smooth.</li>
</ul>



<h3 class="wp-block-heading"><strong>4: Combine Everything</strong></h3>



<ul class="wp-block-list">
<li>Add the cooked pasta and chicken back to the skillet.</li>



<li>Toss well, adding <strong>pasta water as needed</strong> to loosen the sauce.</li>



<li>Stir in <strong>lemon zest</strong> and <strong>red pepper flakes</strong> (if using).</li>
</ul>



<h3 class="wp-block-heading"><strong>5: Garnish &; Serve</strong></h3>



<figure class="wp-block-image size-large"><img src="https://recipechefoliver.com/wp-content/uploads/2025/05/Chicken-Pasta-1024x559.webp" alt="" class="wp-image-2394"/></figure>



<ul class="wp-block-list">
<li>Top with <strong>extra Parmesan, fresh parsley, and a lemon wedge</strong>.</li>



<li>Serve immediately while hot!</li>
</ul>



<p><strong>Pro Tip:</strong> ;For extra depth, add a splash of white wine when sautéing the garlic.</p>



<p></p>



<h2 class="wp-block-heading"><strong>Nutritional Information</strong></h2>



<figure class="wp-block-table"><table class="has-fixed-layout"><thead><tr><th><strong>Serving Size:</strong> ;1 cup</th><th><strong>Calories:</strong> ;480</th></tr></thead><tbody><tr><td><strong>Total Fat:</strong> ;22g</td><td><strong>Saturated Fat:</strong> ;10g</td></tr><tr><td><strong>Cholesterol:</strong> ;95mg</td><td><strong>Sodium:</strong> ;380mg</td></tr><tr><td><strong>Total Carbs:</strong> ;42g</td><td><strong>Fiber:</strong> ;2g</td></tr><tr><td><strong>Sugars:</strong> ;3g</td><td><strong>Protein:</strong> ;28g</td></tr></tbody></table></figure>



<p><em>Nutritional values are approximate and may vary based on ingredient choices.</em></p>



<h2 class="wp-block-heading"><strong>Healthier Alternatives for the Recipe</strong></h2>



<p>Want to lighten up this ;<strong>lemon chicken pasta</strong>? Try these swaps:</p>



<ul class="wp-block-list">
<li><strong>Pasta:</strong> Use whole wheat or chickpea pasta for extra fiber.</li>



<li><strong>Cream:</strong> Substitute with <strong>Greek yogurt or coconut milk</strong> for fewer calories.</li>



<li><strong>Chicken:</strong> Swap for <strong>shrimp or tofu</strong> for a pescatarian/vegan version.</li>



<li><strong>Cheese:</strong> Try <strong>nutritional yeast</strong> for a dairy-free option.</li>
</ul>



<h2 class="wp-block-heading"><strong>Serving Suggestions</strong></h2>



<ul class="wp-block-list">
<li><strong>Pair with:</strong> A crisp <strong>arugula salad</strong> or roasted asparagus.</li>



<li><strong>Wine Pairing:</strong> A chilled <strong>Sauvignon Blanc</strong> complements the lemony flavors.</li>



<li><strong>Meal Prep:</strong> Double the recipe and store for quick lunches.</li>
</ul>



<h2 class="wp-block-heading"><strong>Common Mistakes to Avoid</strong></h2>



<p><strong>Overcooking the chicken</strong> → Leads to dryness. Cook just until no longer pink.<br><strong>Skipping pasta water</strong> → The starch helps thicken the sauce naturally.<br><strong>Using bottled lemon juice</strong> → Fresh lemon gives the best zesty flavor.</p>



<h2 class="wp-block-heading"><strong>Storing Tips for the Recipe</strong></h2>



<ul class="wp-block-list">
<li><strong>Fridge:</strong> Store in an airtight container for up to <strong>3 days</strong>.</li>



<li><strong>Reheating:</strong> Add a splash of broth or water to revive the creamy texture.</li>



<li><strong>Freezing:</strong> Not recommended—cream-based sauces may separate upon thawing.</li>
</ul>



<h2 class="wp-block-heading"><strong>Conclusion</strong></h2>



<p>This <a href="https://www.britannica.com/plant/lemon">lemon </a>chicken pasta is creamy, zesty, and ready in just <strong>30 minutes</strong>—perfect for any night of the week! With simple ingredients and foolproof steps, it’s guaranteed to become a family favorite.</p>



<p><strong>Now it’s your turn!</strong> ;Try this recipe and let us know how it turned out in the comments. Don’t forget to ;<strong>subscribe</strong> ;for more delicious, easy dinners!</p>



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 <!-- Question 1 -->
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 <button class="faq-question" itemprop="name">Can I use dried herbs instead of fresh in lemon chicken pasta?</button>
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 <div itemscope itemprop="acceptedAnswer" itemtype="https://schema.org/Answer" class="faq-answer">
 <div itemprop="text">Linguine or fettuccine work best to hold the creamy sauce, but penne or rigatoni are great for a baked version.</div>
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<p></p>

This Lemon Chicken Pasta Will Be Your New Go-To Dinner
This vibrant lemon chicken pasta features tender grilled chicken over creamy linguine, garnished with fresh parsley and a squeeze of lemon.