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Lemon cream chicken pasta in a skillet with a fork.

Creamy Lemon Chicken Pasta

4.50 from 2 votes
Created by Mariam Ezzeddine
Creamy Lemon Chicken Pasta is luscious and fresh, with a hint of lemon and chunks of tender chicken. This easy chicken piccata pasta recipe comes together in about 30 minutes for a simple yet elegant dinner any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings
servings

Ingredients

  • 8 oz. linguini pasta thin linguini preferred
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • fresh chopper parsley for garnishing

Chicken

  • 1½ lb. chicken tenderloins 1 inch cubes, or use breast
  • ½ tsp salt
  • 3 tbsps all purpose flour
  • ½ tsp black pepper
  • 1 tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder

Lemon Sauce

  • 1 cup heavy cream
  • 1 cup chicken broth low sodium, or pasta water
  • 4 cloves garlic fresh, minced
  • 2 tbsp. lemon juice
  • ¾ tsp black pepper or less to taste
  • ¾ tsp onion powder
  • ¾ tsp garlic powder
  • ¾ tsp salt
  • ½ cup parmesan cheese grated
  • ¼ cup fresh parsley chipped

Instructions

  • Cook pasta al dente according to package instructions.
  • In a bowl, season the chicken with all the chicken ingredients.
  • In a large shallow nonstick skillet, add the olive oil and butter. Sear the chicken tenderloins for 4-5 minutes on each side until full cooked and golden brown in color. About 8-10 minutes.
  • Remove the chicken and set aside. Cover with foil wrap. Once it cools down, cube the chicken up into chunks.
  • In the same pan, add the butter. Sauté the minced garlic and spices until fragrant. About 20 seconds.
  • Add in the heavy cream and broth. Mix to deglaze the pan. Simmer on low heat until the sauce thickens up a little then add in the parmesan cheese. Simmer for a few more minutes until the sauce thickens up well.
  • Add in the cooked pasta, chopped parsley and lemon juice. Mix everything well together. Cook for 5 minutes on low heat and then remove from heat.
  • Garnish with some grated parmesan cheese, chopped parsley and lemon wedges if desired and serve.

Notes

  • Cook the pasta to al dente as it will continue to cook slightly when added to the sauce.
  • Reserve some of the pasta water to loosen the sauce if necessary. 
  • Cook the chicken tenders whole and chop them into chunks just before serving. 
  • To save even more time, use leftover or rotisserie chicken instead. 
  • Add lemon zest to the sauce for even more lemon flavor. 
  • Heavy cream is rich, but you can use half and half. The sauce won't be as creamy.
  • Toss in some fresh herbs just before serving. 

Nutrition

Calories: 744kcal | Carbohydrates: 53g | Protein: 50g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 1157mg | Potassium: 963mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1660IU | Vitamin C: 11mg | Calcium: 221mg | Iron: 2mg
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