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    Home » Recipes » Pasta » Lemon Chicken Pasta

    Lemon Chicken Pasta

    Published: May 8, 2022 by Barbara Curry · This post may contain affiliate links.

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    A bowl of penne with chicken

    Lemon Chicken Pasta is an easy weeknight dish with tender chicken and a lemony cream sauce.  You can have this on the table in less than 30 minutes for a quick and easy meal!

    A black platter of lemony chicken pasta on a grey napkin.

    My husband loves lemon desserts so I always try to make something lemony for his birthday like lemon chess pie or lemon chiffon pie.  However this year I made a lemon chicken pasta entree to go with his lemon dessert.

    The lemon flavor in this dish comes from the sauce, not the chicken. I thought it might be too lemony but it wasn’t and adding a squeeze of lemon juice at the end brightens it up. 

    I prefer more chicken and less pasta but if you need to make this go farther, just add more pasta, the sauce is so good enough you could leave out the chicken and make this vegetarian.

    If you’re a pasta lover, but want something not as heavy as an Alfredo sauce or tomato sauce then this is your dish. While it has a cream sauce it does not feel heavy. It’s a great Spring time dinner.

    A platter of lemon chicken pasta next to a bunch of parsley.

    To make life easier, I bake up a bunch of chicken breasts at one time and freeze them to use in dishes like this one. Then on those nights when you want to cook out of your pantry, you can grab some frozen chicken and make ranch chicken or Southwest chicken and rice.

    Roasting chicken breasts, takes about 2 minutes of effort. All you need to do is cover with olive oil and salt and pepper and throw them in the oven. I’ve put together some tips and step by step directions for making perfectly tender and juicy chicken breasts.

    Why you’ll love Chicken Lemon Pasta

    • You can use rotisserie chicken for a quick weeknight dinner.
    • The sauce is light but creamy.
    • It’s simple to make but surprising with so much flavor.

    What is herbs de Provence made of?

    Herbs de Provence are a combination of herbs found in the Provence region of France. There are many combinations but most contain thyme, rosemary and oregano along with tarragon, basil, parsley, fennel seeds and sometimes lavender. You can make your own or substitute Italian seasoning in this recipe.

    The ingredients for making lemon chicken pasta.

    What you’ll need for Chicken and Lemon Pasta

    • Chicken breasts – you could also use thighs or if you’re in a rush, use a rotisserie chicken.
    • Pasta – use a type that that the sauce can cling to like penne, or spiral shaped.
    • Cream – you can substitute half-and-half, but anything less will not give you a thick and creamy sauce.
    • Herbs de Provence – You can find this in the spice section at the grocery or make your own.
    • Lemons– you’ll use the zest and juice from a lemon and then use a second lemon to squeeze over each serving.
    • Pantry staples – chicken broth, cayenne and parsley

    Chicken and Lemon Pasta Substitutions

    You can substitute rotisserie chicken and just toss it in the seasonings before adding to the pasta. To make it lighter, you can use half-and-half instead of whole cream.

    How to make Lemon Pasta with Chicken

    Step 1:

    Boil the pasta, but just until it’s slightly firm.

    Step 2:

    Cook the cubes of chicken in a skillet with the herbs and remove to a plate. Or if you plan ahead you can roast the chicken, cut it into cubes and toss with the dried herbs.

    Chicken breasts roasted on a baking sheet.

    Step 3:

    In the same skillet, make the sauce with chicken broth, lemon juice and cream. It will thicken a little but not won’t be thick.  

    A skillet with chicken added to pasta with cooking tongs.

    Step 4:

    Add the chicken to the sauce with the pasta and serve with a squeeze of lemon.

    If you already have cooked chicken, then just toss it with the herbs before adding to the pasta.

    A skillet full of lemon chicken with creamy pasta.

    What to serve with Lemon Chicken Pasta

    With this lemony chicken pasta, about all you need is a simple salad and a loaf of crusty bread to catch any extra sauce. If you want some veggies, then try roasted asparagus or carrots.

    Storage

    Can you freeze pasta?

    Yes you can freeze pasta, but try to cook it al dente or it can get mushy when it is reheated.

    What is the best way to reheat pasta?

    Since this pasta has a sauce, you can cover it and warm it in the oven, or microwave it. To keep from over cooking it, let it come to room temperature before reheating.

    Lemon Chicken and Pasta FAQs

    What is the shelf life of dried herbs?

    Dried herbs will keep their flavor for 1-3 years.

    What is lemon chicken sauce made of?

    The sauce for lemon chicken is made with chicken broth, cream and lemon. It is not a heavy sauce and is delicious served with pasta.

    What is a good substitute for herbs de Provence?

    If you don’t have herbs de Provence you can substitute Italian seasoning.

    What flavor is herb de Provence?

    Herb de Provence is a mixture of several herbs but the main flavor is from rosemary, thyme and oregano.

    What is the difference between Italian seasoning and herbs de Provence?

    Herbs de Provence has lavender, fennel seeds and tarragon which are not typically in Italian seasoning.

    More delicious pasta dishes

    • Baked pasta alla vodka is great when you are feeding a crowd
    • We love carbonara with shrimp and corn
    • If you are looking for something super simple, then try Taco Spaghetti, made in one pot
    • Need some comfort food, make Sunday Sauce

    More favorite lemon recipes

    • Squash Casserole Recipe
    • Pistachio Lemon Bars
    • Lemon Chicken Orzo Soup
    • Baked Lemon Chicken Recipe with Dates

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    Chicken lemon pasta on a patter on a grey napkin next to serving spoons.

    Chicken Lemon Pasta

    Author: Barbara Curry
    Lemon Chicken Pasta is an easy weeknight dish with tender chicken and a lemony cream sauce.  You can have this on the table in less than 30 minutes for a quick and easy meal!
    4.50 from 8 votes
    Print Pin
    PREP: 10 minutes
    COOK: 20 minutes
    Servings: 8

    Ingredients
     

    • 16 ounces penne pasta
    • 3 tablespoons olive oil
    • 4 boneless skinless chicken breasts, diced into cubes
    • 2 teaspoons herbes de Provence
    • salt and pepper
    • 1 cup chicken broth
    • 2 cups cream
    • 1 lemon zest and juice
    • ½ teaspoon cayenne pepper
    • ¼ cup fresh parsley chopped
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    Instructions
     

    • Bring a large pot of salted water to a boil and add the pasta. Cook until tender but still a little firm, about 8-10 minutes. Drain.
    • While cooking, heat oil in a large heavy skillet over medium-high heat. Season the cubed chicken breast with the herbs and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest and cayenne. Reduce the heat to medium low and simmer for 10 minutes.
    • Add the pasta, chicken, salt and pepper, parsley and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
    Barbara’s Tips + Notes
    • You can use cooked chicken, just cut it into bite size pieces and toss with the dried herbs. 
    • You can substitute Italian herbs for herbs de Provence.
    • You can substitute half-and-half for the cream.
    • Squeeze a little lemon over each plate before serving.

    Nutrition

    Calories: 533kcal | Carbohydrates: 46g | Protein: 21g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 201mg | Potassium: 433mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1059IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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