Creamy, lemon-bright Alfredo-style sauce tossed with fettuccine and sautéed chicken—this Lemon Chicken Pasta is irresistible. I made it tonight and already know it will be on repeat. The sauce is so good you’ll want to sip it, and the garlic and lemon give the classic cream sauce a lively lift. If lemon isn’t your thing, use a traditional Alfredo instead.
This dish is excellent with or without chicken. If you love extra sauce, increase the sauce quantities by 1.5 to 2 times—perfect for saucy pasta lovers or anyone who samples the sauce while waiting for the pasta to finish. It’s an easy weeknight dinner that’s also elegant enough for guests.
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Step-by-Step Photos for How to Make Lemon Chicken Pasta
Frequently Asked Questions about How to Make Lemon Chicken Pasta
Frequently Asked Questions about How to Make Lemon Chicken PastaCan I use a different pasta than fettuccini?
If you don’t have fettuccine or linguine, spaghetti works well as a substitute.
Why is the pasta cooked to al dente?
Al dente pasta is tender but firm, so it holds its shape in the sauce. It also retains more surface starch, helping the sauce cling to each noodle.
What is a good substitute for heavy whipping cream?
For this sauce, heavy whipping cream is recommended. Using half-and-half or milk can cause the sauce to break when lemon juice is added, producing a thin, watery texture.
Can I use bottled lemon juice instead of freshly squeezed?
Can I use bottled lemon juice instead of freshly squeezed?Freshly squeezed lemon juice delivers the brightest, cleanest flavor. Bottled lemon juice tends to have a muted or slightly off note compared to fresh juice.
How much lemon juice should I use?
The recipe calls for the juice of one large lemon (about 2–3 tablespoons). Adjust to taste: use the whole lemon for a pronounced lemon flavor, or start with 1 tablespoon and add more if you prefer a subtler tang.
Chef’s Tools:
Chef’s Tools:- Chef’s Knife
- Cutting Board
- Pasta Pot
- Colander Set
- Whisk
- Pasta Bowls
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Amazing Manicotti Recipe- 1–2 lbs chicken breast, cut into 1-inch pieces
- 4 tbsp butter, divided
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 2 large cloves garlic, crushed or finely minced
- 2 cups heavy whipping cream
- 1 large lemon, juiced (2–3 tbsp)
- 1/4 tsp dried basil
- 1/4 tsp salt
- dash black pepper
- 1/3 cup grated Parmesan cheese
- 1 lb fettuccine or linguine, cooked al dente
- Bring water to a rolling boil for the pasta before starting the chicken and sauce so everything finishes together.
- In a large skillet, melt 2 tbsp butter and add the chicken. Season with 1/2 tsp salt, 1/4 tsp onion powder, and 1/8 tsp black pepper. Sauté over medium-high heat until the chicken is cooked through and lightly browned. Remove and set aside.
- In the same pan, add the remaining 2 tbsp butter and the garlic. Sauté over medium heat until the garlic is fragrant and just starting to brown. Reduce heat to medium-low and add the heavy cream, whisking as it comes to a gentle simmer. Keep it at a light simmer.
- Whisk in the lemon juice, 1/4 tsp dried basil, 1/4 tsp salt, and a dash of pepper. Stir in the Parmesan until smooth.
- Remove from heat, add the drained al dente pasta, and toss with tongs. Return the chicken to the pan and toss again to combine.
- Serve immediately while hot.
- Enjoy!
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