There’s something deeply comforting about a bowl of creamy pasta, and this creamy lemon chicken pasta is no exception.

The bright citrus, the crispy chicken, the rich sauce—it’s everything I crave in one forkful.

The first time I made this dish, I was surprised how something so restaurant-worthy came together so quickly at home.

Why You’ll Love This Recipe

This pasta strikes the perfect balance—crispy breaded chicken, zesty lemon, and a silky cream sauce that coats every noodle just right.

It’s elegant enough for a date night, yet simple enough for a busy weeknight.

The lemon adds brightness to the richness of the cream, while the parmesan rounds everything out with its salty, nutty depth.

Plus, the breaded chicken brings amazing texture and flavor—it’s just irresistible.

What You’ll Need (Ingredient Highlights)

For the Chicken Pasta

Fettuccini or spaghetti

Boneless skinless chicken breasts

Egg and milk for dredging

Panko breadcrumbs for extra crispiness

Salt, black pepper

Olive oil for sautéing

For the Lemon Cream Sauce

Fresh lemon juice (don’t skip this!)

Unsalted butter

Garlic and onion powder

Heavy whipping cream

Parmesan cheese

Parsley (optional, but beautiful)

Pro Tips Before You Start

Pound the chicken to an even thickness—it cooks more evenly and stays juicy.

Don’t skip rinsing the pasta! It prevents the cream from thickening too fast.

Use freshly grated parmesan for the best melt and flavor.

Taste as you go—you can always add more lemon juice or salt to balance the sauce.

How to Make Creamy Lemon Chicken Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta until al dente according to the package.

Before draining, reserve some pasta water.

Drain and rinse lightly under warm water. Set aside.

Step 2: Bread and Cook the Chicken

While the pasta cooks, prepare two shallow bowls.

In the first, beat together the egg and milk.

In the second, mix the breadcrumbs with salt and pepper.

Dip each chicken cutlet into the egg wash, then coat with breadcrumbs on both sides.

Heat oil in a large skillet over medium heat.

Add the breaded chicken in a single layer.

Cook for a few minutes per side until golden and cooked through.

Once done, transfer to a cutting board.

Squeeze lemon juice over the top and slice into strips.

Step 3: Make the Lemon Cream Sauce

In a separate saucepan, melt butter over medium heat.

Add minced garlic and onion powder, sauté until fragrant.

Pour in the heavy cream and season with salt.

Bring to a gentle simmer, stirring frequently.

Reduce the heat, then whisk in lemon juice slowly until fully combined.

Remove from heat and stir in the parmesan until melted and smooth. Adjust salt to taste.

Step 4: Combine and Serve

Toss the cooked pasta with the lemon cream sauce until evenly coated.

If needed, add a splash of reserved pasta water to loosen the sauce.

Serve warm in bowls topped with the crispy lemon chicken.

Garnish with fresh parsley for a pop of color.

What to Serve It With

A crisp green salad with vinaigrette

Roasted asparagus or steamed broccoli

Garlic bread or warm baguette slices

A glass of chilled white wine like Sauvignon Blanc

Variations / Substitutions

Use chicken thighs instead of breasts for extra juiciness.

Replace fettuccini with penne or linguine.

Try adding sautéed spinach or peas to the sauce.

Make it gluten-free by using gluten-free pasta and breadcrumbs.

Storage & Leftovers

Let leftovers cool, then store in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove or in the microwave.

Add a splash of cream or milk to loosen the sauce.

Avoid freezing, as cream sauces tend to separate when thawed.

FAQs

Can I make the sauce in advance?
Yes! You can make the sauce a day ahead.

Just reheat gently and whisk to bring it back together.

What’s the best pasta for this dish?
Fettuccini or spaghetti work best, but any pasta that holds sauce well will do.

Can I use bottled lemon juice?
Fresh lemon juice gives the brightest flavor, but bottled can work in a pinch.

How do I know the chicken is cooked?
It should be golden outside and reach 165°F inside.

Let it rest a few minutes before slicing.

Can I make it lighter?
You can use half-and-half instead of heavy cream, though the sauce will be thinner.

What cheese can I use instead of parmesan?
Grana Padano or Pecorino Romano are great substitutes.

Is this kid-friendly?
Absolutely. The lemon adds flavor without being sour, and the crispy chicken is always a hit.

Final Thoughts

This creamy lemon chicken pasta is one of those recipes that feels like a treat but comes together with ease.

Whether you’re cooking for loved ones or just treating yourself, it’s pure comfort in a bowl.

Every bite brings that buttery garlic richness, that zing of lemon, and the crunch of golden chicken.

Honestly, it might just become your new favorite.