The Best Lemon Chicken Pasta

This is one of my most viral recipes and for good reason. It is easy, delicious, and a hearty pasta dish to feed the family. While I am typically “if it ain’t broke don’t fix it” type, I knew I could make this even better than before!

I changed only two things from this recipe, and they were small changes. However, they resulted in more flavor and better texture!

First was the sauce. I wanted a creamier sauce with lots of buttery lemon flavor. I did so by adding more of each ingredient to the sauce. While adding more heavy cream will naturally make it creamier, I need to balance out the flavors more. Utilizing lemon zest also makes a huge difference!

Additionally, I changed the pasta shape. My favorite pasta shape is rigatoni. It is the perfect vessel for the sauce and holds so much more than most pasta shapes. This was easier to eat and saucier with each bite!

The Best Lemon Chicken Pasta

This Lemon Chicken Pasta is one of my most viral recipes for a reason! It’s creamy, full of bright lemon flavor, and perfectly balanced with juicy, seasoned chicken. The rigatoni pasta holds onto the rich, buttery sauce, making every bite irresistible. Simple to make and guaranteed to impress!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Equipment

• Large Skillet
• Large Pot (for pasta)
• Tongs or Spatula
• Cutting Board & Sharp Knife
• Zester

Ingredients

  

For the Chicken:

• 2 large chicken breasts
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tsp olive oil
• 1 tsp butter

For the Sauce:

• 1 tbsp butter
• 1 diced shallot
• 2 cloves garlic minced
• ½ cup chicken broth
• ¼ cup white wine
• Juice of 1 lemon
• Zest of 1 lemon
• 1 ¼ cup heavy cream
• ¾ cup freshly grated parmesan cheese

For the Pasta:

• 1 lb rigatoni
• Fresh chopped basil for garnish

Optional:

• Reserved pasta water to adjust sauce consistency
• 1 tbsp flour mixed with 1 tbsp water as an additional thickener

Instructions

 

Cook the Chicken

• Season the chicken breasts with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.
• Heat olive oil and butter in a skillet over medium heat.
• Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
• Remove from the pan and set aside.

Sauté the Aromatics

• In the same skillet, add 1 tbsp butter, diced shallot, and minced garlic.
• Sauté for 1 minute, until fragrant.

Make the Lemon Cream Sauce

• Deglaze the pan with white wine and chicken broth, stirring to lift the browned bits.
• Reduce heat to low and add lemon juice, lemon zest, and heavy cream.
• Stir in the parmesan cheese and let the sauce simmer.

Cook the Pasta

• Meanwhile, cook the rigatoni in salted boiling water according to package instructions until al dente.
• Reserve ½ cup of pasta water before draining.

Combine Everything

• Add the cooked pasta directly to the sauce, tossing to coat.
• If the sauce is too thin, mix 1 tbsp flour with 1 tbsp water and stir into the pan.
• Let everything simmer for 2-3 minutes until the sauce thickens.

Slice and Serve

• Slice the cooked chicken and place it over the pasta.
• Garnish with fresh basil, extra parmesan, and lemon zest.
• Serve immediately and enjoy!

Keyword Creamy Pasta, Easy Chicken Pasta, Lemon Chicken Pasta, Rigatoni