Okay, you know those nights? Dinner needs to be on the table yesterday, but you’re tired of boring chicken and rice? I’ve got the absolute winner for those moments! This **Lemon Garlic Chicken Pasta** changed my weeknight game completely. Seriously, it’s bright, it’s savory, and it comes together faster than ordering takeout. It’s got this zesty, punchy flavor that just screams ‘springtime,’ even if it’s snowing outside. My kids usually turn their noses up at anything too ‘lemony,’ but they devour this stuff. It’s quickly become our go-to when we need something fresh fast!

Why You Will Love This Lemon Garlic Chicken Pasta (Experience & Authority)

I wouldn’t steer you wrong! This super simple chicken pasta shines because it cuts down on fuss without cutting corners on flavor. It’s the kind of meal that tastes like you spent ages on it, trust me. If you love bright flavors, this is your jam.

Seriously fast! Everything is done in about 35 minutes total.
That bright lemon kick wakes everything up; it’s just sunshine in a bowl. I even found a few other great citrus ideas when I was looking up how to handle excess lemons, like this lemon chicken with lemon butter sauce.
Cleanup? A breeze! It’s all happening in one skillet once that pasta water boils.
It’s flexible! You can skip the cream if you are trying to keep things lighter.

Ingredients for the Best Lemon Garlic Chicken Pasta

Gathering everything first really makes this recipe fly. Layout is half the battle, right? For real amazing flavor, you need to have these essentials ready to go before that oil even hits the pan. Don’t skimp on the fresh bits!

One full pound of boneless, skinless chicken breasts, cut into perfect bite-sized pieces for even cooking.
One pound of pasta—I love fettuccine for catching that sauce, but linguine is great too!
Two tablespoons of nice olive oil for sautéing action.
Four whole cloves of garlic, minced super fine—we aren’t messing around with flavor here!
Half a cup of chicken broth.
A quarter cup of fresh lemon juice. Don’t even think about using that bottled stuff!
The zest of exactly one lemon. This brings the sunshine!
Half a cup of heavy cream, if you want that extra decadent texture (totally optional, though!).
A quarter cup of grated Parmesan cheese—the real stuff, please!
Two tablespoons of fresh parsley, chopped up pretty.
Salt and black pepper to taste—season as you go!

Tips for Success Making Lemon Garlic Chicken Pasta

This dish is simple, but a few tiny details make the difference between “pretty good” and “OMG, make this every week!” I learned these tricks the hard way, so you don’t have to deal with bland chicken or burnt garlic!

First, that pasta water? It is liquid gold. Please, please, *please* reserve at least half a cup before you drain everything. That starchy water helps the lemon sauce hug your pasta instead of sliding off into the bottom of the bowl. It’s my secret weapon for creating that perfect silky finish, right along with the technique needed for great garlic butter pasta.

Second, watch that garlic like a hawk when you toss it in the skillet after the chicken comes out. Garlic goes from sweet and fragrant to bitter and burnt in about ten seconds flat. You only want it fragrant—maybe a minute max! If you cook it too long, the whole sauce tastes sharp.

Lastly, use fresh lemon zest for sure. The zest has all those fragrant oils, and the juice brings the acid. If you skip the zest, you are missing that true, bright pop that defines this recipe. Fresh is non-negotiable here!

Step-by-Step Instructions for Lemon Garlic Chicken Pasta

This is where the magic happens, and honestly, it moves fast once you get going because everything uses that same skillet! If you want a recipe that feels really gourmet but gets dinner served quickly, this is the one. It’s almost a one-pan dream, especially if you follow the steps sequentially. For those who love integrated cooking, check out how these steps relate to a great one-pot creamy garlic pasta experience; we are getting close to that streamlined process here!

Cooking the Pasta and Prepping Chicken

First things first: get a big pot of salted water boiling hard and toss in your pound of pasta. We want it cooked perfectly al dente, so check those package directions and maybe pull it out a minute early. Crucially, reach in with a mug or ladle and save about half a cup of that starchy, salty water before you drain everything out. Set that magic water aside!

While the pasta cooks, take your chicken pieces and sprinkle them generously with salt and pepper. Heat the olive oil in your biggest, deepest skillet over medium heat. Add that chicken in a single layer—don’t crowd the pan, or it steams instead of browns! Cook it until it’s nicely golden brown on all sides and cooked right through, taking about five to seven minutes total. Scoop the chicken out onto a clean plate and try not to eat it all before the sauce is done!

Building the Bright Lemon Garlic Sauce

Now we infuse that skillet with flavor! Turn the heat down just a tiny bit, maybe to medium-low. Toss in your minced garlic right into the drippings left over from the chicken and oil. You’ll cook this for about 60 seconds. I mean it—just until you can really smell that perfume. If it starts turning dark brown, whoops, you’ve gone too far and it will taste bitter!

Immediately pour in the chicken broth and the fresh lemon juice. Crank the heat up just enough to bring it to a gentle simmer. Use a wooden spoon to scrape up all those tasty brown bits stuck to the bottom of the pan. That’s where the deep flavor lives! Let that mixture bubble away for two minutes so it reduces just a little bit.

Combining and Finishing the Lemon Garlic Chicken Pasta

If you’re using the cream, pour it in now along with the lemon zest. Stir gently and let it simmer for just one minute more until you can see it thickening up slightly. Now, swoop in with the cooked chicken pieces and bring them back into the heat. Give everything a good toss.

Finally, add your drained pasta, that grated Parmesan cheese, and about a quarter cup of that pasta water you saved. Toss, toss, toss! Keep stirring until that sauce clings beautifully to every strand of pasta. If it looks dry, add another splash of that reserved starchy water until it looks glossy and gorgeous. Right at the very end, stir in your fresh parsley. Taste it—does it need more pepper? Maybe a tiny pinch of salt? Perfect! Serve it up hot right away.

Ingredient Notes and Substitutions for Lemon Garlic Chicken Pasta

Sometimes, you look in the fridge and you just don’t have everything, or maybe you’re trying to keep things ultra-light! That’s okay. This sauce is super forgiving. Remember how I mentioned the heavy cream? If you need a lighter sauce, just skip the cream entirely! You can use that reserved pasta water and maybe a tiny extra drizzle of olive oil to thin the broth down to the right consistency. It’s actually just as delicious, you just get more of that punchy lemon/garlic flavor coming through.

As for pasta shape, while I totally love fettuccine because those long noodles drape perfectly under the sauce, use whatever you have. Penne or rotini works great because they trap little pools of sauce inside, and everyone gets a cheesy bite! If you’re ever curious about balancing out flavors when cooking, I found this little guide on simple syrup recipe usage fascinating because it shows how balancing sweet/acid works everywhere in the kitchen.

If you run out of fresh lemon juice (which would be a tragedy, honestly!), a good quality bottled juice will work in a pinch, but you’ll need to really boost that fresh zest to make up for the lost brightness.

Serving Suggestions for Your Lemon Garlic Chicken Pasta

Once this wonderfully vibrant pasta is done, you want sides that complement it without stealing the show, right? Since our Lemon Garlic Chicken Pasta is already bursting with bright zest and savory chicken, we keep things simple on the side. A crisp, cold salad is just perfection here—think mixed greens with a very light vinaigrette. You don’t want anything heavy competing with that lovely lemon sauce.

Also, crusty bread! You absolutely need a good piece of French bread or Italian loaf to soak up every last blessed drop of that sauce left on your plate. Seriously, don’t waste any of that lemon-garlic goodness. It’s one of life’s simple pleasures, just like knowing dinner took under 40 minutes to make!

Storage and Reheating Instructions for Leftover Lemon Garlic Chicken Pasta

This Lemon Garlic Chicken Pasta is so good, you might actually have leftovers—and that’s a good thing! As soon as it cools down a bit, tuck it into a really airtight container. It keeps perfectly fine in the fridge for about three days. Don’t leave it out too long, because that creamy sauce can spoil fast.

When you want to eat it again, don’t just microwave the dry pasta, please! That will make everything tough. The trick is to transfer the leftovers into a small saucepan over medium-low heat. Toss in a tiny splash—maybe a tablespoon—of chicken broth or even just plain water. Stir constantly until it’s hot and the sauce looks silky again. That little bit of liquid brings back the moisture beautifully!

Frequently Asked Questions About Lemon Garlic Chicken Pasta

We all have those little kitchen puzzles, right? I’ve gathered the questions I get the most about perfecting this **Lemon Garlic Chicken Pasta**. Seriously, they are all good questions because every home kitchen is a little different. If you have other thoughts, drop them in the comments below!

Can I make this Lemon Garlic Chicken Pasta vegetarian?

Absolutely, you can! That bright lemon garlic sauce is delicious all on its own. If you need to skip the chicken, I highly recommend sautéing a big batch of mushrooms—cremini or mixed wild ones are fantastic—with the garlic instead. Drain them well so they release their moisture before you add the broth. Or, toss in a can of rinsed chickpeas along with the pasta at the very end for some great protein. You still get that amazing, zesty pasta experience!

How do I keep the sauce from getting too thick?

This goes right back to the liquid gold: that reserved pasta water! When you toss the pasta and the sauce together, the starch clinging to the noodles melts into the broth and lemon mixture, creating a real emulsion. If you forget the water, the sauce just tightens up around the pasta as it cools down. If you skipped the water trick, just put the pan back on low heat and stir in a spoonful of water or broth at a time until it loosens up and gets that beautiful, swirly gloss again. It’s that starchy magic that prevents a sticky mess!

Also, while this recipe is super quick, I’ve got a bunch of speedy drinks you might want on hand to go with it while you wait for the water to boil. Check out my guide to easy cocktail recipes for quick mixes—something bright pairs perfectly!

Estimated Nutritional Information for Lemon Garlic Chicken Pasta

Now, I’m never pretending to be a nutritionist—I’m just trying to feed my family something tasty! But for those who like to keep track, here are the generally estimated numbers based on the recipe above. Keep in mind that if you use the heavy cream, or if you load up on extra Parmesan, these numbers will shift around a bit, especially the fat content.

Serving Size: 1 serving
Calories: About 550 (less if you skip the cream!)
Protein: A solid 40 grams! Great for keeping you full.
Fat: Around 18 grams.
Carbohydrates: Approximately 55 grams.
Sugar: Very low, only about 4 grams.

These estimates are based on using 4 servings total and what’s listed in the recipe card. If you use less oil or skip the cream, you’re cutting down on fat and sodium noticeably, so adjust as your kitchen sees fit!

Lemon Garlic Chicken Pasta

Author: cocktailmixguide.com
Total Time: 35 min
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A simple pasta dish featuring chicken, lemon, and garlic flavors.

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 pound pasta (fettuccine or linguine recommended)
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup chicken broth
1/4 cup fresh lemon juice
Zest of 1 lemon
1/2 cup heavy cream (optional)
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

Instructions

Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
Season chicken pieces with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add minced garlic to the same skillet and cook for 1 minute until fragrant. Do not let it burn.
Pour in chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
Stir in lemon zest and heavy cream, if using. Simmer for 1 minute until slightly thickened.
Return the cooked chicken to the skillet. Add the drained pasta, Parmesan cheese, and reserved pasta water. Toss everything together until the sauce coats the pasta.
Stir in fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.

Notes

For a lighter sauce, omit the heavy cream and use only pasta water to thin the sauce.
Use your favorite pasta shape.

Prep Time: 15 min
Cook Time: 20 min
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4
Sodium: 450
Fat: 18
Saturated Fat: 5
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 55
Fiber: 3
Protein: 40
Cholesterol: 110

Keywords: lemon garlic chicken pasta, chicken pasta recipe, easy pasta, lemon sauce, garlic chicken