Name: Creamy Lemon Chicken with Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz Farfalle (bowtie) pasta; 1 teaspoon olive oil (optional); 2 tablespoons olive oil; 1 pound boneless, skinless chicken breasts, sliced; 1/4 teaspoon dried thyme; 1/2 teaspoon paprika; 1/4 teaspoon ground black pepper; 1/2 teaspoon salt; 1/2 cup butter; 8 cloves garlic, peeled and minced; 1 cup heavy cream; 1/3 cup lemon juice; 3 tablespoons fresh minced parsley; 3/4 cup grated parmesan cheese

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Creamy Lemon Chicken with Pasta

This creamy lemon chicken with pasta is a bright, comforting weeknight dinner that balances rich, silky sauce with lively citrus. Tender slices of chicken seared to golden perfection are folded into a garlic-butter cream sauce brightened with fresh lemon juice, then tossed with farfalle so each bowtie holds a bit of sauce. Expect smooth, velvety cream, a gentle garlic aroma, and a clean lemon finish that keeps the dish from feeling too heavy. The texture is satisfyingly varied: soft pasta, juicy chicken, and a slight chew from grated parmesan. It is ideal for family dinners, casual dinner parties, or any evening you want a restaurant-style meal with minimal fuss. If you like lemon-forward chicken pasta, you might also enjoy a similar take on lemon garlic butter chicken and creamy parmesan pasta for another cozy option.

Ingredients

12 oz Farfalle (bowtie) pasta — classic short pasta that holds sauce in each fold.
1 teaspoon olive oil (optional) — helps prevent pasta from sticking while boiling.
2 tablespoons olive oil — for searing the chicken to a golden crust.
1 pound boneless, skinless chicken breasts, sliced — slices cook quickly and stay juicy.
1/4 teaspoon dried thyme — adds a subtle herbal note that complements lemon.
1/2 teaspoon paprika — brings warmth and color to the chicken.
1/4 teaspoon ground black pepper — for mild peppery heat.
1/2 teaspoon salt — seasons the chicken and sauce.
1/2 cup butter — creates a rich base for the cream sauce.
8 cloves garlic, peeled and minced — gives fragrant depth to the sauce.
1 cup heavy cream — makes the sauce luxuriously creamy.
1/3 cup lemon juice — brightens the sauce with fresh acidity.
3 tablespoons fresh minced parsley — finishes the dish with color and freshness.
3/4 cup grated parmesan cheese — melts into the sauce and adds savory umami. Try a lemon and caper twist for another lemony chicken idea.

Step-by-step Instructions

Bring a large stockpot of salted water to a boil. Add the optional 1 teaspoon olive oil and the 12 oz farfalle pasta. Stir and boil the pasta for 12 minutes, or according to package directions. Drain the pasta and cover with a plate to keep warm. Tip: reserve a cup of pasta cooking water if you think you may want to thin the sauce later.
While the pasta is cooking, prepare the chicken. Heat a heavy bottomed saucepan over medium heat. Once the pan is hot, add in the 2 tablespoons olive oil and swirl to coat.
In a small bowl, combine 1/4 teaspoon dried thyme, 1/2 teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt.
Add the sliced chicken in a single layer to the hot skillet. Sprinkle the chicken with the seasoning mix. Cook for 4 to 5 minutes on each side until cooked through. Remove the chicken from the skillet and set aside. Tip: avoid overcrowding the pan so the chicken browns rather than steams.
Add the 1/2 cup butter to the hot skillet, swirling until it melts. Reduce heat to medium-low, add the 8 cloves garlic, and saute until fragrant, about 1 minute.
Slowly add the 1 cup heavy cream to the melted butter and garlic, whisking as you add it. Bring the sauce to a gentle simmer and let it cook for 5 minutes, stirring often.
Once the sauce has thickened, add in the 1/3 cup lemon juice and whisk to combine. Simmer for another 1 to 2 minutes, then remove from heat and stir in the 3 tablespoons fresh minced parsley.
Add the cooked chicken into the sauce and toss well to combine.
Place the hot pasta in a large bowl and stir to prevent clumping. Add the chicken and sauce to the bowl of pasta and toss to combine. Finally, add in 1/2 cup of the 3/4 cup grated parmesan cheese and mix well.
Serve immediately with additional parmesan cheese and chopped parsley if desired. For a richer, creamier result, sprinkle the remaining parmesan on top just before serving. For a related creamy chicken pasta option, see this take on chicken piccata with lemon and capers.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 1,065 kcal per serving

Additional recipe inspiration is available if you want a creamy pasta with rotisserie chicken for a quicker weeknight version: creamy rotisserie chicken broccoli pasta variant.

Tips, Storage & Variations

Tips:
- Slice the chicken evenly so pieces finish cooking at the same time.
- Keep the sauce on medium-low to avoid separating the cream.
- If the sauce becomes too thick, stir in a splash of reserved pasta water to reach your desired consistency.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently over low heat on the stove, stirring and adding a splash of cream or milk if needed.
Freezing:
- Freezing cream-based pasta can affect texture. If you must freeze, store chicken and sauce separately from pasta in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Flavor variations using only the ingredients listed:
- Increase lemon brightness: add an extra splash of the 1/3 cup lemon juice to the sauce before serving.
- Extra cheesy: fold in the remaining 1/4 cup of parmesan into the pasta for a cheesier finish.
- Garlic forward: increase garlic to 10 cloves for a stronger garlic aroma.
  For another creamy rotisserie-based idea, check this slightly different approach: creamy rotisserie chicken broccoli pasta.

FAQ
Q: Can I use a different pasta shape with this recipe?
A: Yes, use any short pasta you prefer; cooking time may vary, so follow package directions for al dente texture.

Q: Is heavy cream necessary?
A: Heavy cream gives the rich, silky sauce. Using a lower-fat cream will thin the sauce and change the texture.

Conclusion

This Creamy Lemon Chicken with Pasta pairs indulgent cream and butter with a bright splash of lemon for a dish that feels special yet is easy to make any night. Give it a try, share your tweaks, and enjoy the comforting mix of creamy sauce and zesty citrus. For another step-by-step creamy lemon chicken pasta take on the theme, see Creamy Lemon Chicken Pasta – Salt & Lavender, and for a quick 30-minute version with similar flavors, visit Creamy Lemon Chicken Pasta (30 minutes only!) – Joyous Apron.