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White serving plate filled with a single serving of cooked spaghetti noodles and shredded chicken breast that has been mixed in a creamy lemon, garlic, and parmesan cream sauce.
4.80 from 50 votes

Creamy Lemon Chicken Pasta Recipe

This Creamy Lemon Chicken Pasta Recipe is a super easy and delicious 30-minute recipe made with your favorite pasta and juicy shredded chicken mixed in comforting garlic and lemon cream sauce. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings
Calories: 695kcal


  • 8 oz pasta - I used spaghetti noodles
  • 4 tablespoon butter
  • 2 teaspoon all-purpose flour
  • 2 cloves garlic - minced
  • ½ cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup heavy cream
  • 2 cups cooked shredded chicken
  • ½ cup grated parmesan cheese
  • salt and pepper - to taste
  • fresh parsley - to garnish


  • Bring a large pot of salted water to a boil over high heat. Cook the pasta until it is al dente (about 2-3 minutes less than the cooking time listed on package directions).
  • As the pasta cooks, melt the butter in a large 12-inch skillet or Dutch oven set over medium heat. Sprinkle the melted butter with the flour and use a whisk to combine (it will form a thick paste). Cook the paste (roux) for about 30 seconds, stirring often.
  • Add the minced garlic, chicken broth, and lemon juice. Whisk continuously as it comes to a gentle simmer. Allow it to simmer/bubble for about 30 seconds.
  • Still whisking, slowly stir in the cream and lemon zest until fully combined with the flour mixture. Bring to a gentle simmer then reduce the heat to medium-low. Cook over medium-low heat for about 2 minutes, or until it has thickened slightly.
  • Stir in the grated parmesan cheese and shredded chicken. Season with salt and pepper, to taste. Remove from heat.
  • Reserve at least 1-2 cups of hot pasta water before draining the pasta. Add the drained pasta to the sauce and toss to coat. Add some of the reserved pasta water to the pan, if the sauce becomes too thick (the starch from the pasta thickens the sauce).
  • Season with additional salt, pepper, and lemon zest, to taste, and serve garnished with additional grated parmesan cheese and fresh parsley, if desired.


  • Always salt the water with about 1-2 tablespoons of salt whenever you cook pasta - it helps flavor the pasta as it cooks. 
  • Remember to save and set aside at least 1-2 cups of boiling pasta water before draining the pasta. If needed, use it later to thin your sauce.
  • For this recipe, I used leftover cooked chicken breasts from dinner the night before. Rotisserie chicken is also easy. You can also poach chicken breasts or chicken thighs. 


Calories: 695kcal | Carbohydrates: 46g | Protein: 31g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 477mg | Potassium: 386mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1363IU | Vitamin C: 5mg | Calcium: 206mg | Iron: 2mg
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