Our easy Lemon Chicken Pasta recipe is a bright, flavorful dish that brings together chicken tenders, garlic, lemon, and parmesan in a light and creamy sauce. It is an easy and refreshing meal that’s perfect for a quick weeknight dinner.
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This recipe comes together in under 40 minutes, making it a great option when you want something homemade without spending hours in the kitchen.
This recipe works well with any pasta shape, and you can easily add more vegetables to make it even heartier. We use pasta water to bring everything together into the perfect, silky sauce, and without using any heavy cream.
If you love lemon, this recipe is a must-try! Serve with a side of garlic bread or a simple green salad.
How to make Lemon Chicken Pasta
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Lemon Chicken Pasta recipe, you will need the following ingredients:
- Chicken Tenders
- Cornstarch
- Kosher Salt
- Spaghetti
- Olive Oil
- Unsalted Butter
- Garlic
- Lemon Zest
- Lemon Juice
- Black Pepper
- Italian Seasoning
- Parmesan
- Baby Spinach
Boneless skinless chicken breasts or thighs can be used as a substitute for the chicken breast in this recipe.
Adding in some sautéed vegetables like zucchini, asparagus, or broccoli could add in more color and flavor to this dish.
Cooking Lemon Chicken Pasta
Lemon Chicken Pasta is a simple recipe that can be made in just a few steps. Here is how to make it.
Prepare the Chicken – Toss the chicken pieces with cornstarch and ½ teaspoon salt in a bowl. Let them rest in the fridge for 10 minutes while you start the pasta.
Cook the Pasta – Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water.
Cook the Chicken – Heat olive oil in the empty pasta pot over medium heat. Add the chicken and cook for 8-10 minutes, stirring occasionally, until fully cooked.
Build the Sauce – Add butter and garlic to the pan and cook until fragrant. Stir in lemon zest, lemon juice, black pepper, salt, and Italian seasoning. Let it cook for about a minute.
Combine Everything – Return the pasta to the pan along with parmesan and some reserved pasta water. Toss until a creamy sauce forms. Stir in baby spinach and cook until wilted. Taste and adjust seasoning if needed, then serve immediately.
Leftovers
Store leftovers in a covered container in the fridge for 3-4 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this Lemon Chicken Pasta recipe! Let me know if you try it.
More Pasta Recipes Like This
- Butternut Squash Pasta
- Garlic Parmesan Chicken Pasta
- Tuscan Chicken Pasta
- Best BLT Pasta Salad
- Easy Cajun Jambalaya Pasta
- Pasta e Fagioli Soup
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Lemon Chicken Pasta
Our easy recipe for Lemon Chicken Pasta is bright, delicious, and so simple to make! This is the perfect recipe for a quick weeknight meal.
Ingredients
- 1 pound chicken tenders or chicken breast cut into small pieces, cut into 1 1/2” bite size pieces
- 1 tablespoon cornstarch
- 1 1/2 teaspoon Kosher salt plus more for salting pasta water
- 12 ounces dry spaghetti pasta or other pasta shape
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- 1 1/2 tablespoons lemon zest zest of about 2 lemons
- 1/3 cup lemon juice juice of about 2 1/2 to 3 lemons
- 1/2 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 2/3 cup grated parmesan
- 5 ounces baby spinach
Instructions
- In a large bowl, mix together the chicken pieces, cornstarch and 1⁄2 teaspoon salt. Set into the fridge for 10 minutes.
- Fill a large pot halfway with water and 1 tablespoon salt. Bring to a boil over high heat.
- Add the pasta into the boiling water and cook according to package directions. Once cooked, reserve 1 cup of pasta cooking liquid and strain the pasta, do not rinse.
- Remove the chicken from the fridge.
- To the now-empty pasta pot, add 2 tablespoons of oil and turn the stovetop to medium heat. Then, add the chicken and cook for 8-10 minutes, mixing occasionally until fully cooked.
- Add butter and garlic to the pan. Cook for 1-2 minutes until fragrant (be careful not to burn the garlic). Mix in the lemon zest, lemon juice, pepper, 1 1⁄2 teaspoons salt, and Italian seasoning. Cook for 1 minute.
- To the pan, add the cooked pasta, parmesan and the reserved pasta cooking water and toss until a creamy sauce forms. Taste and add more salt or lemon if needed.
- Mix in the baby spinach and cook 1-2 minutes just until wilted. Turn off the heat and enjoy!
Recipe Notes
Add any sauteed vegetables you like – zucchini, peppers, onions, etc!
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