Lemon chicken pasta is the ultimate comfort dish that delivers flavor, ease, and incredible texture. Imagine tender bites of chicken coated in a velvety, creamy lemon sauce, tossed with al dente bow-tie pasta – ready in just 30 minutes.
This recipe combines bright citrus, savory garlic, and a buttery sauce to make a dish that tastes gourmet but is unbelievably simple. Whether you’re looking for a weeknight dinner or something to impress guests, this creamy lemon chicken pasta ticks every box.
My Story Behind This Lemon Chicken Pasta
The inspiration for this easy lemon chicken pasta recipe came from my time working in an Italian restaurant. The chefs there taught me that lemon can completely transform a creamy sauce into something magical – a burst of freshness that balances richness.
I decided to create my own version, keeping it simple for home cooks while maximizing flavor. What I love most about this dish is how adaptable it is.
You can serve it as-is, pair it with roasted veggies, or dress it up for a dinner party. No matter how you make it, I promise this creamy lemon pasta with chicken will quickly become a family favorite!
Ingredients for Lemon Chicken Pasta
- ½ (16-ounce) package farfalle (bow-tie) pasta
- 2 tablespoons olive oil
- 5 stalks green onions, sliced
- 1 clove garlic, minced
- 1 ¼ pounds skinless, boneless chicken breast, cut into bite-sized pieces
- ¼ cup salted butter
- ¼ cup all-purpose flour
- ⅛ teaspoon ground black pepper
- 1 ½ cups chicken broth
- ½ cup milk
- ¼ cup lemon juice
- 2 teaspoons Dijon mustard
How to Make Lemon Chicken Pasta
- Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta until tender but still firm to the bite, about 12 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add green onions and garlic, sautéing until fragrant, about 1 minute.
- Add the chicken pieces to the skillet and cook, stirring often, until the chicken is no longer pink and fully cooked through, about 12 minutes. Remove the skillet from heat and set aside.
- In a separate saucepan, melt the butter over medium heat. Remove from heat and stir in the flour and ground black pepper until smooth.
- Slowly whisk in the chicken broth and milk. Return the saucepan to medium heat and cook, stirring constantly, until the sauce thickens, about 3–5 minutes.
- Remove the saucepan from heat and whisk in the lemon juice and Dijon mustard until fully combined.
- In a large serving bowl, combine the pasta, cooked chicken, and the creamy lemon sauce. Stir until everything is evenly coated.
- Serve immediately. Optionally, garnish with fresh parsley, roasted asparagus, or a slice of lemon for extra flair.
My Chef Tips for the Best Lemon Chicken Pasta
- Cut chicken evenly: Chop the chicken breasts into uniform, bite-sized pieces to ensure even cooking.
- Use fresh lemon juice: For the best flavor, squeeze juice from a fresh lemon rather than using bottled lemon juice.
- Prep pasta correctly: Salt your pasta water generously to enhance the farfalle’s flavor.
- Don’t overheat the sauce: Once the sauce thickens, remove it from heat to prevent curdling.
- Add extra veggies: Broccoli, zucchini, or cherry tomatoes would make excellent additions for added nutrition and color.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk for creaminess.
- Make it your own: Swap out farfalle for penne, spaghetti, or your favorite pasta shape.
Lemon Chicken Pasta FAQs
Can I make this lemon chicken pasta ahead of time?
Yes, you can! Cook the chicken and sauce ahead of time and store them separately. Make the pasta fresh and combine right before serving for the best texture.
What makes this the best lemon chicken pasta?
This recipe prioritizes fresh ingredients like lemon juice and uses a mix of butter and Dijon mustard to create a creamy, tangy sauce that balances richness and brightness perfectly.
Can I make this creamy lemon pasta with chicken gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free alternative and use gluten-free pasta to make this dish suitable for gluten-free diets.
Is this homemade lemon pasta healthy?
It can be! Use whole-wheat pasta, low-fat milk, and reduce the butter to make a lighter version without sacrificing too much flavor.
Ready to Make This Lemon Chicken Pasta?
This lemon chicken pasta delivers bold flavor, creamy comfort, and ease all in one dish. With fresh lemon juice, tender chicken, and perfectly cooked pasta, it’s a recipe that satisfies every craving. Whether you’re whipping this up for a cozy weeknight dinner or a special occasion, it’s guaranteed to impress. What will you garnish your dish with: parsley, broccoli, or lemon slices? Let me know in the comments below or tag me on social media to share your creations!
Lemon Chicken Pasta
Ingredients
- ½ (16-ounce) package farfalle (bow-tie) pasta
- 2 tablespoons olive oil
- 5 stalks green onions, sliced
- 1 clove garlic, minced
- 1 ¼ pounds skinless, boneless chicken breast, cut into bite-sized pieces
- ¼ cup salted butter
- ¼ cup all-purpose flour
- ⅛ teaspoon ground black pepper
- 1 ½ cups chicken broth
- ½ cup milk
- ¼ cup lemon juice
- 2 teaspoons Dijon mustard
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta until tender but still firm to the bite, about 12 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add green onions and garlic, sautéing until fragrant, about 1 minute.
- Add the chicken pieces to the skillet and cook, stirring often, until the chicken is no longer pink and fully cooked through, about 12 minutes. Remove the skillet from heat and set aside.
- In a separate saucepan, melt the butter over medium heat. Remove from heat and stir in the flour and ground black pepper until smooth.
- Slowly whisk in the chicken broth and milk. Return the saucepan to medium heat and cook, stirring constantly, until the sauce thickens, about 3–5 minutes.
- Remove the saucepan from heat and whisk in the lemon juice and Dijon mustard until fully combined.
- In a large serving bowl, combine the pasta, cooked chicken, and the creamy lemon sauce. Stir until everything is evenly coated.
- Serve immediately. Optionally, garnish with fresh parsley, roasted asparagus, or a slice of lemon for extra flair.
