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+ servings
Lemon Chicken Pasta on a white plate with a fork and lemon slices.
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5 from 12 ratings

Lemon Chicken Pasta

This Lemon Chicken Pasta Recipe has spaghetti tossed in a creamy lemon sauce with herbs and seared chicken. Simple add-ons include capers, broccoli asparagus, and frozen vegetables.



  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon mustard powder
  • ¼ teaspoon black pepper


  • 1 large boneless skinless chicken breast, or 2 small
  • Lemon pepper seasoning
  • 1/3 cup flour
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil


  • ½ cup dry white wine, see notes
  • 3 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • ¾ cup chicken broth
  • 1 ¼ cups half and half
  • 1 cup Parmesan cheese, freshly grated
  • 3 tablespoons lemon juice, freshly squeezed
  • ½ pound thin spaghetti, see notes

For serving

  • Lemons, sliced
  • Parsley, roughly chopped


  • Prep Work: Combine the seasoning ingredients and set aside. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there!
  • Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat completely dry and season each side with lemon pepper seasoning. Combine the flour and garlic powder and dredge the chicken in it. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
  • Heat a pot of salted pasta water while you begin to prepare the sauce as outlined below.
  • Add the wine to the same skillet that you used to cook the chicken and set the heat to medium. Let it reduce by half, about 4 minutes. Use a silicone spatula to “clean” the bottom of the pan while it simmers, this will add flavor to the sauce.
  • Add the butter and garlic, cook for 2 minutes. Add the flour and stir continuously with a silicone spatula for 2 minutes.
  • Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
  • Add the seasonings and stir to combine. Bring to a gentle boil and then reduce heat to low. Let the sauce simmer while you boil pasta according to package instructions, set a timer to avoid overcooking. Drain once cooked.
  • Slowly sprinkle in the Parmesan cheese, stirring continuously. Remove from heat and slowly stir in the lemon juice. Add the pasta and the chicken and stir to combine. Optional: Taste and season with salt if desired.
  • Serve with sliced lemons and garnish with parsley.



Pro Tips
  • Wine: Sauvignon Blanc or Pinot Grigio are my favorite wines for this recipe. It adds next-level flavor to this sauce but chicken broth can be used if you don't cook with wine.
  • Pasta: I use 1/2 lb. thin spaghetti for this recipe but I love a lot of sauce, especially if I anticipate leftovers as it ensures the reheated pasta isn't dry. Feel free to use 3/4 lb. pasta instead. Any kind of pasta can be used for this recipe as well.
  • Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese.
  • Make sure the heat is off when you add the lemon juice at the end. Add it slowly and stir in continuously to ensure it doesn't cause the cream to curdle.

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 

The Nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe. 


Calories: 619kcal, Carbohydrates: 57g, Protein: 26g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 707mg, Potassium: 462mg, Fiber: 2g, Sugar: 3g, Vitamin A: 742IU, Vitamin C: 9mg, Calcium: 412mg, Iron: 2mg
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