Creamy Lemon Chicken with Pasta

This Creamy Lemon Chicken with Pasta brings bright citrus, silky cream, and tender chicken together in a comforting bowl. The sauce is rich from butter and heavy cream, brightened with tangy lemon juice and fresh parsley, while garlicky notes and a sprinkle of parmesan add savory depth. Farfalle soaks up the sauce in its nooks and bows, giving you bites that are creamy yet lively, with a pleasant contrast between the tender chicken and slightly al dente pasta. The aroma is buttery and lemony with a warm garlic backdrop that fills the kitchen as you cook. This recipe is perfect for weeknight dinners when you want something special without fuss, for casual weekend family meals, or whenever you crave a cozy pasta dish that still feels fresh. It comes together quickly and scales well for company, making it a reliable recipe to keep in your rotation.

Ingredients

• 12 oz Farfalle (bowtie) pasta — dry farfalle holds sauce in its folds for great texture.
• 1 teaspoon olive oil (optional) — helps prevent pasta from sticking while boiling, optional.
• 2 tablespoons olive oil — for searing the chicken and building flavor.
• 1 pound boneless, skinless chicken breasts, sliced — lean protein, slice thin so it cooks quickly and evenly.
• 1/4 teaspoon dried thyme — adds a subtle herbal note that complements lemon.
• 1/2 teaspoon paprika — gives mild warmth and color to the chicken.
• 1/4 teaspoon ground black pepper — for gentle heat and seasoning.
• 1/2 teaspoon salt — seasons the chicken and brings out flavors.
• 1/2 cup butter — creates a rich base for the cream sauce.
• 8 cloves garlic, peeled and minced — key aromatic that flavors the sauce.
• 1 cup heavy cream — makes the sauce luxuriously creamy and silky.
• 1/3 cup lemon juice — provides bright acidity to balance the richness.
• 3 tablespoons fresh minced parsley — adds freshness and mild herb flavor.
• 3/4 cup grated parmesan cheese — savory, salty finish that helps thicken and flavor the dish.

Step-by-step Instructions

1. 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: Salt the water well so the pasta itself is seasoned.

2. 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.

3. 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.

4. 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: Do not overcrowd the pan so the chicken browns evenly. Cook in batches if needed.

5. 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 sauté until fragrant, about 1 minute.

6. 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.

7. 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.

8. Add the cooked chicken into the sauce and toss well to combine.

9. 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.
   Tip: Reserve the remaining parmesan for serving so guests can add more if desired.

10. Serve immediately with additional parmesan cheese and chopped parsley if desired.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: Approximately 1,050 kcal per serving

Tips, Storage & Variations

• Tips: Let the sauce simmer gently so it reduces and thickens without breaking. If sauce seems too thick, stir in a splash of pasta cooking water to loosen it. Slice the chicken thinly for faster, more even cooking.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, adding a splash of cream or water if the sauce has thickened.
• Freezing: This creamy pasta is best refrigerated rather than frozen because the cream can separate. If you must freeze, store chicken and sauce separately from pasta, thaw overnight in the fridge, and gently reheat, whisking to recombine.
• Flavor variations using existing ingredients only: Add a little extra lemon juice for more brightness, increase the parmesan for a sharper finish, or stir in a pinch more paprika for deeper color and warmth. Use more parsley if you prefer a greener, herbier profile.

Frequently Asked Questions

Q: Can I use a different pasta shape?
A: Yes. Any short pasta that catches sauce, like penne or rotini, will work similarly.

Q: How do I know when the chicken is cooked through?
A: Chicken is done when there is no pink inside and juices run clear. Cooked slices should reach an internal temperature of 165 F.

Q: Can I make this milder for kids?
A: Reduce the black pepper and paprika to taste, and use a bit less lemon if you want a gentler flavor.

Q: Do I need to brown the chicken first?
A: Yes. Browning adds flavor and texture before the chicken is added to the sauce.

Q: Can I use low fat cream or milk instead of heavy cream?
A: Heavy cream gives the best texture. Using lower fat dairy may thin the sauce and change the final richness.

Q: Is the optional 1 teaspoon olive oil necessary when boiling the pasta?
A: It is optional. It can help prevent foaming or sticking, but adequate stirring and salted water usually suffice.

People Also Ask

Q: How long does it take to cook farfalle pasta?
A: Follow package directions, typically around 10 to 12 minutes for al dente, as listed in this recipe.

Q: What does lemon juice do in a cream sauce?
A: Lemon juice adds acidity that brightens the creamy richness and balances the fats.

Q: Can you prepare the chicken ahead of time?
A: Yes. Cooked chicken can be refrigerated and reheated in the sauce, though quick searing gives the best texture.

Q: Will the sauce thicken as it cools?
A: Yes. The sauce will firm up slightly when it cools, so serve it hot for the creamiest texture.

Q: How much parmesan should I use for serving?
A: This recipe uses 1/2 cup in the pasta and reserves 1/4 cup for serving. Add more to taste.

Q: Why is butter used with olive oil?
A: Butter adds richness and a silky mouthfeel to the sauce while olive oil helps with searing and flavor.

Q: Can I make this recipe spicy?
A: Increase the black pepper and paprika slightly for more heat while keeping the balance of flavors.

Q: Is parsley necessary in the sauce?
A: Parsley adds a fresh herb note that lifts the sauce, but it is optional if you prefer to skip it.

Conclusion

This Creamy Lemon Chicken with Pasta is a dependable, flavorful meal that balances rich cream and butter with lively lemon and garlic. It is quick enough for a weeknight but elegant enough for guests, and leftovers reheat well for easy lunches. If you want another take on a creamy lemon pasta to compare techniques and timing, see this version from Creamy Lemon Chicken Pasta – Salt & Lavender or the quicker approach at Creamy Lemon Chicken Pasta (30 minutes only!) – Joyous Apron. Give this recipe a try, and please share how it turned out so others can enjoy it too.