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Creamy Lemon Chicken Pasta That'll Blow Your Mind

A creamy, tangy lemon chicken pasta bursting with flavor and comforting aromas. This one-pot pressure cooker dish delivers juicy chicken, silky sauce, and perfectly cooked pasta—weeknight magic with gourmet vibes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 612 kcal

Equipment

  • 1 Large sauté pan
  • 1 Stockpot or Dutch oven

Ingredients
  

Main ingredients

  • 1 lb boneless, skinless chicken breasts thinly sliced into cutlets
  • 2 tablespoon extra-virgin olive oil
  • 3 teaspoon lemon zest
  • 2 teaspoon dried oregano
  • 1.5 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1.5 teaspoon kosher salt divided
  • 1.25 teaspoon black pepper divided
  • 1 lb pasta bucatini, spaghetti, pappardelle, or fettuccine
  • 1 tablespoon butter
  • 1.5 cups yellow onion finely chopped
  • 6 cloves garlic minced
  • 1 cup heavy cream
  • 0.75 cup chicken broth
  • 0.33 cup fresh parsley finely chopped
  • 0.33 cup Parmigiano Reggiano cheese grated
  • 3 tablespoon fresh lemon juice
  • baby spinach or arugula optional
  • sun-dried tomatoes optional
  • roasted broccoli or sautéed mushrooms optional

Instructions
 

Instructions

  • Bring a large pot of generously salted water to a boil. Cook pasta until al dente and reserve 1 cup of pasta water before draining.
  • Mix lemon zest, oregano, smoked paprika, garlic powder, onion powder, ¾ tsp. salt, and ¾ tsp. pepper in a small bowl.
  • Rub seasoning mix over chicken cutlets. Heat olive oil in a skillet over medium-high. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and cover to keep warm.
  • Reduce heat to medium. Add a splash of reserved pasta water to deglaze skillet, scraping up browned bits.
  • Return cooked pasta to skillet. Add more pasta water as needed to evenly coat noodles with sauce.
  • Slice chicken and return to skillet. Toss to combine.
  • Add heavy cream, chicken broth, lemon zest and juice, salt, and pepper. Stir and warm through. Add parsley and Parmesan. Toss until sauce thickens and coats pasta.
  • Garnish with extra parsley and Parmesan. Serve immediately with optional arugula or your favorite veggies.

Notes

Try pre-chopped garlic and onions for speed. Store leftovers in airtight containers and reheat gently with a splash of broth. Best enjoyed within 3 days.