There are certain weeknight meals that just sneak their way into your regular rotation, and Lemon Chicken Pasta is absolutely one of those gems for me. Imagine silky strands of fettuccine coated in a bright, creamy lemon sauce, tender pieces of herbed chicken, pops of artichoke and spinach, and a generous flurry of parmesan to finish. This dish checks all the boxes: it’s easy, zesty, fresh, and oh-so-comforting. Best of all, each ingredient does its part to create a pasta dinner that feels both a little bit fancy and utterly doable, any night of the week.

Lemon Chicken Pasta Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things happily simple, but also packs plenty of flavor. Each ingredient pulls weight in the final dish, bringing key notes of brightness, richness, and a beautiful balance of textures and colors.

Olive oil: Essential for searing the chicken and sautéing the veggies; it adds a rich, fruity base that makes every bite luscious.
Chicken breast or thighs: Tender, bite-sized pieces of chicken soak up all those lovely lemony juices; thighs work well for extra juiciness.
Kosher salt and pepper: The simplest seasoning duo, always crucial for bringing out every ingredient’s best.
Herbs de Provence (or Italian seasoning): These aromatic herbs give the chicken a savory, slightly floral heart—choose your favorite blend!
Fettuccine pasta: Wide noodles help hold that creamy lemon sauce; swap in gluten-free or whole-grain options if you like.
Garlic: Just a quick sauté releases fragrant flavor that seasons the whole dish beautifully.
Artichoke hearts: Their tender texture and tangy flavor make every forkful more interesting.
Baby spinach: A handful or two adds color, nutrition, and wilts perfectly into the sauce.
Lemon (juice and zest): The star! Its bright citrus zing is absolutely essential for that signature Lemon Chicken Pasta flavor.
Parmesan cheese: Grated fresh, it melts into the pasta for creaminess and a touch of savory magic.

How to Make Lemon Chicken Pasta

Step 1: Sear the Chicken

Start by heating a tablespoon of olive oil in a large skillet over medium-high heat—you want enough room so nothing gets crowded. Pat your chicken dry for the best golden edges, then season with salt, pepper, and herbs de Provence. Sear for 4–5 minutes per side until they’re just cooked through, with slightly crisped edges and juicy centers. Let the chicken rest; this keeps it ultra-tender once sliced.

Step 2: Boil the Pasta

While your chicken is sizzling away, bring a good-sized pot of water to a boil. Toss in some salt (it should taste just a bit like the sea) and add your fettuccine. Cook until al dente. Very important: before you drain, grab about a cup of the pasta water—this starchy liquid will help your sauce cling to the pasta perfectly later on.

Step 3: Sauté Garlic and Vegetables

Back to the pan! Pour in the remaining tablespoon of olive oil and add the minced garlic, cooking for just about 30 seconds. As soon as it’s fragrant, stir in the artichoke hearts for tang and the spinach for color and nutrition. Sauté until the spinach is just wilted—the colors will be gorgeous and vibrant.

Step 4: Create the Bright Lemon Sauce

With the veggies ready, add the cooked pasta directly to the skillet. Pour in the reserved pasta water, squeeze and zest your large lemon for both juice and that intense fresh aroma, and sprinkle in the parmesan cheese. Toss everything together gently over low heat so the cheese melts and the sauce coats each strand—don’t be shy, let the pasta soak it all in!

Step 5: Finish and Serve

Now, slice your perfectly cooked chicken and nestle it right on top of the lemony pasta. Add an extra shower of parmesan if you love a little extra richness. Serve your Lemon Chicken Pasta immediately so every bite is hot, creamy, and brimming with flavor!

How to Serve Lemon Chicken Pasta

Garnishes

A handful of fresh herbs (like parsley or basil) adds a pop of green and even more aroma. If you want that restaurant touch, add a couple of lemon wedges and an extra grating of parmesan cheese. A tiny drizzle of good-quality olive oil before serving can also boost the flavors in the best way.

Side Dishes

This dish already packs in a load of veggies, so you can keep things light and bright on the side. Think a simple arugula salad with a lemony vinaigrette, crusty garlic bread to soak up the sauce, or even roasted asparagus or green beans to echo the vibrant vibe of the Lemon Chicken Pasta.

Creative Ways to Present

Try twirling the pasta into pretty nests using tongs and then topping each plate with sliced chicken and a sprinkle of lemon zest. For a party, you can serve portions in bowls with a little “build-your-own” toppings bar: extra parmesan, herbs, or crispy shallots. Lemon Chicken Pasta also looks beautiful in a big serving dish at the center of a table—let everyone dig in family-style!

Make Ahead and Storage

Storing Leftovers

Got some Lemon Chicken Pasta left over? Let everything cool to room temperature, then transfer it to an airtight container. It keeps well in the fridge for up to three days. The flavors meld even more, transforming tomorrow’s lunch into something really irresistible.

Freezing

While pasta and creamy cheese sauces can change texture in the freezer, you can freeze this dish in a pinch. Place cooled portions in individual containers, squeezing out as much air as possible. Thaw overnight in the fridge—just know the spinach may get a little softer, and you might want to add a splash of milk or cream when you reheat it.

Reheating

When you’re ready to bring leftovers back to life, gently reheat Lemon Chicken Pasta in a skillet over medium-low heat, adding a tablespoon or two of water, milk, or broth to refresh the sauce. Stir gently to avoid breaking up the chicken pieces, and finish with a hint of lemon juice and a sprinkle of parmesan to wake up those flavors.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and more flavorful, and they work beautifully in Lemon Chicken Pasta. Just trim any excess fat and cook as directed; the dark meat adds a lovely richness.

What’s the best pasta shape for this recipe?

Fettuccine is classic here for its surface area and texture, but any pasta shape you love—or have on hand—will do the job. Linguine, spaghetti, or even shorter pasta like penne make great alternatives.

Is there a dairy-free option?

You can try swapping the parmesan for your favorite dairy-free hard cheese, or use a tablespoon or two of nutritional yeast for a similar cheesy depth. Keep in mind that the finished pasta won’t be quite as creamy, but the lemon and artichoke will still shine.

Can I make this gluten-free?

Definitely! There are terrific gluten-free fettuccine and other pasta shapes available now. Cook according to package directions and proceed with the recipe exactly as written.

How can I make the sauce extra creamy?

If you love a richer sauce, stir in a splash of heavy cream with the pasta water, or add a tablespoon of butter while tossing the pasta. This makes the Lemon Chicken Pasta even more decadent and luscious.

Final Thoughts

If you’re craving something fresh, bright, and undeniably comforting, give this Lemon Chicken Pasta a spot on your table soon. Every bite is filled with a zesty punch of lemon, tender chicken, and those savory veggie accents that make this dish irresistible. I hope it becomes one of your go-to favorites, too!

Lemon Chicken Pasta Recipe

★★★★★

4.8 from 12 reviews

Author: Jack
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful Lemon Chicken Pasta recipe that combines tender chicken with a lemony, creamy pasta sauce, artichoke hearts, and spinach. This dish is bursting with flavors and perfect for a satisfying weeknight meal.

Instructions

Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and herbs de Provence. Cook for 4-5 minutes per side. Let it rest before slicing.
Cook the Pasta: Boil water in a soup pot, add salt and fettuccine. Cook as directed, then reserve 1 cup of pasta water.
Prepare the Sauce: In the same skillet, add remaining oil. Sauté garlic, then add artichoke hearts and spinach. Cook until wilted.
Combine: Add cooked pasta, pasta water, lemon, and parmesan to the skillet. Toss to combine.
Serve: Top with sliced chicken and extra parmesan. Serve hot.

Notes

You can customize this dish by adding cherry tomatoes or sun-dried tomatoes for extra flavor.
For a creamier sauce, add a splash of heavy cream at the end.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian