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Using rotisserie or leftover chicken makes this easy creamy lemon chicken pasta recipe perfect for busy weeknights! It comes together quickly with no fancy ingredients.
Love lemony sauces? You may also like my Easy Creamy Lemon Pasta or Lemon Chicken Gnocchi.
Why you’ll love it
Another 30-minute pasta coming ‘atcha that’s simple enough for everyday but makes an elegant dish for company! Lemon and chicken are the perfect match and one of those timeless combos. Add in some carbs in the form of pasta, and I’m one happy gal.
I’m a big fan of adding lemon to cream sauces to brighten them up like in this lemon chicken pasta recipe. Our kitchen can’t resist the parmesan cream sauce, but if you prefer a similar recipe without cream, head on over to my Lemon Chicken Pasta instead.
What you’ll need
- Pasta – I use spaghetti, but any shape works
- Butter and flour – to make a quick roux
- Garlic – if you’re a garlic lover, feel free to add even more! This garlic press makes it effortless to mince. You don’t even have to peel the cloves.
- Chicken broth – to make the sauce richer. Veggie broth works just fine as well.
- Lemon – we’re using both fresh lemon juice and the zest for all-out bright flavor
- Heavy cream – for making the sauce luxurious
- Chicken – pick up a rotisserie chicken or use up any leftover Roast Chicken you may have on hand
- Parmesan cheese – I use my Microplane to grate the parm (and zest the lemon). I always keep a wedge of parmesan in my fridge since it tastes so much better when you grate it yourself and melts easier.
How to make creamy lemon chicken pasta
This is an overview, and full ingredients & instructions are in the recipe card below.
- Start by boiling a salted pot of water for the pasta. When it’s about 10 minutes away from being done, add the butter to a skillet over medium-high heat and then add the flour once it’s melted to make a quick roux.
- Stir in the garlic, followed by the chicken/veg broth (or use dry white wine), and the lemon juice and zest. Let it bubble for about a minute until it’s reduced a fair bit.
- Add in the cream and cooked chicken, and let it simmer for a few minutes until the chicken is warmed through and the sauce thickens. Stir in the parmesan, and season with salt & pepper as needed. Toss with the drained pasta, and give it an additional dusting of cheese if desired.
Substitutions and variations
- I don’t recommend subbing the cream for a lower fat alternative (e.g. half-and-half of milk) because the acidity of the lemon juice may curdle it, and the sauce won’t taste as good or have the right texture.
- Want to make this extra elegant? Use a dry white wine like pinot grigio, sauvignon blanc, or chardonnay in place of the chicken broth.
- Feel free to throw in some spinach or frozen peas towards the end of the cooking time if you’d like to sneak in some greens.
What to serve with lemon chicken pasta
- It’s great with a big slice of Homemade Garlic Bread, a dinner roll, or fresh crusty bread like a French baguette.
- I also enjoy pairing it with a side salad with my Easy Italian Dressing or Creamy Balsamic Dressing.
Leftovers and storage
- Leftovers will keep in the fridge in an airtight container for 3-4 days.
- Reheat any leftovers very slowly on a low heat in a small saucepan since cream sauces can easily separate. Give it a splash of extra cream to revive the sauce if needed.
- I don’t recommend freezing leftovers of this chicken pasta. Creamy pasta sauces generally won’t hold up after thawing.
More chicken pasta recipes
Questions about this quick and easy chicken pasta? Talk to me in the comments below! Liked this recipe? Write me a review below or share it with a friend. 🙂
Creamy Lemon Chicken Pasta
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 1 clove garlic minced
- 1/4 cup chicken broth/veg broth or dry white wine
- 1/2 tablespoon lemon juice + zest of 1/2 lemon
- 1 cup heavy/whipping cream
- 2 cups cooked/rotisserie chicken shredded
- 1/3 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Garnish: fresh parsley & extra parm optional
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is approx. 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring fairly often.
- Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for one minute.
- Whisk in the cream, then stir in the chicken, and cook it for a few minutes until the sauce has thickened up to your liking.
- Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed (I am generous with both).
- Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if the sauce has become a little too thick). Serve immediately with more parmesan and a bit of chopped parsley if desired.
Notes
- I do NOT recommend subbing the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the lemon in the sauce is very likely to curdle it, and you’ll have to add more flour to thicken the sauce.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Going on vacation, want to prepare this casserole and freeze it. Is this a possibility?
Hi Lynda! I don’t recommend freezing this one (see “leftovers & storage” in the blog post).
Delicious and simple. I used left over grilled lemon pepper chicken (from an NYT Cooking recipe which was made from scratch) . Because my chicken was no where the salt like of grocery store rotisserie chicken I did need to salt liberally.
Thanks, Jim!
I prepared this recipe this evening for my sister and I. We both just loved it! The only thing I may change in the future is perhaps some chopped mushrooms. It’s the type of recipe that makes you think of variations. It’s that good.
Thank you so much, Robyn!!
Delicious!! I doubled and also added a handful of spinach. Didn’t have lemon so used lemon pepper seasoning. Next time I will add fresh mushrooms as well! Thanks for the recipe.
You’re very welcome, Meli!!
I make this *at least* once a month, but often once a week. It’s a real statement dish, and so easy. I’m not super comfortable in the kitchen, but this pasta has given me the reputation for being a great cook. Shhhhh! Don’t tell them how easy it is! It’s now my signature dish. I add frozen peas at the end, and it’s fabulous. Thanks, Natasha!!!
Awww I love that!! Thanks for letting me know, Shannon! 😀
Made it tonight I thought it came out amazing….hubby said the sauce was too thick for his liking…will try adding more broth next time..
Hi Crystal! Yes – you could definitely do that next time. Glad you enjoyed it!
My husband and I are obsessed with this meal. My husband asks for it every week. I love finding recipes like this that we can share!!
That’s so nice to hear, Madison!! 😀 Thanks so much for letting me know!
This dish is really good. The flavor is nice and light, but very tasty. I made it exactly as written, and while I’ll definitely be making this over and over, I think I’ll add just a bit more lemon juice and zest.
Fantastic! Thanks, Sara!
Came together easily with leftover chicken. Very tasty. Even the kids loved it!
Wonderful!! 😀 Thank you!
We made this recipe last night. It curdle because of the combination of lemon juice and half and half but the taste was there. I will try to play with it next time. Hopefully it will work.
Thank you!
You’re welcome! I would definitely recommend using heavy cream next time – that is one of the main reasons why I chose it vs. half-and-half.