This Creamy Lemon Chicken and Pasta recipe features tender chicken breasts cooked in a rich, zesty lemon cream sauce with garlic, white wine, and fresh basil. Paired with perfectly cooked pasta and Parmesan cheese, this dish offers a flavorful, restaurant-style meal at home. Quick to prepare and versatile, it’s perfect for weeknight dinners, family meals, or special occasions. The combination of tangy lemon, creamy sauce, and fresh herbs creates a bright, satisfying flavor profile that pairs well with a variety of pasta types.

Ingredients

12 ounces uncooked pasta (bucatini, spaghetti, linguine, or angel hair)
6 thin-sliced boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil, divided
⅓ cup finely diced shallots
2 teaspoons minced garlic
1 cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)
1 ½ cups low-sodium chicken broth
¼ cup fresh lemon juice (from 1 large lemon)
¼ teaspoon red pepper flakes, or to taste
2 tablespoons butter
¼ cup heavy cream
4 tablespoons chopped fresh basil, divided
½ cup finely shredded Parmesan cheese

Instructions

Prepare the chicken: If needed, cover chicken breasts with plastic wrap and lightly pound to ½-inch thickness. Season both sides with salt and pepper.
Preheat oven to 375°F (190°C).
Cook the pasta according to package instructions. Drain and reserve ½ cup pasta water.
Brown the chicken: In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken in batches and cook 2–3 minutes per side until golden brown. Chicken does not need to be fully cooked at this stage. Transfer to a plate and set aside.
Make the sauce: Reduce heat to medium. Add shallots and garlic to the skillet and cook for 1–2 minutes until fragrant. Pour in white wine, scraping up any browned bits from the pan. Simmer for 3–4 minutes until slightly reduced. Add chicken broth, lemon juice, and red pepper flakes. Bring to a low boil over medium-high heat and simmer 10–15 minutes until slightly thickened.
Finish the sauce: Remove skillet from heat and stir in butter until melted. Add heavy cream and combine. Return chicken to the skillet, spooning sauce over the top. Transfer the skillet to the oven and bake 8–10 minutes until chicken is fully cooked. Remove from oven and sprinkle with 2 tablespoons chopped basil.
Toss the pasta: In a large bowl, combine cooked pasta with Parmesan, remaining basil, and enough reserved pasta water to coat and moisten.
Serve: Plate pasta and top with chicken and a generous spoonful of creamy lemon sauce.

Why You’ll Love This Recipe

Creamy, tangy sauce with fresh lemon and a hint of heat from red pepper flakes.
Tender, golden chicken paired with perfectly cooked pasta.
Fresh basil and Parmesan enhance the flavor for a restaurant-quality dish at home.
Quick enough for weeknight dinners but elegant enough for entertaining.

Tips

Pound chicken evenly for uniform cooking.
Don’t overcrowd the skillet when browning chicken to ensure a golden crust.
Reserve pasta water to adjust sauce consistency.
Use an oven-safe skillet to go from stovetop to oven without extra dishes.

Variations and Substitutions

Protein swap: Use chicken thighs instead of breasts for juicier meat.
Pasta alternatives: Try penne, fettuccine, or gluten-free pasta.
Wine-free version: Replace white wine with additional chicken broth and a splash of lemon juice.
Herb variations: Add parsley, thyme, or oregano along with basil for extra flavor.

FAQs

Q: Can this dish be made ahead of time?
A: Yes, cook chicken and sauce separately and store in the fridge up to 2 days. Reheat gently before serving.

Q: Can I make it dairy-free?
A: Substitute butter with olive oil and heavy cream with coconut cream or cashew cream.

Q: Can I prepare this with chicken in one piece instead of thin slices?
A: Yes, just adjust cooking time to ensure chicken reaches 165°F (74°C).

Serving

Serve as a main course for lunch or dinner with a side salad or roasted vegetables.
Pair with garlic bread or crusty baguette to soak up the creamy lemon sauce.
Garnish with extra Parmesan and fresh basil for added flavor and color.

Suggestions

Add sautéed mushrooms, cherry tomatoes, or spinach for a veggie boost.
Drizzle with a touch of extra lemon juice before serving for extra freshness.
Sprinkle toasted pine nuts or breadcrumbs for crunch and texture.