Creamy Lemon Chicken with Pasta

This Creamy Lemon Chicken with Pasta is a joyful balance of bright citrus and rich, silky sauce that clings perfectly to bowtie pasta. Tender slices of chicken seared with thyme and paprika sit in a buttery garlic cream sauce that gets a lively lift from fresh lemon juice and parsley. The farfalle holds pockets of sauce so each bite delivers a mix of creamy texture, gentle tang, and savory parmesan saltiness. The aroma is warm and inviting, with garlic and butter up front and lemon brightening the finish. This dish is ideal for weeknight dinners when you want something comforting but not heavy, for casual dinner parties, or anytime you want a fuss-free meal that feels special. If you enjoy one-pot pasta dishes you might also like my take on creamy rotisserie chicken and broccoli pasta which follows a similar comforting profile.

Ingredients

12 oz Farfalle (bowtie) pasta, dry, for the tender, sauce-catching base of the dish.
1 teaspoon olive oil (optional), to keep the pasta from sticking if you prefer.
2 tablespoons olive oil, for searing the chicken and building flavor.
1 pound boneless, skinless chicken breasts, sliced, for lean, tender protein.
1/4 teaspoon dried thyme, for a mild herbal note.
1/2 teaspoon paprika, for color and a gentle smoky warmth.
1/4 teaspoon ground black pepper, for background heat.
1/2 teaspoon salt, to season the chicken and the sauce.
1/2 cup butter, to create the rich, buttery base of the sauce.
8 cloves garlic, peeled and minced, for bold garlic aroma and flavor.
1 cup heavy cream, for the silky, luxurious sauce texture.
1/3 cup lemon juice, to brighten and balance the richness.
3 tablespoons fresh minced parsley, stirred in at the end for freshness and color.
3/4 cup grated parmesan cheese, to thicken the sauce slightly and add nutty, savory depth.

If you like different pasta shapes, try my creamy option with rotini in the creamy Velveeta chicken rotini for another comforting dish.

Step-by-step Instructions

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: Reserve a cup of pasta cooking water before draining if you need to loosen the sauce later.
While the pasta is cooking, heat a heavy bottomed saucepan over medium heat. Add the 2 tablespoons olive oil and swirl to coat.
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. Mix the seasoning blend well.
Add the sliced chicken to the hot skillet and sprinkle with the seasoning mix. Cook for 4 to 5 minutes on each side until cooked through. Remove the chicken and set aside.
Tip: Do not overcrowd the pan; cook in a single layer so the chicken browns instead of steaming.
Add 1/2 cup butter to the skillet, swirling until melted. Reduce heat to medium-low, add the 8 cloves garlic, and sauté until fragrant, about 1 minute.
Slowly add 1 cup heavy cream to the melted butter and garlic, whisking. Bring to a gentle simmer and let cook for 5 minutes, stirring often.
Add 1/3 cup lemon juice to the sauce and whisk to combine. Simmer for another 1 to 2 minutes, then remove from heat and stir in 3 tablespoons fresh minced parsley.
Add the cooked chicken into the sauce and toss to combine.
Place the hot pasta in a bowl and stir to prevent clumping. Add the chicken and sauce to the pasta and toss. Add 3/4 cup grated parmesan and mix.
Serve immediately with additional parmesan and chopped parsley if desired.

For a spicier twist using a similar approach, see my buffalo chicken alfredo pasta for inspiration.

Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 1,040 kcal per serving

Tips, Storage & Variations

Tips: Pat the chicken dry before seasoning for a better sear. Keep heat at medium-low when simmering the cream to avoid curdling. If the sauce is too thick, stir in a tablespoon or two of reserved pasta water until you reach the desired consistency.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently over low heat on the stove or in the microwave in short intervals to avoid breaking the sauce.
Freezing: Cream-based sauces can separate when frozen. For best results freeze only the cooked chicken and pasta separately in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently with a splash of cream or water to bring the sauce back together.
Flavor variations using existing ingredients only: increase the lemon juice for a brighter tang, add extra grated parmesan for more savory depth, or stir in a little more butter for an even richer sauce. For an herb-forward finish, stir in additional minced parsley before serving.

If you prefer a richer butter-forward profile, compare techniques in my cowboy butter chicken pasta recipe.

Frequently Asked Questions

How do I stop the sauce from separating?
Keep the heat low while simmering cream, and whisk constantly when adding acidic lemon juice.
Can I use other pasta shapes instead of farfalle?
Yes, any short pasta like rotini or penne works well and will hold the sauce.
Is 1 cup of heavy cream too rich for this recipe?
The cream provides the silky texture and balances the lemon. You can slightly reduce it, but the texture will be lighter.
How do I know when chicken breasts are cooked through?
Cook until the internal temperature reaches 165 F or the juices run clear and there is no pink in the center.
Can I prepare this ahead of time?
You can cook the chicken and sauce ahead and reheat gently, but add pasta fresh to avoid clumping.

Conclusion

This Creamy Lemon Chicken with Pasta is an easy way to serve something that feels elegant with minimal fuss. The lemon brightens the buttery cream and the parmesan ties everything together, making it a satisfying family dinner or a dish to share with friends. If you want to compare techniques or try a different pacing, check out Salt & Lavender’s creamy lemon chicken pasta for another lovely version, or see a quicker 30-minute approach at Joyous Apron’s creamy lemon chicken pasta. Give it a try, and I hope it becomes a regular in your weeknight rotation.

Creamy Lemon Chicken with Pasta

Print Recipe

A joyful balance of bright citrus and rich, silky sauce clinging to bowtie pasta, featuring tender chicken and a buttery garlic cream sauce.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Non-Vegetarian

Ingredients

Scale

12 oz Farfalle (bowtie) pasta, dry
1 teaspoon olive oil (optional)
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, sliced
1/4 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup butter
8 cloves garlic, peeled and minced
1 cup heavy cream
1/3 cup lemon juice
3 tablespoons fresh minced parsley
3/4 cup grated parmesan cheese

Instructions

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.
While the pasta is cooking, heat a heavy-bottomed saucepan over medium heat. Add the 2 tablespoons olive oil and swirl to coat.
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. Mix the seasoning blend well.
Add the sliced chicken to the hot skillet and sprinkle with the seasoning mix. Cook for 4 to 5 minutes on each side until cooked through. Remove the chicken and set aside.
Add 1/2 cup butter to the skillet, swirling until melted. Reduce heat to medium-low, add the 8 cloves garlic, and sauté until fragrant, about 1 minute.
Slowly add 1 cup heavy cream to the melted butter and garlic, whisking. Bring to a gentle simmer and let cook for 5 minutes, stirring often.
Add 1/3 cup lemon juice to the sauce and whisk to combine. Simmer for another 1 to 2 minutes, then remove from heat and stir in 3 tablespoons fresh minced parsley.
Add the cooked chicken into the sauce and toss to combine.
Place the hot pasta in a bowl and stir to prevent clumping. Add the chicken and sauce to the pasta and toss. Add 3/4 cup grated parmesan and mix.
Serve immediately with additional parmesan and chopped parsley if desired.

Notes

Pat the chicken dry before seasoning for a better sear. Keep heat at medium-low to avoid curdling the sauce. If the sauce is too thick, stir in some reserved pasta water to reach the desired consistency.