This creamy lemon garlic chicken pasta is the kind of recipe that turns an ordinary weeknight into something special. Tender golden chicken, silky linguine, and a velvety garlic-Parmesan sauce come together in under 40 minutes. The lemon cuts through the richness with just the right amount of brightness, making each bite balanced and satisfying. It’s family-friendly, easy enough for beginners, and comforting without being heavy.
Whether you’re cooking for loved ones or simply want a restaurant-style pasta at home, this dish checks every box. Let’s dive into how to make it perfectly every time.
Why You’ll Love This Chicken Linguine
- Balanced flavors: Creamy, garlicky, cheesy, with a refreshing hint of lemon.
- Quick cooking time: On the table in under 40 minutes.
- Customizable: Works with different pasta shapes, proteins, or even a vegetarian twist.
- One-pan sauce: No complicated steps—just real ingredients and straightforward technique.
Key Ingredients You’ll Need
Here’s a breakdown of what makes this pasta so delicious:
- Linguine pasta – The flat, slightly wide strands cling to the creamy sauce beautifully.
- Chicken breast – Bite-sized pieces cook quickly and soak up flavor.
- Cornflour (cornstarch) – Lightly coats the chicken for a golden crust and helps thicken the sauce.
- Garlic & onion – The backbone of savory depth.
- Heavy cream & Parmesan cheese – Create that luxurious, silky sauce.
- Chicken stock – Adds extra flavor and keeps the sauce from being too heavy.
- Fresh lemon juice – Brightens and balances the richness.
- Parsley – A final fresh touch.
Step-by-Step: How to Make Creamy Lemon Garlic Chicken Pasta
1. Cook the Pasta
Bring a pot of salted water to a boil and cook linguine until al dente. Before draining, scoop out a cup of the starchy pasta water—you’ll need this later to perfect the sauce texture.
2. Season and Sear the Chicken
Toss chicken pieces with cornstarch, garlic powder, salt, and black pepper. Heat oil in a skillet and cook until golden brown on all sides and just cooked through. Remove to a plate and cover to keep warm.
3. Build the Sauce Base
In the same pan, soften diced onion until translucent. Add minced garlic and cook briefly until fragrant—don’t let it burn.
4. Add Creaminess and Flavor
Pour in chicken stock and cream, bringing to a gentle simmer. Let it bubble for a few minutes until it begins to thicken. Stir in lemon juice for brightness.
5. Toss Pasta with Sauce
Transfer drained linguine directly into the skillet. Sprinkle over Parmesan and use tongs to toss until silky and well coated. Adjust consistency with a splash of pasta water if needed.
6. Finish with Chicken
Return the seared chicken to the pan and mix through. Heat for another minute, allowing flavors to meld.
7. Serve and Garnish
Plate up, then top with chopped parsley, extra Parmesan, and freshly cracked black pepper.
Tips for Perfect Results
- Don’t skip the pasta water: The starch helps the sauce cling and stay glossy.
- Cook chicken in batches if needed: Overcrowding the pan will steam rather than sear the chicken.
- Taste and adjust seasoning: Parmesan and stock can vary in saltiness—add extra salt at the end only if necessary.
- Use freshly grated Parmesan: Pre-shredded won’t melt as smoothly.
Variations to Try
- Swap the protein: Shrimp, salmon, or even crispy pancetta work beautifully.
- Make it vegetarian: Omit chicken and use mushrooms or zucchini instead.
- Go spicy: Add chili flakes while cooking the garlic.
- Change the pasta: Penne, tagliatelle, or fettuccine can replace linguine.
What to Serve with Creamy Chicken Linguine
This pasta is hearty enough to stand on its own, but pairing it with sides elevates the meal:
- A crisp green salad with vinaigrette.
- Garlic bread or a warm baguette.
- Steamed asparagus or roasted broccoli.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop with a splash of milk or stock to loosen the sauce.
- Freezer: This dish isn’t ideal for freezing due to the creamy sauce.
Final Thoughts
This creamy lemon garlic chicken pasta strikes the perfect balance of rich, savory, and fresh flavors. It’s simple enough for a weeknight yet elegant enough for entertaining. With a handful of everyday ingredients, you can serve a pasta dish that tastes like it came straight out of a cozy Italian restaurant kitchen.
Creamy Lemon Garlic Chicken Pasta
Ingredients
Chicken & Pasta
- 300 g linguine pasta
- 525 g chicken breast cut into bite-sized pieces
- 2 tbsp cornflour
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 3 tbsp cooking oil
Creamy Sauce
- 1 small onion finely diced
- 3 cloves garlic minced
- 0.25 tsp salt
- 0.5 tsp black pepper
- 180 ml chicken stock or water + 2 stock cubes
- 180 ml heavy cream
- 1 tbsp fresh lemon juice about half a lemon
- 50 g Parmesan cheese freshly grated
To Serve
- fresh parsley chopped, for garnish
- extra Parmesan cheese for serving
- freshly cracked black pepper for serving
Instructions
Prepare Chicken & Pasta
- Cook the linguine in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Toss chicken pieces with cornflour, garlic powder, salt, and black pepper until evenly coated.
- Heat oil in a large pan over medium heat. Add chicken and cook for 6–7 minutes, turning occasionally, until golden and cooked through. Remove and keep warm.
Make the Sauce
- In the same pan, sauté diced onion until soft, about 2–3 minutes. Add minced garlic, salt, and pepper and cook 1 minute until fragrant.
- Pour in chicken stock and cream. Bring to a gentle boil, then reduce heat and simmer for 3 minutes until slightly thickened. Stir in lemon juice.
Combine & Serve
- Add drained pasta directly into the sauce. Sprinkle Parmesan cheese and toss until pasta is well coated. Adjust sauce thickness with reserved pasta water as needed.
- Return chicken to the pan and stir through. Heat 1 more minute until warmed.
- Serve in bowls topped with chopped parsley, extra Parmesan, and freshly cracked black pepper.
Notes
- Use reserved pasta water to adjust sauce consistency.
- Freshly grated Parmesan melts better than pre-shredded.
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