Lemon Chicken Pasta (30-Minute)
- By Amy Dong
- Updated May. 28, 2026
This lemon chicken pasta is a dish my family and I never get tired of. The combination of lemon, basil, and parmesan are the perfect combination, and well-seasoned chicken makes it a meal-in-one. It’s a weeknight winner, every time.
In This Article
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Amy’s Notes
Some weeks just call for an easy, lemony meal. You know the kind — you’re tired, it’s 5pm, and you want dinner to actually taste like you tried without actually having to try that hard. That’s exactly when I reach for this 30-minute lemon chicken pasta.
Fresh lemon, basil, parmesan, and a quick pan sauce that comes together while the pasta boils. The grilled chicken makes it filling, the lemon keeps it bright, and it tastes like it came from a restaurant, without being even remotely fussy. Weeknight winner. Every time. This recipe is a favorite in my favorite lemon dinner recipes collection.
- Bright Lemon Flavor: Fresh lemon juice gives the sauce a clean, tangy flavor that brightens the whole dish, similar to this Lemon Garlic Pasta.
- Creamy but Light: Butter and flour create a creamy sauce that coats the pasta beautifully without being heavy at all.
- Ready in 30 Minutes: The sauce comes together while the pasta boils. That’s my kind of weeknight math.
- Easy to Make Your Own: You can swap the linguine for orzo or another pasta shape, add a handful of spinach, or use rotisserie chicken, just like in this Lemon Chicken Orzo.
Key Recipe Ingredients
- Chicken Breasts – Boneless and skinless, they cook up tender and juicy for a lean protein that pairs perfectly with the lemon sauce. Leftover rotisserie chicken works great for a quicker option.
- Linguine – This long, flat pasta holds the light sauce beautifully. You can substitute spaghetti, fettuccine, or even penne if that’s what you have.
- Chicken Broth – Regular-strength broth works best, but low-sodium is a good choice if you want to control the salt.
- Freshly Squeezed Lemon Juice – The star of the dish, giving the sauce its bright, tangy flavor. Fresh juice makes a big difference compared to bottled.
- Garlic Powder – Adds a mild, savory note without overpowering the lemon. You can use fresh minced garlic for a stronger flavor.
- Fresh Basil Leaves – Stirred in at the end, they add a bright, herby lift that keeps the dish from being heavy at all.
- Freshly Shaved Parmesan Cheese – Adds a salty, nutty finish that ties everything together. Grated parmesan works just as well.
Substitutions And Variations
- Protein Options: I like using grilled chicken breasts for a light, smoky flavor, but shredded rotisserie chicken works great when I’m short on time. You can also swap in shrimp, salmon, or even tofu for a different take.
- Add Cream: For an richer, thicker sauce, you can replace 1/2 cup of broth with heavy cream. Just a pinch more salt to accommodate.
- Pasta Choices: Linguine is my favorite for this recipe, but spaghetti, fettuccine, or penne all work well. Use whatever pasta you have on hand.
- Veggie Add-Ins: Try tossing in spinach, kale, or asparagus during the last couple of minutes of cooking the pasta. Cherry tomatoes or peas also add nice color and sweetness.
Step-By-Step Recipe Instructions
- Season chicken with salt and pepper.
- Grill chicken until cooked through.
- Boil pasta until al dente.
- Melt butter and whisk in flour.
- Add broth and lemon juice.
- Add seasonings and simmer until thickened.
- Toss sauce with pasta.
- Serve topped with sliced chicken, basil, and Parmesan.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
- Prep the Chicken Early: Grill or cook the chicken up to two days in advance. Slice it once cooled, then store it in an airtight container in the fridge. When ready to serve, warm it gently in a skillet or microwave before adding to the pasta.
- Make the Sauce Ahead: You can prepare the lemon-butter sauce a day ahead. Let it cool, then refrigerate in a sealed jar or container. Reheat slowly over low heat, whisking in a splash of broth or water to loosen it before tossing with pasta.
- Leftovers: Stored in an airtight container, this keeps in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of chicken broth to loosen the sauce.
Video: Watch Us Make This Recipe
Lemon Chicken Pasta
This 30-Minute Lemon Chicken Pasta comes together quickly, easily, and tastes fantastic. Lemons and basil make this dish refreshingly light yet flavorful. Add grilled chicken for a gratifying weeknight meal.
Ingredients
- 3 chicken breasts, boneless, skinless
- kosher salt, to taste
- freshly ground black pepper, to taste
- 8 ounces linguine, dry
- 2 tablespoons olive oil
- 4 tablespoons salted butter
- 2 ½ tablespoons flour
- 1 ½ cups chicken broth, regular strength
- ¼ cup lemon juice, freshly squeezed
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ½ cup fresh basil leaves, torn or chopped, for garnish
- ½ cup parmesan cheese, freshly shaved, for garnish
Instructions
- Pat dry chicken breasts with clean paper towels. Sprinkle both sides of chicken breasts with a light layer of kosher salt and freshly ground black pepper.
- Grease and heat outdoor grill or indoor cast iron grill pan. Grill chicken over medium-high heat until just cooked, approximately 3-4 min. per side, depending on thickness. Set aside and keep warm.
- Bring a large pot of salted water to boil. Cook linguine according to package instructions, to al dente. Drain, toss with olive oil, and keep warm.
- While pasta is cooking, melt butter in a skillet over medium high heat. Add flour and whisk well until combined.
- Add chicken broth, lemon juice, salt, garlic powder, and black pepper. Bring to a boil. Immediately reduce to simmer for 2-3 min. or until sauce is thickened.
- Toss sauce with warm pasta. Divide pasta into 4 plates. Slice grilled chicken and serve with pasta. Garnish with basil and parmesan. Serve immediately.
Notes
- If you’d like to add veggies, simply boil some spinach or kale leaves along with the pasta during last minute of cooking.
- You can pound chicken breasts to an even thickness so they cook evenly and quickly,
- Whisk the butter and flour thoroughly before adding liquid to avoid lumps in the sauce.
- Simmer the sauce just until it thickens slightly; it will continue to thicken as it cools.
- Add a splash of warm broth or pasta water if the sauce thickens too much before serving.
- This recipe is part of our 30-Minute Meals Collection.
- We love serving this lemon chicken pasta with some Easy Garlic Parmesan Knots or Rosemary Garlic Bread.
Nutrition (per serving)
Calories: 674kcal | Carbohydrates: 104.4g | Protein: 24.8g | Fat: 16.6g | Saturated Fat: 9.3g | Cholesterol: 54.5mg | Sodium: 727.2mg | Fiber: 4.1g | Sugar: 2.5g
What To Serve with Lemon Chicken Pasta
Salads
- This Lemon Chicken Pasta pairs beautifully with fresh, bright salads. We love serving it alongside the Caprese Pasta Salad for a colorful, summery spread.
- It’s also delicious next to the Chicken Caprese Salad or a classic Caesar Pasta Salad Recipe.
- For something lighter, the 20-Minute Lemon Spinach Orzo Salad adds a bright citrus note that complements the pasta perfectly.
Breads
- A warm, garlicky bread is always a good idea with pasta. Try serving this dish with soft, buttery Pull-Apart Rolls or golden Easy Garlic Parmesan Knots for a comforting touch.
- If you prefer something rustic, Rosemary Garlic Bread is perfect for soaking up the lemony sauce.
Frequently Asked Questions
How can I make the sauce creamier?
If you prefer a richer sauce, stir in a splash of heavy cream or half-and-half after the sauce thickens.
What vegetables go well with this dish?
Spinach, kale, asparagus, or peas are great additions. You can cook them briefly with the pasta during the last couple of minutes of boiling for an easy boost of color and nutrition.
Can I use leftover chicken?
Yes. Shredded rotisserie chicken or any cooked chicken breast works perfectly. Just warm it gently before adding it to the pasta so it stays tender.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce before serving.
Can I freeze pasta?
Generally, do not freeze cooked pasta, as this changes the texture noticeably. But you can freeze the grilled chicken and the sauce separately for up to 1 month. Just make fresh pasta when you’re ready to serve.
More to Cook and Eat
- Chicken Florentine Pasta – This Chicken Florentine Pasta is creamy, flavorful, and made with pesto, tender chicken, and spinach. A restaurant-worthy family dinner.
- Perfect Pasta Primavera – Pasta Primavera is everything a spring or summer dinner needs. It’s light on calories, big on flavor, and intensely satisfying.
- Greek Lemon Potatoes – This Greek lemon potatoes recipe makes tender potatoes with crisp edges. It’s an easy, bright, and flavorful side.
- Shrimp Scampi Pasta – This Skillet Shrimp Scampi Pasta is loaded with garlic, lemon, and basil. Plenty of succulent shrimp and parmesan are irresistible.