This creamy lemon chicken pasta recipe is a lifesaver on busy weeknights—ready in just 30 minutes and loaded with bright, fresh flavors. Butter, garlic, fresh lemon, and spinach come together in a creamy sauce that’s comforting, zesty, and irresistibly satisfying!
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This pasta and chicken recipe is a showstopper without spending hours in the kitchen. It’s one of those meals everyone around the table looks forward to. Just add a simple arugula salad and some garlic bread, and dinner’s done!
And of course, it can be easily made gluten-free, just use my GF homemade pasta recipe!
📖Why My Recipe Works
- The mascarpone cheese gives the pasta a velvety texture without making the sauce heavy.
- Adding spinach turns this creamy pasta dish into a wholesome and satisfying meal.
🧾Ingredient Notes
- Chicken- Use boneless, skinless chicken thighs or breasts. Thighs offer more flavor, while chicken breasts are the leaner option.
- Pasta- Use long pasta like fettuccine, spaghetti, or pappardelle.
- Mascarpone Cheese- If you don't have mascarpone, cream cheese is the best substitute. Just make sure it's softened to blend smoothly.
- Heavy Cream- You can use half and half, but it won't be as creamy.
- Parmesan- Use freshly grated cheese or the sauce won't be as smooth.
- Butter- Use unsalted butter so you have more control over the flavor.
- Garlic- Don't skip fresh garlic. It adds a sharp aromatic flavor to the sauce.
- Spinach- You can also use kale or arugula.
- Lemon- We're using both lemon juice and zest for a bright, tangy flavors that contrast with the rich sauce.
- Red Pepper Flakes- A pinch adds a subtle heat to the pasta. White pepper would be my second choice.
⏲️How to Make
- Pat the chicken dry before cooking for a golden brown sear and better flavor. Let each side sit for a couple of minutes to develop the crust.
- Using the same pan, make the sauce. Melt butter, then add garlic, red pepper flakes, and lemon zest. Then, deglaze with the lemon juice. Scraping up the bits from the chicken to get all that good flavor.
- Keep the heat at a gentle simmer—avoid boiling to prevent curdling. Add the heavy cream, then gradually stir in the mascarpone and Parmesan until fully melted and smooth.
- Once the lemon sauce comes together, remove it from the heat and whisk in the remaining butter to emulsify and give the sauce a luxurious finish.
- Add the cooked chicken, drained pasta, and spinach to the sauce. The spinach goes in last, so it gently wilts from the residual heat without overcooking.
- Toss everything together until the pasta is evenly coated in the creamy sauce. Serve while warm for the best flavor!
👩🏻🍳 Expert Tips
- Cook the pasta just until al dente. It will hold its shape better and soak up the creamy sauce without becoming mushy. Be sure to follow the package instructions for timing.
- Reserve some pasta water. If your sauce feels too thick, add a splash to loosen it.
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📖 Recipe Card
Creamy Lemon Chicken Pasta
This creamy lemon pasta is bursting with flavor from juicy, tender chicken, spinach, and a rich and cheesy lemon cream sauce. Ready in just 30 minutes, it’s the perfect quick and comforting dinner to add to your weekly rotation!
Servings: 4
Ingredients
- 12 ounces uncooked pasta regular or gluten free
- 16 ounces chicken thighs or breast boneless and skinless
- 1 teaspoon salt kosher
- ¼ teaspoon white pepper
- 5 Tablespoons unsalted butter divided
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- ⅓ teaspoon red pepper flakes
- 2 lemons zest and juice
- 1 Tablespoon mascarpone cheese or cream cheese
- ½ cup heavy cream
- ⅓ cup parmesan cheese
- 5 ounces fresh spinach
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Instructions
- Bring a large pot of water to a boil. Add salt, then cook the pasta until al dente according to the package instructions.12 ounces uncooked pasta, 1 teaspoon salt
- Cut the chicken into 1 inch pieces and season with salt and pepper.16 ounces chicken thighs or breast, 1 teaspoon salt, ¼ teaspoon white pepper
- In a high-sided skillet, melt 1 tablespoon of butter with the oil over medium-high heat. Add the chicken and brown on all sides, stirring frequently. Cook until the chicken is cooked through, about 6 to 8 minutes. Remove the chicken to a clean plate, cover to keep warm, and set aside.5 Tablespoons unsalted butter, 1 Tablespoon olive oil, 16 ounces chicken thighs or breast
- Reduce the heat to medium-low and add 1 tablespoon of butter. Once melted, add the garlic, red pepper, and lemon zest. Cook for 1 minute. Add the lemon juice and simmer for 2 to 3 minutes, scraping up any brown bits from the bottom of the pan.5 Tablespoons unsalted butter, 2 cloves garlic, ⅓ teaspoon red pepper flakes, 2 lemons
- Add the mascarpone cheese, heavy cream and parm. Simmer for 2 to 3 minutes.1 Tablespoon mascarpone cheese, ½ cup heavy cream, ⅓ cup parmesan cheese
- Remove from heat and whisk in the remaining butter to emulsify the sauce. Add the spinach, cooked chicken, and pasta back to the pan. Stir to coat, and serve immediately.16 ounces chicken thighs or breast, 5 Tablespoons unsalted butter, 5 ounces fresh spinach, 12 ounces uncooked pasta
Notes
- Cream cheese is the best substitute for mascarpone cheese.
- To add a fresh herb flavor try fresh parsley or basil.
🌡️Storing Leftovers
Store leftovers in an airtight container and refrigerate for up to 3–4 days. I don’t recommend freezing. Reheat gently on the stove or in the microwave until fully heated through.Nutrition
Calories: 310kcal | Carbs: 2g | Protein: 4g | Fat: 32g | Fiber: 0.1g | Sugar: 1g
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