This lemon chicken pasta is one of those recipes that feels a little fancy but is surprisingly easy to pull off, even on a busy weeknight. It has tender, pan-seared chicken, a buttery lemon garlic sauce, and just enough brightness to keep the dish from feeling heavy. If you love fresh, simple flavors and want something the whole family will actually eat, this easy pasta dish is sure to become a go-to!
Lemon Garlic Butter Pasta with Chicken Breasts
One thing I know my kids will eat is pasta! They love my cheesy chicken pasta, and I knew I could get them to eat this too if I used their favorite bowtie pasta. The crisp seared chicken breasts have a sprinkling of lemon zest for brightness, and Parmesan to make them a little cheesy. And the sauce comes together quickly using pasta water, butter, garlic, and fresh lemon. I love how easy it is to throw this entire lemon chicken pasta together for a family-friendly dinner in a little over 30 minutes!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Fix a Grainy Lemon Pasta Sauce
Cornstarch-based lemon sauces thicken fast and can break if rushed. If your sauce looks grainy or too thick after adding the lemon juice, lower the heat immediately and whisk in 1-2 tablespoons of hot pasta water at a time until it turns smooth and glossy again. This happens because cornstarch tightens as it cools and lemon juice adds acidity, but it’s easy to fix once you know what to look for.
Lemon Chicken Pasta Recipe
Ingredients
- 12 ounces dry bowtie pasta (1 box*)
- 3 boneless, skinless chicken breasts (**)
- ¼ cup cornstarch (***)
- ¼ cup grated Parmesan cheese (plus more, for serving)
- 2 teaspoons lemon zest (from 1 lemon)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- ½ cup salted butter (1 stick)
- 1 tablespoon minced garlic (****)
- ¾ cup reserved pasta water
- ¼ cup lemon juice (from 1 lemon)
Optional Garnishes:
- lemon wedges
- chopped fresh parsley
Instructions
- In a large stock pot or saucepan, boil the bow tie pasta according to package directions until al dente and then drain. Reserve ¾ (or more) of the cooking water for the sauce.12 ounces dry bowtie pasta
- Trim the chicken breasts if needed and then pat dry with clean paper towels.3 boneless, skinless chicken breasts
- In a large, shallow dipping bowl whisk together the cornstarch, Parmesan cheese, lemon zest, salt and pepper until combined. Remove 2 tablespoons of the mixture and set it to the side for the sauce.¼ cup cornstarch, ¼ cup grated Parmesan cheese, 2 teaspoons lemon zest, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Dip each chicken breast in the dry mixture and coat it fully.
- In a large frying pan, heat the olive oil over medium heat until shimmery but not smoking. Place the chicken breasts in the hot pan and sear on each side for 5-7 minutes, or until golden brown on each side and cooked through.1 tablespoon olive oil
- Remove the chicken, leaving any grease or drippings in the pan, and allow it to rest while making the sauce.
- Melt the butter in the pan used to cook the chicken over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the reserved 2 tablespoons of reserved dry mixture and cook for about 1 minute until golden brown and thick.½ cup salted butter, 1 tablespoon minced garlic
- Slowly mix in ¾ cup of the reserved pasta water, whisking well until combined. Bring to a simmer and then whisk in the lemon juice, cooking for 2-3 minutes until thick.¾ cup reserved pasta water, ¼ cup lemon juice
- Toss the pasta in the sauce until well coated and top with the rested chicken. Serve hot garnished with lemon wedges, grated Parmesan cheese and chopped parsley, optional.lemon wedges, chopped fresh parsley
Notes
- Don’t overcrowd the pan. If needed, cook the chicken in batches so it browns instead of steaming.
- Properly cooked chicken should reach 165°F internally.
- Easily add extra veggies, like bell peppers or spinach. Bell peppers can be cooked with the chicken and the spinach can be added to the sauce and wilted while the sauce is cooking.
- Whisk constantly when adding pasta water. This helps prevent lumps from the cornstarch-Parmesan mixture.
- You can adjust the thickness and amount of sauce by adding less, or more, of the reserved pasta water. Keep in mind that the more you add, the thinner the sauce is likely to be.
- Lower the heat before adding lemon juice. High heat can make lemon taste bitter or cause the sauce to separate. Add gradually, tasting as you go, until you get a lemon flavor you like.
- If the sauce turns grainy or too thick, reduce the heat and whisk in a splash of hot pasta water until smooth again.
- You can also double the ingredients used in the sauce to double the sauce itself.
- Nutritional information does not include optional garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch me make this!
Crispy seared chicken breasts, tender pasta, and buttery lemon sauce come together so easily.
How to Make Lemon Chicken and Pasta Step by Step
Boil the Pasta: In a large stock pot or saucepan, boil 12 ounces (1 box) of dry bow tie pasta according to package directions until al dente, and then drain. Reserve ¾ (or more) of the cooking water for the sauce.
Prep the Chicken: Trim 3 boneless, skinless chicken breasts if needed, then pat them dry with clean paper towels. We want to remove any excess moisture so the cornstarch coating will stick.
Season the Cornstarch: In a large shallow bowl, whisk together ¼ cup of cornstarch, ¼ cup of grated Parmesan cheese, 2 teaspoons of lemon zest, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper until combined. Remove 2 tablespoons of the mixture and set it to the side for the sauce.
Dredge the Chicken: Next, dip each chicken breast in the lemon cornstarch mixture, and fully coat all sides.
Sear the Chicken: In a large frying pan, heat 1 tablespoon of olive oil over medium heat, until shimmery but not smoking. Place the chicken breasts in the hot pan and sear on each side for 5-7 minutes; or until golden brown on each side and cooked through to 165°F. The chicken should release easily from the pan once a golden crust forms.
Set Aside: Remove the chicken, leaving any grease or drippings in the pan, and allow it to rest while making the sauce.
Start the Sauce: In the same pan, melt ½ cup of salted butter over medium heat. Then add 1 tablespoon of minced garlic and sauté until fragrant, about 1 minute. Stir in the reserved 2 tablespoons of the cornstarch mixture; and cook for about 1 minute, until golden brown and thick.
Thicken the Sauce: Then slowly mix in ¾ cup of the reserved pasta water, whisking until well combined. Bring to a simmer, then whisk in ¼ cup of lemon juice; cooking for 2-3 minutes, until thick and glossy.
Toss and Serve: Toss the cooked pasta in the lemon butter sauce until well coated, and top with the chicken breasts. Alternatively, you can chop up the chicken breasts and mix into the pasta–this works better for my kids. Serve hot garnished with lemon wedges, grated Parmesan cheese, and chopped parsley!
How to Store, Freeze, and Reheat
Store leftover lemon chicken pasta in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently to help the sauce reheat smoothly. You may need to add a bit of water or lemon juice to help the sauce remain creamy when reheating.
Leave a Reply