This post may include affiliate links. Thank you for your support.

Treat your tastebuds to the perfect balance of creamy, zippy, and satisfying flavors with this quick and tasty Chicken and Lemon Pasta. Featuring tender chicken, al dente pasta, fresh basil, sweet peas, and a burst of fresh lemon all enveloped in a rich, velvety sauce. Ready in 30 minutes with just one pot and 9 basic ingredients, it’s the perfect recipe to satisfy your cravings – without spending hours in the kitchen.

“I made this tonight and definitely wasn’t disappointed!!! One of my new favorite dishes!!! Thank you!!!”

– Jennifer
Overhead photo of lemon basil chicken pasta with peas in a large shallow pan.

Update: This recipe was originally published in April 2017. I made updates to the article below to include more information about lemon chicken with pasta.

Hi, friends! In honor of making the start of the week as quick and painless (and delicious) as possible, we are going be whipping up a super-fast, fantastically-flavorful pasta. Because, I don’t know about you, but something about oodles of deliciously creamy noodles just make a Monday feel less like, well, a Monday.

About this chicken and lemon pasta

Also known as: easy-PEAsy pasta! See what I just did there?

This lemony chicken pasta recipe features tender, succulent slices of chicken and silky strands of al-dente linguine tossed in a rich, creamy sauce with notes of lemon, pops of herbaceous basil and a generous sprinkling of vibrant sweet peas. This creamy pasta is kind of like cozy winter-fan-favorite chicken alfredo meets bright spring and summer vibes all in one pot.

This dish is everything you want in a pasta and more! It’s ludicrously creamy. And, it’s outrageously dreamy. But, it’s also lightened up since we are using half-and-half mixed with broth, instead of just straight heavy cream.

Oh, and did I already mention that all this heavenly, healthier deliciousness is all made in just one pot!? JUST.ONE.POT! And, if all that jazz wasn’t enough to make your skirt fly up, this pasta can be ready, from prep to finish, in 30 minutes or less!

Basically, this pasta is insane in the very best way. Trust and believe, you absolutely need this easy, breezy one pot pasta recipe in your life!

If you’re looking for more creamy, rich one pot pastas, try this recipe for smoked salmon and pasta or pasta with Philadelphia cheese next.

Why you’ll love this recipe

  • Nine ingredients and One Pot. Made in one pot with 9 simple ingredients (not counting pantry staples such as oil, salt and pepper), this creamy lemon chicken with pasta doesn’t require any fancy equipment or trips to specialty grocery stores.
  • Ready in Under 30. With just a few straight-forward steps you can have dinner on the table in 30 minutes or less!
  • Rich, Creamy, Zippy Flavor Even Picky Eaters Love. This recipe for chicken lemon pasta is undeniably rich and creamy with the most delicious tart lemon and herbaceous flavors.
  • Easy to Customize. This recipe is incredibly flexible and easy to customize. Try adding spinach or mushrooms to sneak in more vegetables. Or add bacon or pancetta to this lemony chicken pasta for the meat lovers in your family.

Recipe testimonials 

Here’s what readers are saying about this ultra-creamy lemon pasta with chicken!

  • “Really tasty! I used a rotisserie chicken and it was really easy and delicious!” –Bloomingmama
  • “Turned out amazing!” –Teri
  • “Really good recipe. I made a few changes, added spinach and basil, but mostly kept to the recipe. My whole family ate it, even the picky ones.” –Amy
  • “[I] loved it! I replaced 1 cup of chicken broth with 1 cup of white wine. Gives it more flavor.” –Veronica
Overhead photo of raw cubed chicken, dry pasta, a lemon, fresh basil, green peas, parmesan, and cream neatly arranged on a kitchen counter.

Ingredients for lemon basil chicken pasta

You only need 9 simple ingredients to create the most luscious, drool-worthy lemony pasta with tender chicken!

  • Chicken: You need 1 pound of raw chicken breast for this recipe. I recommend cutting the chicken into strips about 3/4-inch wide; however, you can also dice the chicken if you would like!
  • Butter: I like using unsalted butter for sautéing, but you can swap in olive oil for rich flavor.
  • Shallots: One large shallots add a touch of delicate, slightly sweet onion flavor!
  • Garlic: Two cloves of fresh garlic provide a distinctive, punchy taste. Make sure you use fresh garlic, not the minced variety sold in a jar.
  • Flour: 1 tablespoon of all-purpose flour helps thicken the creamy sauce.
  • Broth: Reduced sodium chicken broth helps to create the pasta sauce. You can substitute chicken stock or vegetable broth if you prefer. If you prefer a more complex flavor, swap some (1/2 to 3/4 cup) of the broth for dry white wine.
  • Cream: 1 1/2 cups of half-and-half give the pasta sauce a creamy, luxurious mouthfeel!
  • Pasta: This recipe calls for linguine pasta. However, you can use any variety of long dry pasta you love – just keep in mind you will need to adjust the cook time accordingly. I recommend breaking the pasta in half as it makes the pasta much easier to stir and serve once fully cooked.
  • Peas: Sweet baby peas or petite peas will provide the best subtly sweet tasting flavor! This recipe uses frozen peas, so make sure you thaw the peas under cool running water and drain them well before using!
  • Basil: Aromatic fresh basil leaves add the perfect hint of herbaceous sweetness to this dish!
  • Lemon: You need fresh lemon juice and zest for this recipe. The lemon flavor isn’t overpowering, it provides the perfect touch of zippy, tart flavor. If you prefer a stronger lemon flavor, please feel free to add more lemon!
  • Cheese: I like to use freshly grated Parmesan cheese, however you can also use Pecorino Romano. Both will add a delicious saltiness to the dish. Pecorino will lend a nuttier flavor.

Recipe variations

Looking to customize this lemony chicken pasta recipe? No problem what-so-ever. I encourage you to make this one pot pasta your own:

  • Swap Chicken for Shrimp or Salmon. If you’re in the mood for seafood, swapping the chicken for shrimp or salmon makes for a fantastic, elegant variation. 
  • Super Fast Pasta. Swap out the raw chicken and use leftover lemon roasted whole chicken instead – just skip step 1 of the recipe.
  • Add Extra Veggies for More Color and Nutrition. This chicken peas pasta is the perfect base for getting creative with your favorite veggies. Try wilting spinach or kale right into the sauce. Or, try adding roasted artichokes or sliced sautéed mushrooms.
  • Add a Kick with Spicy Ingredients. For those who enjoy a little heat, toss in a pinch of crushed red pepper flakes while sautéing the garlic, or stir in some fresh diced chili peppers for a bolder, spicier version of creamy lemon chicken with pasta.
  • Make it Extra Cheesy. If you are looking for an over-the-top pasta, try folding a little crumbled goat cheese or softened, cubed cream cheese into the cream sauce for a tangy twist and even richer flavor.
  • Toss it with Crispy Bacon. For the best taste and texture, use freshly cooked, crispy bacon cut or crumbled into large pieces. I recommend you stay away from those teeny-tiny bacon bits as they tend to get totally lost in this creamy pasta dish.
  • Use Different Herbs. Fresh herbs are a wonderful way to increase the flavors and aromas in this lemon cream sauce. Try tossing in fresh parsley, thyme, rosemary, and/or oregano to add herbaceous freshness to this chicken with lemon pasta.

If you love everything lemon and chicken, be sure to try these delicious recipes next: Ground Chicken Stir-Fry, Grilled Lemon Chicken Skewers, and Chicken Rosemary Skewers with Lemon Sauce.

Close-up photo of chicken, peas, and pasta in a cream sauce with fresh basil.

How to make lemon pasta with chicken

This creamy chicken pasta with lemon and peas is incredibly simple to make! This recipe can be prepped, ready and on the table in 30 minutes or less!

  1. Brown Chicken. Melt the butter in a Dutch oven or large skillet. Add the chicken and season generously with salt and pepper. Cook until golden brown on all sides, about 4-6 minutes total. Remove the chicken from the skillet and transfer it to a plate.
  2. Sauté Aromatics, then add Flour. Melt the remaining tablespoon of butter to the pan. Add in the shallot and season with salt and pepper. Cook until soft. Add in the garlic and cook until fragrant. Sprinkle the flour over the shallots and cook, stirring, for another minute.
  3. Add Liquids, then Chicken and Pasta. Add in the chicken broth and half-and-half. Whisk to combine. Add the chicken back into the pan, along with the pasta and a large sprig of basil. Stir the contents to combine. Bring the liquid to a very slow boil, and then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Uncover the skillet, remove the sprig of basil and discard.
  4. Add in the Peas, Lemon juice, and Lemon Zest. Cook for an additional minute. Stir in the parmesan and basil. Taste and adjust for seasoning with salt and pepper.
  5. Garnish and Serve Creamy Lemon Chicken with Pasta. Garnish with crushed red pepper flakes and more parmesan cheese (because cheese is life!)! Top with a few slices of lemon if you are feeling fancy. Serve lemony chicken pasta immediately and enjoy!

Follow these expert tips to ensure the best success!

  • Choose the Right Skinless, Boneless Chicken Cut for You. Chicken breasts cook quickly and remain tender, but thighs are a great option if you prefer a richer, more flavorful piece of meat. Just make sure to cut the chicken into even-sized pieces to ensure it cooks uniformly in the pan.
  • Sear the Chicken Properly. A good sear is key to building flavor in this chicken and lemon pasta. Make sure you don’t crowd the pan and sear until golden brown for a delicious caramelized.
  • Proper Peas. If you’re using frozen peas, make sure to thaw them before using. Simply place them in a colander and run them under cold water for a couple minutes.
  • Use Fresh Lemon for Maximum Flavor. The lemon zest contains the oils that bring a fragrant, aromatic punch to the sauce, while the juice adds that perfect citrusy balance. Be sure to zest the lemon before juicing it, as it’s easier to zest when whole. 
  • Use the Right Pan for the Job. When making a one-pot dish like this lemon basil pasta with chicken, using the right pan is crucial. A wide, heavy-bottomed skillet with straight sides allows the chicken to sear evenly and creates enough room for the pasta to cook and soak up the sauce. For the best results, opt for a cast-iron or stainless-steel pan for even heat distribution.
  • Cook the Pasta Al Dente. For the perfect texture, cook your pasta until it’s al dente—tender but with a slight bite. The pasta will continue to cook in the sauce, and you want it to absorb all the creamy, lemony goodness without becoming mushy. 
  • Don’t Overcook the Cream. Let the cream sauce simmer gently. Don’t boil as it can cause the sauce to separate and lose its smooth texture.
  • Garnish for Extra Freshness. Before serving, top your lemon basil chicken pasta with a few more fresh basil leaves, a squeeze of lemon juice, an extra sprinkle of Parmesan, and a dash of freshly cracked black pepper to enhance the overall flavor of the dish.

Step-by-step photos: this recipe at home

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

Step-by-step photo collage illustrating how to make lemon chicken pasta.

FAQs: frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Absolutely. If you prefer the juicer, meatier flavor of dark meat chicken, feel free to use skinless, boneless chicken thighs to make this basil chicken lemon pasta recipe. Just make sure you drain or blot the excess fat from the pan after browning them.

What type of pasta is best for this recipe?

The beauty of lemon basil chicken pasta is that it works with almost any pasta shape. While I prefer twirly linguine noodles, fettuccine and spaghetti are other classic choice, and shorter pastas like penne or farfalle (bow-tie pasta) will work as well. Just make sure to cook the pasta until it’s just al dente so it absorbs all the delicious lemony cream sauce without becoming mushy.

What can I use instead of basil?

Fresh basil lends a beautiful sweet herbaceous flavor to this lemon basil pasta with chicken. However, if you don’t have fresh basil on hand you can use other fresh herbs like parsley, oregano, or thyme. Or, you can consider arugula which also offers a slightly peppery kick, making it a great substitute. And, if you’re out of fresh herbs, dried basil can work in a pinch, though you’ll want to use less (one third the amount) since dried herbs are more concentrated in flavor.

Can I add other vegetables to the recipe?

Absolutely! This recipe for lemon chicken pasta is very versatile, and adding extra veggies can enhance both the flavor and the nutrition value.

Try tossing in cherry tomatoes, sliced artichoke hearts, chopped asparagus spears, or finely chopped broccoli to add more texture and color. And, zucchini, spinach, or arugula also work beautifully, if you’re looking to add a fresh, light component to the dish. Just make sure to cook any firmer veggies like broccoli until tender before mixing them into the pasta.

How do I prevent the sauce from curdling?

To keep your white pasta sauce smooth and creamy, be mindful of the heat when adding dairy. Once you add the cream, bring the contents to a slow boil or rapid simmer. And, AVOID bringing the contents to a full, rapid boil as this can cause the sauce to separate and the cream curdle.

Can I make this dish gluten-free?

Yes, you can easily make this chicken and lemon pasta gluten-free by swapping out regular pasta for gluten-free pasta. Look for gluten-free pasta made from rice, corn, or chickpeas, which can still absorb the creamy sauce and provide a great texture. And, be sure to check the package directions for cooking times, as gluten-free pasta may cook a little faster or slower than traditional pasta.

Can I make this dish ahead of time?

It’s best to enjoy this recipe for creamy chicken pasta fresh, immediately after it is made. However, you can sear the chicken ahead of time and store it in an airtight container in the fridge if you’re looking to save a few minutes.

Serving chicken lemon basil pasta

Common serving suggestions

  • Top with Parmesan Cheese and Extra Basil. Sprinkle a generous amount of freshly grated Parmesan cheese or Pecorino Romano cheese and more fresh basil over the pasta to add a rich, savory depth and freshness that perfectly complements the creamy lemon sauce.
  • Side of Bread. Pair your chicken lemon basil pasta with crispy, buttered garlic bread or fluffy dinner rolls for sopping up the creamy pasta sauce.
  • Light Salad on the Side. Serve with a simple arugula salad dressed in a light vinaigrette to balance the richness of the creamy pasta. Or try my favorite pea and lettuce salad or the best Italian salad for heartier options.
  • Lemon Wedges. Provide lemon wedges on the side so guests can squeeze a little extra fresh lemon juice over the pasta, intensifying the citrusy flavor and adding a refreshing zing.

Unique serving ideas

Close-up photo showcasing the creamy texture of lemon pasta with chicken.

Storing leftovers

Storage instructions

  • First allow the pasta to cool completely to room temperature; but, do not leave the pasta out on the counter for more than 2 hours to ensure safety and prevent growth of bacteria.
  • Once cool, transfer the chicken with lemon pasta leftovers to an airtight container. Then transfer them to the refrigerator and store in the fridge for up to three days.

Reheating instructions

Like most things, creamy pasta with chicken is best when eaten fresh; however, you can reheat it as long as you do so gently:

  • Stovetop: Transfer the pasta medium skillet or sauce pot. Place the skillet over medium-low to low heat and reheat, stirring occasionally, until warm throughout. Note: You may want to add a splash or broth, stock or cream at the beginning of reheating to keep the pasta moist and the sauce fresh!
  • Microwave: Add an individual portion of leftover pasta to a microwave-safe container. Add a splash of broth, stock or cream to keep the pasta moist and the sauce fresh! Place a lid on the container, leaving the lid slightly cracked at the side to form a vent. Reheat for 45-second intervals stirring in between, until the pasta is warm throughout.
Overhead photo of basil lemon chicken pasta with sweet peas in a large bowl.

This easy one pot lemony chicken with pasta needs to grace your dinner table. It’s ridiculously delicious, absurdly easy, and I KNOW you’re going to LOVE it!

Until Thursday, friends, cheers!

Cheyanne

Craving MORE? Follow all the deliciousness on FacebookPinterest and Instagram!

More one pot chicken pasta dinner!

Love a delicious pasta dinner – minus the mess? I’ve got you! Be sure to try these one pot pasta and chicken dinners next:

Overhead photo of chicken and lemon pasta with fresh basil and peas in a large shallot pot.

Chicken and Lemon Pasta

5 from 17 votes
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Creamy, rich, and bursting with zippy lemon flavor, this Chicken and Lemon Pasta is made in just one pot with 9 ingredients and ready in 30 minutes. Featuring tender pieces of chicken breast with fresh basil and sweet peas in a creamy, lemon-scented white sauce, this simple recipe for pasta with chicken is fast, fabulous, and always a hit with even the pickiest of eaters!

Equipment

  • 1 Large Straight-Sided Skillet OR Dutch Oven OR Large Pot

Ingredients 

Instructions

  • Cook Chicken: Melt 1 tablespoon of butter in a Dutch oven, large straight-sided skillet, or large pot, over medium-high heat.
    Once the butter is melted, add the chicken and season generously with salt and pepper.
    Cook the chicken, stirring occasionally, until golden brown on all sides, but NOT cooked through, about 4-6 minutes total.
    Use a slotted spoon to remove the chicken to a plate and set the plate aside.
    (Note: The chicken will continue to cook in step 4 of the recipe. Do not overcook the chicken here!)
  • Sauté Aromatics, Then Add the Flour: Add in the remaining tablespoon of butter to the same pan. 
    Once melted, add in the shallot and season with salt and pepper. Cook, stirring occasionally, until softened, about 2 minutes.
    Add in the garlic (and crushed pepper flakes if using) and cook, stirring, until fragrant, about 1 minute.
    Sprinkle the flour over the shallots and garlic. Cook, stirring constantly to cook out the raw flour taste, for another minute.
  • Add Chicken Broth, Then Cream: Slowly pour the chicken broth to the pot while whisking constantly Then, add the half-and-half and stir to combine.
  • Add Chicken, Pasta, and Basil: Add the chicken back to the pot, along with the dry pasta, and a large sprig of basil.
    Bring the contently to a slow boil, stirring occasionally.
    Once slowly boiling, immediately reduce the contents to a simmer.
  • Cover and Cook: Cover the pan and let the pasta cook for 10-15 minutes, or until the pasta is just al dente.
    Uncover the pan and use tongs to remove the sprig of basil and discard it.
  • Add in the Peas and Lemon, Followed by Parmesan and Basil: Stir the peas, lemon juice, and lemon zest into the pasta.
    Cook, stirring occasionally, for an additional minute.
    Add the parmesan and chopped basil to the pan and stir to combine.
    Taste the lemon chicken pasta and adjust for seasoning with salt and pepper.
  • Garnish and Serve Lemon Pasta and Chicken: Garnish the lemon chicken pasta with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using.
    Serve immediately while warm and enjoy!

Video

Notes

  1. Peas. If you’re using frozen peas, make sure they are thawed. To quickly thaw frozen peas, simply place them in a colander and run them under cold water for a couple minutes.
  2. Parmesan. I highly recommend fresh grated parmesan for this (and any) recipe. That stuff in a green can not only tastes weird, but it also does not seamlessly melt into the pasta and become silky smooth like fresh grated parmesan does. Just make sure you use the smallest holes on your box grater for this.
  3. Red Pepper Flakes. If you like your pasta with a little heat, add ½ – 1 teaspoon (or more!) of crushed red pepper flakes to the pan with the garlic.
  4. Lemon. If you want a strong lemon flavor in this dish, use the zest and/or just of 2 lemons instead of one. Just a warning, the zest will yield a stronger lemon flavor than the juice.
  5. Seasoning. I strongly recommend you continue to lightly season this dish with salt and pepper as you go. (i.e. season the chicken, then season the shallot, the half-and-half mixture, etc.) Pastas with creamy based sauces require a good amount of salt to really make all the flavors sing.
  6. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 623kcal    Carbohydrates: 59g    Protein: 43g    Fat: 24g    Saturated Fat: 13g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 6g    Trans Fat: 0.2g    Cholesterol: 130mg    Sodium: 831mg    Potassium: 883mg    Fiber: 5g    Sugar: 10g    Vitamin A: 1089IU    Vitamin C: 36mg    Calcium: 296mg    Iron: 2mg

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not publish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.