This Creamy Lemon Chicken Pasta is made in just ONE pot with 9 ingredients and ready – from prep to finish – in 30 minutes or less! This easy pasta is fast, fabulous, creamy, rich and bursting with zippy lemon flavor! It’s overflowing with tender chicken, fresh basil, sweet peas, and always a hit with even the pickiest of eaters!!
Continue to read on for simple tips and tricks for preparing the best lemon chicken pasta in your very own kitchen! And, don’t miss the recipe video and comprehensive step-by-step photographs showing you exactly how easy this pasta is to make at home!
Update: This post was originally published in April 2017. I made updates to the post below to include more information about lemon pasta. Plus, I added step by step photos and a recipe video to show you how quick and easy the best creamy lemon chicken pasta is to make at home!
Hi, friends! I don’t know about you, but I feel like Mondays are made for pasta. Call me crazy, but there’s just something about oodles of deliciously creamy noodles that just make Mondays feel less, well, like a Monday.
In honor of making Mondays as quick and painless as possible, we are also going to keep today’s pasta dish super fast! And, fantastically flavorful! And, made in just one pot! Hooray! So, what do you say – how about we punch manic Monday right in the metaphorical face and WIN at life… or at least at dinner!?
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Creamy lemon chicken pasta with basil and peas: overview
Also known as: easy-PEAsy pasta! See what I just did there?
This 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 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!
Why you’ll love this recipe
- Nine ingredients: This one pot creamy pasta with chicken requires just 9 easy-to-find ingredients (not counting pantry staples such as oil, salt and pepper).
- Fast recipe: With just a few easy steps you can have dinner on the table in 30 minutes or less!
- One pot recipe: Everything comes together in just one pot!
- So much flavor: This pasta is undeniably rich and creamy with the most delicious zippy lemon and herbaceous flavors!
- Even picky eaters enjoy this recipe: Everyone loves this creamy pasta, even the pickiest of eaters!
- Easy to customize: You can easily get creative with this flexible recipe – try adding spinach or mushrooms to sneak in more vegetables! Or add bacon for the meat lovers in your family!
What is one pot pasta?
“One-pot” or “one-pan” pasta refers to any pasta dish prepared entirely in one pot or pan. Essentially, this means that the pasta, sauce, meat and vegetables are all cooked in the same pot.
A simple internet search will return a ton of variations on one pot pastas (everything from vegetarian to meat lover’s pasta) but they will all share the same trait – cooking the pasta always happens right in the sauce. This means, no more boiling water and cooking pasta in one pot, while making the sauce in another. Read: less fuss and less dishes to clean!
In a nutshell, one pot pasta is a genius pasta cooking method that saves you tons of time (and effort) and helps you get dinner on the table in a fraction of the time! And, with a fraction of the mess!
What’s in creamy lemon chicken pasta?
You only need 9 simple ingredients to create the most luscious, drool-worthy pasta!
- 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: This recipe uses unsalted butter for sautéing which provides a base of 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 or unsalted chicken broth helps to create the pasta sauce. You can substitute chicken stock or vegetable broth if you prefer.
- 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 adds 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.
Substitutions and variations
Do you want to customize this pasta recipe and make a few changes? No problem what-so-ever! I encourage you to make this one pot pasta your own! Get creative in the kitchen and add your family’s favorite ingredients! Below are a few ideas to help get you started!
Substitutions
This pasta is totally flexible! You can easily eliminate any ingredients you don’t like and substitute them for ones you love!
- Chicken: You can use chicken thighs instead of breasts if you prefer their juicier, meatier taste! Just make sure you drain or blot the excess fat from the pan or you can omit the tablespoon of butter in step 2 and use the fat instead!
- Onion: If you prefer an even milder, slightly sweeter flavor, you can substitute thinly sliced leeks (the green part only) for the shallots!
- Broth: My favorite swap in this recipe involves white wine! If you prefer a more complex flavor, feel free to swap some (1/2 to 3/4 cup) of the broth for dry white wine!
- Peas: You can swap out the peas for your favorite vegetable! The easiest swap is baby spinach or kale, you can stir the greens in during the last minute of cooking (replacing the peas in the recipe). (See below for more vegetable options!)
Variations
This lemony chicken pasta recipe is incredibly easy to customize! Feel free to add whatever vegetables or herbs your family loves!
- Artichokes: Earthy, herbaceous artichoke hearts are a wonderful addition to this pasta! Make sure you just canned artichoke hearts (versus the marinated ones) as the type in a jar tend to add too harsh a flavor. Also, make sure you thoroughly rinse and drain the artichoke hearts before adding them to the pasta in step 4 of the recipe. (Please note you will need to cook the dish a couple minutes longer, or until the artichokes are just warm throughout).
- Mushrooms: My family often request adding mushrooms to this pasta! To add mushrooms, you will need to slice and saute fresh mushrooms (you can do this before you cook the chicken). Then add the mushrooms to the pot along with the lemon juice and zest in step 4 of the recipe.
- Diced tomatoes: If you love tomatoes and they are in season, they make a great swap or addition to this pasta! You can add halved cherry or grape tomatoes along with the lemon in step 4 of the recipe.
- Bacon: Crispy bacon is another favorite addition around here! 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!)
- Cheese: If you are looking for an over-the-top creamy pasta, try stirring in a bit of crumbled goat cheese before serving!
How to make lemon chicken pasta at home?
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!
- Cook 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.
- Saute 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.
- Add liquids, then chicken + 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.
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Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and basil. Taste and adjust for seasoning with salt and pepper.
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Garnish & Serve: 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 immediately and enjoy!
Expert tips for the best creamy lemon chicken pasta
- Peas: If you’re using frozen peas, make sure to thaw them before using. To quickly thaw frozen peas, simply place them in a colander and run them under cold water for a couple minutes.
- Cheese: I highly recommend you freshly grate your parmesan for this (and any) recipe. That stuff in a green can might be convenient, but it does not seamlessly melt into the pasta and become silky smooth like fresh grated parmesan does. I like to use my food processor to make quick work out of grating parmesan! (Plus, the consistency looks exactly like the stuff in the can!)
- Spicy: 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.
- Lemon: If you want a strong lemon flavor in this dish, you can increase the lemon zest, juice or both! Word to the wise, the zest yields a stronger lemon flavor then the juice.
- Seasoning: Make sure you are seasoning this dish with salt and pepper as you go! Meaning, season the chicken, then season the shallot, the half-and-half mixture, etc.! Pasta with creamy based sauces require a good amount of salt to really make all the flavors sing.
- Cooking vessel: Use a large, straight sided skillet or a Dutch oven for one pot pastas! You need to have enough room to fit all the ingredients!
How to make one pot lemon chicken pasta step by step photos
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
Serving suggestions
Are you looking for new and exciting ways to serve your one pot pasta? Below are a few of my family’s favorite ways to enjoy this recipe!
What to serve with creamy chicken pasta?
10 delicious side dishes to serve with chicken pasta
- Bread: Creamy pasta begs for some sort of bread for sopping! My family loves garlic knots, cheesy breadsticks, crusty artisan bread and fluffy dinner rolls!
- Soup: Any lighter, broth-based soup such as minestrone or vegetable soup is a wonderful option!
- Green Salad: A light green salad is a great way to balance out creamy pasta!
- Italian Salad: A hearty chopped Italian salad is a great option if you are looking for a heartier salad option!
- Tomato Salad: A fresh, juicy tomato salad is a great way to use up fresh tomatoes in the summer season!
- Bruschetta: Fresh and flavorful bruschetta is a classic Italian starter or side that works beautifully with lemon chicken pasta!
- Artichokes: Simple artichoke hearts with a touch of lemon are always a fan favorite!
- Mushrooms: Saute your favorite variety of mushrooms for an easy side that will add a touch of meaty flavor to your dinner spread!
- Asparagus: Tender-crisp asparagus is so easy to prepare and it’s mild, earthy flavor contrasts the richness of the pasta beautifully!
- Cauliflower: Roasted or steamed cauliflower dusted with parmesan is always a winning side dish in this house!
Storage
Safety is of the utmost importance when it comes to storing leftovers! Make sure you follow the simple tips below for properly storing and reheating your pasta!
How to store creamy pasta?
This creamy pasta stores beautifully, making it perfect to have on hand for easy heat-and-eat lunches!
To store this dish, first allow the pasta to cool completely to room temperature –do not leave the pasta out on the counter for more than 1 hour to ensure safety and prevent growth of bacteria! Once cool, transfer the leftovers to an airtight container and store in the refrigerator for up to three days.
How to reheat creamy chicken pasta?
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.
Recipe testimonials – What people are saying about this recipe
Here’s what readers are saying about this ultra-creamy lemon pasta with chicken!
- “I made this tonight and definitely wasn’t disappointed!!! One of my new favorite dishes!!! Thank you!!!” –Jennifer
- “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
Looking for more creamy pasta recipes?
If you love this creamy chicken dish, try one of these delicious recipes next:
Broccoli Pasta (Broccoli and pasta in a creamy ricotta sauce!)
Chicken Tomato Pasta (Chicken Margherita pasta made in one pot!)
Creamy Pasta with Sausage (A fan favorite among the meat-eating readers!)
Cream Cheese Pasta (9 ingredients, 10 minutes and one pot!)
The best Creamy Lemon Pasta Recipe 👇
Creamy Lemon Chicken Pasta (One Pot Recipe)
Equipment
- Large Straight-Sided Skillet or Dutch Oven
Ingredients
- 1 Pound Boneless Skinless Chicken Breasts - sliced into 3/4-1'' wide strips
- 2 TBS Unsalted Butter - DIVIDED
- 1 large Shallot - finely diced
- 2 Cloves Garlic - minced
- 1 TBS All Purpose Flour
- 2 Cups Chicken Broth
- 1 ½ Cups Half-and-Half
- 8 ounces Linguine - broken in half
- 1 ¼ Cup Peas - (thawed if frozen) (SEE NOTES)
- 1 bunch fresh Basil - 1 large sprig left whole, the rest chiffonade (thinly sliced)
- 1 Lemon - zest and juice
- ½ Cup Parmesan Cheese - grated, plus more for serving
- Kosher Salt and Fresh Ground Pepper - to taste
- Optional Garnishes: Lemon Slices, Crushed Red Pepper Flakes
Instructions
- Cook Chicken: Melt 1 tablespoon butter in a Dutch oven, or large straight sided skillet, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown on all sides, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.
- Saute Aromatics, then add flour: Add in the remaining tablespoon of butter. Once melted, add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic* and cook until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute.
- Add liquids, then chicken + pasta: Add in the chicken broth and half-and-half. Whisk to combine. Add back in the chicken along with the pasta and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.
- Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.
- Garnish & Serve: Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!
Video
Notes
- 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.
- 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.
- 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.
- 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.
- 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.) Pasta with creamy based sauces require a good amount of salt to really make all the flavors sing.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
This is a new family favorite! And a fantastically adaptable recipe – I didn’t have the exact ingredients, but as mentioned, you can sub in what you have and it will turn out great. Can’t wait to make it again!
I made this recipe and used 1 cup of the low sodium chicken stock and 1 cup of sauvignon blanc. I also added sliced crimini mushrooms when sauteing the garlic. I added 2 cups of Half and Half since I added the mushrooms and so glad I did. It turned out fantastic! Thank you for the recipe.
I’m an avid cook but have NEVER taken the time to comment on a recipe before…until now. This is SO DARN GOOD! Holy moly it’s good. I added baby portabella mushrooms and bacon. Think next time I’ll try adding roasted red peppers or sun dried tomatoes and feta along with the bacon and mushrooms. My family ate every last bite. SO GOOD and very very easy to make. Thank you for this!!
I guess this is basically a chicken al fredo. But, it was delicious. Love the fact that it is one dish ready. The liquid proportions were perfect. Left to sit for a few minutes and it thickened up perfect.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
So good and so easy! I didn’t have any 1/2 n 1/2 so I used evaporated skim milk in its place. My kids AND my husband loved it – so that makes it a big winner!
Hi Michelle,
I’m absolutely thrilled everyone (kids AND husband!!!) enjoyed this pasta!! Your comment made my day! And, I’m so happy to hear you were able to use evaporated skim milk without any problem! Thank you so much for coming back and letting me know how everything went over! Cheers! 🙂
Probably the easiest and best pasta dish we’ve ever had. This is going to be a weekly thing now!
Hi Pascal! I’m so thrilled you loved the pasta and found the recipe easy to make!!! Thank you so much for coming back and letting me know how it went over! Cheers!! 🙂
This was incredible. We followed the notes and added extra lemon and the red pepper flakes, because why not, and my husband, myself , and two kids were fighting to get the last bites. And it was so easy. Thanks for making dinner tonight a winner and a keeper!
Hi Bethany,
I’m absolutely thrilled you and your family enjoyed this pasta!! And, I’m so happy to hear you found the recipe easy to prepare! Thank you so much for coming back and letting me know how everything went over! Cheers! 🙂
Hey,
I’m going to make this tonight……with the shelter in place order here in California I’d like to avoid going to the market if possible. I don’t have basil. Substitute suggestions anyone?
Hi Margaret,
You can skip adding the sprig of fresh basil in step 2 of the recipe. Then, substitute 1/3 to 1/2 cup of fresh herbs such as parsley, chives, tarragon or mint (or a combination of a few). Just finely chop them before you add them to the pasta. Please note that tarragon and mint are stronger herbs than basil, parsley or chives, so you may want to scale back on the amount if you use those.
Also, if you don’t have access to any fresh herbs, you can use dried herbs (1 teaspoon dried herb = 1 tablespoon fresh herbs).
I hope you stay safe and healthy during this time! Cheers!
This recipe was really good. I actually used 2% milk which was fine but I had to reduce the liquid a little longer. Also I added some cream cheese to make it creamier. It was delicious. Thanks for sharing
Hi Heather,
I’m thrilled you enjoyed this recipe! And, I’m happy to hear 2% milk worked out well for you! I love your addition of cream cheese – that sounds absolutely delicious!!! Thank you so much for coming back and letting me know how everything went over!
Cheers and warm wishes for a wonderful New Year,
Cheyanne
Hi there!
I am very excited to make this! Can I replace some of the chicken broth with white wine?
I’ll look forward to hearing from you! Thanks!
Hi Kelly,
While I have only made this recipe as written, I see no reason why you can’t substitute a little white wine! That actually sounds delicious!!! I’ll have to try that next time I make this (so thank you for the suggestion!!)! Let me know if you have any questions! Cheers! 🙂
If you haven’t made this yet you’re wrong. We put it in { The Book } after the first go. Amazing flavors!!
How do I make this for 16 people?
Hi Kameron,
If you hover over (place your mouse over) the number of servings at the top of the recipe you can adjust the number of servings up or down, which will in turn adjust the ingredients needed to feed “x” amount of people.
I made this tonight. I did not use the peas but added sundried tomatoes instead. It was AMAZING!!! Thank you for this recipe!
Hi Ashley! Sundried tomatoes sound like an amazing substitution!! I’m thrilled you enjoyed the pasta! Thank you so much for coming back and letting me know how it went over! Cheers!
I am going to make this tonight. I think I’ll add sundried tomatoes. Ilove them and already them in the fridge.
Hey Cheyanne! This was amazing, but as a fairly amateur cook, I’m not sure whether the sauce should have been thicker than mine was. When I checked it at ten minutes, the pasta was al dente. But the sauce was a little drippy as opposed to thick like an Alfredo. Should I have continued to cook to thicken it? Or is that the way it was supposed to be?
Hi Donna,
I’m glad you enjoyed this pasta, even though it was drippy, which it was not supposed to be. It should be a creamy sauce, similar to an homemade alfredo (not the stuff in a jar). There are a few things that could have gone wrong to cause the sauce to be thin:
-Did you add the correct amount of flour?
-Did you add too much broth or half-and half?
-Did the liquid come to a boil before reducing to a simmer?
-Was the sauce simmering when it was covered or was the heat too low?
All of these factors can attribute to a thin sauce. With that said, yes you could have continued to cook it a little longer, but not so long that the pasta is over-cooked. As well, the sauce should have thickened a bit as it stands. I hope some of these notes help for the next time!! I’m always here if you have more questions!
Oh! I almost forgot, there is a recipe video included in this post that shows the entire process of making this pasta and how it looks once completed. Hopefully that helps a little in clarifying everything for you. 🙂
All the best,
Cheyanne
Delicious! I cut the half and half and butter in half, and made it up with chicken stock, and did not think we sacrificed any creaminess. I’d hoped for leftovers for lunch but nope– family scarfed the whole thing.
Hi Camille,
I love your substitutions to cut some of the fat and calories! I’m thrilled you guys enjoyed this dish! Thank you so much for coming back and letting me know how it went over! Cheers!
I’ve tried this many times and it’s absolutely delicious!! Each time I followed the recipe exactly.
A question, can this be made with skim or 1% milk instead?
Hi Brendi,
First of all, I am so thrilled you enjoy this pasta as much as we do! As for your question, in all honesty, I’ve never tried to make this with anything other than half-and-half or full heavy cream. With that said, I would definitely stay away from skim milk, because you are going to end up with a thin, watery sauce. You can certainly try 1% milk if you would like! I’d assume your pasta will lack the same flavor and creamy texture as using half-and-half… but with that said, I always encourage people to make my recipes their own! Good luck and let me know how it goes if you try the substitution! Cheers and thank you so much for stopping by!
I’m going to try tonight and will let you know how it goes with 1% 🙂
Fantastic!! Sending you all the happy kitchen vibes!
I am a diabetic and I use canned evaporated skim milk, which has a thick consistency of cream and works great! Just thought I would offer that up!
This has totally left me drooling Cheyanne. I’m pretty much in love with anything lemon, and adding cream to it? I’m totally sold. And only dirtying one pot is awesome, especially since my dishwasher is away on business for the next month! Awesome recipe!
One pot dinners make the world a better place, and this one may be my new favorite. 🙂
This is what I call a one pot wonder! Perfect, simple, mid-week deliciousness! Definitely going tot try this soon!
So glad you brought this lemony goodness back to the front page. Its so perfect for spring and I just love peas and lemon together with pasta. Take care.
If calling this easy PEA-sy is lame then I’m lame too because that’s totally what popped into my head when I saw that it’s made in one pot 🙂 I love a one pot dinner and I think I’d eat cardboard if it had enough lemon flavor so this is right up my alley. Have a great week, Chey!
That video is making me incredibly hungry Chey! Love this light and easy dish! Casey will beheading home from college soon, and he’ll love this one!
Hi Chey – this is gorgeous! I love that golden chicken in there. Also the simplicity of this recipe. I think all my kids would eat (and love this), with the exception of Hudson, who is pretty much on strike and eating PB & J’s only these days. So his loss.This is an amazing dish and thank you for the inspiration. We are at my sister-in-law’s beach house for the kids spring vaca. and it is pouring and cold and the winds are 40 MPH on Old Salisbury Beach right now. No joke! The water is running down the window panes in rivulets. Sure wish I had a warm bowl of this pasta right now! Have a wonderful week my friend. XOXO
haha easy pea-sy pasta is always a fantastic thing!! That made me chuckle. And seriously – with all this rainy weather Monday & Tuesday are both a total drag!!! Sunshine please come back!!! But in the meantime I will take a huuuge bowl of this pasta please and thank you!
I love things that only require one pot this looks delicious!
Yesss to one pot pasta dishes! There is something about that lemon + basil combo with some noodles that make everything SO much better. Love the flavors in this – so perfect for a weeknight, think I’m going to have to add it to the menu next week!
Don’t really love Mondays but, so much in love with this easy peasy pasta, Chey. Lemon + chicken + pasta? What else could make a wonderful treat for Monday or any other day? Love how quick and painless, And, made in just one pot? Count me in for this beauty. Wishing you a lovely week ahead. 🙂
Mondays are a drag and sometimes there’s just nothing to talk about except for food! haha I’m thinking this needs to be dinner tonight because I have everything I need and I’m feeling uninspired lately. This pasta is downright inspiring — I love these flavors and the whole one pot thing is the best!
Pass me that shovel, Cheyanne… I’m going to devour this entire pan!! Not only do I love pasta, but creamy pasta with lemon, peas, chicken, and basil? YES. Can’t wait to try this one!
This looks so creamy and comforting! I love lemony pasta dishes, it adds a bit of lightness to the carbs :-). And those peas and basil add so much springy freshness to the mix! Do I have to share 😉 ? Take care.
This looks so bright, springy and creamy. My kiddos and hubby would love this and I’d be hoping for some next day leftovers for my lunch! Have a great week!
I’m all over this!!! I love one pot meals and this seriously has all the ingredients that my kids want in their pasta…why do I complicate it with way more steps???? On my menu for the weekend!!
I love one pot meals, this is perfect for spring!
This is everything I am craving right now! I could just swim in its deliciousness!!!
Yes Yes and Yes Cheyenne, this recipe gets 5 stars since I drooled a little when I saw it on Instagram earlier. I usually don’t mind Mondays but I got stuck in the airport today for four and a half hours and I still have to work when I get home… YAY weirdly I’m in a great mood, it might be the fact that I’m coming home from an awesome vacation. I love that this recipe only requires one pot and the add-on of peas makes my heart skip a beat. Have a great week my friend.
Love this pasta wonder! Creamy, lemony, and carb’ey – nailed it. Thanks Cheyanne for sharing this incredible recipe. Seems perfect as the sunshine is getting us all excited for Summer.
This is a delicious recipe, Cheyanne! Yummy!
No small talk??? What do I do without my bestie small talk? Okay, fine, I’ll just have to bug you via text then! 🙂 🙂 YOU without anything witty to say? Don’t/can’t/won’t believe it! I happen to like it when you flap your jaws… I mean when you speak so eloquently! 😉 Love that this is one pot! And I’ve been craving lemon everything like a mofo for ages now!! Gorgeous pics as always! Can’t wait to chat with you. xoxo
Chey, since you’re keeping it short and classy today, I’m going to do the same. This pasta looks so creamy, dreamy, rich, and scrumptious. And only one pot. Wow, I can say that’s exactly what we all need on Mondays.
sometimes i feel like creamy pastas get too rich, and i’m left feeling like i don’t want to eat for the rest of the week (well, at least the day). this one sounds rich and cozy, but with all that lemon and basil, super fresh and flavorful too!
Ludicrously creamy and outrageously dreamy?? Count Tom and I in Chey. This looks awesome and pasta happens to be is one of our favorites for dinner. Getting this one the menu very soon. Hope you have a great week!
Every Monday should begin with a creamy fresh one pot pasta recipe like yours Chey! You can’t resist feeling comforted just by looking at your gorgeous pictures! Happy monday girl!
Pasta again is okay with me anytime, Cheyanne! I have yet to try a one pot pasta – can you believe that – I keep meaning too and then it falls off my radar. You’ve inspired me with this delicious dish!
You know you’re speaking my language! This is the kind of dish I wouldn’t want to share. I would. But I wouldn’t want to! 😉 Wonderful meal to look forward to at the end of a long Monday! Thanks for sharing! xo
Pass the shovel! I would gobble this whole thing down in, oh, maaaaybe five minutes. If it even took that long. (And I love that I only have one pot to clean afterward. More time to luxuriate in carbs.) This is clearly a dish to chase the Monday blues away :). And on that note–you? Not having anything witty to say? Hahaha. NEVER! You’re pretty much the funniest person I know! Have a great week, girl!
A thousand times yes! Lemon Pasta is my absolute favourite and add chicken, basil and peas and it’s totally my kind of dish 🙂 Love!
One pot is the best!! It’s the worst when you finish a delicious dinner and then have to get back up and wash 3892 dishes (and scrub pots!!). Also, this looks soooo yummy and like it would make the perfect leftovers!!
Girl, I’m always down with talking about some pasta! Especially some easy PEAsy chicken one pot pasta! This made my Monday so much brighter! Cheers to a happy easy pasta filled week! XO
I have been living on one pot pasta bakes lately and even made one Saturday night! This one looks deliciously good, Chey! Love the lemon + basil combo. Plus, creamy sauces are probably my fave and the reason I work out, lol 😀 We had snow here this past weekend (yes, snow) and this dish looks all kinds of bright and springy, so I need that, especially on Monday. Bring it! Pinned! Have a great week, girlie! xo
Happy Monday!!! 🙂 I’m all about one pot meals and pasta is my go to item almost every day of the week. I love the lemon and peas in this dish. Looks delish!
Cheyanne, I think my daughter might wanna move in with you and boy if she saw this! She adores pasta – and is like putty when the promise of alfredo-like-pasta looms on the horizon – agreeing to do all sorts of chores just to get some alfredo-like-pasta in her mouf so am betting she would LURRRVE this “easy-PEAsy” one pot lemon basil pasta! Even without the chicken this would be a win win! And, seeing am on my last week of insaneness with finals, this is the kinda dish I so need – thanks for brightening my crazy Monday, my friend! Hope your week is off to a wonderful start and your weekend was EPIC!
I feel like ALL Mondays should start with one pot, creamy and dreamy pastas like this! And I feel ya for not wanting to yap on this morning. I mean, Mondays…blah! Can’t we hurry up and skip to Friday already? So that’s asking a bit much, but oh well. Instead, I’ll just dream of this pasta, which just happens to have all of my favorites! I love the basil, peas, and cream sauce. In fact, I always perfect cream or oil based sauces over red ones, so this dish is perfect for me. And I know that my husband would love this, too! Pinning this beauty and can’t wait to try it! Hope your Monday is off to a great start!
Take that, Monday! This dish is all kinds of perfect for me! You know I love quick + easy and I also adore one-pot pastas – they cook up so tender and creamy! And of course I love the veggies added in here and fresh basil is basically the best ever, so yeah, this is getting pinned and tried soon! Have a wonderful week my friend! XO
This screams FRESHNESS out loud, Chey. I miss those days that I didn’t have to worry about calories, carbs and fat….geez, now you have me really crave some real pasta!! So tired of low-carbs meals