Creamy Lemon Chicken Pasta (One Pot Recipe!)

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This Creamy Lemon Chicken Pasta is made in just ONE pot with 9 ingredients and ready in 30 minutes, or less! Creamy, rich and bursting with zippy lemon flavor, this lemony pasta with chicken features tender chicken breast, fresh basil, and sweet peas. Fast to prepare and full of fabulous flavor, this simple pasta recipe is always a hit – even with the pickiest of eaters!

Featured comment: I made this tonight and definitely wasn’t disappointed!!! One of my new favorite dishes!!! Thank you!!!” – Jennifer

Continue to read on for simple tips and tricks for preparing the best chicken lemon 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 recipe 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 chicken with pasta. Plus, I added step by step photos and a recipe video to show you *just* how quick and easy this recipe for the best creamy lemon chicken pasta is to make! 

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!?

About this creamy lemon chicken pasta with basil and peas

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 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 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.

Why you’ll love this recipe

• Nine ingredients: This one pot creamy lemon 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 recipe for chicken lemon 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 to this lemony chicken pasta for the meat lovers in your family!

What is a 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.

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

What’s in creamy chicken lemon 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: 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! You can also use onion powder if you’re in a pinch.
• 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!
• 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.

How to make creamy 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. 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.
2. 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.
3. 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.
4. 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.
5. 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 lemony chicken pasta immediately and enjoy!

Expert tips for the best lemon pasta with chicken

1. 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.
2. 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!)
3. Spicy: If you like your pasta with a little spicy 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, you can increase the lemon zest, juice, or both! Word to the wise, the zest yields a stronger lemon flavor then the juice.
5. 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, like this recipe for lemon chicken pasta, require a good amount of salt to really make all the flavors sing!
6. 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!

Step-by-step photos: Making chicken lemon pasta recipe

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

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

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:

• Chicken Tomato Pasta
• Pesto Chicken Pasta
• Chicken Mediterranean Pasta

The best Creamy Lemon Pasta Recipe 👇

Creamy Lemon Pasta with Chicken

5 from 25 votes

Author: Cheyanne Holzworth

Total Time: 30 minutes mins

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Servings: 4 people

Print Recipe Pin Recipe

Creamy Chicken Lemon Pasta - ONE pot pasta with tender chicken, zippy lemon, fresh basil and sweet peas. This simple pasta recipe requires 9 ingredients and 30 minutes.

Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

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

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

Cook ModePrevent your screen from going dark

Instructions

• Cook Chicken: Melt 1 tablespoon of butter in a Dutch oven, large straight-sided skillet, or large pot, over medium-high heat. Add the chicken and season generously with salt and pepper. Cook the chicken until golden brown on all sides, but NOT cooked through, about 4-6 minutes total. Remove chicken to a plate.

  (Note: The chicken will continue to cook in step 4 of the recipe. Do not overcook the chicken here!)
  
• 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 crushed pepper flakes if using) and cook, stirring, until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute.
  
• Add liquids: While whisking, slowly add the chicken broth to the pot, followed by the half-and-half.
  
• Add chicken, pasta + basil: Add the chicken back to the pot, along with the dry 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

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.) Pasta with creamy based sauces require a good amount of salt to really make all the flavors sing.

Nutritional information is an estimate based upon 4 servings.  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 560kcal    Carbohydrates: 51g    Protein: 40g    Fat: 20g    Saturated Fat: 11g    Cholesterol: 122mg    Sodium: 998mg    Potassium: 839mg    Fiber: 2g    Sugar: 3g    Vitamin A: 915IU    Vitamin C: 26mg    Calcium: 282mg    Iron: 2.3mg

Course: entree, Main Course

Cuisine: Italian

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