5 from 14 votes
Overhead shot of a large gray skillet filled with One Pot Creamy Lemon Chicken Pasta with Basil & Peas with a pale teal stripped linen under the skillet and a small block of parmesan cheese, fresh basil leaves and lemon wedges surrounding the skillet.
One Pot Creamy Lemon Chicken Pasta with Basil and Peas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Creamy Lemon Chicken Pasta with Basil & Peas. This creamy ONE pot pasta loaded with chicken, basil and peas can be ready, from prep to finish, in 30 minutes or less!

Course: entree, Main Course
Cuisine: Italian
Keyword: basil, chicken pasta, creamy, Easy, lemon, one pan, one pot, peas, spring
Servings: 4 people
Calories: 560 kcal
  • 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*
  • 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
  1. 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.

  2. 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 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.

  3. 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.
  4. Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!

Recipe Video

Recipe Notes

1. 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. 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. 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. 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. I strongly recommend you continue to 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 Facts
One Pot Creamy Lemon Chicken Pasta with Basil and Peas
Amount Per Serving
Calories 560 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 122mg41%
Sodium 998mg43%
Potassium 839mg24%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 3g3%
Protein 40g80%
Vitamin A 915IU18%
Vitamin C 26mg32%
Calcium 282mg28%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.