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Creamy One-Pan Lemon Chicken Pasta

A fork lifting strands of creamy Lemon Chicken Pasta with spinach and chicken pieces from a white bowl.

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Make a bright and creamy lemon chicken pasta dish using just one pan for easy cleanup. This recipe features tender chicken, pasta, and a light lemon sauce.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 12 ounces dried spaghetti or linguine
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach (optional)

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the dry pasta, chicken broth, lemon zest, and oregano to the skillet. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is nearly tender.
  5. Stir in the heavy cream, Parmesan cheese, and lemon juice. Cook uncovered for 2-3 minutes until the sauce thickens slightly.
  6. Return the cooked chicken to the skillet. If using, stir in the fresh spinach until it wilts.
  7. Taste and adjust salt and pepper as needed before serving immediately.

Notes

  • For a tangier sauce, increase the lemon juice by one tablespoon.
  • If the sauce becomes too thick while simmering, add a splash of extra broth or water.
  • You can substitute fresh parsley for oregano if you prefer a different herb flavor.

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