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A bowl of lemon chicken pasta with lemon chicken and creamy sauce over the top. Fresh basil leaves, lemon slices and a serving spoon next to the bowl.

Lemon Chicken Pasta

Krista Stechman
The most delicious lemon chicken pasta with a creamy lemon sauce, herbs and spaghetti. A dinner the whole family will love.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Course dinner
Cuisine american, italian
Servings 4 people
Calories 936 kcal

Equipment

  • 1 large sauté pan
  • 1 stock pot for boiling pasta
  • 1 set of mixing bowls

Ingredients
  

Marinade

  • ½ cup olive oil
  • ½ cup fresh lemon juice
  • 2 tsp dried oregano
  • 1 tablespoon fresh rosemary fine chop
  • ½ tsp kosher salt diamond crystal
  • 4 6oz boneless skinless chicken breasts

Pasta

  • 4 qt boiling water
  • 2 tsp kosher salt diamond crystal
  • 1 drizzle olive oil
  • 1 lb dried spaghetti

Breading

  • 1 cup fine Italian bread crumbs
  • 4 tablespoon grated parmesan romano blend
  • ½ tsp black pepper
  • 1 pinch kosher salt

Sauce

  • leftover marinade
  • ⅓ cup lemon juice
  • ½ cup chicken stock I use Knorr liquid chicken concentrate
  • ½ cup heavy cream
  • ¼ cup whole milk
  • 1.5 teaspoon corn starch optional for slurry to thicken
  • 1.5 teaspoon cold water optional for slurry to thicken

Instructions
 

Marinate the Chicken

  • Add all marinade ingredients to a gallon ziploc bag then seal the bag, pressing all air out. Squish and squeeze the bag for 10 seconds to mix everything
  • Add the chicken to the bag then reseal, pressing out all air. Let chicken marinate for 2 hours (do not discard marinade)

Making Pasta

  • Once the chicken is done marinating, boil 4 quarts of water in a large pot. Add the salt and oil to the water
  • Boil the pasta according to package instructions for al dente noodles

Cooking the Chicken

  • Mix the bread crumbs, cheese, salt and pepper in a medium bowl
  • Remove the chicken from the marinade, let most of the marinade drip off the chicken then add it to the bowl of breadcrumbs. Cover each side then set on a plate. Repeat with the rest of the chicken
  • Heat a large skillet over medium heat until pan is very hot. Add a drizzle of olive oil to the pan then place all 4 pieces of chicken, making sure not to crowd them
  • Cook for 3-4 minutes each side until chicken has reached 160°F. Remove chicken from the pan and set on a clean plate

Making the Sauce

  • Pour the remaining marinade into a medium sauté pan. Add the lemon juice and chicken stock then bring to a boil
  • Stir in the cream and milk. Return to a boil then turn heat to low and simmer 5-10 minutes
  • If sauce is to thin, then stir cornstarch and water together to make a slurry and whisk into simmering sauce. Continue whisking until sauce thickens, about 15-30 seconds
  • Mix the drained spaghetti into the sauce, slice the chicken and add it over the top, serve while hot

Nutrition

Calories: 936kcalCarbohydrates: 113gProtein: 23gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gCholesterol: 41mgSodium: 2010mgPotassium: 485mgFiber: 6gSugar: 8gVitamin A: 596IUVitamin C: 21mgCalcium: 200mgIron: 4mg
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