Lemon Chicken Pasta is a light and refreshing pasta dish that is full of shredded chicken and bursting with lemon flavor. It’s a quick and easy dinner idea that tastes just as good for leftovers! I call this 10 Minute Lemon Chicken because it cooks in just 10 minutes! (And 10 minutes of prep time, but close enough. 😉)
Ingredients & Substitutions
It’s amazing how a simple recipe can turn out to be a favorite recipe. Well, this dish ended up being one of those recipes. With just the right amount of carbohydrates and protein, it’s a complete meal in one dish.
Pasta: Use whatever pasta you have available. We love Gemelli. Or, make homemade pasta to create your own shaped pasta!
Garlic: I encourage you to chop cloves of garlic and leave the jarred garlic at the store. (Unless you can find an artisan or an excellent quality!)
Rotisserie Chicken: It’s easy to shred a rotisserie chicken, but sometimes the deli will have the chicken already shredded and ready to use. You could also substitute drained chunk chicken, canned chicken, or grilled chicken for the rotisserie chicken if you have any of those on hand.
Can I Add Vegetables to the Pasta?
If you want vegetables in the pasta, and not just as a side dish, cut up the asparagus and add it to the Lemon Chicken Pasta. You could also add peas or corn, and garnish the dish with diced fresh tomatoes (our favorite)!
How to Store Lemon Chicken Pasta
If you have any leftover pasta, first, let it cool to room temperature. Next, transfer the pasta to an airtight container. Store it in the refrigerator for up to 4 days. Reheat it in the microwave or on the stove.
More Pasta Dishes
Lemon Chicken Pasta
Ingredients
- 1 pound (16-ounce box) Gemelli pasta
- 2 tablespoons butter
- 3 cloves garlic, chopped
- 2 cups rotisserie chicken, shredded
- ¼ cup (61 g) lemon juice (about 1 large lemon)
- 1 cup (238 g) heavy whipping cream
- 1 ¼ cups (125 g) parmesan cheese, grated, divided
- 3 teaspoons black pepper
- 1 tablespoon parsley, for garnish
- salt, to taste
- 1 lemon, quartered (for squeezing over dish)
Instructions
- In a large pot, heat salted water and cook pasta according to package directions (about 10-12 minutes). Reserve a cup of pasta water; drain the rest. Set the pasta aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
- Add lemon juice, heavy whipping cream, chicken, and black pepper. Cook until heated through (about 5 minutes).
- Add the cooked pasta to the skillet.
- Add 1 cup of parmesan cheese. Stir to combine. Add reserved pasta water, if needed, until the pasta dish reaches your desired consistency.
- Top with remaining parmesan cheese and fresh parsley. Squeeze lemon over individual servings. Serve immediately.
Video
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I made this last night and it was delicious. I used 1/3 cup lemon juice and added frozen peas. Next time I will double the sauce recipe and add even more lemon juice, I love lemon. It’s simply Lemon Alfredo sauce and we loved it. Thank you Amanda for all your awesome recipes.
The beautiful thing about your recipes is they are so easy to personalize.
Good recipe
I made this and it turned out great! My husband likes pretty much everything, but will only get seconds if he loves something. He got second of this so it will definitely be added to my rotation.
I made this, but added corn also.
Not even the dog ate it.
There nothing left for him.
😩
hahahahahaha, love it. Great idea with the corn!
The easiest ways to shred a chicken breast is while it is still hot, put it inside a pot (could be the one you used to cook it) and with a lid on, shake vigorously.
You’re welcome.
Good, easy recipe. delicious and filling. it made soooo much. Thanks, Amanda for sharing with us.
This was delicious! My whole family loved it, even my picky teenager who took leftovers for lunch at school today. I added chopped broccoli to the pasta for the last 90 seconds of cooking. Will be adding this recipe to our dinner rotation.
Easy and cost effective but most importantly delicious!
Now a regular favourite – thank you.
This was absolutely delicious and I added baby spinach and kale to make it healthier.
Love that, Gail!