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. 😉)
Easy Lemon Chicken Pasta (Easiest Ever!)
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. 🙂
Garlic: I encourage you to chop cloves of garlic and leave the jarred garlic at the store. (Unless you can find 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.
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, corn, and garnish the dish with diced fresh tomatoes (our favorite)! You could also substitute drained chunk chicken, canned chicken, or grilled chicken for the rotisserie chicken if you have any of those on hand.
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 lemon juice
- 1 cup heavy whipping cream
- 1 ¼ cup parmesan cheese, grated, divided
- 3 teaspoons black pepper
- 1 tablespoon parsley, for garnish
- salt, to taste
Instructions
- In a large pot, heat salted water and cook gemeli pasta according to package directions (about 10-12 minutes).
- Meanwhile, in a large skillet, melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute).
- Add lemon juice, heavy whipping cream, chicken, and black pepper. Cook until heated through (about 5 minutes).
- Drain pasta and add to skillet. (You should reserve a cup of pasta water just in case the sauce is too thick.)
- Add 1 cup of parmesan cheese, stir to combine.
- Top with remaining parmesan cheese and fresh parsley. (add salt if desired)
Did you make this recipe?
You can tag me at @iamhomesteader.
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!