A deliciously creamy lemon chicken pasta recipe! Quick, easy to make, and best of all it's on the table in under 30 minutes!
The chicken pasta is enveloped in a silky smooth creme fraiche lemon sauce, flavoured with grated Parmesan and basil. It's is a real crowd-pleaser, and perfect in the summer months with a crisp green salad on the side!
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My whole family rave about this dish and ask for it often! But I don't mind, I could eat it every day of the week if I had to!
It's light, summery, and really filling, and therefore ideal for growing kids and teenagers!
👩🍳 Love chicken pasta? Try my BBQ chicken pasta recipe too!
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✔️ Why you'll love this recipe!
- Quick and easy creamy chicken pasta recipe.
- Great for a weeknight dinner.
- Uses creme fraiche rather than cream.
- The perfect balance of carbs and protein.
- Filling and delicious.
- Perfect for lemon lovers.
🛒 Ingredient notes
- Pasta - I used spaghetti but angel hair pasta would also work well, as would any other type of pasta shape.
- Chicken - skinless boneless chicken breasts or thighs, cut into bitesize chunks.
- Olive Oil - for frying.
- Onion - one standard brown onion, chopped finely.
- Garlic - three cloves (we like it garlicky!), finely chopped.
- Plain Flour - helps thicken the sauce.
- Chicken Stock - made from a stock cube or stock pot.
- Creme Fraiche - must be full-fat or use sour cream.
- Frozen Peas - or petit pois.
- Basil - you could also use parlsey
- Lemon - use an unwaxed lemon for the best flavour.
- Parmesan - finely grated.
- Salt and Pepper.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Cook the pasta to al dente in a pan of salted water, and then drain (reserving 1 cup of cooking water). Meanwhile, heat 1 tablespoon olive oil in a shallow casserole or skillet and fry the chicken pieces until browned. Remove to a plate.
Two: Add another tablespoon of olive oil to the pan and gently cook the onions and garlic on a medium heat until soft.
Three: Stir in the flour.
Four: Whisk in the stock and creme fraiche.
Five: Add the peas, chopped basil, lemon zest and lemon juice and give it a stir.
Six: Add the browned chicken back into the pan along with the grated Parmesan, salt and pepper. Simmer for 8-10 minutes to thicken the sauce.
Seven: Add the cooked spaghetti to the pan, along with enough of the reserved pasta cooking water to make a silky smooth sauce.
Eight: Serve with more basil and grated Parmesan.
💭 Expert tips
- Add salt to your pasta cooking water. You should cook pasta in water that is as salty as the Mediterranean!
- Don't forget to reserve the pasta cooking water. It helps the pasta sauce to emulsify and become silky smooth.
🍴 Serving suggestions
Serve the lemon chicken pasta with homemade focaccia, a side salad (this goat's cheese and beetroot salad is a delicious option), with extra Parmesan on the table for those that like their pasta dishes really cheesy!
A cheeky glass of sauvignon blanc or pinot grigio always goes down well with the adults!
📖 Variations
- Add a pinch of red pepper flakes to the finished dish.
- Use double cream (heavy cream) instead of creme fraiche for a richer flavour.
- Add more vegetables! Baby spinach would work well and wilt into the hot sauce.
- Add a splash of white wine after cooking the onions.
- Add a teaspoon of Italian seasoning at the same time as the flour.
- Use shredded rotisserie chicken instead of chicken breasts.
- Garnish with crispy bacon bits for extra flavour.
- Use penne pasta instead of spaghetti.
- Make a creamy lemon chicken pasta bake.
🥡 Storage
Store: Leftovers should be placed in an airtight container and stored in the fridge for up to 3 days.
Reheat: Place in a microwaveable bowl and reheat on high until piping hot.
Freeze: Allow to cool then place in a freezer safe container and freeze for up to 3 months. Defrost in the fridge.
😋 More chicken pasta recipes
- Creamy Paprika Chicken Pasta
- Coronation Chicken Pasta Salad
- Cajun Chicken Pasta
- Rasta Pasta with Chicken
- Chicken and Broccoli Pasta Bake
You might also like my chicken and vegetable stew recipe!
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Recipe
Creamy Lemon Chicken Pasta
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
- Chopping Board
- Knife
- Wooden Spoon
- Saucepan
Ingredients
- 300 g Pasta
- 2 tablespoon Olive Oil
- 2 Chicken Breasts cut into bitesize pieces
- 1 Onion chopped
- 3 Garlic Cloves finely chopped
- 1 tablespoon Plain Flour
- 450 ml Chicken Stock
- 200 g Creme Fraiche
- 150 g Frozen Peas
- 2 tablespoon Basil chopped finely
- 1 Lemon zest and juice
- 75 g Parmesan grated
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Cook the pasta to al dente in a pan of salted water, and then drain (reserving 1 cup of cooking water).300 g Pasta
- Meanwhile, heat 1 tablespoon olive oil in a shallow casserole or skillet and fry the chicken pieces until browned. Remove to a plate.2 tablespoon Olive Oil, 2 Chicken Breasts
- Add another tablespoon of olive oil to the pan and gently cook the onions and garlic on a medium heat until soft.2 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves
- Stir in the flour.1 tablespoon Plain Flour
- Whisk in the stock and creme fraiche.450 ml Chicken Stock, 200 g Creme Fraiche
- Add the peas, chopped basil, lemon zest and lemon juice and give it a stir.150 g Frozen Peas, 2 tablespoon Basil, 1 Lemon
- Add the browned chicken back into the pan along with the grated Parmesan, salt and pepper. Simmer for 8-10 minutes to thicken the sauce.75 g Parmesan, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Add the cooked spaghetti to the pan, along with enough of the reserved pasta cooking water to make a silky smooth sauce. Serve with more basil and grated Parmesan.300 g Pasta
Notes
- Add salt to your pasta cooking water. You should cook pasta in water that is salty as the Mediterranean!
- Don't forget to reserve the pasta cooking water. It helps the pasta sauce to emulsify and become silky smooth.
- Add a pinch of red pepper flakes to the finished dish.
- Use double cream (heavy cream) instead of creme fraiche for a richer flavour.
- Add more vegetables! Baby spinach would work well and wilt into the hot sauce.
- Add a splash of white wine after cooking the onions.
- Add a teaspoon of Italian seasoning at the same time as the flour.
- Use shredded rotisserie chicken instead of chicken breasts.
- Garnish with crispy bacon bits for extra flavour.
Andrea
I can see why your family loves this. It looks and sounds amazing!
Hailey
Simple and delicious! This recipe is so easy to make but flavorful. I highly recommend it.
Holley
I love how quick and easy this meal is to come together! Such a time saver and the whole family is satified!
Tavo
The pasta dish was super yummy and creamy! Another great recipe, thank you.
Sara
Thank you for this recipe! We have a new week day favourite, simple to whip up and all the kids enjoyed it!!