Creamy Lemon Chicken Pasta Modern Honey

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Sauteed chicken in a rich creamy lemon basil sauce tossed with your favorite kind of pasta.  A quick and easy 30-minute meal!

As soon as March hits, it starts feeling like Spring in Arizona and I get so excited to make recipes using fresh lemons, straight from our tree.  This is such a rich pasta yet it feels so light and bright with the addition of vibrant lemon zest and fresh basil.

I love these easy meals, whipped up in less than 30 minutes. They are perfect for busy weeknights and fill my kids bellies.  I am pretty sure my growing 16-year-old son would eat pasta every single night if he could.

Ingredients:

  • Olive Oil
  • Butter
  • Onion 
  • Chicken Breast — I suggest using boneless, skinless chicken breast, cut into cubes
  • Salt
  • Pepper
  • Red Pepper Flakes — add more for extra spice and flavor
  • Garlic Cloves 
  • Chicken Broth
  • Heavy Cream or Half-n-Half — for a lower fat option, use half-n-half instead of heavy cream
  • Lemon Zest (from one lemon)
  • Lemon Juice
  • Grated Parmesan Cheese
  • Fresh Basil (cut into ribbons or torn)
  • Pasta

How to make 30-Minute Creamy Lemon Chicken Pasta:

  •  Start by boiling water in a large pot.  Add a generous amount of salt to the pot of water. This will help to season the pasta.  Cook pasta according to package instructions. Drain.
  • In a large skillet, heat butter and olive oil over medium heat.  Add onion and saute for 5-6 minutes.  Turn up the heat to medium-high and add chicken breast. Saute for 7-8 minutes.  Add garlic and saute for 1 minute. Garlic can easily burn so watch it carefully. Season with salt, pepper, and red pepper flakes.
  • Add chicken broth and heavy cream or half-n-half.  Let simmer for 5 minutes. Stir in lemon juice and lemon zest.  If you want more lemon flavor, add more lemon zest.  It gives the most bang for the buck!
  • Toss cooked pasta with sauce. Top with freshly grated parmesan cheese and fresh basil ribbons.

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    • Start by boiling water in a large pot.  Add a generous amount of salt to the pot of water. This will help to season the pasta.  Cook pasta according to package instructions. Drain.

    • While water is heating up, in a large skillet, heat butter and olive oil over medium heat. Add onion and saute for 5-6 minutes. Turn up the heat to medium-high and add chicken breast. Saute for 7-8 minutes. Add garlic and saute for 1 minute. Garlic can easily burn so watch it carefully. Season with salt, pepper, and red pepper flakes.

    • Add chicken broth and heavy cream or half-n-half. Let simmer for 5 minutes. Stir in lemon juice and lemon zest. If you want more lemon flavor, add more lemon zest. Taste sauce and add more salt, if necessary.  

    • Toss cooked pasta with sauce. Top with freshly grated parmesan cheese and fresh basil ribbons.

    Nutrition information is automatically calculated, so should only be used as an approximation.

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