Creamy Lemon Chicken Pasta

Rich creamy lemon basil sauce with sauteed chicken tossed with pasta.  

Course Dinner
Cuisine Italian
Keyword creamy lemon chicken pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Modern Honey


  • 1-2 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 1 Onion (finely diced)
  • 1 lb. Chicken Breast (about 2-3 chicken breasts, cubed)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/2-1 teaspoon Red Pepper Flakes
  • 3 Garlic Cloves (finely minced)
  • 1 cup Chicken Broth
  • 1 1/2 cups Heavy Cream or Half-n-Half
  • Lemon Zest (from one lemon)
  • 1/3 cup Lemon Juice
  • 1/2 cup Grated Parmesan Cheese
  • Fresh Basil (cut into ribbons or torn)
  • 1 lb. Pasta


  1. 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.

  2. 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.

  3. 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.  

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