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This lemon parmesan one pan pasta is the answer to busy weeknights when you crave something comforting but want vibrant flavor and not just another basic pasta. There is plenty of zippy lemon, creamy parmesan, the warmth of garlic, some tang from white wine, and tender slices of chicken all together in one skillet. It is ready fast and cleanup is a breeze which makes it an absolute favorite of mine whether I am cooking for family or have friends popping by at the last minute.
The first time I served this after a long weekday at work nobody could believe it came together so quickly and with so much flavor. I now make it almost every week and never get a single complaint.
Ingredients
- Butter: makes the sauce silky and rich so choose a high quality block for the best flavor
- Fresh garlic: is key for big savory flavor skip bottled or pre minced for this dish
- Parmesan cheese: adds salty and nutty notes look for a wedge to grate yourself rather than pre chopped for the creamiest melt
- Long dry pasta: spaghetti or linguini work great you want one that will cook evenly in the pan
- Fresh lemon: provides juice and zest for that intense pop of brightness choose lemons with thin shiny skin and no soft spots
- Dry white wine: brings subtle bite and extra depth if you are skipping this add a little more lemon juice to dial up the freshness
- Chicken stock: makes the sauce deeply savory choose a low sodium box if you can
- Half and half: gives just enough creaminess without weighing down the dish
- Chicken breast: pounded to an even thickness so it cooks juicy and fast look for pale pink cuts with no tears or bruises
Step-by-Step Instructions
- Prepare the Chicken:
- Season chicken breast very generously on both sides with salt and pepper. Heat a large skillet over medium and add a swirl of oil. Add chicken and do not move it for a few minutes so a golden crust forms. Flip over once then pour in chicken stock. Drop heat to low place the lid on and let it steam and finish cooking through.
- Build the Garlic Lemon Base:
- Remove the chicken to a plate and melt butter right into the same pan catching all those good browned bits. Toss in lots of finely minced garlic and stir gently until fragrant. Add salt and black pepper if you like extra seasoning. Pour in your white wine and let it cook down until the raw taste mellows. Add chicken stock and squeeze fresh lemon juice right in.
- Cream and Pasta Go In:
- Gently pour the half and half into your bubbling sauce. Bring it up just to a simmer. Add your pasta straight to the skillet breaking it in half if you need or carefully bending it once it softens. Use tongs to help the pasta settle into the sauce.
- Simmer for Creaminess:
- Let the pasta bubble gently while stirring often so nothing sticks on the bottom. After several minutes move heat to low and sprinkle in the grated parmesan cheese gradually. Only add a little at a time so it melts smoothly. The sauce will look a bit loose but thickens as everything cools slightly.
- Finish and Serve:
- Top with fresh parsley lemon zest and a shake of red pepper flakes if you enjoy heat. Pile the juicy sliced chicken breast on top and shower with more parmesan. Toss everything gently just before serving so every strand is coated with sauce.
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Lemon is my favorite part of this recipe and I always use both zest and juice to get every bit of brightness. The first time I made this my family kept sneaking bites right from the skillet and now everyone expects it as our midweek treat.
Storage Tips
Leftovers can be saved in an airtight container in the refrigerator for up to two days. If the sauce thickens when reheating just add a splash of chicken stock or extra half and half to loosen it up. You can also freeze the pasta but I prefer it fresh since the cream sauce has the best texture before freezing.
Ingredient Substitutions
Olive oil can be used instead of butter if you need dairy free. For the cream try whole milk or even a bit of plain Greek yogurt for extra tang. If you are leaving out wine make sure to taste and adjust with a little extra salt and lemon juice.
Serving Suggestions
This pasta is wonderful on its own but I love it with a big green salad for freshness or a bowl of roasted vegetables on the side. Freshly cracked black pepper over the top makes everything shine. Sometimes I add a handful of baby spinach right at the end for color.
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Recipe Origins
Lemon pastas come from southern Italy where citrus groves grow right by the coast. The combination of parmesan and bright lemon is a classic pairing that really brings the Mediterranean to your home kitchen. This version gets a little creamy for extra comfort but keeps things light and zesty.
Common Recipe Questions
- → Can I substitute the white wine?
Yes, simply use an equal amount of chicken stock and add a little extra lemon juice for brightness.
- → What type of pasta works best?
Spaghetti is ideal, but angel hair, linguini, or any favorite long pasta can be used.
- → How do I keep the chicken juicy?
Pound chicken to an even thickness, season well, and avoid overcooking for perfectly moist meat.
- → Can I make this dish ahead?
While best served fresh, leftovers can be refrigerated and gently reheated with a splash of stock or cream.
- → Which cheese pairs best with this pasta?
Freshly grated Parmesan gives optimal flavor, but Pecorino Romano is a good substitute.
- → Is this dish kid-friendly?
Absolutely—omit the wine and use extra chicken stock for a milder version the whole family will enjoy.