This one-pot Lemon Chicken Pasta recipe cooks the pasta right in the sauce, making for the best kind of weeknight dinner: one that’s incredibly easy and also delish! Juicy cutlets chicken are paired with springy cavatappi in a creamy, garlicky lemon caper sauce, no roux needed!
Meet your new dinner party (and weeknight meal) staple: Lemon Chicken Pasta!
Lately I have a new group of recipe testers for Well Plated: my mahjong ladies group.
I can always tell when something’s a win because everyone will go back for seconds… and then they ask for the recipe.
This lemon chicken pasta recipe checked both boxes! And how could it not? As if the bright, lemony cream sauce, cavatappi (the most fun pasta shape if you ask me!), and seasoned chicken cutlets weren’t enough of a selling point, there’s also the fact that it’s made in ONE pan!
Cooking the pasta directly in broth releases starch that naturally thickens the sauce. This means you only need to add ½ cup of cream for richness. The chicken and pasta make a complete, satisfying meal, and you can serve them together in one big dish for a party since the recipe yields 6 servings.
Or make it for a weeknight and you’ve got some delectable leftovers to look forward to for lunch the next day!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
For the Chicken:
- Boneless, Skinless Chicken Breasts. You’ll slice these into cutlets so they cook quickly and evenly, which means they’ll stay perfectly juicy and tender.
- Extra-Virgin Olive Oil. To help the seasoning stick.
- Seasonings. Sweet paprika, Italian seasoning, smoked paprika, garlic powder, crushed red pepper flakes, kosher salt, and black pepper add lots and lots of flavor to the chicken cutlets.
- Lemon Zest. Zest the lemon before juicing it for the sauce.
- Canola Oil. Or another neutral, high-temperature cooking oil.
For the Pasta:
- Unsalted Butter and Olive Oil. Combining the two keeps the butter from burning.
- Yellow Onion and Garlic. A savory, garlicky base of flavor for the sauce.
- Low-Sodium Chicken Broth. This adds more flavor than using water alone would.
- Cavatappi. I love this shape for creamy sauces! Penne or rigatoni would also work, but note that it may have a different cooking time.
- Heavy Cream. You don’t need all that much for a rich, creamy sauce, so don’t skimp and use milk or half-and-half instead.
- Parmesan Cheese. Freshly grated Parmesan melts the most smoothly, so it’s worth grating it from a block.
- Fresh Parsley. Adds color and freshness to the creamy pasta.
- Capers. Their salty, briny flavor cuts through the richness. If you’re not a fan, you can skip them.
- Lemon Zest and Juice. For a bright, citrusy finish. Fresh lemon juice is an absolute must! Bottled juice has a lackluster flavor.
Step-By-Step Instructions
Slice the Chicken. Slice horizontally through the center of each chicken breast to create two cutlets. I like to place my hand flat on top of the chicken so I can feel where the knife is moving and keep the cut even. Transfer the cutlets to a large bowl.
Season the Chicken. In a small bowl or liquid measuring cup, combine the olive oil and seasonings. Pour this over the chicken and toss to coat.
Sear Until Golden. Heat a Dutch oven or large, deep skillet over medium heat. Add 1 tablespoon of canola oil. Arrange the cutlets in a single layer without letting them touch. (You’ll need to cook in batches to get a good sear!) Let the chicken cook undisturbed for about 3 minutes, until deeply browned underneath and easy to release from the skillet. Flip and cook about 2 minutes more, until the thickest part reaches 165°F. Repeat with the remaining cutlets.
Sauté the Onion and Garlic. Add the butter, olive oil, and onion to the skillet with the leftover browned bits from the chicken. Cook for 8 to 10 minutes, stirring frequently, until the onion is softened. Add the garlic and cook for 1 minute more, until fragrant.
Cook the Pasta in the Broth. Pour in the broth and water. Bring to a boil over medium-high heat. Add the cavatappi, salt, and black pepper. Reduce the heat to a steady simmer and cook uncovered for about 12 minutes, stirring frequently, until the pasta is al dente. (Stir often! This keeps the pasta from sticking.)
Make It Creamy. Reduce the heat to low. Stir in the heavy cream, Parmesan, parsley, and drained capers. Let everything warm through (but not boil!) for 1 to 2 minutes, stirring gently.
Add the Lemon. Turn off the heat. Stir in the lemon zest and fresh lemon juice. Adding the lemon at the end with the heat turned off keeps its flavor fresh and vibrant.
Slice and Serve. Slice the cooked chicken into strips. Arrange it over the pasta or serve it alongside. Finish with additional parsley and Parmesan and ENJOY!
Erin’s Testing Notes
This recipe is all about the magic of starch! When you boil pasta in a large pot of water, some of its starch ends up in the cooking liquid. Usually, most of that liquid gets poured down the drain, or you save just a bit of the water for tossing with the pasta and sauce.
Here, we’re not wasting any of that precious starch! As the cavatappi cooks in chicken broth, it releases the starch into the liquid. Meanwhile, the pasta absorbs the broth and the remaining liquid reduces. By the time the noodles are al dente, you’re left with a concentrated base for the sauce, ready to finish with a bit of cream and Parm.
What to Serve with Lemon Chicken Pasta
- Vegetable Sides. Roasted Asparagus, Sautéed Spinach, and Air Fryer Broccoli are simple sides you can make while the pasta cooks.
- Salad. This Arugula Salad is always perfect with a pasta dinner!
- Bread. You can never, ever go wrong with Homemade Garlic Bread.
Lemon Chicken Pasta
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Ingredients
FOR THE CHICKEN
- 4 boneless, skinless chicken breasts, about 2½ pounds
- ¼ cup extra-virgin olive oil
- 1 tablespoon sweet paprika
- 1 tablespoon Italian seasoning
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- Zest of 2 small lemons about 2 teaspoons
- ½ teaspoon crushed red pepper flakes
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons canola oil or similar high-temperature cooking oil, for cooking
FOR THE PASTA
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion about 1 medium
- 6 cloves garlic minced, about 2 tablespoons
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 pound cavatappi or similar short, tubular pasta such as penne or rigatoni
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup heavy cream
- ⅓ cup grated Parmesan cheese plus additional for serving
- ⅓ cup finely chopped fresh parsley plus additional for serving
- 3 tablespoons capers drained
- 2 teaspoons lemon zest plus 3 tablespoons fresh lemon juice, from 1 to 2 lemons
Instructions
- Slice the chicken breasts into cutlets: working one at a time, place a chicken cutlet on your cutting board, then carefully cut it horizontally into two thinner pieces. I like to lay my hand on top so I can feel and ensure I'm slicing evenly. Place in a large bowl.
- In a small bowl or liquid measuring cup with a spout, stir together the olive oil, sweet paprika, Italian seasoning, smoked paprika, garlic powder, lemon zest, red pepper flakes, salt, and black pepper. Pour over the chicken, then toss until every piece is nicely coated on both sides.
- Sear the chicken: Heat a Dutch oven or a similar large, deep skillet over medium heat. Add 1 tablespoon canola oil. Carefully lower the chicken into the pan, angling it away from you to avoid any spatters. Arrange the pieces in a single layer, not allowing them to touch (you will need to cook the chicken in batches). Let it cook undisturbed for 3 minutes, until the chicken is deeply browned on the first side and releases easily from the pan. Flip and cook until the internal temperature reaches 165°F, about 2 minutes. Transfer to a plate. Repeat with the remaining cutlets, adding more oil as needed to prevent sticking. (NOTE: You can also cook the chicken on the grill instead of on the stove. Grill about 5 minutes total, flipping halfway through.)
- Cook the pasta: Add the butter, olive oil, and onion to the now-empty pan (no need to wipe it clean). Cook, stirring often, until the onion is softened, 8 to 10 minutes. Add the garlic and cook 1 minute more, until fragrant.
- Pour in the broth and water and bring to a boil over medium-high. Add the cavatappi, salt, and black pepper. Reduce the heat to a steady simmer and cook uncovered, stirring often, until the pasta is al dente and most of the liquid has been absorbed into a thick, glossy sauce, about 12 minutes. Stir very frequently so nothing sticks to the bottom.
- Reduce the heat to low. Stir in the heavy cream, Parmesan, parlsey, and capers and let everything warm through for 1 to 2 minutes. Ensure the cream does not boil.
- Turn off the heat. Stir in lemon zest and lemon juice.
- Slice the chicken and arrange it over the pasta, or serve it on the side. Finish with extra parsley and Parmesan.
Notes
- TO STORE: Refrigerate leftover pasta and chicken in an airtight container for up to 3 to 4 days.
- TO REHEAT: Warm gently in a skillet over low heat. Add a splash of chicken broth or water to loosen the sauce, since the pasta will continue absorbing liquid as it sits.
I wanted to make this meal and I didn’t have any chicken, so I substituted the peas for shelled edamame ( for the protein) , my family loved it, everyone went back for seconds and we are not vegetarians !
Ray, I’m so happy to hear this, and I bet the edamame was fantastic! Thanks so much for trying the recipe and letting me know. I really appreciate it (and I am going to have to try it with edamame myself soon!)
this was delicious! Thanks so much for sharing!
YAY! Thank YOU for letting me know Becky. I’m so happy to hear you enjoyed it!
I made this recipe just as you said and it was delicious! I will definitely be making this one again :)
Elise, I’m excited to hear that you liked it, and thanks so much for leaving your review!!
This was delicious and easy. Thanks so much!
Glad you enjoyed it, Kim! Thank you!
This recipe is delicious and easy to make. I might try a bit of garlic next time.
So glad you enjoyed it, Heather! Thank you!