Lemon Chicken Pasta

A creamy citrus hug in every forkful

Prep Time 30 min
Cook Time 30 min
Serving Size 4
Recipe Type Hob

This Lemon Chicken Pasta layers flavours the way only a good comfort dish can: soft, glossy pasta swirled through a velvety cream sauce, lifted with the brightness of fresh lemon. The grilled chicken—rested, sliced, and perfectly seasoned—brings texture and warmth that meld beautifully with the buttery garlic base. Each bite balances zesty freshness with mellow creaminess, tied together with Parmesan and cracked pepper. It’s a dish that feels both comforting and vibrant, ideal for weeknights that call for something simple yet special.

Ingredients

For the Grilled Chicken:

Boneless chicken breasts – 2 pieces
Olive oil – 1 tbsp
Garlic – 2 cloves, minced
Lemon zest – 1 tsp
Lemon juice – 1 tbsp
Black pepper – ½ tsp
Salt – to taste
Dried oregano or Italian herbs – ½ tsp

For the Lemon Cream Sauce:

Butter – 2 tbsp
Garlic – 2 cloves, finely chopped
Fresh cream (or heavy cream) – ¾ cup
Parmesan cheese – ¼ cup, freshly grated
Lemon zest – 1 tsp
Lemon juice – 1–2 tbsp (adjust to taste)
Salt and freshly cracked black pepper – to taste
Fresh parsley – 1 tbsp, chopped
Reserved pasta water – ¼ cup

For the Pasta:

Spaghetti – 200 g
Salt – for boiling water

Method

Grill the Chicken:

Marinate the chicken with olive oil, garlic, lemon zest, lemon juice, salt, pepper, and herbs.
Rest for 15–20 minutes.
Grill on a hot grill pan or tawa for 4–5 minutes per side, until golden and cooked through.
Rest for 5 minutes, then slice thinly.

Cook the Pasta:

Boil spaghetti in salted water until al dente.
Reserve ¼ cup of the pasta water and drain the rest.

Prepare the Creamy Lemon Sauce:

In a pan, melt butter and add chopped garlic. Sauté gently for a few seconds — don’t brown it.
Pour in the cream and let it simmer gently for 2–3 minutes.
Add Parmesan, lemon zest, salt, and pepper. Stir until smooth.
Add lemon juice slowly — taste as you go; it should be creamy yet fresh.
Loosen the sauce with a little pasta water to get a glossy, silky texture.
Combine:
Toss the cooked spaghetti into the sauce. Mix gently until every strand is coated.
Add sliced grilled chicken on top and let it warm in the pan for 1–2 minutes.
Sprinkle chopped parsley and a touch more lemon zest for brightness.

To Serve:

Plate the spaghetti twirled into nests, top with chicken slices, extra Parmesan shavings, cracked pepper, and a drizzle of olive oil.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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