One-Pot Lemon Chicken Pasta

One-Pot Pasta recipes are perfect for an easy dinner with little clean up. This One-Pot Lemon Chicken Pasta is so creamy, flavorful, and comes together in about 30 minutes.

Looking for more one-pot pasta recipes? This One-Pot Creamy Sun Dried Tomato Pasta is a great vegetarian option for Meatless Monday. One-Pot Creamy Pesto Chicken Pasta uses cream cheese to get that rich, creamy flavor. Did you know that orzo is a pasta that is shaped like rice? Try it in this One-Pot Lemon Butter Shrimp Orzo.

Ingredients You Need for Lemon Chicken Pasta

Check out the simple and easy to find ingredients you’ll need for this chicken pasta recipe. I also included ingredient substitution ideas. Here’s what you need:

• Onion and Garlic
• Boneless, Skinless Chicken Breasts – You can also swap in boneless, skinless chicken thighs if you prefer.
• Olive Oil and Butter – Using a combination of olive oil and butter gives you that amazing butter flavor, while the olive oil helps raise the smoke point for sautéing the chicken.
• Spices – Dried Basil, Red Pepper Flakes (you can adjust to your spice preference), Salt and Pepper
• Chicken Broth or Stock – Cooking that pasta in chicken broth makes it SO flavorful! If you’re in a pinch, you could use water but it won’t be as flavorful and rich.
• Dry Pasta – I use penne, but you can swap in another short pasta such as rigatoni, rotini, or bow tie.
• Lemon – You’ll use both the zest and juice. I like to buy an extra lemon or two to have extra wedges for spritzing and serving
• Heavy Cream – This is added at the end to make the pasta creamy. You could also swap in a few ounces of cream cheese.
• Parmesan Cheese – Optional, but I love to sprinkle on before serving

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How to Make One-Pot Pasta

Can you believe that this entire dinner is made in just one pot! A large batch of creamy and flavorful pasta in just a few simple steps. Here’s how to make this one-pot pasta:

1. Cook Onion  – Start by grabbing a a large, deep sauté pan (or dutch oven) and heat the olive oil and butter. Cook the onion for a few minutes until tender.
2. Brown Chicken – Add the chicken, season with a pinch of salt and pepper, and cook until the chicken is lightly browned (it’s okay if it’s not fully cooked through yet). Add the minced garlic, dried basil, and red pepper flakes and cook for about 30 seconds more until fragrant.
3. Add Pasta – Add the dry pasta and chicken broth to the pan. Stir to combine and press down so the pasta is submerged. Bring to a boil, then lower heat to a simmer and cover. Cook while simmering until the pasta is al-dente.
4. Finish Pasta – Stir in the lemon zest, lemon juice, and cream. Mix well and allow to simmer for 1-2 minutes.
5. Serve and Enjoy – Serve the bowls of pasta with lemon wedges and sprinkle with fresh grated parmesan. 

Leftovers and Storage Tips

Due to the cream, this pasta is best served after making. But leftovers can be stored in an airtight container in the fridge for up to 4 days.

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