Creamy Lemon Chicken Pasta

This creamy lemon chicken pasta comes together in just 15 minutes! It's so creamy and delicious!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 487kcal

10 oz uncooked pasta
2 cups chicken cooked and shredded or cubed (this is a great recipe to use rotisserie chicken)
2 tablespoons butter
1 shallot diced
2 garlic cloves minced
1/2 cup reduced sodium chicken broth
1 1/2 cups heavy cream or half and half for less fat and less creamy
1/2 teaspoon onion powder
2 tablespoons fresh lemon juice
1 large lemon zested
1/2 cup parmesan cheese fresh grated

Boil water in a pot. Once boiling add 1-2 tablespoons of kosher salt. Add the pasta and cook until al dente. Drain the water, RESERVING 1 cup to use with the sauce, if needed.
While the pasta is cooking make the sauce. In a skillet melt the butter and the shallot. Cook for 5 minutes or until translucent. Add the garlic. Cook for 1 minute. Add the chicken broth and cook until reduced by half. Stir in the heavy cream and onion powder, lemon juice, lemon zest, and parmesan cheese. Bring to a simmer.
Stir in the pasta and cooked chicken. Add a splash of pasta water to loosen up the sauce if needed.
Serve immediately with extra parmesan and fresh lemon zest as garnish.

Feel free to add more lemon zest to the sauce for a brighter lemon flavor.

Store leftovers in an airtight container in the fridge for 2-3 days.