Lemon Chicken Pasta Recipe (Bright & Easy)

Name: Lemon Chicken Pasta Recipe (Bright & Easy)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/3 cup Olivea Extra Virgin Olive Oil, divided; 1 lb boneless skinless chicken breasts, halved into cutlets; 12 oz spaghetti or linguine; 4 garlic cloves, thinly sliced; 2 lemons, zested and juiced; 3/4 cup Parmesan cheese, finely grated; 1/4 cup dry white wine; 1/4 cup flat-leaf parsley, chopped; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/4 tsp red pepper flakes (optional)

Tender seared chicken and al dente pasta tossed in a bright lemon and extra virgin olive oil sauce. This light, garlicky lemon chicken pasta comes together in about 30 minutes for an easy weeknight dinner.

By Olivea Kitchen | Published June 15, 2026

Jump to Recipe

Prep 10 min

Cook 20 min

Total 30 min

Easy

Why We Love This Recipe

This is the lemon chicken pasta we come back to again and again. Lemon and extra virgin olive oil were made for each other, and here they build a glossy, citrus-forward sauce that clings to every strand of pasta while keeping the chicken juicy and tender. There is no heavy cream to mute the brightness, just fruity Olivea EVOO, fresh lemon, garlic, and a handful of Parmesan to round it out.

The olive oil does more than carry flavor. Extra virgin olive oil is rich in heart-friendly monounsaturated fats and naturally occurring polyphenols like hydroxytyrosol. Finishing the dish with a raw drizzle of Olivea ultra high phenolic EVOO delivers those polyphenols alongside the lemon's vitamin C, while the chicken contributes lean, satisfying protein.

If you love this bright, lemony profile, it shares a soul with our pasta al limone. This version simply adds protein to turn it into a full main. It is the kind of dinner that feels light and indulgent at the same time.

View Nutrition Facts

Recipe Success Tips

Pound the chicken to an even thickness.

Slice the breasts in half horizontally or pound them to about half an inch so they cook quickly and evenly. Thin, even cutlets sear in a few minutes per side and stay juicy instead of drying out at the edges before the center is done.

Save a full cup of pasta water.

The starchy water is what turns olive oil and lemon juice into a silky sauce that coats the noodles. Reserve more than you think you need, then add it a splash at a time while tossing until the sauce looks glossy rather than oily.

Zest before you juice.

Always grate the lemon zest while the fruit is whole, then juice it. The zest holds most of the bright, floral lemon oils, and adding both zest and juice gives the sauce a deeper citrus flavor than juice alone.

Build the sauce off direct high heat.

Lower the heat before the lemon juice and Parmesan go in so the sauce emulsifies smoothly. Tossing the pasta in the warm pan, rather than at a hard boil, keeps the cheese from clumping and the sauce velvety.

Finish with a raw drizzle of good olive oil.

Reserve a tablespoon of Olivea extra virgin olive oil to drizzle over each bowl right before serving. That final raw pour adds a fresh, peppery fruitiness and a glossy finish you only get from a high-quality EVOO.

Ingredients

servings

1/3 cup Olivea Extra Virgin Olive Oil, divided
1 lb boneless skinless chicken breasts, halved into cutlets
12 oz spaghetti or linguine
4 garlic cloves, thinly sliced
2 lemons, zested and juiced
3/4 cup Parmesan cheese, finely grated
1/4 cup dry white wine
1/4 cup flat-leaf parsley, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional)

Kitchen Tools You'll Need

Large Skillet

Large Pot

Chef's Knife

Cutting Board

Microplane/Zester

Tongs

How to Cook Lemon Chicken Pasta Recipe (Bright & Easy)

PREP

Bring a large pot of well-salted water to a boil. Halve the chicken breasts horizontally into thin cutlets and pat them dry, then season both sides with salt and pepper.

Zest both lemons and set the zest aside, then juice them into a small bowl. Thinly slice the garlic and grate the Parmesan.

COOK

Heat 2 tablespoons of Olivea extra virgin olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 3 to 4 minutes per side, until deeply golden and cooked through. Transfer to a board and let rest.

Add the pasta to the boiling water and cook until just shy of al dente, about 1 minute less than the package directs. Reserve 1 cup of pasta water before draining.

Lower the heat to medium and add 2 more tablespoons of Olivea EVOO to the skillet. Add the sliced garlic and red pepper flakes and cook for about 45 seconds, until fragrant and barely golden. Pour in the white wine and lemon juice and let it bubble for a minute, scraping up the browned bits.

FINISH

Reduce the heat to low. Add the drained pasta, lemon zest, and half the pasta water to the skillet. Toss continuously while sprinkling in the Parmesan, adding more pasta water a splash at a time until the sauce turns glossy and coats the noodles.

Slice the rested chicken and fold it into the pasta with the parsley. Taste and adjust salt and lemon. Divide into bowls and finish each with a drizzle of the remaining Olivea extra virgin olive oil and an extra shower of Parmesan.

Recipe Notes

Serving Suggestions

Serve this lemon chicken pasta with a simple green salad dressed in a bright lemon vinaigrette and a slice of warm rosemary focaccia for mopping up the sauce. A chilled glass of dry white wine rounds out the meal nicely.

Variations

Swap the chicken for seared shrimp to turn this into a coastal-style dish, much like our lemon garlic shrimp. For a meatless version, leave out the protein entirely and you are essentially making pasta al limone, or stir in a spoonful of bright lemon basil pesto for a herby twist.

Make It Ahead

You can sear and slice the chicken up to a day in advance and keep it refrigerated. Cook the pasta and build the sauce fresh when you are ready to serve, then fold the chicken in at the end to warm through.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or extra olive oil to loosen the sauce, since the pasta will absorb some of the liquid as it sits.

Ingredient Sourcing

The sauce lives and dies by the olive oil, so reach for a fresh, fruity extra virgin bottle here. A vibrant, peppery Olivea EVOO gives the lemon something rich to lean on and makes the finished dish taste restaurant-bright.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 bowl (about 1/4 recipe)

Calories 610

% Daily Value*

Total Fat 25g32%

Saturated Fat 6g30%

Trans Fat 0g

Unsaturated Fat 18g

Monounsaturated Fat 15g

Polyunsaturated Fat 2.5g

Cholesterol 85mg28%

Sodium 720mg31%

Total Carbohydrate 68g25%

Dietary Fiber 3g11%

Total Sugars 3g

Includes 0g Added Sugars 0%

Protein 38g76%

Vitamin A 30mcg3%

Vitamin C 22mg24%

Vitamin D 0mcg0%

Calcium 260mg20%

Iron 3mg17%

Potassium 620mg13%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

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Frequently Asked Questions

What kind of pasta is best for lemon chicken pasta?

Long strands like spaghetti or linguine work beautifully because they catch the glossy lemon sauce. Short shapes like penne or fusilli also work well if that is what you have, since their ridges hold the sauce.

Can I make lemon chicken pasta without cream?

Yes, this recipe is intentionally cream-free. The silky sauce comes from emulsifying extra virgin olive oil, lemon juice, Parmesan, and starchy pasta water, which gives you a light, bright result instead of a heavy one.

Why is my lemon sauce too sour or bitter?

Too much raw lemon juice or boiling the juice hard can make the sauce sharp. Balance it with Parmesan, a little pasta water, and a final drizzle of fruity olive oil, and add lemon gradually so you can taste as you go.

What cut of chicken works best?

Boneless skinless chicken breasts sliced into thin cutlets cook quickly and stay juicy. Chicken thighs also work and bring a richer flavor, just adjust the cook time until they reach 165 degrees Fahrenheit.

Does the type of olive oil matter in this recipe?

It matters a lot, because the oil is a main flavor in the sauce rather than just a cooking fat. A fresh, high-quality extra virgin olive oil like Olivea adds peppery fruitiness that makes the whole dish taste brighter.

How do I keep the chicken from drying out?

Pound or slice the breasts into even cutlets, sear them over medium-high heat just until golden and cooked through, then let them rest before slicing. Folding them in at the very end keeps them tender.

Can I make lemon chicken pasta ahead of time?

You can prep the chicken, zest, juice, and grated cheese ahead. The pasta and sauce are best made fresh, but leftovers reheat well in a skillet with a splash of water or olive oil to loosen the sauce.

Is lemon chicken pasta a healthy dinner?

It is a balanced one-bowl meal with lean protein from the chicken, vitamin C from the lemon, and heart-friendly monounsaturated fats from the extra virgin olive oil. Pair it with a green salad to add more vegetables.

What can I serve with lemon chicken pasta?

A crisp green salad, roasted vegetables, or warm crusty bread all pair well. The bright, citrusy flavor also goes nicely with a chilled glass of dry white wine.

Can I freeze lemon chicken pasta?

This dish is best enjoyed fresh, since lemon and cheese sauces can change texture when frozen. If needed, freeze the cooked chicken separately and make the pasta and sauce fresh for the best result.