Creamy Pasta al Limone (Lemon Garlic Pasta)
If you’re looking for a simple pasta that tastes like something you’d order at your favourite Italian restaurant, this Creamy Lemon Garlic Chicken Pasta is it. Fresh homemade pasta is tossed in a rich garlic cream sauce that’s brightened with fresh lemon before being finished with juicy chicken and plenty of fresh herbs.
It’s elegant enough for date night but easy enough to make on a weeknight, especially if you’ve already prepared a batch of fresh homemade pasta.
Why You’ll Love It
- Bright, fresh lemon balances the rich cream sauce
- Thinly sliced garlic creates incredible flavour without overpowering the dish
- Perfect for fresh homemade pasta
- Ready in about 25 minutes
- Restaurant-quality with simple ingredients
Quick Recipe Summary
Fresh homemade pasta is cooked until perfectly tender before being tossed in a creamy lemon garlic sauce made with butter, olive oil, cream, milk, and thinly sliced garlic. Tender chicken is folded into the sauce before everything is finished with fresh basil and parsley.
Ingredients You’ll Need
For the Pasta
For the Sauce
- Olive oil
- Butter
- Garlic
- Lemon
- Heavy cream
- Whole milk
- Salt
- Black pepper
- Red pepper flakes
- Cooked chicken
For Garnish
- Fresh basil
- Fresh parsley
- Parmesan (optional)
Ingredient Notes & Substitutions
Fresh homemade pasta gives this dish an incredibly silky texture, but store-bought fresh fettuccine or linguine also works well.
Slicing the garlic instead of mincing it creates a milder, sweeter garlic flavour that complements the lemon beautifully.
Chicken is our favourite protein here, but shrimp, salmon, Italian sausage, or even mushrooms make excellent substitutions.
Fresh basil and parsley brighten the entire dish and shouldn’t be skipped.
How to Make Creamy Lemon Garlic Pasta
Bring a large pot of salted water to a boil while preparing the sauce.
Heat olive oil and butter in a saucier before adding the sliced garlic. Cook gently until fragrant and softened.
Add the lemon zest and juice before stirring in the cream and milk. Season with salt, pepper, and red pepper flakes, then simmer until the sauce has thickened.
Add the cooked chicken to warm through.
Cook the fresh pasta for 1-2 minutes before transferring it directly into the sauce using tongs. The little bit of pasta water that comes along helps emulsify the sauce.
Toss everything together until the noodles are glossy and evenly coated.
Finish with fresh basil, parsley, and Parmesan before serving.
Pro Tips
- Slice the garlic evenly so it cooks at the same rate.
- Always zest the lemon before juicing it.
- Transfer the pasta directly into the sauce instead of draining it.
- Save a little extra pasta water in case you want to loosen the sauce.
- Finish with freshly grated Parmesan for even more flavour.
Common Mistakes
Browning the garlic: Burnt garlic becomes bitter. Cook it gently until fragrant.
Adding the pasta after draining completely: The pasta water helps create a silky, glossy sauce.
Cooking the sauce over high heat after adding dairy: Gentle simmering prevents the cream from separating.
Overcooking fresh pasta: Homemade pasta cooks in just 1-2 minutes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over medium-low heat with a splash of milk or cream to loosen the sauce.
Freezing is not recommended, as cream sauces can separate once thawed.
Frequently Asked Questions
Can I use dried pasta?
Yes. Cook about 200 g of dried fettuccine or spaghetti according to package directions.
Can I make this without chicken?
Absolutely. Shrimp, salmon, Italian sausage, mushrooms, or even roasted vegetables all work well.
Why transfer the pasta directly into the sauce?
The small amount of starchy pasta water that comes with the noodles helps bind the sauce, creating a silky restaurant-quality finish.
Can I make the sauce ahead of time?
Yes, but it’s best enjoyed fresh. Reheat gently with a splash of milk before tossing with freshly cooked pasta.
What herbs work best?
Fresh basil and parsley provide the perfect balance of freshness and colour, while a little thyme also pairs nicely with the lemon.
Pasta al Limone
Ingredients
Pasta
- 1 batch Fresh Homemade Pasta recipe above
Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 garlic cloves thinly sliced
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 cup heavy cream
- 1/4 cup whole milk
- Salt to taste
- Freshly cracked black pepper to taste
- 1/4 tsp red pepper flakes or to taste
- 1 cooked chicken breast sliced or cubed (about 225 g)
Garnish
- Fresh basil chopped
- Fresh parsley chopped
- Freshly grated Parmesan optional
Instructions
- Bring a large pot of generously salted water to a boil for the fresh pasta.
- While the water heats, zest the lemon and juice half of it. Slice the garlic into thin rounds.
- Heat the olive oil and butter in a saucier or large skillet over medium-high heat until the butter has melted.
- Add the sliced garlic and cook for 2-3 minutes, stirring frequently, until softened and fragrant. Be careful not to let it brown.
- Stir in the lemon zest and lemon juice and cook for 1 minute.
- Pour in the heavy cream and milk. Season with salt, black pepper, and red pepper flakes.
- Reduce the heat to medium and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
- Add the cooked chicken to the sauce and stir until heated through.
- Cook the fresh pasta for 1-2 minutes until tender.
- Using tongs, transfer the pasta directly from the boiling water into the sauce, allowing a little pasta water to come along with it.
- Toss everything together until the pasta is evenly coated in the sauce. If needed, add another splash of pasta water to loosen the sauce.
- Divide between bowls and garnish with fresh basil, parsley, and grated Parmesan, if desired.
