This creamy lemon basil pasta is one of those dinners that feels fancy but comes together with simple pantry spices and one pan. Juicy, spice-rubbed chicken gets seared until golden brown, then tossed with tender pasta in a silky sauce made with garlic, heavy cream, and parmesan.
Finished with bright lemon juice, this creamy pasta dish is comforting, fresh, and perfect for a cozy family dinner! If you love creamy pasta recipes, this lemon basil pasta recipe is one you’ll want to keep in your rotation.
If you love pasta recipes, you'll also love my... Creamier Carbonara & Marry Me Chicken Pasta!
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Ingredients
- Chicken breasts or chicken cutlets
- Olive oil
- Butter
- Garlic
- Heavy cream
- Freshly grated parmesan cheese
- Fresh lemon juice
- Ditalini pasta
See recipe card for quantities.
Instructions & Video
Season & fry the chicken breasts!
Add the veggies & heavy cream along with our spices!
Add in the aldente pasta & mix!
Serve with parmesan & enjoy!!
- Start by seasoning the chicken. In a small bowl combine salt, black pepper, garlic powder, paprika, and basil. Generously coat the chicken on both sides so the spices form a flavorful rub.
- Bring a large pot of salted water to a boil and cook the ditalini pasta according to package directions until al dente. Reserve some pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add the chicken and sear until golden brown on both sides and fully cooked through.
- If the outside is browning too quickly before the chicken cooks through, transfer it to a baking sheet lined with parchment paper and place in a 375°F oven for about 10–15 minutes while you make the sauce.
- Once the chicken is cooked, remove it from the pan and set aside.
- In the same skillet, add butter and minced garlic. Stir over medium heat until fragrant while scraping up the flavorful bits from the bottom of the pan.
- Pour in the heavy cream and stir well to create a creamy sauce. Season the sauce with paprika and basil.
- Add the cooked ditalini pasta directly into the sauce and toss until coated. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Season with salt and black pepper to taste.
- Remove the pan from heat and stir in freshly grated parmesan cheese and lemon juice for that bright, creamy finish.
Scroll all the way down for the fun recipe card!:)
Substitutions
- Chicken breasts: Chicken thighs or rotisserie chicken.
- Ditalini pasta: Orzo, shells, elbow pasta, or any strand of pasta cooked al dente.
- Olive oil: Canola oil, vegetable oil, or sunflower oil.
- Butter: Deglaze with wine or water.
- Garlic: Garlic powder, onion garlic paste.
- Heavy cream: Half-and-half, cashew cream, or coconut cream for a lighter cream sauce.
- Parmesan cheese: Pecorino Romano or Grana Padano.
- Lemon juice: Lemon zest or lime juice.
- Basil: Fresh basil or parsley.
- Add-ins: Cherry tomatoes, corn kernels, or your favorite veggies.
Equipment
- Large pot or pasta pot
- Large skillet
- Tongs
- Microplane or grater for fresh parmesan
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on low heat on the stove with a splash of cream or milk to loosen the sauce. You can also add a little pasta water to help bring the sauce back together.
Top tips for Success!
- Don’t skip reserving pasta water — it’s the easiest way to create a smooth and glossy pasta sauce.
- Freshly grated parmesan melts much smoother than pre-shredded cheese and gives the dish the best flavor.
- Adding the lemon juice off heat keeps the creamy sauce smooth and prevents curdling.
- When cooking pasta, make sure the pasta cooks in well salted water so every strand of pasta is properly seasoned.
FAQs
Yes, but creamy pasta is best served fresh. If reheating, add a splash of milk or cream to loosen the sauce.
Absolutely. Cherry tomatoes, spinach, asparagus, or your favorite veggies work great in this recipe.
Add red pepper flakes or a pinch of cayenne pepper when cooking the garlic.
Related
Looking for other easy pasta recipes like this one? Try these:
Pairing
These are my favorite desserts to serve with this lemon basil pasta recipe:
Fantastic Lemon Basil Pasta Recipe with Chicken
Ingredients
Equipment
Method
- Start by seasoning the chicken. In a small bowl combine salt, pepper, garlic powder, paprika, and basil. Generously coat the chicken on both sides so the spices form a flavorful rub. (WATCH FULL VIDEO BELOW)
- Bring a large pot of salted water to a boil and cook the ditalini pasta until al dente. Reserve some pasta water before draining.
- Heat olive oil in a large pan over medium-high heat. Add the chicken and sear until golden on both sides and fully cooked through.
- If the outside is browning too quickly before the chicken cooks through, transfer it to a 375°F oven for about 10–15 minutes while you make the sauce.
- Once the chicken is cooked, remove it from the pan and set aside.
- In the same pan, add butter and minced garlic. Stir and let the garlic become fragrant while scraping up the flavorful bits from the bottom of the pan.
- Pour in the heavy cream and stir well. Season the sauce with paprika and basil.
- Add the cooked ditalini pasta directly into the sauce and toss until coated. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Season with salt and pepper to taste.
- Remove the pan from heat and stir in freshly grated parmesan and lemon juice for that bright, creamy finish.
- Slice the chicken and place it on top of the pasta.
- Serve immediately with extra parmesan and fresh basil if desired. (WATCH FULL VIDEO BELOW)
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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