Creamy Lemon Chicken Pasta (VIDEO)
This Creamy Lemon Chicken Pasta is a restaurant-quality, 30-minute recipe you’ll make over and over. The combination of crispy chicken over a lemon cream alfredo pasta always gets rave reviews. Watch the video tutorial and see how easy it is to make this easy weeknight dinner!
We love easy chicken pasta recipes like Chicken Tetrazzini and Creamy Cajun Chicken Pasta. This Lemon Chicken Pasta recipe is the most requested chicken dinner at our house. P.S. Both the chicken and pasta reheat really well, which is perfect for meal prep.
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Lemon Chicken Pasta
I can’t count how many times I’ve gone into a restaurant telling myself I’ll just order salad until I find creamy chicken pasta on the menu and all self-restraint goes out the window. Being a major fan of creamy pasta, this one does not disappoint!
We took our classic creamy alfredo sauce from our Shrimp Pasta, and replaced the white wine with fresh lemon juice. The lemon juice lightens up the sauce and makes it vibrant. It goes so well with the crispy lemon chicken.
My 9-year-old son developed this lemon chicken several years ago while experimenting with Popcorn Chicken. It’s a simple 3-step process that results in a crisp and juicy chicken. You can use chicken breast cutlets or chicken tenders.
Creamy Lemon Chicken Pasta Video
It’s difficult to watch this video tutorial when you’re hungry. There’s something about that crisp, juicy chicken and supremely creamy pasta that makes my mouth water. Make this lemon chicken pasta once and you’ll make it over and over.
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Ingredients
This is essentially a creamy Alfredo sauce that is lightened up with lemon juice. The fresh lemon adds a vibrant tanginess to the sauce and is a game-changer for Alfredo. We then proceed to squeeze fresh lemon juice over the chicken and the two marry beautifully. I’m hungry just writing about it.
- Butter – helps keep the sauce from separating and adds richness to the sauce.
- Fresh garlic and onion powder – add amazing flavor
- Lemon Juice lightens up the cream sauce and be sure to use fresh lemon juice for best results. You’ll need more to squeeze over the chicken.
- Heavy whipping cream – luxuriously smooth
- Shredded parmesan cheese or freshly grated
- Sea Salt – always taste the finished sauce and season with salt to taste
- Pasta – we use Fettuccini noodles because the sauce coats them so well and they have a terrific bite to them when cooked to Al’dente.
How to Make Lemon Chicken Pasta
This recipe is 2 parts: Creamy Pasta and Crispy Chicken. If you start prepping the chicken while your pasta cooks, this can be a 30-minute meal.
- Boil Water – fill a pot with water and bring to a boil, then generously salt the water (it should taste like ocean water), and cook the pasta according to the package instructions.
- Dip chicken cutlets into egg wash (egg+milk)
- Coat chicken in bread crumb mixture (panko bread crumbs + salt + pepper)
- Sautee in a large skillet and squeeze lemon juice over cooked chicken
The Secret to Perfect Alfredo Sauce
Had you ever made a grainy, curdled, or lumpy alfredo sauce? This lemon alfredo sauce is so simple to make but removing it from the heat after adding the cheese is KEY. As with any Alfredo sauce, If you continue boiling after adding parmesan, the sauce can curdle and become gritty.
Also, the secret to making a LEMON cream sauce is to whisk constantly while adding the lemon juice so the cream doesn’t separate.
Make-Ahead
In the rare situation that you end up with leftover lemon chicken pasta, you’ll be happy to know there are several effective ways to reheat a creamy pasta:
- On the Stove: Place in a saucepan over medium-low heat and warm the pasta slowly, stirring frequently and adding more milk as needed to thin the sauce. Remove from heat once warmed through.
- In the Microwave: You can microwave a bowl of pasta for 45-60 seconds, stirring every 15 seconds.
- Re-Crisp the Chicken on a skillet or in the air fryer or toaster oven until crisp and heated through.
Pro Tip: When reheating creamy pasta, always add a splash of milk (or reserved pasta cooking water), to loosen the cream since it will thicken as it cools. The trick is to heat low and slow and just until warmed through. If you overheat it, the cream will separate and turn buttery.
Lemon chicken pasta is well-loved by everyone in our family. The combination of creamy lemon alfredo pasta topped with crispy-juicy chicken is really irresistibly good. Don’t forget that squeeze of fresh lemon juice over the top. You could even add some lemon zest for another punch of flavor!
More Easy Pasta Recipes
These chicken pasta recipes are some of the most popular recipes on our site. They are easy, flavorful and so satisfying.
- Chicken and Mushroom Fettuccini Alfredo
- Baked Ziti (a pasta casserole)
- Lasagna Roll-Ups
- Chicken Pesto Pasta
- Pasta Primavera
- Penne Alla Vodka
Creamy Lemon Chicken Pasta Recipe
Ingredients
Chicken Pasta Ingredients:
- 12 oz fettuccini pasta , or spaghetti
- 1 lb boneless skinless chicken breast, (2 medium) cut in half lengthwise
- 1 egg
- 1 Tbsp milk
- 1 cup panko bread crumbs
- 1/2 tsp salt, plus more to salt the water
- 1/8 tsp black pepper
- 2 Tbsp olive oil
Lemon Cream Sauce
- 4 Tbsp fresh lemon juice, from 1 large lemon, divided
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 tsp onion powder
- 2 cups heavy whipping cream
- 1/2 tsp salt
- 1/3 cup parmesan cheese
- 1 Tbsp parsley, optional garnish
Instructions
Cook Pasta:
- Bring a large pot of water to boil, add 1 heaping Tbsp salt and pasta. Cook until al-dente according to package instructions or to your desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)
Make Lemon Chicken:
- While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.
- Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. Transfer to cutting board to cool slightly, squeeze half of the lemon juice over the top then cut into strips.
Make Lemon Alfredo Sauce:
- In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.
- Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.
- Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt).
- Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with strips of chicken over warm bowls filled with pasta.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This recipe is absolutely delicious!!! Definitely much better than any restaurant could make. Also I sooo appreciate your videos…it helps so much and I feel like I am cooking along with a coach!!
Thank you, B! I’m glad you loved the recipe.
Hi!
Do you think this would be good with shredded chicken instead of sliced? I have a cooked rotisserie in the fridge that I need to use! Looking through all your chicken recipes to see what I want to make (:
I haven’t tested that but I think that will work just fine too.
Best pasta I have ever made! Making it for my mom tonight. Going to try and make it with Fettacini pasta instead of spaghetti. Thank you for this recipe!! 😃
That’s wonderful, Olivia! You’re very welcome.
I can’t stop screaming, internally, at how GOOD this meal was tonight!! It is SO delicious. The lemon, the cream, the crispy chicken, the pasta! 😍 Thank you soo much for this recipe. It was a hit at my house tonight! Having left overs for lunch tomorrow, can’t wait.
I’m so happy it was a hit, Michael! Thank you so much for sharing this awesome review with me.
I’ve tried this recipe countless times and I’m in love!💟
So glad to hear that, Alondra!
I don’t have fresh lemon, could I use crystlized lemon? This recipe looks fantastic and easy at that!! Thank you 😊
Hi Carla, I haven’t experimented with crystalized lemon to know if it will work. If you try it, let me know how you liked the recipe
This was simple and delicious. Both my husband and very picky son ate it up!! The only thing different I had to do was add a little cornstarch to the sauce because it was a little runny, and I for sure doubled the cheese but it didn’t thicken up much. I will definitely be making this again. Very good! Thank you!!
That’s so great! It sounds like you have a new favorite, Sarah! That’s so great!
Wow this is our families favorite pasta dish! The sauce smells amazing while it simmering. Thank you for sharing.
That’s wonderful, Greta! So glad your family loves it.
I had a question! when I attempted this recipe the breading did not stick to the chicken very well. I dipped in egg like you suggested. But some of it fell off as i lifted into the pan with oil. Any suggestions?
Hi Sarah! We sure to wipe off any extra moisture from the chicken breast with a paper towel before dipping and breading. Also, if your oil is not hot enough, the coating can fall off. I recommend using thermometer (affiliate link) to ensure the temperature is right.
This looks great! The sauce instructions say 4tbsp lemon juice, but the recipe only calls for 2tbsp. Where do the other 2tbsp come in? What am I missing?
Hi Debbie, this recipe calls for 4 Tbsp fresh lemon juice, from 1 large lemon, divided. We wisk 2 tbsp into the sauce and then reserve the rest over the chicken.
Step 2 of making the chicken says: “Transfer to cutting board to cool slightly, squeeze half of the lemon juice over the top then cut into strips.”
& then Step 2 of making the Lemon Alfredo Sauce says: “gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.”
I hope that helps!
This is now one of my go to recipes. Sometimes I get lazy and use pre-cooked chicken, but it’s still good. I have tweaked the measurements some, but it’s still so darn tasty!
Hi Emily! I’m glad you love the recipe.
Hi Natasha. The time is 1.39am. I hope you are well.
I live in a weird country, getting weirder by the minute. We have all the spices, more or less, except……onion powder!!! What can I use instead? Have a good day. 🫠
Hi Judy, I hope things get better for you and your country. You can omit the onion powder and use a little more garlic powder and that will still work.
Just saw your reply. Thank you.
I have another question. About rinsing the pasta. I thought that would make the sauce not be absorbed onto the pasta?
Regarding my country. It’s mad.
We lightly rinse it here so the dish stays creamy and stops the cooking process. I hope that helps.
Love this and all your recipes. Question. I have a severe allergy to garlic. I just omit it from all recipes. Do you have a suggestion on what spice I could use that would give my meals a little taste help. Thank you in advance.
Hi Eileen, thanks for your comments and feedback. We’re so glad that you are enjoying our recipes! About your question, Are you able to use garlic powder or garlic flakes instead?
No, all forms of garlic gives a severe allergic reaction. I’ve learned to live with it and have to be very careful when eating out. I was hoping with all your expert experience that you may suggest a spice that could help give a little kick to my tastebuds. I can eat onions and do add those when a recipe calls for them.
I’m so sorry this is something you can’t enjoy, Eileen! I’m no expert on this but after a little research, depending on the recipe there are a few combinations that may work to help the flavor profile in place of garlic. Some suggestions I found are: A little freshly grated horseradish lends the sharp note you get from fresh garlic. I’m seeing at times ginger or cumin is also used. I hope this is helpful.
Horseradish! I never thought of that. It is now on my grocery list. Can’t wait to try this and thank you so much for sharing this idea. You are the absolute best. Love your recipes and of course your videos are fun and so helpful. You are always my go to chef and pastry chef.
You’re welcome, Eileen! I appreciate the love and support. So glad that you are enjoying the recipes.
SO GOOD! My entire family of picky eaters cleaned their plates and said this was their favorite meal ever! Now it will be on the weekly rotation for good. Thank you! Also, major tip is to really pound the chicken thin. Mine was not thin enough and it doubled the cooking time. Lesson learned!
That’s amazing, Sarah! I’m so glad to hear that. Thank you for sharing.
Good Morning Nat ! I don’t know how I missed this creamy lemon chicken pasta recipe but it is EXACTLY what i was looking for ! I got a great deal on chicken breasts yesterday and was just looking for a yummy recipe which I knew I would find here and I sure did !! This looks amazing !! Thanks Nat ..have a great day !!
Hi Lydia! I hope you love this recipe as much as we do!
Natasha, I cannot seems to keep my chicken from scorching. I used a cast iron skillet on med high as suggested. I made several batches of chicken a lower temps but that didn’t solve the issue. Any suggestions?
Hi Stacey, not all stovetops are created equal – if you are seeing scorching you definitely want to turn the heat down.
Can I make this without Parmesan cheese? Can I use mozzarella instead?
Hi Wendy, we prefer it with parmesan cheese. If you try it with mozzarella, I’d love to know how you like it!
I love so many of your recipes. I received an email of your new cookbook. Is their a review of the recipes that are included<
Thanks in advance
Hi Mary! Thank you. I’m so glad you are enjoying the recipes. You can view the details about the cookbook in the blog post linked. It does list some of the recipes that will be included. There are some old and improved ones but plenty of new ones. Once we have an actual printed copy of the book we can do an inside-the-book reveal.
This recipe was quick and easy to make. My family loved it and I’ll be adding it to my dinner line up!
I’m so glad it was a hit! Thank you for the feedback.
Made this for 12. Used chicken tenderloins which I prefer. Very very good. Even my finicky granddaughter that only eats pasta with red sauce liked it and went back for seconds.
That’s wonderful, Richard! I’m so glad it was a hit!
I love this easy recipe. It tastes great and could be really versatile. You could use shrimp, salmon, or grilled chicken, and it would still be tasty. I did add grated lemon zest from the lemon to the sauce. It really brought out the lemon flavor. Thanks, Natasha!
Hi Avis! Yes, this is so versatile with other forms of protein. I’m so glad you loved it.
I love your recipes and think you are as cute as can be. That’s why you don’t need to act silly when you’re making your videos.
Thank you, Mellyn!
While I agree that Natasha is both adorable & knowledgeable, the 2nd part of your comment wasn’t necessary or kind.
Wow! This lemon chicken pasta was a big hit in my house. I’ll definitely be making this again, thanks!
That’s wonderful to hear, Olivia! So glad it was a hit with the family!
Just delicious. Better than you’d get at a restaurant, thank you!
Thank you for your awesome feedback!
This is one of our favorite go-to’s!! The lemon sauce tastes so good!! My whole family loves it!
Yay, I’m so glad to hear that this is your family’s favorite!
Very good . My family enjoyed this meal very much. The best part – it is super quick and easy ! Thank you Natasha !!
That’s just awesome! Thank you for sharing your wonderful review, Nastia!
This is incredibly unhealthy. A slimmed down version would be appreciated.
Yum, I can not wait to try this! I plan to make it with spaghetti squash (my secret way to get my hubby to eat veggies!) and with fat free heavy whipping cream.
Hi Kathryn! I hope you both love this recipe!
This was AMAZING. I did slightly alter it. I marinated the chicken in an Italian mix for an hour. Next time I might add mushrooms or pancetta. But a keeper for sure
Hi Meg! That’s wonderful. I’m so glad you loved it. I appreciate the feedback.
Hi Natasha, can you substitute whipping cream with Greek yogourt ? thanks so much. cheers. Ed
Hi Ed, I haven’t tried using yogurt to advise. If you do an experiment, we’d love to know how it goes!
Natasha,
I haven’t tried this recipe but it looks delicious. Problem is that as someone with coronary artery disease,making a dish with 67 gms of FAT, 35gms saturated fat and over 1000 mg of sodium isn’t really something healthy for people with high BP and cardiac issues.
Perhaps you could make some version for us with cardiac/blood pressure issues? ( I don’t want my “check engine”(heart) to go on. LOL. I love the foods you make but I always have to keep checking the nutrition first to be sure I don’t use 2 days worth of fat, saturated fat and sodium at one meal.
Hi Katie! I’m glad you love my recipes. Sorry, I don’t have a specific category for recipes like that but many of my recipes can be modified to meet dietary needs. It would be helpful to review the comment sections of the recipe because many of my readers will share their experiences if they make modifications. Some easy ones that come to mind are using sodium-free or low-sodium broth in place of regular when it’s called for. I hope that helps and I appreciate the love and support. Thank you for following my blog. 🙂
Hi Katie, another way to make it healthier is to use half and half instead of the whipping cream. I do that often when making a sauce and it comes out great. Hope this helps. MJ
This was delicious, will definitely be added to my favorite recipes.
That’s wonderful to hear! So glad you found another favorite.
Hi Natasha. You mentioned in a reply to comment to use the “recipe slider ” when adjusting the chicken weight. Love your videos, but Im always cooking for one or two, and Im new to cooking myself. I was wondering what the recipe slider is ?
Hi Mickey! In the recipe card you’ll see the number of servings listed in red font, if you hover your cursor over that, you can slide right or left to increase to decrease the number of servings. That is what the comment is referring to. 🙂
Thanks so much for your quick response. I really love your channel. God Bless !
You’re welcome! Be Blessed, Mickey! 🙂
How many people would this serve? I have three boys and trying to figure out if I need to double the recipe
Hi Ashley, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
Yummy! I too had trouble getting my sauce as thick as yours. Maybe the brand of heavy cream has something to do with it. I didn’t look at the fat content but I will next time I buy it. I just added more parm and it was fine. I normally don’t care for Alfredo sauce but this is delicious! This will be going in my recipe box because the family approved as well.
I’m happy to hear that you loved the results!
Hello Natasha, Made this the other night and it was excellent! It tasted even better the next day when the ingredients had more of a chance to merge. As for cooking the chicken, I can do this in an Air Fryer, right?
Thanks for your videos, you always put a smile on my face!!!
Happy Xmas to you & yours!
That’s wonderful, Roger! I’m so glad you loved this recipe. Some of my readers have reported good results making this in the air fryer but I have not tested it myself.
Question re: whipping cream.
Here in Canada there is only one liquid product labelled whipping cream and it has a 35% fat content. Is this what you are referencing in your recipes when you list heavy whipping cream? i.e. Lemon Chicken Pasta
Hi Val! Yes, that will work perfectly fine. Here in the US, heavy whipping cream is about 36% or great, and whipping cream is between 30-36%. The higher percent, the thicker the sauce. I hope that helps.
I got Picky eaters and this was a huge hit, the chicken is amazing. thank you
So glad to hear that! 🙂
This recipe is delicious and easy!! Made it tonight and can’t wait to make it again. Kids and adults all loved it.
THat’s great! Thanks for sharing that with us.
Hi Natasha…we absolutely love this recipe and it’s a hit every time we make in our house. We are planning to make this for our trip to the mountains with friends. Can we make this in advance and refrigerate and heat it in oven? Would it become dry?
Hi Siri! We usually eat this fresh but it will reheat ok. The breading on the chicken may be a little soggy. I haven’t tried to reheat it in the oven but I think it will be fine.
Very nice write-up. I definitely appreciate this site. Thanks!
Love your recipes and can’t wait to try this one! All I could find was a 2 breast pack of chicken weighing 1.5 lbs. Should I change the amount of egg wash or breadcrumbs? Thank you!!!
Hi Jennifer, you can use the recipe slider to adjust the recipe to 1.5 lbs of chicken to see what adjustments you can make to the meat. In this case, I would use 1.5 eggs and about 1/2 cup more bread crumbs. I would check the seasoning also. I hope you love this recipe!
There are 4 widows, including me, who live on one street and once a month I cook for them. I made this dish about a month ago, and they have begged me to make it again. It is one of the most delicious meals we all have ever tasted. Just about to start on making it a second time!!!!!!
That is wonderful, Joan! So glad you enjoy this recipe. Thank you for the excellent review.
I love your story! What a lucky group of ladies!! ❤️
It can be a real joy to cook for others!
Do you recommend anything else to use in place of the cream? Lactose intolerant in my household. Love your recipes.
Hi Barbara, I have not tested any alternatives. I would imagine some of the dairy-free alternatives would not thicken the cream. You’d have to experiment. Please let us know if you try.
That’s a comment I was looking for. My poor husband. 🙁 This looks SO GOOD. <3
I’ve used Tofutti cream cheese as a sub for cream. I’ve not made this recipe yet, but that’s what I would do. My daughter is LI, and I’ve had success with it as a base for several other recipes. Just an idea.
Hi Barbara,
Just read your comment and wanted to add that although cream and heavy cream isn’t lactose free, it does contain a very minimal amount. So it would depend on your households sensitivity level to it. Silk brand now makes a lactose free heavy cream. There are also dairy-free versions but won’t get the thickness with it. Hopefully you can find a lactose free cream near you, or order it ahead online ahead of time! Hope this helps. I only recently learned about lactose free due to my daughters intolerance:)
Hi Natasha,
This dish is one of my favorites however I follow your directions exactly and my sauce turns out watery every single time. Do you know what I’m doing wrong? Thank you for all your time and wonderful recipes!
Hi Cami, did you ensure to use Heavy Whipping cream? Not just regular whipping cream? Heavy whipping cream has a higher fat content allowing it to thicken more, so that may be the culprit.
Yup! I used 100% organic heavy whipping cream 🙁 this may be a stupid question but do you dry off your noodles after you rinse them?
Hello Cami, I had similar results so I just added more cheese to thicken the sauce and it worked.
Hi, I made this for dinner tonight. WOW it was so good, restaurant quality! Definitely a keeper. I was hesitant about rinsing the pasta with warm water but followed the recipe exactly as written and it was the creamiest sauce I’ve ever made. Thank you Natasha. Praying for the people of Ukraine💙💛
Thanks for the fantastic review, Edie! I am so glad you loved it.
Absolutely loved this recipe! Highly recommend trying! The lemon for me just elevates the dish to the next level. New favorite recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Melissa!
Thank you, again, for user-friendly recipes that are not only tasty, but also full of wholesome ingredients. I can always count on your recipes to be crowd-pleasers, reasonable on the budget and authentic. This is definitely one for the books. You’re awesome-sauce, Natasha!
Thank you, Laura! I am so happy to hear that. I appreciate the support and thank you for the excellent review. I am happy to be able to provide you with these recipes and will continue to put my best forward.
I’m a horrible “cook,” but this recipe was not only easy, it made me feel like a chef! I cannot brag enough to my friends about this recipe (and Natasha’s Kitchen). The flavor is amazing. I look forward to making this again. A++
That’s just awesome! Thank you for sharing your wonderful review, Lisa!
made this more than once. tonight i did it with shrimp and broccoli. natasha, i love your taste in food <3
That’s just awesome! Thank you for sharing your wonderful review, Ashley!
Just happened to have everything in my fridge/pantry when I came across this recipe. This is easy to make and ABSOLUTLY delicious! If you love lemon like I do…Layer the lemon flavors exactly how Natasha says!
I love when that happens, Teri! Thank you so much for sharing that with me.
So delicious 😊🙌 this is now one of my husband and I’s favorite meals 🙂 it was very easy to make too and quick 😊🙌 perfect weeknight dinner or even to make for a big family gathering 🙂 thank you so much for sharing your delicious recipes for free 😊🙏 everything I have made from Natashas kitchen has been fantastic 😆
Lovely to hear that, I hope you and your family will love all the other recipes that you will try. Thank you so much for the review.
My picky son even comment me on this… He will always say “not too bad” if I asked how he liked it. After making this I got a “this is great” Made this Momma smile.. Thank you
That is the best when kids love what we moms make. That’s so great!
I would give it 10* if I could. soooo good! I did use about a cup of parmesan. Only cooked half of the chicken… Cooked the rest the next day in the air fryer, BOMB 💣💣 so much better! Will definitely be making again & again.
That’s so great! Thank you so much for sharing that with me, Patty!
We made this recipe X8!!!! To feed our family of 20 for the night. Everyone had seconds and it was a hit even with the pickiest eaters!!! Best Alfredo I have had in my life honestly and definitely a new weekly staple!
Yay, thanks for the fantastic feedback! I”m glad the recipe was a huge hit.
Delicious! But my sauce came out watery and not very cheesy. I followed the directions and was a bit disappointed that mine never got to a thicker, creamy texture. It was still good but not sure if you have any suggestions ?
Hi Regine, I haven’t experienced those results, but I am always happy to help troubleshoot. Heavy whipping cream is naturally pretty thick – I wonder if you possibly used a substitution instead of heavy whipping cream? I hope that helps to figure out what may have gone wrong.
soo good!, I love the lasagne roll-ups as well, definitely one of my favourite all time recipes I have EVER tried(and eaten!). and your pierogi is divine, one of my kids favorites.
That’s just awesome! Thank you for sharing your wonderful review, Alma! I’m glad this is your new favorite!
This was tonight’s supper, easy and we loved it!!
I love when you post the videos Natasha.
Cranberry Bread with Orange Glaze is my next recipe on the list.
Thank you for that lovely comment, Nicle! I’m so happy you’re enjoying my videos!
I think you should have a TV SHIW OF YOUR OWN. To show how to make your meals in a slow pace.
Thank you for that feedback, Gloria!
I love this recipe! I have made it a few times and love to make it for guests when they come over as it is always a hit!
That’s so great, Kaitlyn! I’m so happy to hear that!
Hi Natash
I just made this lemon chicken pasta recipe , it was amazing. I’m from the UK and got into a pretty boring routine of cooking basic rubbish. Your recipes have really changed the way we eat.
Thank you
Hello Toni, that is so good to know! Thank you for sharing and I hope you’ll love all the recipes that you will try.
Forgot also used Pecorino romano
Thank you so much for sharing that with me.
Made this tonight , used 1/2 and 1/2 in place of heavy cream came out awesome, will make again thanks for the great recipes.
That’s so great! Thank you so much for sharing that with me, David!
I love every recipe of yours that I try! Can’t wait to try this one, but I have one question. What type of Parmesan do you recommend when making recipes. I have found that when I buy pre-shredded it just doesn’t melt well. Is is better to buy the block and grate or shred fresh? Is the powdery stuff ever ok to use – I don’t even have that in my pantry!
Hi Julie! I’m with you; I try to buy the block and shred myself to get a more fresh smell and taste. I don’t recall the specific brand, but we got it at our local grocery store.
This recipe is amazing! The lemon alfredo sauce is so simple but seriously is perfection, I could not get over how delicious it tasted. My boyfriend works as a line cook and complimented the chicken 3 times, I’m normally lucky to receive one compliment! I can’t wait to make this again😍
Wow, that’s awesome feedback from both of you. Thank you for sharing!
This is a new family favorite. Delicious and easy to make.
Great to hear that, Patricia. Thanks for your good comments and feedback!
Would spinach “argue” with this sauce?
Hi Randall, I haven’t experimented with spinach, but adding it towards the end may work. If you experiment, I’d love to know how you like that.
Hi Natasha,
I’m addicted to watching your videos as you make cooking look so easy…and delicious! I made this lemon chicken pasta tonight and other than it taking a bit longer than your speedy steps and a very messy kitchen (lol), it turned out fantastic! I added bite sized pieces of asparagus too! YUM! Can’t wait to try another of your recipes soon!
Yum! I bet this is so good with asparagus! Thank you so much for sharing that with me.
Would give this recipe six stars if could do so! That’s how good it is! The sauce for the pasta was *chef’s kiss* 😍 Made this on Father’s Day and my whole family loved it! However, I didn’t use bread crumbs for the chicken and decided to pan fry them on a skillet instead. Thank you Natasha! Your recipes are always soooooo good! And I really enjoy your YouTube videos btw. Found your channel in March last year and I’ve been a subscriber and follower since!
Hi Joanna, that is awesome feedback! Thank you so much for sharing that with us. I hope you’ll love all the recipes that you will try.
I just made this and wow! so yummy and easy! your recipes never disappoint! well, except for that glorified ketchup recipe, lol…also, the best meatloaf recipe. If I owned a restaurant (and I’ve been in the business for 40 years)my menu would consist mostly, of your recipes!
Wow, thank you for your compliments! I’m really happy with your feedback and I hope you’ll love every recipe that you will try.
Being on a low fat diet I need the nutritional information on the recipes. Is this possible?
Thank you.
Hi Sharon, you can find that on the printable recipe card. Simply click “Jump to Recipe” at the top of the recipe post and scroll to the bottom of the card to see the nutritional facts displayed. I hope that helps.
Is nutritional facts for the whole recipe and you need to divide by the number of servings?
Hi Henny, the nutrition label is per 1 serving and the recipe makes 4 generous servings.
Well, two cups of full fat cream, so . . .
Excellent!! I used spaghetti noodles, added a bit of red pepper flakes – what a delicious and easy meal! Paired it with steamed broccoli on the side. So yummy!!
It really is so great! I’m so glad you enjoyed it!
I had cooked leftover broccoli in the fridge so I just added it to the sauce! so good….great minds<3
Chicken was fabulous with lemon. Sauce didn’t thicken.
Maybe because i used whipping cream, which I thought was also heavy cream.
Hi Sandra! I’m happy you enjoyed the chicken. That is likely the culprit. Heavy whipping cream has a higher fat content allowing it to thicken more 🙂
Hi Natasha, I made your Lemon Chicken for my family this evening for supper. We all loved it! Thank you so much, I am a huge fan. You have the best recipes.
You’re welcome, Barbara! We absolutely LOVE this recipe, and I’m so glad you do too!
Made this last Sunday. Was a big hit with family! Also added steamed broccoli on the side. I’ll be making this again real soon!
Hello Tonja, that’s great! I’m glad the recipe was a hit, thanks for sharing that with us.
Your recipes are fabulous. I’m on a salt free/low salt diet. Will you help with these recipes?
Hi Ann, feel free to adjust the salt level in each recipe that you try or you can try another substitute.
I love all the recipes that you showed us. You’re great.
Thank you for sharing your cooking talent and your awesome recipes. You always amazed me those yummy food in your kitchen. You’re my inspiration in the Kitchen😍❤
Hello Tessa, thank you for your kind words and feedback. I’m happy to know that you are enjoying my recipes! I hope you love them all.
If you are a college student looking to try an easy and delicious recipe, this is the one! I followed the recipe and my family loved it! If you’re thinking of adding a bit more seasoning to the chicken, I also recommend it- I used half an orange packet of goya and a dash of goya all-purpose seasoning- left this for 30 minutes and proceeded to the letter! Absolutely loved this!!!
Awesome! Thank you for your recommendation and great feedback, Kamille.
This was dangerously delicious! And kids complemented that it tasted just like at a restaurant! (probably because I used cream and butter as written and didn’t try to make it healthy lol). Thank you Natasha for another quick, easy and delicious recipe!
Hi Tatyana, you are very welcome! Thank you for your awesome comments and feedback, I appreciate it!
Omg! Incredibly good! We ate it so fast I forgot to take a pic. Every once in awhile you should treat yourself to whipping cream. Makes such a difference. Mine was not really thickening so I had to use cornstarch. I think it’s because I screwed up and added the lemon juice before cream.
Hello Sherry, good to know that you loved it! Thank you for leaving a great review of this recipe, we appreciate it.
I don’t have panko crumbs do you think Italian bread crumbs will work as a substitution?
Hi Courtney, I haven’t tried that exact bread crumbs yet but I imagine that will work too. Please let us know how it goes if you try that.
I made this for dinner tonight, along with a lemondrop martini to stick with the lemon theme, and it turned out super tasty!!! Thank you!
Hi Lysa, I’m glad you loved it! Thank you for sharing that with us.
I seldom cook but decided this looked simple enough, so tried it. It was so easy and so amazing. My husband and I both loved it.
So great to hear that, Yvonne. Thank you for sharing!
I made this recipe last night. It was so delicious! However, it took much longer for my chicken to cook (or at least reach the correct temperature).
The reheating tip worked out great! No separation at all. It tasted exactly the same as it did last night.
I’m so glad you loved it, Jackie! Thanks for sharing.
Ran out of heavy cream yesterday, what is the best substitute?
Hello Lisa, it would be a significantly thinner sauce if you use something else lighter. This recipe is best made with whipping cream.
I made this recipe today for dinner…can I say it was freakin delicious. MY family devoured this meal. Definately a favorite for this family
I’m so happy to hear that you and your family enjoyed this recipe! Thanks for sharing, Helen.
I would add fresh parsley and some parmesan to the egg also why not use real onion instead of powder ? Little touches make this dish memorable
A real onion will also work just the same. That sounds like a great addition to the recipe too!
onion powder to a recipe like this.. does add it’s own punch of deliciousness <3 🙂
I am a huge fan of you & your recipes.. thank you for all the lovely videos… just watching them are inspiring
Hi Linda, totally agree! Thank you for your support and I hope you love every recipe that you will try.
Hello Natasha,
I made this recipe last week It was a BIG HIT!!! thanks
I also will attempt your chicken & broccli stir fry and cheese cake
I just love your style.
PS great looking kids!!
Sounds awesome! I hope you love every recipe that you will try, Yolanda.
I absolutely LOVE all of the recipes I’ve made of yours, and the chicken in this one was amazing. However, I could never get the sauce to thicken up. Even after adding more grated Parmesan cheese, it was still very liquidy.
I poured it into the pasta, but by that time the pasta was cold. Thought the hot sauce would warm it up, but, no.
The family still enjoyed it, but still…was lacking the creamy consistency. Suggestions?
Hi Cindy, make sure to use HEAVY whipping cream which has a higher fat content and ends up creamier.
I had the same issue and used the heavy whipping cream. I never could get it to thicken ☹️ I’m having the hardest time making alfredo of any kind 😩
Hi Heather, are you making sure to add the cheese? That helps with thickening. Also, it will thicken more as it cools.
I’ve had this recipe saved on my favorites to do list. I’m a beginner cook (just purchased a new stove). My boyfriend and I will be making this for dinner tonight! Cant wait- I love pasta!!! Thanks for your amazing recipes! Much love from Chicago! 🙂
Hello Janet, you are very welcome. I hope you will both enjoy and love every recipe that you will try!
I’d like to make this a bit lighter. Could I substitute half and half for the cream?
Love all of your recipes!
Hi Elaine, if you prefer the sauce to be lighter, I imagine that will work.
This was amazing!
I’m so glad you enjoyed it!
My son’s new favorite pasta! Thank you!
Would love to try this recipe but I can’t have the heavy cream (lactose intolerant), could I use lactose free whole milk and leave out the lemon juice?
I honestly haven’t tried making this recipe using lactose-free whole milk and without lemon juice. Feel free to do an experiment and please share with us too how it goes.
In love with this recipe!
I’m so glad you enjoyed it!
Hey, Adria here, I love making this recipe and tonight im going to make it… but there is one problem, every time I make this the breading falls off and I do the same thing you did in the videos, I even have Panko breadcrumbs. Also do you have a dog? I had a German Shepherd and he was 2 he all of a sudden passed away a day after Christmas 🙁 just… sorry I even put that there… have a good day. Thank you for all of your great recipes, as an 11 year old I love your recipes
Hi Adria, I’m sorry to hear about your doggie. That’s very sad. I hope you are doing ok and staying encouraged. For this recipe, it helps to use a good non-stick and well-oiled skillet to keep the breading on. I hope that helps.
Hi. I have made this recipe before and absolutely love it. I was wondering if I could make the sauce earlier in the day and then reheat over low heat before serving?
Thank you
Barb
absolutely, you may have to add a tiny bit of pasta water if it gets too thick.
Hi Natasha!! I LOVE this recipe! I make it all of the time for friends and family, everyone loves it!! Thank you for sharing your wonderful recipes!
I’m glad to hear that, Chris. Thank you for sharing that with us!
This was the first recipe I made from you, my 3 kids and husband loved it. I have very picky eaters lol, I forgot to take a picture of it. You make everything look so easy thank you for sharing wonderful recipes.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Adding lemon juice curdled the milk making it unusable. Any solutions?
Hi Anna, that could happen if using a light cream or milk. Make sure to use heavy whipping cream.
Hi Natasha!
I have made this recipe 5 times now! My oldest who is a very picky eater loves it. I do have a question though, my sauce never sticks to the noodles well. I’ve rinced the noodles like recommended but it still doesn’t work. Do you have any suggestions?
Thanks!
Hi Shylo, I haven’t had that issue. I’m curious if it is the brand of pasta? Is the pasta cooked properly?
Hi Natasha
We had company over tonight for your lemon chicken pasta. It was amazing. Thank you very much for the recipe and your fun video. We also love your chicken parm. I have learned a lot from you.
Audie
You are most welcome, Audie. Thanks for sharing that with me, so great to hear that your friends enjoyed this recipe!
This is soooo good! I’ve made it a few times now and the recipe is absolutely perfect, don’t change a thing! Comes together quickly so easy to make on a weeknight. Truly one of my favorite dishes! The creamy Alfredo sauce with a touch of lemon is out of this world! Thank you, Natasha! Your recipes are the best!
You’re so nice! Thank you for that wonderful review, Karen! I’m so glad you’re enjoying our recipes!
O. M. G. SAMEEEEEEEE I am only eleven years old and this recipe is SUPER DUPER easy!!! I absolutely love the lemon taste! I use a lot of natashas recipes and LOVE THEM ❤️ thank you so much and have an amazing day!
You’re welcome! I’m so happy you enjoyed it!
You are the best I use these recipes all the time ! Merry Christmas 🎁🎄
Merry Christmas Adria!
Made this for the first time tonight. My husband was raving about the sauce. He loved it so much! My 3 yr old picky eater liked it too. This will be on our regular rotation now.
Love it! I’m glad you and your family loved this pasta recipe. Thanks for your wonderful review!
Rhonda here from northern Germany . . .
my husband prepared the cutlets & I made the lemon-pasta.
Our faces lit up like yours does at the taste test!
This recipe equals any gourmet-cooked pasta! Scumptious!!!
Fantastic! I can just imagine, thanks for giving this recipe a try! I’m happy that you and your husband loved it.
SWEET POTATO ARE MY FAVORITE DO YOU HAVE COOKBOOKS FOR SALE?
Sounds good! I don’t have a cookbook at the moment but I am working on creating one. I’ll share it with you all when it is ready and complete.
Hi, made this today and the chicken was really good but had an issue with the sauce. I went by the instructions and used heavy cream but the parm cheese stuck to my whisk and the sauce was runny. I took the sauce off the stove to mix in the cheese. Not sure what I did wrong.
Hi Mary Jane, putting the sauce over too high of heat is the usual culprit but it could also be that the cheese was shredded into too large of pieces or maybe there was too much cheese.
Thank you for your reply! I used kraft finely shredded parm cheese. Should I try another kind?
This recipe is a hit at my house. We are not fans of traditional alfredo sauce and modifying it by adding lime made sauce much lighter.
Thanks Natasha for teaching me how to cook! My kids and husband are soooo happy 🙂
I am so happy to hear that, Sandy! I hope that you and your family will enjoy each recipe that you try. Thank you!
Made the lemon chicken pasta today. Delicious! Highly recommend to your viewers. I did not change the recipe. Thank you for sharing. Happy r
I’m happy you enjoyed that Gloria!
Made the lemon chicken pasta today. Delicious! Highly recommend to your viewers. I did not change the recipe. Thank you for sharing.
I’m so happy you enjoyed that Gloria!
I love this recipe so much. As an eleven year old I use SO MANYYY of your recipes. I rate this five stars for any viewers! Don’t change a thing!!!!
I’m so happy to hear that! Thank you for sharing your great review!
No problem!!! Merry Christmas !!! 🎁🎄
Thank you for such a lovely, simple recipe. It is so delicious and easy to make! Love that fresh lemon!
You are very welcome, I’m so glad you enjoyed it!
Looking forward to making this recipe! Watching the video, I was intrigued by your breading process. Usually, I’ve read to first flour the chicken before dipping it in the egg (and I also don’t mix milk into the egg). What’s the reason for skipping the flour and adding the milk to the egg?
Hi Ray, combining the two creates a sort of batter and just saves a step. You can dredge in flour, but it isn’t necessary here.
We have made this recipe twice and it is so delicious every single time! The crispy chicken with the creamy sauce. That lemon and parsley makes this recipe so fresh and the hearty sauce so light. I’m planning to make this again next week. This one is a keeper for sure! (:
Super nice! Looks like this is going to be a favorite recipe for you. Thanks for your good feedback!
Yes, definitely! I made it again for lunch today, but made the chicken in the air fryer. It’s the best!
I must have done something wrong. Sauce was runny and not much flavor. I will try again
Hi Barbara, make sure you are using heavy whipping cream and not making any substitutions in the recipe ingredients.
Great dish! How do I reheat leftovers without breaking the sauce?
Hi Diana, you can slowly reheat it in the pan. Don’t overdue it though since like you said, you an break the sauce. We always enjoy this fresh, sorry I couldn’t be more helpful!
This dish was absolutely delicious! My family loved it. Thanks Natasha!
You’re welcome Crystal! I’m so happy you enjoyed that!
Absolutely delicious and so easy! Thank you!
You’re very welcome! Thanks for your great comments, Bev.
I made the lemon chicken pasta tonight. I followed your recipe to the letter. We love the chicken, the sauce was to runny. I am not sure what I did wrong. We are definitely going to try it again. Hopefully I will get it right.
Hi Phyl, thank you for your feedback. Make sure to remove it from the heat after adding cheese and whisk is constantly while you are adding the lemon juice. Did you use heavy whipping cream for the sauce?
My husband and I made this last night. It was so delicious. When we’re trying to find new meals to make, my husband always goes to your YouTube videos. We’ve made several of your recipes and are never disappointed. Thank you.
That’s just awesome! Thank you so much for sharing that with me Jill!
…sounds like my husband & I as well! Great fun & taste!