Turn leftover chicken into an easy elegant supper with a lemon and some linguine with this easy recipe for lemon chicken pasta. It’s so simple to make and has a bright and cheery lemon flavor that will have them begging for another serving!
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Why this recipe works
This lemony, buttery, easy lemon chicken pasta recipe is not only packed with the sparkling taste of lemon and the creamy, dreamy flavors of butter and cheese, it’s also one of the easiest recipes I know.
It’s the perfect way to use up any leftover chicken you may have lounging around in your fridge, and there are so many ways to customize it (more on that in a sec!).
But most of all, it’s one of those go-to pantry chicken suppers that is just as good at a dinner party as it is on Monday night. A little cooked and shredded chicken, some lemons, some pasta, a handful of herbs, some butter and you are on your way to suppertime happiness!
Ingredients needed for this recipe
Ingredient Notes and Substitutions
- Chicken: This is an awesome way to use up leftover chicken, but you can also pick up a rotisserie chicken at your supermarket, or poach a couple of boneless chicken breasts earlier in the day. Put the chicken in a pot of water, bring it to a boil and turn off the heat. Cover the pot and let the chicken cool completely, then shred it up.
- Lemons: I’m going to be straight with you here…you gotta like like lemon to like this recipe. It’s LEMONY! And while I always go with fresh squeezed lemon juice when I can, in a pinch you can use the bottled kind.
- Pasta: We like linguine for this recipe, but you can use any long pasta (spaghetti, fettuccine, etc) that you have on hand
- Herbs: We make this with whatever we happen to have on hand, so try your favorite! Parsley, thyme, oregano, chopped sage…and if you are in basil season, that’s wonderful too! Whatever you choose, just make sure it’s the fresh kind, for maximum flavor.
- Add-ins: Sometimes I serve this up with a veggie on the side, but you can also make it a perfect one-pot supper by adding in peas, baby spinach, or whatever other healthy veggie catches your fancy.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how to make this recipe
STEP 1: Cook up your pasta according to the package directions in heavily salted water until it’s done. Reserve one cup of pasta water (don’t skip this part! I’ll explain later!) and drain.
STEP 2: Meantime, heat some butter in large skillet over medium heat until it is nice melted. Add a couple cups of cooked and shredded chicken and stir it all up together until it is heated through.
STEP 3: Stir in some fresh chopped herbs and lemon juice. If you are adding a veggie, now is the time to pop that in the pan as well. Add your drained pasta and some Parmesan cheese to the pan and give it all a good toss. Drizzle in just enough of that save pasta water to form a light sauce.
STEP 5: Divide among plates, garnish with extra herbs, cheese and lemon slices and serve it up!
Recipe FAQs
When pasta cooks, it releases starch into the water (that is what makes it a little cloudy. And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It’s truly magical.
You can! Cut the amount of lemon juice in half, and see how it tastes when you are done. You can always add it a little more if you want to ramp it up.
It depends on the veggies. If you are using frozen peas, heat them up first before you add them. Baby spinach is a wonderful add-in, and you can put it in the skillet without cooking it first – toss it over low heat until it is wilted and then add the pasta.
The absolute easiest way is to send someone out to the supermarket to get you a rotisserie chicken (already cooked and ready to shred!). Otherwise, I like to take chicken breasts, pop them in a pot of water with some salt and pepper, bring it to a boil for about five minutes, turn off the heat and cover the pot and let it cool for a couple of hours. It makes the perfect, tender, easy to shred chicken!
Pop your question in the comments and I will answer pronto!
Want to round out this meal?
One way is to toss some veggies right into the pasta mixture, but we also have a few side dishes we love! Asparagus with parmesan bread crumbs is a delectable side dish, and we also love having some whipped carrots (they add both color and another flavor!).
And we always recommend dessert OF COURSE…these mini apple pies are a nice light ending to a perfect supper.
Other lemony supper recipes we love
Looking for more chicken inspiration? Here is our complete collection of chicken recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintLemon Chicken Pasta
Turn leftover chicken into an easy elegant supper with a lemon and some linguine with this easy recipe for lemon chicken pasta. It’s so simple to make and has a bright and cheery lemon flavor that will have them begging for another serving!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 8 ounces linguine
- 4 tablespoons butter
- 2 cups cooked shredded chicken
- 1/4 cup chopped parsley, plus extra for garnish
- 1/2 cup fresh squeezed lemon juice (from 2–3 lemons)
- 1/2 cup fresh grated parmesan cheese, plus extra for garnish
- Thin lemon slices for garnish
Instructions
- Cook pasta in heavily salted water until done. Reserve one cup pasta water and drain.
- Meantime, heat butter in large skillet over medium heat until melted. Add chicken and stir for 1-2 minutes until heated through.
- Stir in herbs and lemon juice. If you are adding some extra veggies, add them now.
- Add pasta and cheese to chicken mixture and toss. Add just enough pasta water to form a light sauce.
- Divide among plates, garnish with extra herbs, cheese and lemon slices and serve.
Notes
- Chicken: This is an awesome way to use up leftover chicken, but you can also pick up a rotisserie chicken at your supermarket, or poach a couple of boneless chicken breasts earlier in the day. Put the chicken in a pot of water, bring it to a boil and turn off the heat. Cover the pot and let the chicken cool completely, then shred it up.
- Lemons: I’m going to be straight with you here…you gotta like like lemon to like this recipe. It’s LEMONY! And while I always go with fresh squeezed lemon juice when I can, in a pinch you can use the bottled kind.
- Pasta: We like linguine for this recipe, but you can use any long pasta (spaghetti, fettuccine, etc) that you have on hand
- Herbs: We make this with whatever we happen to have on hand, so try your favorite! Parsley, thyme, oregano, chopped sage…and if you are in basil season, that’s wonderful too! Whatever you choose, just make sure it’s the fresh kind, for maximum flavor.
- Add-ins: Sometimes I serve this up with a veggie on the side, but you can also make it a perfect one-pot supper by adding in peas, baby spinach, or whatever other healthy veggie catches your fancy.
Lemons: You need 2 to 3 lemons if you are squeezing your own juice (which we highly recommend for the extra fresh lemon flavor!) And yes, you can use bottled lemon juice if you need to!
Joyce Knott says
This was a true hit. I had 2 cups of left over chicken from my grand daughters graduation party that my daughter shared with me. I had angel hair pasta, so that’s what I used. We loved the lemony taste and I did add some zest from my fresh lemon as well. I used parsley and also some broccoli out of the garden. I liked that it wasn’t made with cream as many dishes are. I had never used part of the pasta water in a dish before, I thought it sounded strange but went with it.
As we were eating this fast yummy dish we looked at each other and said together, this is great. Let’s have this again and very soon.
We had some left over and just had it for a quick supper after coming home late from an out of town trip and it was just as good warmed up as the first time.
I will be putting this on my regular rotation of favorite meals especially for something quick. We talked about it and decided that capers might just step it up a notch and will try it next time.
Thanks for an awesome dish.
Joyce! Thank you for sharing all this with me – you absolutely made my day! I’m so glad this recipe is going on your regular menu…and congratulations on your granddaughter’s graduation! My granddaughter is 8 years old and is growing up so fast – I know we will be celebrating graduations in the blink of an eye. Thank you again and have a wonderful summer!
Mary Englund says
This recipe was easy and delicious! I love that the sauce is light (no heavy cream) and it works with already cooked chicken. I also home made angel hair pasta and we loved it.
Hi Mary and thank you for this lovely note! This is one of our all tie family faves too…and I love that you tried it with angel hair! Happy Sunday!!
Mary Englund says
I also added maybe a teaspoon or two of grated lemon rind for extra flavor. Tasty!
Amy says
I’ve made this so many times over the years. It’s one of my favorites not just because it’s delicious but also it’s so simple.
Amy! You made my day – I’m so happy to hear this! :)
Terriana Jones says
My son and my self made, and enjoyed this wonderful meal tonite (on 26 April 2020). Again, we enjoyed it, and plan on doing it again.
I’m so glad you liked it! It’s one of our family favorites. :)
brett dennis flournoy says
Superb Saturday night dish, sided by Chardonnay! Not heavy, rather it comes across as elegant. Had to wing it on the herbs, replaced the chives with green onion tips, used dry parsley and thyme. We cleaned the pan, that’s a fact!
Hurray! I love your herb substitutions, and I’m so happy to hear that you had a delicious Saturday night! :)
Holly says
This recipe has become a favorite of mine! I’ve made it several times and I’m obsessed. It tastes incredible and is so simple and easy to make.
Thank you! Isn’t it the best when you land on a recipe that you know is going to work out every time? I’m so glad this is one of those recipes for you. Happy Wednesday!!
Laura says
This is one of my picky eaters favorites, so I make it often. Thank you for sharing.
I was wondering if it could be frozen and reheated successfully? I have a friend that just had a baby and I’m trying to make her some meals that her other kids will enjoy also, to make life a little easier. Just wondering if I could do that with this pasta??
Thanks so much!
Well, I just love being a picky eater favorite (having raised/lived with a picky eater myself!). I see no reason why this wouldn’t freeze just fine – they should just thaw thoroughly and then re-heat in a skillet with a little chicken broth to loosen it up. :)
Kyla McCulley says
This was easy and the whole family loved it! Very fast, my husband said it should “be a staple.”
I love that it is going to be a staple! It’s one of our very faves. :)
Flora says
Very good & love how simple it is.
Thanks Flora! It’s one of our faves. :)
Laura says
Made exactly as listed. Had a bit of a bitter taste from the lemon juice. Added some garlic infused olive oil and limoncello to add a sweeter lemon flavor and that helped, but will probably not make again. Also don’t understand why people comment on recipes who have not made it. Not very helpful for those of us wanting to know if it tasted good to those who have actually tried it.
Hey Laura! I really appreciate your candid review, and that you took the time to leave this comment. You are right that this is DEFINITELY a lemony one. :) I thought maybe you might be interested in one of our other family chicken pasta favorites, which is this chicken pasta carbonara – link below. Meantime, happy Sunday and have a great week!
https://www.framedcooks.com/2013/12/chicken-pasta-carbonara.html
paintcan says
Not clear as to how the drained pasta is not a sticky clump by the time you cook the chicken.
The chicken you are working with is already cooked, so by the time the pasta is cooked and drained the butter and chicken and lemon will all be heated, and you can pop the drained pasta in there right away. No clumping! :)
Brianna Storch says
This recipe looks great, our household is just getting over a cold and I’m the only one not working today so I’m on dinner duty despite still feeling congested. Needless to say I looked for something that was easy but also that we would still enjoy (last night was pizza night)! I really like your recipe because it creates something of a sauce instead of just squeezing lemon juice over a piece of chicken.
And I love the nostalgia that comes with your recipe! It’s very similar to my memory of going swimming every summer day when I was in 4th or 5th grade, and my friend’s mom who watched us while my mom was working would alway makes tuna sandwiches & sweet tea. Anytime I go swimming now I always want a tuna sandwich!
Favorite meals make for wonderful memories, don’t they? Hope you love the lemon chicken, and here’s also hoping everyone in your family gets well soon…summer colds are No Fun!