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One-Pot Creamy Lemon Pepper Chicken Pasta

Close-up of a white bowl filled with One-Pot Creamy Lemon Pepper Chicken Pasta topped with sliced chicken and fresh parsley.
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Cook tender chicken and pasta together in a single pot to create a rich, bright lemon pepper cream sauce with minimal cleanup.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 4 cups chicken broth
  • 1 cup uncooked penne or rotini pasta
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces with salt, black pepper, garlic powder, and Italian seasoning.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until lightly browned on all sides, about 4 to 5 minutes. The chicken does not need to be fully cooked through.
  3. Pour the chicken broth into the pot. Bring the liquid to a boil.
  4. Add the dry pasta to the boiling broth. Stir well to prevent sticking.
  5. Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, or until the pasta is cooked al dente and most of the liquid is absorbed. Stir occasionally.
  6. Remove the pot from the heat. Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest until the sauce is smooth and creamy.
  7. Taste and add more salt or pepper if needed.
  8. Garnish with fresh parsley before serving immediately.

Notes

  • For a thicker sauce, let the pasta sit uncovered for 2 minutes after stirring in the cream and cheese.
  • Use low-sodium broth to better control the final salt level.
  • If you prefer smaller pieces of chicken, you can dice them before seasoning.

Nutrition

Find it online: https://cookifyme.com/one-pot-creamy-lemon-pepper-chicken-pasta/