One Pan Creamy Lemon Chicken Linguine
Table of contents
Introduction
If you’re looking for a dinner that feels bright, fresh, and full of flavor—but still easy enough for a weeknight—this one pan creamy lemon chicken linguine is it.
This is one of those recipes that looks and tastes like something you’d order at a restaurant, but the process is simple and totally doable, even if you’re a beginner cook. Everything comes together in one pan, the sauce is rich and creamy with the perfect pop of lemon, and that golden, seasoned chicken on top just takes it over the edge.
It’s the kind of meal that feels a little extra… without actually being extra work. And that’s exactly what I love. And if you are in the mood for shrimp instead of chicken, try my One Pot Creamy Shrimp Linguine.
And Check out these other great recipes while you are here!
Creamy Lemon Garlic Orzo with Shrimp and Salmon
Better Than Olive Garden Fettucine Alfredo
One-Pot Cheesy Chicken and Broccoli Orzo
Spicy Rigatoni with Crispy Chicken Cutlets
Why You’ll Love This Recipe
- One pan = easy cleanup
- Bright, fresh lemon flavor that’s perfect for spring
- Creamy, garlicky sauce that clings to every bite
- Beginner-friendly but tastes restaurant quality
- Ready in about 30 minutes
Ingredients
- Thin-cut boneless, skinless chicken breasts – cook quickly and stay tender
- Lemon pepper seasoning – adds flavor and replaces the need for extra salt
- Garlic powder, onion powder, Italian seasoning, smoked paprika – simple seasoning blend that builds depth
- Butter + avocado oil – gives the chicken a beautiful golden sear
- Yellow onion – adds sweetness and builds the base of the sauce
- Herbs de Provence – brings a subtle herby flavor that pairs perfectly with lemon
- Red pepper flakes – adds a little heat and balances the creaminess
- Fresh garlic – essential for that bold, savory flavor
- Chicken broth – forms the base of the sauce and cooks the pasta
- Heavy cream – makes the sauce rich and creamy
- Linguine – cooks right in the sauce for maximum flavor
- Fresh Parmesan cheese – melts into the sauce and thickens it (freshly grated is best, but shaved works too)
- Fresh baby spinach – adds color and freshness
- Fresh lemon juice – brightens everything up
- Fresh basil (optional garnish) – adds a fresh finishing touch
Instructions
Start by seasoning your chicken breasts on both sides with lemon pepper seasoning, garlic powder, onion powder, Italian seasoning, and smoked paprika.
In a large 12-inch skillet, melt 1 tablespoon of butter with 1 tablespoon of avocado oil over medium heat. Once hot, add the chicken and cook for about 4–5 minutes per side, or until fully cooked and golden on the outside. Remove from the pan and set aside.
In the same pan, add another tablespoon of butter along with the diced onion. Let that cook for a couple of minutes until softened.
Stir in the herbs de Provence and red pepper flakes, then add the minced garlic and cook for about 1 minute until fragrant.
Deglaze the pan with the chicken broth, scraping up all those flavorful bits from the bottom. Stir in the heavy cream and bring everything to a gentle boil.
Add the linguine and reduce the heat to medium so it stays at a steady simmer. Let the pasta cook for about 10–12 minutes, stirring frequently, until it’s al dente and the sauce has thickened.
Turn the heat to low and stir in the Parmesan cheese until fully melted and incorporated.
Add in the chopped spinach and fresh lemon juice, stirring until the spinach wilts. If the sauce thickens too much (especially as it sits), just add a splash of chicken broth to loosen it back up.
Slice the chicken and place it over the pasta. Garnish with fresh basil, extra Parmesan, red pepper flakes, and lemon slices if desired.
Serving Suggestions
This dish is perfect on its own, but you can also serve it with:
- Garlic bread
- A simple side salad
- Roasted vegetables
Tips for Success
- Stir the pasta frequently so it cooks evenly and doesn’t stick
- Use freshly grated Parmesan for the smoothest sauce
- Don’t skip the lemon juice—it balances the richness perfectly
- If your sauce gets too thick, a splash of chicken broth brings it right back
- Taste at the end and adjust seasoning if needed
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Video
One Pan Creamy Lemon Chicken Linguine
Ingredients
- 2 Thin-cut Boneless, Skinless Chicken Breasts
- ~1/2 tsp Lemon Pepper Seasoning, Garlic Powder, Onion Powder, Smoked Paprika, Italian Seasoning approximate – for seasoning the chicken
- 2 tbsp Salted Butter divided
- 1 tbsp Avocado Oil or Olive Oil
- 1/2 Cup Yellow Onion, Diced
- 1/2 tbsp Herbs De Provence or Italian Seasoning
- 1/2 tsp Red Pepper Flakes
- 5-6 Garlic Cloves, minced
- 3 Cups Chicken Broth
- 1 Cup Heavy Cream
- 12 oz Linguine
- 3 oz Fresh Parmesan
- 2 Cups Fresh Baby Spinach, chopped
- Juice of 1 Lemon plus extra lemon slices for garnish if desired
Instructions
- Season chicken on both sides with lemon pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika.
- Heat 1 tbsp butter and avocado oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Add remaining butter and diced onion. Cook 2–3 minutes until softened. Stir in herbs de Provence and red pepper flakes. Add garlic and cook 1 minute.
- Pour in chicken broth to deglaze the pan, then stir in heavy cream. Bring to a boil.
- Add linguine and reduce to a simmer. Cook 10–12 minutes, stirring frequently, until pasta is al dente.
- Reduce heat to low and stir in Parmesan until melted.
- Add spinach and lemon juice, stirring until wilted.
- Slice chicken and serve over pasta. Garnish as desired.
Notes
FAQ
- Can I use a different pasta? – Yes, fettuccine or spaghetti work well. Just keep an eye on liquid and cook time.
- Can I use frozen spinach? – Yes—just make sure to thaw it completely and squeeze out excess moisture before adding.
- What if my sauce gets too thick? – Add a splash of chicken broth to loosen it back up.
- Can I use thighs instead of breasts? – Yes! Just make sure to use at least 4 thighs and you will want to cook them slightly longer than the breasts. Always use a meat thermometer when cooking chicken to ensure it is cooked to an internal temp of 165 degrees.
