This lemon cream pasta with chicken is creamy and light and perfect for a hectic weeknight.

tube pasta with shredded parmesan in a white bowl

This pasta was the second stellar application of the Lemon Garlic Chicken. I saw the recipe on Clouse Cousins Cookin’ at the perfect time when I needed a recipe in which to use the rest of the chicken.

It was fantastic!

Creamy and light, it really hit the spot when I made it for dinner and the lemon garlic chicken was incredible paired with the chewy pasta and lemony cream sauce.

Plus, I just love pasta dishes that cook the pasta in the main flavors of the recipe (in this case, the pasta cooks in chicken broth and lemon juice).

I doubled the original recipe to feed our family and made a few small changes so my adapted recipe is below.

This will definitely be a remake at our house!

What To ServeDivine breadsticks or Cheesy Garlic Bread
Killer green salad (throw together your own or use a variation on this Gourmet Green Salad)
Fresh, seasonal fruit

Lemon Cream Pasta with Chicken

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 3 cups shredded or cubed Lemon Garlic Chicken
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 4 (14.5 ounce) cans chicken broth
  • 1/2 cup fresh lemon juice
  • 1 (16 ounce) package tube pasta (I used rigatoni)
  • 2 cups heavy cream
  • 2 teaspoons grated lemon zest
  • 1/2 cup parmesan cheese, shredded


  1. In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
  2. Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes.
  3. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

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Recipe Source: adapted from via Clouse Cousins Cookin’