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Lemon Chicken Pasta Recipe
Ben Carraoli

Lemon Chicken Pasta Recipe

I still remember the first time I made this lemon chicken pasta, and honestly, it instantly became one of my favorites. I was craving something fresh but comforting, and this dish delivered both perfectly. The bright lemon flavor combined with juicy chicken and tender pasta felt light yet satisfying.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 10 ounces linguini – a sturdy pasta that holds up well and absorbs the sauce beautifull
  • 2 tablespoons olive oil – adds richness and helps sauté the aromatics evenly
  • 5 cloves garlic roughly chopped – fresh garlic gives stronger flavor than jarred
  • 1 shallot roughly chopped – milder and slightly sweet compared to onion
  • 4 ounces shiitake mushrooms sliced – adds deep, earthy flavor
  • 6 ounces crimini mushrooms sliced – balances the dish with extra umami
  • 1 pound chicken thighs cut into 1-inch pieces – thighs stay juicy and tender while cooking
  • 1 teaspoon red pepper flakes – adds gentle heat without overpowering the dish
  • 1 bunch chives snipped – brings a fresh, mild onion flavor
  • 1 lemon zested and juiced – fresh lemon is essential for bright, clean flavor
  • Handful of shredded Italian blend cheese – freshly shredded melts smoother
  • Kosher salt and freshly cracked black pepper – enhances every ingredient

Method
 

  1. Bring a large pot of salted water to a boil and cook the linguini until al dente. I always reserve a little pasta water just in case I need to loosen the sauce later. Drain and set aside while preparing the rest.
  2. Heat olive oil in a large skillet over medium-high heat. Add garlic, shallot, and both types of mushrooms. Cook until soft and fragrant, stirring occasionally to prevent burning.
  3. Add the chicken pieces to the skillet and season with salt, pepper, and red pepper flakes. Cook until the chicken is golden on the outside and fully cooked inside. Stir gently so the chicken stays juicy.
  4. Add the cooked pasta to the skillet along with lemon zest, lemon juice, and chives. Toss everything together until well combined. Sprinkle in the cheese and stir until melted and creamy.

Notes

  • I always zest the lemon before juicing to get maximum flavor.
  • I let the chicken brown slightly before stirring for better texture.
  • I taste at the end and adjust lemon or salt — it makes a big difference.
  • I use freshly grated cheese because it melts smoother and tastes better.