This creamy lemon basil pasta with chicken feels special but comes together quickly with pantry staples and one skillet. Tender, spice-rubbed chicken is seared to a golden brown and combined with ditalini tossed in a silky sauce of garlic, heavy cream, and freshly grated Parmesan.
Brightened with fresh lemon juice and fragrant basil, this pasta is comforting and refreshing at once—perfect for a cozy family dinner or an easy weeknight meal. If you enjoy creamy pasta recipes, keep this lemon basil pasta in your regular rotation.
Ingredients
- Boneless chicken breasts or cutlets
- Olive oil
- Butter
- Garlic cloves, minced
- Heavy cream
- Freshly grated Parmesan cheese
- Fresh lemon juice
- Ditalini pasta
- Salt, black pepper, garlic powder, paprika, dried basil
See the recipe card below for exact quantities and full details.
Instructions & Video
Season and sear the chicken until golden.
Add garlic, butter and cream to build the sauce.
Toss the al dente pasta into the sauce.
Finish with Parmesan and lemon—serve hot.
- Make a spice rub by mixing salt, black pepper, garlic powder, paprika, and dried basil. Coat the chicken well on both sides.
- Bring a large pot of salted water to a boil. Cook the ditalini until al dente and reserve a cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through.
- If the chicken browns too fast, transfer to a baking sheet and finish in a 375°F oven for 10–15 minutes while you prepare the sauce.
- Remove the cooked chicken from the pan and keep warm.
- In the same skillet, add butter and minced garlic. Sauté briefly, scraping up browned bits from the pan for flavor.
- Pour in the heavy cream, stir to combine, and season with a touch of paprika and basil. Simmer gently until the sauce thickens slightly.
- Add the drained ditalini to the sauce and toss to coat. Thin the sauce with reserved pasta water as needed to reach a smooth consistency.
- Taste and adjust seasoning with salt and black pepper.
- Remove the pan from heat, then stir in freshly grated Parmesan and the juice of half a lemon for a bright finish.
- Slice the chicken and arrange on top of the pasta. Serve immediately with extra Parmesan and fresh basil if you like.
Scroll down to the recipe card for quantities and timing.
Substitutions
- Chicken breasts: Swap for thighs or pre-cooked rotisserie chicken.
- Ditalini: Use orzo, small shells, elbows, or another short pasta cooked al dente.
- Olive oil: Canola, vegetable, or sunflower oil work in a pinch.
- Butter: Omit or deglaze with a splash of white wine or pasta water.
- Heavy cream: Substitute half-and-half, cashew cream, or coconut cream for a lighter or dairy-free option.
- Parmesan: Pecorino Romano or Grana Padano are good alternatives.
- Lemon juice: Lemon zest or a touch of lime juice can add brightness.
- Basil: Fresh basil is ideal; parsley can be used instead.
- Add-ins: Cherry tomatoes, spinach, or corn add color and texture.
Equipment
- Large pot for boiling pasta
- Large skillet
- Tongs
- Microplane or grater for fresh Parmesan
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat with a splash of cream, milk, or reserved pasta water to loosen the sauce and restore creaminess.
Top Tips for Success
- Reserve pasta water—starchy water helps create a smooth, glossy sauce.
- Use freshly grated Parmesan for the best melting quality and flavor.
- Add lemon juice off the heat to keep the cream from curdling while preserving brightness.
- Salt the pasta water well so the pasta itself is properly seasoned.
FAQs
Yes. Creamy pasta is best fresh, but you can prepare it ahead. When reheating, add a splash of milk or cream to loosen the sauce.
Absolutely. Cherry tomatoes, spinach, asparagus, or other favorite vegetables complement this dish nicely.
Yes—add red pepper flakes or a pinch of cayenne when cooking the garlic for heat.
Related
If you enjoy easy creamy pasta, try other simple pasta recipes for weeknights and gatherings.
Pairing
Light desserts pair well with this lemon basil pasta—think something not overly rich to balance the creaminess.
Fantastic Lemon Basil Pasta Recipe with Chicken
Ingredients
- 2 boneless chicken breasts (or cutlets)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- ½ cup heavy cream
- ½ teaspoon paprika
- ½ teaspoon dried basil
- Salt and pepper, to taste
- ½ cup freshly grated Parmesan
- Juice of ½ lemon
- 16 oz ditalini pasta
Equipment
- Large skillet
- Cutting board
Method
- Season the chicken with the spice rub, coating both sides evenly.
- Cook the ditalini in well-salted boiling water until al dente. Reserve some pasta water and drain.
- Sear the chicken in a hot skillet with olive oil until golden and cooked through; transfer to a plate.
- In the same skillet, melt butter and sauté minced garlic, scraping up any browned bits.
- Pour in heavy cream, add paprika and basil, and simmer until slightly thickened.
- Stir the cooked pasta into the sauce, adding reserved pasta water as needed to loosen it.
- Remove from heat, stir in Parmesan and lemon juice, and season to taste.
- Slice the chicken and arrange over the pasta. Serve immediately with extra Parmesan and fresh basil if desired.
Notes
Video demonstration available in the original post for step-by-step guidance.
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Food safety
- Do not leave cooked food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with an appropriate smoke point for the cooking method to avoid overheating.
- Ensure good ventilation when using a gas stove.
Follow your local food-safety guidelines for safe cooking and storage.