Chicken With Pasta and Lemon Cream Sauce

chicken and pasta with lemon cream sauce on a plate
Diana Rattray
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 4 to 6 servings

This skillet chicken recipe is easy to prepare, and the combination of flavors is fabulous. Serve with rotini, fusilli, or a similar pasta for a great-tasting everyday meal.

We used boneless chicken breasts in the recipe, but chicken tenders, thighs, or even turkey tenderloins or cutlets can be used. 


  • 3 to 4 chicken breast halves
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium sweet onion (quartered, thinly sliced)
  • 4 to 6 ounces portobello mushrooms (coarsely chopped)
  • 2 small zucchini (quartered lengthwise and sliced 1/4" thick)
  • 3 cloves garlic (minced)
  • 3/4 cup chicken broth
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons dry white wine (optional)
  • 12 large basil leaves (chopped)
  • 12 to 18 grape tomatoes (halved)
  • 1 cup heavy cream
  • 16 ounces fusilli or similar pasta (cooked and drained)

Steps to Make It

  1. Cut the chicken breasts or tenders into 1-inch pieces. Sprinkle lightly with kosher salt and freshly ground black pepper.

  2. In a large skillet over medium heat melt the butter with olive oil. Add the chicken, onion, and mushrooms; cook, stirring, until onions and mushrooms are just tender and chicken is lightly browned.

  3. Add the zucchini, garlic, and chicken broth; bring to a simmer. Cover and cook for 8 to 10 minutes, or until zucchini is just tender.

  4. Add lemon juice and zest and wine; cook, uncovered, for 5 minutes.

  5. Add chopped basil, tomatoes, and cream; cook for 2 to 3 minutes longer. Taste and add salt and pepper, as needed.

  6. Toss with hot cooked pasta.