Lemon Chicken Pasta

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Lemon Chicken Pasta is my current obsession and I’ve made it 3 times in the past 2 weeks. No apologies though, it’s that good!

Lemon Chicken Pasta from www.whatsgabycooking.com (@whatsgabycookin)

This Lemon Chicken Pasta is one of those recipes that you can keep on hand for anytime! It’s good in spring, summer, fall or winter and it’s beyond easy (music to my ears). I’ve whipped this up, no joke 3 times in the last 2 weeks and eat it on repeat for lunch and dinner without a second thought. All the ingredients you need for this are probably in your refrigerator as we speak, except perhaps the chives! But those could be substituted for any herb – basil, parsley, green onions, mint… you name it!

Lemon Chicken Pasta

5 from 14 votes
Meet the easy chicken pasta of your dreams! This Lemon Chicken Pasta is just what you need when you want to put dinner on the table FAST!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian, Mediterranean, American
Servings 4 people


  • 10 ounces linguini
  • 2 tablespoons olive oil
  • 5 cloves garlic roughly chopped
  • 1 shallot roughly chopped
  • 4 ounces shitake mushrooms sliced
  • 6 ounces crimini mushrooms sliced
  • 1 lb chicken thighs cut into 1 inch pieces
  • 1 teaspoon red pepper flakes
  • 1 bunch chives snipped
  • 1 lemon zested and juiced
  • handful of shredded italian mix cheese
  • kosher salt and freshly cracked black pepper


  • Bring a large pot of water to a boil. Cook pasta according to the package directions, drain and set aside.
  • In a large skillet, add the olive oil over medium high heat. Add the garlic, shallots and mushrooms and sauté for 6-7 minutes until tender. Add the chicken and sauté until fully cooked - about 10 minutes more. Season with salt, pepper and red pepper flakes.
  • Once chicken is fully cooked, add the drained pasta, lemon zest, lemon juice and chives. Toss everything together and adjust seasoning as needed. Serve with cheese mixed in.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. This was so fresh and yummy…I can’t ever get my 16 year old son to eat mushrooms but he slurped them up tonight! Yeeess!!

  2. Holy sh1t this was absolutely phenomenal!!! I’m always looking for new recipes online and they usually turn out kinda bland but this was PACKED with flavor. The lemon cut right through the cheese (didn’t put too much cheese in), the chives, chili flakes and everything else worked so well together. 100% making this on the reg. Loved it!!

  3. I made this as is last week and tonight I made it with some changes… a splash of half and half, no lemon and half a can of rotel. It was DELICIOUS!!!!!!

  4. Mushrooms are sold out at my neighborhood Trader Joes – I blame you…I’m sure everyone saw this recipe and wanted to make it! This dish looks so delish – I’m craving it and I haven’t even tried it yet!

  5. Hey Gaby! I made this recipe last night but subbed spaghetti squash for pasta to make gluten-free and brought my mom leftovers. She’s a really good cook and never asks for recipes, mostly because she has enough recipes herself. Today when I stopped by to let her dog out she left a note with my clean glassware that said “This was really good. Please share recipe.” Woo hoo! Thanks for helping me serve consistently delicious meals for my husband and now my mom!

  6. This looks amazing! While I love love love mushrooms, my husband and kids do not like mushrooms at all! Anything you would recommend as a possible substitute?

  7. Made this amazing dish this evening and absolutely loved it! I did adjust a bit for using interchangeable pantry items (red onions and spring onions) and mushrooms (only regular white available at the store), plus used half whole wheat pasta and a good handful of spinach for added fibre and nutrition. This will absolutely be a frequently used recipe!

  8. my peeps who can’t stand chicken tetrazzini eat this happily!!

    changes I will make today

    using grilled chicken (love morph meals)
    green onion for chives…will use a fresh Italian flat leaf parsely as well plus basil(cuz its about to go bad)

    may add a splash of white wine (cuz I drank the rest…lol)

    my second time making it..first time followed to a T.

    also..USING 2 BOXES OF Pasta and 24 oz of mushrooms…Because…we love to eat…..

  9. I’m considering this for a friend going through chemo. She has requested bland comfort food. If I cut back on the pepper flakes will it be adversely effected enough that I should keep looking for an idea?

    1. that’s a great idea to cut out the red pepper flakes – it will still be delish with the lemon! I’d say it’s a great option!

    1. I don’t!! But you can input it into your favorite calorie tracker depending on how many portions you get out of it!

  10. I finally made this tonight. I don’t eat chicken so I substituted shrimp. It was fantastic! I left out the red pepper flakes, as my husband doesn’t like anything too spicy, but added extra cracked black pepper at the table with a sprinkle of Parmesan cheese on top. Also, I made it with fresh linguini. This is definitely a keeper!

  11. Perfection. Perfect weeknight meal you were right on about that. Lemon is so important. And now I have learned that shitake mushrooms make such a difference it is the only way to go. This was even better the next day for lunch. Good one – good call.

    1. I’m doing breasts too, I just cannot stand thighs, not sure what thats about, but just cannot eat em. Making this maybe tonite, if not tomorrow. Will report back with chicken breasts,

  12. 5 stars
    I made this last night and it was fabulous! I love your recipes (they are so easy to follow) and watching your IG stories and live posts. Thank you for sharing!

    1. whatever your normal favorite DF replacement is!! Anything that’s semi-close to parmesan or even a mozzarella substitute would be great

  13. 5 stars
    This is so easy and delicious, the perfect not over powering lemon flavor just fresh. I’ve just found gabby a few weeks ago and I’ve made this twice truly a keeper.

  14. 5 stars
    My partner and I are obsessed with this one. It’s in our weekly rotation. SO YUMMY and easy!!!!

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