10-Minute Easy Lemon Chicken Pasta
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Who doesn’t need some 10 minute dinners that you can toss together after a long day at work? Make this 10-Minute Easy Lemon Chicken Pasta for the perfect weeknight meal. By using canned chicken, leftover grilled or rotisserie chicken, this creamy lemon pasta can be on the table in just minutes.
In the time it takes to cook the spaghetti, you can make the perfect sauce for this 10-Minute Easy Lemon Chicken Pasta dish. I love this dish for so many reasons. Let’s name them.
- This is a 10 minute dinner.
- I love them lemon flavor.
- The ingredient list is short and simple.
- It’s versatile. I can use canned chicken, rotisserie chicken or leftover chicken from the fridge.
- Modify the ingredients easily. Try adding frozen peas!
How To Make Easy Lemon Chicken Pasta Recipe in Ten Minutes
Cook spaghetti according to package directions; drain. In the meantime, melt butter in a skillet. Add lemon zest, whipping cream and chicken. Once the pasta is cooked, add to the butter mixture. Add fresh lemon juice and cheese. Enjoy!
Full recipe and ingredient amounts for canned chicken pasta with lemon can be found below on the recipe card.
Notes Lemon Chicken Pasta with Canned Chicken Recipe
- Modify this recipe in several ways to suit your family. Barbara uses canned chicken, a new favorite staple at her house. If you have leftover grilled chicken (try ours) or rotisserie chicken, you can definitely use in this dish. The pre-cooked or pre-grilled chicken in the refrigerated section of the grocery store will work in this too.
- Use any variety of spaghetti or any type of pasta. We like whole wheat spaghetti. (Here’s a secret…don’t have any spaghetti in your pantry? Use whatever pasta you have on hand!)
- Also, we used shredded Parmesan cheese because that is what was in Barbara’s refrigerator, but grated Parmesan would work fine too.
- The only ingredients that should NOT be substituted is the lemon peel and fresh lemon juice. The bottled lemon juice just doesn’t pack the flavor needed for this dish.
- Add frozen peas, frozen broccoli, fresh spinach or top with diced tomatoes for a fun new spin.
- Looking for a creamier pasta that is just as easy to make? Try our Hay and Straw Pasta with bacon and peas.
Other Canned Chicken Recipes to Try
Do you love canned chicken recipes as much as we do? Using canned chicken is a great way to prepare dinner in a snap. Check out this post for a whole compilation of canned chicken recipes. For healthier canned chicken, rinse the chicken to remove excess sodium. Drain completely.
Try these other recipes featuring canned chicken.
- 5-Minute Low Carb Lemon Chicken Salad
- 3-Ingredient Chicken Salad
- Crescent Chicken Bake
- Enchilada Biscuit Bake
Do I need to cook canned chicken before eating?
No, you do NOT need to cook canned chicken before eating.
If you are concerned that the chicken is raw when you open the can, do not fret. The canning process cooks the chicken completely even if it does have a pink color to it when you open it. There is no need to cook the canned chicken before eating. You truly could open the can of chicken breast, drain and eat.
Lemon Chicken Pasta Variations
We love adding frozen peas to this creamy lemon chicken pasta. Add approximately 1 cup of frozen peas that have been cooked, or add the frozen peas directly to the lemon sauce and allow to cook. It creates a whole new meal. Other easy additions would be spinach or cooked broccoli or try topping with fresh chopped tomatoes.
10-Minute Easy Lemon Chicken Pasta
Ingredients
- 8 oz. spaghetti regular or whole wheat
- 2 Tablespoons butter
- 12.5 oz. can chunk chicken, drained or 1 -2 cups diced, rotisserie chicken
- 1 Tablespoon grated lemon peel
- 1/4 cup whipping cream
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons Parmesan Cheese
Instructions
- Cook spaghetti in boiling, salted water as directed on the package.
- While the pasta is cooking, heat butter in a skillet over medium-low heat. Add grated lemon, whipping cream and drained chicken. Warm slowly, and gently break up chicken into large chunks.
- Once spaghetti is cooked, use tongs to add to the skillet (this keeps a little pasta water on the spaghetti which helps the sauce). Add fresh lemon juice and cheese.
- Toss to mix. If pasta seems a little dry, add a couple tablespoons of pasta water.
- Top with additional lemon peel and cheese if desired.
- Try adding a cup of cooked peas for a whole new spin.
Notes
- This version can be modified in several ways to suit your family. Barbara uses canned chicken, a new favorite staple at her house. If you have leftover grilled chicken (try ours) or rotisserie chicken, you can definitely use in this dish. The pre-cooked or pre-grilled chicken in the refrigerated section of the grocery store will work in this too.
- You can also use any variety of spaghetti. We like whole wheat spaghetti. (Here’s a secret…don’t have any spaghetti in your pantry? Use whatever pasta you have on hand!)
- Also, we used shredded Parmesan cheese because that is what was in Barbara’s refrigerator, but grated Parmesan would work fine too.
- The only ingredients that should NOT be substituted is the lemon peel and fresh lemon juice. The bottled lemon juice just doesn’t pack the flavor needed for this dish.
- Add frozen peas, frozen broccoli, fresh spinach or top with diced tomatoes for a fun new spin.Â
- The nutritional information below is auto-calculated and can vary depending on the products you use.
Nutrition
Can you freeze canned chicken breast? I bought the wrong size and can’t use it all at once.
You should be able to put what chicken you don’t use into an airtight container or freezer bag and store it in the freezer until you need it!