Speedy Cream Chicken Pasta with Lemon and Basil

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Kosher salt and freshly ground black pepper 

1 pound pasta (see Cook's Note)

1/2 cup raw pine nuts 

1 cup heavy whipping cream  

1 teaspoon finely grated lemon zest, plus 1 lemon, juiced 

1/2 teaspoon red pepper flakes 

3/4 cup freshly grated Parmesan, plus more for serving 

1 cup basil leaves, chopped 

2 cups shredded rotisserie chicken


  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.  
  2. Meanwhile, heat a small, dry skillet over medium heat and add the pine nuts. Cook, shaking the pan constantly, until the nuts are fragrant and lightly browned, about 5 minutes. Transfer to a plate.  
  3. Drain and return the pasta to the same pot. Add the cream, lemon zest and juice, red pepper flakes, Parmesan, basil, chicken and toasted pine nuts. Toss to combine and season with pepper.  
  4. Divide the pasta among bowls and serve with more Parmesan at the table.

Cook’s Note

Feel free to use any pasta shape you like.

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