Garlic Lemon Herb Chicken with Creamy Pesto Pasta

Garlic Lemon Herb Chicken with Creamy Pesto Pasta – A Comfort Food Favorite

When I first started cooking for my now husband, I realized how much I love making meals that feel both special and simple. I wanted something creamy, flavorful, and packed with fresh, vibrant ingredients—without spending hours in the kitchen. That’s how this Garlic Lemon Herb Chicken with Creamy Pesto Pasta became a favorite while dating and even more so now that we are married.

This dish combines juicy, lemony chicken with a rich, garlicky pesto sauce that clings perfectly to your favorite pasta. It’s the ultimate comfort meal—fancy enough for date night, yet easy enough for a weeknight dinner. Plus, it’s made with pantry staples, so you can whip it up anytime.

Why You’ll Love This Recipe

✔️ Bold & Fresh Flavors – A perfect mix of lemon, garlic, herbs, and creamy pesto goodness.
✔️ One-Pan Sauce – The creamy pesto sauce comes together in minutes.
✔️ Customizable – Use any pasta you have on hand, or swap the chicken for shrimp or veggies.
✔️ Quick & Easy – Done in about 30-40 minutes, making it perfect for busy nights.

Ready to Cook? Here is the Recipe below!

Every time I make this dish, I’m reminded of how a simple, homemade meal can feel so special. The bright lemony chicken pairs perfectly with the creamy pesto sauce, creating a dish that’s both comforting and fresh.

If you’re looking for a restaurant-quality meal made at home, this is it.

NOTE: I make this in a large batch in order to meal prep. It makes about 8 servings.

Ingredients

Chicken & Marinade:

1-2 chicken breasts, diced
2 tablespoons lemon juice
3 tablespoons Italian seasoning
2 teaspoons Lowry’s garlic salt

Creamy Pesto Sauce:

2 tablespoons butter
2 tablespoons flour
1.5 cups milk
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
Salt to taste
1 cup Parmesan cheese
¾ cup pesto

Pasta:

1 pound pasta of choice (fettuccine, penne, or bowties work great)

Instructions

Marinate & Cook the Chicken: Toss diced chicken with lemon juice, Italian seasoning, and garlic salt. Let marinate for at least 15 minutes. Cook in a hot skillet over medium heat until cooked through. Set aside.

Make the Sauce: In a medium sauce pan, melt butter over medium heat. Whisk in flour and cook until golden. Gradually pour in the milk, whisking continuously until smooth and thickened. Stir in garlic powder, onion powder, pepper, and salt. Once combined, mix in the Parmesan until melted. Finally, add the pesto and stir until fully incorporated. Let simmer until creamy.

Cook the Pasta: Boil pasta according to package instructions. Save about 1/3 cup pasta water, draining the rest, and toss in the creamy pesto sauce with the 1/3 pasta water.

Assemble & Serve: Stir the cooked chicken into the pasta, garnish with extra Parmesan and fresh basil if desired. Enjoy.