Creamy Lemon Basil Pasta with Chicken & Arugula is a bright, refreshing, and comforting pasta dish that balances richness with zesty freshness. The creamy sauce is infused with fragrant basil, sharp lemon zest, and a hint of garlic, creating a luxurious coating that clings beautifully to the pasta. Tender sautéed chicken adds heartiness, while fresh arugula brings a peppery pop that elevates the entire dish. This recipe is perfect for anyone who craves a flavorful, restaurant-quality meal made easily at home.

This pasta captures the essence of Mediterranean simplicity and freshness. It combines creamy indulgence with vibrant herbs and citrus, making it equally suitable for weeknight dinners and elegant gatherings. Every forkful is a delicious blend of creamy, tangy, savory, and slightly peppery elements.

Why I Love This Recipe

I love this recipe because it hits every note I enjoy in a pasta dish. The lemon cuts through the creaminess, making it feel light rather than heavy. Basil adds a garden-fresh aroma that instantly brightens the dish. The arugula wilted into warm pasta brings a unique peppery twist that contrasts beautifully with the smooth sauce. And the chicken makes it satisfying enough to serve as a complete meal.

What makes this recipe truly special is the harmony of textures and flavors: silken sauce, juicy chicken, tender pasta, and leafy greens. It’s comfort food with a freshness that keeps you coming back for more.

Why It’s a Must-Try Dish

This dish is a must-try because it blends elegance and simplicity with outstanding flavor.

• It’s quick and approachable, yet impressive enough for guests.
• The lemon-basil cream sauce is unique, refreshing, and addictive.
• It’s customizable and works with any pasta shape or protein.
• The arugula adds both color and an unexpected peppery finish.
• It offers a perfect balance of richness and brightness.

If you love creamy pasta but prefer something lighter and herbier, this recipe will become a staple.

Preparation Time, Cooking Time, Servings, Calories, Course, Cuisine

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Servings: 4 servings
Calories: Approximately 520 calories per serving

Course: Main Course
Cuisine: Italian-inspired / Mediterranean fusion

Ingredients

For the Pasta

• 12 oz (340 g) pasta (fettuccine, penne, or linguine work well)
• Salt for boiling water

For the Chicken

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, sliced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Creamy Lemon Basil Sauce

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream or half-and-half
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Zest of 1 large lemon
• Juice of 1/2 lemon
• 1/2 cup fresh basil, chopped
• 2 cups fresh arugula
• Salt and pepper to taste

Optional Add-Ins

• 1/4 teaspoon red pepper flakes
• 1 tablespoon cream cheese for extra creaminess
• Additional lemon zest for stronger citrus flavor
• Sun-dried tomatoes for a tangy twist

Cooking Directions

1. Cook pasta until al dente; reserve 1 cup pasta water.
2. Season and sauté chicken until golden and cooked through.
3. In the same pan, melt butter and sauté garlic.
4. Add cream, broth, Parmesan, lemon zest, and juice. Simmer until thickened.
5. Stir in basil and arugula.
6. Add cooked pasta and chicken; toss to combine.
7. Adjust seasonings and loosen with pasta water if needed.
8. Serve warm with extra basil and Parmesan.

Step-by-Step Preparation Method

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside, reserving pasta water.
2. Season the sliced chicken with Italian seasoning, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes or until browned and cooked through. Remove and set aside.
4. In the same skillet, reduce heat to medium and melt the butter.
5. Add minced garlic and cook until fragrant, about 1 minute.
6. Pour in heavy cream and chicken broth. Stir to combine.
7. Add Parmesan cheese and stir until the sauce becomes creamy.
8. Add lemon zest and lemon juice, adjusting to your taste preference.
9. Stir in chopped basil and allow the sauce to simmer gently for 2–3 minutes.
10. Add the arugula and stir until slightly wilted.
11. Return the cooked chicken to the pan. Add the pasta and toss everything together.
12. Add a splash of pasta water if the sauce becomes too thick.
13. Taste and adjust with salt, pepper, or additional lemon.
14. Serve hot with extra Parmesan and fresh basil.

How to Serve This Recipe

• Serve immediately while warm for the creamiest texture.
• Garnish with fresh basil ribbons or lemon zest.
• Pair with crusty garlic bread, roasted vegetables, or a simple green salad.
• Serve with white wine such as Pinot Grigio or Sauvignon Blanc, which complements lemony dishes.

Recipe Tips

• Cook the pasta al dente so it holds up well in the sauce.
• Use freshly grated Parmesan for smoother melting.
• Add lemon juice slowly and taste often to avoid overpowering the sauce.
• Don’t overcook the arugula; it should be just wilted, not soggy.
• If the sauce gets too thick, loosen it with pasta water a tablespoon at a time.

Variations

Shrimp Lemon Basil Pasta

Replace chicken with sautéed shrimp for a lighter, seafood-forward dish.

Vegetarian Version

Skip the chicken and add mushrooms, roasted tomatoes, or chickpeas.

Extra Creamy

Add cream cheese or mascarpone for a richer sauce.

Spicy Lemon Basil Pasta

Add crushed red pepper flakes or Calabrian chili paste.

Low-Carb Version

Serve the sauce and chicken over zucchini noodles or spaghetti squash.

Freezing and Storage

Refrigerator:
Store leftovers in an airtight container for up to 3 days.

Freezer:
Cream-based sauces don’t freeze very well, but you may freeze only the cooked chicken and pasta separately for up to 2 months. Make the sauce fresh when serving.

Reheating:
Reheat gently on the stovetop with a splash of broth or cream to restore texture. Microwave in 30-second intervals, stirring in between.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Wooden spoon
• Zester or microplane
• Measuring cups and spoons
• Sharp knife and cutting board

FAQ

Can I use milk instead of cream?
Yes, but the sauce will be thinner. Add 1 tablespoon flour to help thicken it.

Can I use dried basil?
Fresh basil is strongly recommended, but 1–2 teaspoons dried basil can work in a pinch.

Can I make this dish without chicken?
Absolutely. It works wonderfully as a vegetarian pasta.

Can I add vegetables?
Yes, vegetables like spinach, peas, asparagus, or cherry tomatoes pair beautifully.

Is arugula necessary?
It adds great flavor, but you can substitute spinach or kale.

Conclusion

Creamy Lemon Basil Pasta with Chicken & Arugula is a delightful fusion of freshness and comfort. The combination of zesty lemon, aromatic basil, tender chicken, and peppery greens creates a vibrant and balanced dish that feels gourmet yet remains incredibly simple to prepare. This versatile recipe suits weeknight dinners, family meals, or special occasions. With its lively flavors and satisfying creaminess, it’s sure to become a go-to favorite in your kitchen.