Description
A bright and flavorful Lemon Chicken Pasta combining tender chicken breasts with a zesty lemon sauce, garlic, and Parmesan cheese tossed with perfectly cooked pasta. This quick and easy skillet meal is perfect for a weeknight dinner bursting with fresh citrus and savory notes.
Ingredients
Units
Scale
Pasta and Chicken
- 8 ounces pasta any shape
- 4 thin-sliced boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- fresh-ground black pepper to taste
- zest of 1 large lemon
Sauce and Garnish
- 2 Tablespoons olive oil, divided
- 2 Tablespoons butter, divided
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 Tablespoons lemon juice
- 3/4 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
- lemon wedges for serving
- fresh parsley or thyme for serving
Instructions
- Cook Pasta: Bring a large pot of water to a boil, add a generous pinch of salt, and cook pasta to just shy of al dente according to package directions. Drain and set aside.
- Season Chicken: While pasta cooks, lightly sprinkle the chicken breasts on both sides with kosher salt, fresh-ground black pepper, garlic powder, and lemon zest to evenly coat.
- Cook Chicken: In a large skillet over medium-high heat, add 1 tablespoon each of olive oil and butter. When hot and butter has melted, cook chicken for 3 to 4 minutes per side until golden brown and almost fully cooked. Remove chicken to a plate and set aside.
- Sauté Aromatics: Reduce heat to medium. Add remaining 1 tablespoon each of olive oil and butter to the pan. Stir in minced garlic and red pepper flakes, cooking for about 30 to 60 seconds until fragrant but not browned.
- Make Sauce: Pour in white wine and scrape browned bits off the pan bottom as it simmers. Add chicken broth, lemon juice, a bit more lemon zest, and Italian seasoning, then bring to a simmer. Let the sauce bubble for about 1 minute to concentrate flavors.
- Combine Pasta and Sauce: Stir drained pasta into the sauce, then add grated Parmesan cheese and toss well. Taste and adjust salt and pepper as desired.
- Finish Chicken and Serve: Nestle the chicken breasts back into the skillet among the pasta. Cook for another 1 to 2 minutes until chicken is fully cooked through. Garnish with lemon wedges, fresh parsley or thyme, and an extra sprinkling of Parmesan cheese. Serve immediately.
Notes
- Adjust the red pepper flakes to your preferred heat level: reduce to 1/8 teaspoon or omit if sensitive, or sprinkle extra on top for more kick.
- For convenience, you can fully cook the chicken breasts in step three, then slice them and stir into the pasta if preferred.
- Use any pasta shape you like; penne, fusilli, or farfalle work well to hold the sauce.
- White wine in the sauce can be substituted with additional chicken broth for a non-alcoholic version.
- Fresh lemon zest and juice are key to brighten the flavors—avoid using bottled lemon juice for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
