If you’re craving something that feels both fresh and comforting, my Lemon Chicken Pasta Recipe is just what you need. This dish perfectly balances zesty lemon brightness with tender chicken and luscious pasta, all brought together by a garlicky, buttery sauce that’s simply irresistible. Each bite is a sunny burst of flavor, perfect for a weeknight dinner that feels special or a casual get-together with friends. I promise, once you make this, it will quickly become one of your go-to recipes.
Ingredients You’ll Need
Gathering simple ingredients is the key to nailing this recipe. Each one plays a vital role, whether it’s building the bright citrus notes, adding savory depth, or creating that silky sauce that coats every strand of pasta beautifully.
- 8 ounces pasta (any shape): Your choice of pasta works here—penne, linguine, or farfalle, all soak up the sauce wonderfully.
- 4 thin-sliced boneless, skinless chicken breasts: Thin slices cook quickly and stay juicy for tender bites.
- 1 teaspoon kosher salt: Essential for seasoning chicken and pasta water to enhance flavor.
- 1/2 teaspoon garlic powder: Adds a subtle depth to the chicken seasoning base.
- Fresh-ground black pepper: For a mild kick and a savory finish on the chicken.
- Zest of 1 large lemon: Delivers bright, citrus aroma that brightens the entire dish.
- 2 Tablespoons olive oil, divided: Used for searing chicken and building the sauce base, bringing richness without heaviness.
- 2 Tablespoons butter, divided: Adds creaminess and rounds out the flavors perfectly.
- 3 cloves garlic, minced: Garlic is a flavor powerhouse, elevating the sauce with its pungent, savory warmth.
- 1/4 teaspoon red pepper flakes: Just a hint of heat to contrast the lemon’s brightness.
- 1/4 cup white wine: Adds acidity and complexity, lifting the sauce beautifully.
- 1/4 cup chicken broth: Provides savory depth and helps make the sauce luscious and saucy.
- 2 Tablespoons lemon juice: For a fresh, zesty tang that ties every ingredient together.
- 3/4 teaspoon Italian seasoning: A herby blend that brings Mediterranean warmth to the dish.
- 1/4 cup grated Parmesan: This salty, nutty cheese melts into the sauce for richness and umami.
- Lemon wedges: Perfect for an extra pop of freshness when serving.
- Fresh parsley or thyme: Adds a burst of color and a fresh herbal note.
How to Make Lemon Chicken Pasta Recipe
Step 1: Cooking the Pasta
Start by boiling your pasta in well-salted water until it’s just shy of al dente. This means it should have a tiny bit of firmness because the pasta will continue to cook slightly once tossed in the sauce. Drain it well and set it aside. This simple base is what soaks up all the flavors later—don’t rush this step!
Step 2: Seasoning the Chicken
While the pasta cooks, season your chicken breasts with kosher salt, freshly cracked black pepper, garlic powder, and the fresh zest of one large lemon. The lemon zest is a game changer here because it infuses the chicken with fresh, bright notes that really complement the creamy pasta later.
Step 3: Searing the Chicken
Heat a tablespoon of olive oil and a tablespoon of butter in a skillet over medium-high heat. Add the seasoned chicken and sear until it’s a beautiful golden brown on both sides, locking in the juicy flavors. Once cooked, remove the chicken from the pan and set it aside. Don’t forget to rest it for a few minutes so the juices redistribute.
Step 4: Creating the Sauce
In the same skillet, add the remaining olive oil and butter. Toss in the minced garlic and red pepper flakes, sautéing until fragrant but not burnt. Pour in the white wine, chicken broth, lemon juice, and a little extra lemon zest, along with Italian seasoning. Let this simmer gently, allowing the flavors to meld and the liquid to reduce slightly into a luscious sauce that sparkles with brightness and depth.
Step 5: Combining Pasta and Chicken
Add the pasta back into the skillet and toss it with the sauce and grated Parmesan, stirring until every bit of pasta is coated in that creamy, tangy goodness. Slice the chicken breasts and nestle them back into the pan so the flavors mingle and everything heats through perfectly.
Step 6: Final Touches and Serving
Garnish with fresh lemon wedges, finely chopped parsley or thyme, and a sprinkle of extra Parmesan if you like. Serve this dish immediately to enjoy the fresh lemon brightness and warm, savory richness all in one bite.
How to Serve Lemon Chicken Pasta Recipe
Garnishes
Adding a few simple garnishes can elevate your Lemon Chicken Pasta Recipe in seconds. Fresh lemon wedges are perfect for those who want an extra burst of citrus, while fresh herbs like parsley or thyme brighten the dish visually and aromatically. A sprinkle of Parmesan right before serving adds that finishing touch of creamy saltiness that everyone loves.
Side Dishes
This pasta dish stands out on its own, but pairing it with a crisp green salad or roasted vegetables adds lovely textural contrast. Think lightly dressed arugula with shaved Parmesan or roasted asparagus with a drizzle of olive oil. For a cozy meal, garlic bread is a natural companion, offering crunch and a buttery counterpart to the luscious pasta sauce.
Creative Ways to Present
For a dinner party or something a bit special, try plating your Lemon Chicken Pasta Recipe in individual shallow bowls, topping each serving with a sprig of fresh herb and a lemon twist. You might also drizzle a tiny bit of extra virgin olive oil over the top just before serving for a glossy, professional finish that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The lemon and herbs keep the pasta tasting fresh, but be sure to keep the chicken pieces separate if possible to maintain texture.
Freezing
While this dish is best enjoyed fresh, you can freeze leftover pasta without the fresh herbs and lemon wedges. Place it in a freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
When reheating, warm the pasta gently on the stove over low heat with a splash of chicken broth or water to prevent it from drying out. Microwaving works too, but it’s best to sprinkle a little extra Parmesan and herbs after heating to refresh the flavors.
FAQs
Can I use different types of pasta in this Lemon Chicken Pasta Recipe?
Absolutely! This recipe is very versatile, so feel free to use any pasta shape you love, from spaghetti to rotini. Just keep cooking times in mind and cook your pasta to just shy of al dente for the best texture.
Is it okay to substitute chicken breasts with thighs?
Yes, chicken thighs will work well and add extra juiciness and flavor. Just adjust cooking time slightly to ensure they’re cooked through and nicely browned.
Can I make this recipe dairy-free?
You can substitute the butter with olive oil and either skip the Parmesan or use a dairy-free cheese alternative. The lemon and garlic flavors still shine beautifully without the dairy components.
What if I don’t have white wine for the sauce?
No worries! You can swap white wine with extra chicken broth mixed with a teaspoon of white wine vinegar or apple cider vinegar to maintain the acidity and depth in the sauce.
How do I keep the chicken from drying out?
Seasoning and searing the chicken quickly in a hot pan seals in juices. Also, slicing the chicken thin and resting it after cooking helps keep it tender and juicy in this pasta dish.
Final Thoughts
There’s nothing quite like a dish that combines bright lemon flavor with tender chicken and comforting pasta, and this Lemon Chicken Pasta Recipe does just that with flair. It’s quick enough for a busy night yet special enough to impress anyone lucky enough to sit at your table. Give it a try soon—you’re going to love how effortlessly delicious it is!
Print
Lemon Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Lemon Chicken Pasta recipe combines tender seared chicken breasts with a bright, tangy lemon sauce tossed with your favorite pasta. Quick to prepare and bursting with fresh flavors from lemon zest, garlic, and Italian seasoning, it’s a perfect weeknight meal that feels both light and satisfying.
Ingredients
Pasta
- 8 ounces pasta (any shape)
Chicken
- 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 & Seasonings
- 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
Garnish
- Lemon wedges
- Fresh parsley or thyme
- Extra grated Parmesan cheese
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. Cook the pasta until it is just shy of al dente, then drain and set aside to prevent overcooking.
- Season chicken: Pat the chicken breasts dry and season evenly on both sides with kosher salt, garlic powder, freshly ground black pepper, and the zest of one large lemon to infuse bright citrus flavor.
- Sear chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown and cooked through, about 4-5 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Prepare sauce: In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Sauté the minced garlic and red pepper flakes until fragrant, about 1 minute. Pour in white wine to deglaze the pan, scraping up any browned bits. Add chicken broth, lemon juice, lemon zest, and Italian seasoning. Simmer the sauce for 2-3 minutes to slightly reduce and blend the flavors.
- Toss pasta and combine: Return the cooked pasta to the skillet with the sauce. Stir in grated Parmesan cheese, tossing well to coat each piece of pasta in the flavorful sauce. Nestle the seared chicken breasts back into the skillet to warm through and absorb some sauce.
- Garnish and serve: Remove from heat and garnish with fresh lemon wedges, chopped parsley or thyme, and additional Parmesan cheese. Serve immediately for the best fresh and vibrant taste.
Notes
- Use any pasta shape you prefer such as penne, fettuccine, or bowtie for this dish.
- Thin-sliced chicken breasts cook faster and sear more evenly; you may pound thicker breasts to even thickness if needed.
- White wine is optional, substitute with extra chicken broth if preferred.
- Adjust red pepper flakes for desired spice level or omit if sensitive to heat.
- Fresh lemon juice and zest are key for bright, authentic lemon flavor.
- Serve with a side salad or steamed vegetables for a complete meal.
- Leftovers can be refrigerated and reheated gently; pasta will absorb sauce over time.
