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
Scale
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.
