Description

Sometimes, the simplest meals are the ones that bring the most comfort. Lemon Chicken Pasta is one of those dishes—a delightful balance of tangy citrus, savory chicken, and the perfect amount of garlic and Parmesan. It’s fresh, flavorful, and surprisingly light, making it a perfect option for any season. I first came across this recipe on one of those busy evenings when I was craving something comforting but didn’t want to spend hours in the kitchen.

As I mixed the chicken, garlic, and lemon in the skillet, the fresh fragrance filled my kitchen, and I knew I had found a winner. Not only does this dish taste fantastic, but it also comes together in just about 25 minutes, which means it’s ideal for those hectic weeknights. The best part? It’s totally customizable! You can add your favorite herbs or even swap out the chicken for shrimp, making it a versatile dish that never gets old.

If you’ve ever needed a dinner that’s both delicious and feels like a warm hug, this Lemon Chicken Pasta is here to deliver. Plus, the balance of zesty lemon and savory Parmesan adds an undeniable freshness to your plate. Let’s dive in and create this unforgettable meal together!

Ingredients

Chicken Breasts (boneless and skinless, about 1 lb)
Pasta (any shape you prefer, 8 oz, such as penne, spaghetti, or fettuccine)
Olive Oil (2 tablespoons)
Garlic (3 cloves, minced)
Lemon (zested and juiced, about 1 lemon)
Chicken Broth (1/2 cup)
Parmesan Cheese (1/4 cup, freshly grated)
Salt and Pepper (to taste)
Fresh Parsley (optional, for garnish)

Instructions

Prepare the pasta: Begin by cooking your pasta according to package instructions. I always suggest undercooking it by a minute or so, especially if you’re going to finish the pasta in the skillet. This ensures it doesn’t become too soft when combined with the sauce later. Reserve about 1/2 cup of pasta water before draining—it will help thicken the sauce later.
Cook the chicken: While your pasta is cooking, heat the olive oil over medium-high heat in a large skillet. Season the chicken breasts with salt and pepper on both sides, then place them in the hot skillet. Cook for about 6-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside to rest for a few minutes.
Make the sauce: In the same skillet, lower the heat to medium and add the minced garlic. Sauté it for 30 seconds until fragrant—be careful not to burn it. Then, add the chicken broth, lemon juice, and lemon zest. Stir to combine, scraping up any brown bits from the bottom of the pan for extra flavor.
Combine chicken and pasta: Slice the cooked chicken into thin strips or bite-sized pieces, depending on your preference. Add the chicken back into the skillet, along with the cooked pasta. Toss everything together, adding a little pasta water at a time to help bring the sauce together and coat the pasta evenly.
Finish the dish: Sprinkle the freshly grated Parmesan over the pasta and stir until it melts into the sauce, creating a smooth and creamy texture. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Garnish and serve: If you’d like, top with some freshly chopped parsley for a burst of color and extra freshness. Serve immediately, and enjoy the bright, zesty flavors!

Notes

If you prefer a creamier sauce, you can stir in a little bit of heavy cream or milk after adding the chicken broth.
You can make this dish ahead of time and reheat it, though the pasta may absorb more of the sauce. If reheating, consider adding a little more broth or water to loosen the sauce.