Description
A bright and flavorful Lemon Chicken Pasta recipe featuring tender chicken breasts, a zesty lemon sauce with garlic and red pepper flakes, tossed with perfectly cooked pasta and finished with Parmesan cheese and fresh herbs. Perfect for a quick and satisfying dinner.
Ingredients
Units
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 and Cooking
- 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
Garnish
- lemon wedges
- fresh parsley or thyme for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just shy of al dente. Drain and set aside.
- Prepare the Chicken: While the pasta cooks, season the chicken breasts on both sides with kosher salt, garlic powder, fresh ground black pepper, and lemon zest.
- Cook the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter has melted and the pan is hot, cook the chicken breasts for 3-4 minutes per side until golden brown and almost cooked through. Remove chicken to a plate and set aside.
- Sauté Garlic and Spices: Reduce heat to medium. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Add the minced garlic and red pepper flakes and cook for 30-60 seconds until fragrant.
- Make the Sauce: Pour in the white wine and scrape the browned bits from the bottom of the pan to incorporate flavor. Add chicken broth, lemon juice, extra lemon zest, and Italian seasoning. Bring the sauce to a simmer and cook for about 1 minute.
- Toss Pasta and Cheese: Stir the drained pasta into the sauce, then add the grated Parmesan cheese. Toss everything well, taste, and adjust seasoning with more salt and pepper if needed.
- Finish Cooking Chicken with Pasta: Nestle the chicken breasts back into the skillet among the pasta. Let everything cook together for an additional 1-2 minutes until the chicken is fully cooked through.
- Serve: Garnish with lemon wedges and fresh parsley or thyme. Add extra Parmesan if desired. Serve immediately.
Notes
- Adjust red pepper flakes to taste: reduce for a milder dish or increase for more heat.
- For sliced chicken, cook it through in step 3, slice on a cutting board, and add bite-sized pieces in step 6.
- Use any pasta shape you prefer or have on hand.
- White wine can be substituted with extra chicken broth for a non-alcoholic version.
- Fresh herbs like parsley or thyme add brightness but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
