Description
This Lemon Chicken Pasta is a bright, flavorful dish combining tender chicken breasts with zesty lemon, garlic, and parmesan, tossed with perfectly cooked pasta. The creamy, tangy sauce is made with white wine and chicken broth, making it an elegant yet easy meal to prepare any night of the week.
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
For Sautéing and Sauce
- 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
For Garnish
- Lemon wedges
- Fresh parsley or thyme
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente according to package instructions. Drain and set aside.
- Prepare the Chicken: Lightly sprinkle both sides of the chicken breasts with kosher salt, garlic powder, black pepper, and lemon zest to season evenly.
- Cook the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When hot and butter melted, cook chicken for 3-4 minutes per side until golden brown and nearly cooked through. Remove chicken to a plate and set aside.
- Sauté Garlic and Spices: Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add minced garlic and red pepper flakes, cooking for 30 to 60 seconds until fragrant.
- Make the Sauce: Pour in white wine and scrape browned bits from the pan to incorporate the flavor. Add chicken broth, lemon juice, additional lemon zest, and Italian seasoning. Bring the sauce to a simmer and let it cook for about 1 minute to meld flavors.
- Toss Pasta and Parmesan: Stir in the cooked pasta followed by the grated Parmesan. Toss well to coat the pasta in the sauce. Taste and adjust seasoning with salt and pepper as desired.
- Combine Chicken and Pasta: Nestle the chicken breasts back into the skillet among the pasta. Cook for another 1-2 minutes until chicken is fully cooked through and the dish is heated.
- Garnish and Serve: Garnish with lemon wedges, fresh parsley or thyme, and an extra sprinkling of Parmesan cheese if preferred. Serve immediately for best taste.
Notes
- Adjust red pepper flakes to your preference: reduce to 1/8 teaspoon or omit for mild flavor, or add extra for more heat.
- If preferred, fully cook the chicken breasts initially, then slice and stir into the pasta in bite-sized pieces for easier serving.
- You can use any pasta shape you like; penne, fettuccine, or linguine work especially well with this sauce.
- White wine can be substituted with additional chicken broth or a splash of lemon juice for a non-alcoholic version.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
