Description
A bright and flavorful Lemon Chicken Pasta made with tender seared chicken breasts, a zesty lemon-infused sauce, and perfectly cooked pasta tossed with Parmesan cheese. This quick and easy skillet meal combines savory, tangy, and slightly spicy flavors for a delicious weeknight dinner.
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
- 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
- Cook Pasta: Boil pasta in salted water until just shy of al dente, then drain and set aside to prevent overcooking.
- Season Chicken: Season the chicken breasts evenly on both sides with kosher salt, fresh-ground black pepper, garlic powder, and the zest of one large lemon for bright flavor.
- Cook Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken breasts until they are golden brown on both sides and cooked through, about 4-5 minutes per side. Remove from 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 for about 1 minute until fragrant. Then add white wine, chicken broth, lemon juice, lemon zest, and Italian seasoning. Let the sauce simmer for 3-4 minutes to reduce slightly and meld flavors.
- Combine: Return the cooked pasta to the skillet with the sauce. Toss well to coat the pasta. Stir in the grated Parmesan cheese until it melts into the sauce. Then nestle the cooked chicken breasts back into the skillet, allowing them to warm through for 1-2 minutes.
- Serve: Plate the pasta and chicken, then garnish with fresh lemon wedges, chopped parsley or thyme, and extra Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Use thin-sliced chicken breasts for faster cooking; you can pound thicker breasts to an even thickness if needed.
- If you prefer non-alcoholic, substitute white wine with extra chicken broth.
- Adjust red pepper flakes to your spice preference or omit for a milder dish.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Fresh herbs like parsley or thyme brighten the dish and add a fresh taste.
