Description
This Lemon Chicken Pasta recipe is a bright, flavorful dish combining tender seared chicken breasts with a zesty lemon sauce and perfectly cooked pasta. Ready in just 25 minutes, it’s an easy yet elegant meal ideal for a weeknight dinner that feels special. The sauce blends garlic, red pepper flakes, white wine, chicken broth, lemon juice, and Italian seasoning, tossed with Parmesan cheese for a creamy, tangy finish. Garnished with fresh herbs and lemon wedges, this dish delivers a delightful balance of freshness and richness.
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 and Garnish
- 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
- Lemon wedges, for garnish
- Fresh parsley or thyme, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, about 1-2 minutes less than package instructions recommend to ensure it finishes cooking in the sauce. Drain the pasta and set aside.
- Season Chicken: Pat the chicken breasts dry. Season both sides evenly with kosher salt, garlic powder, freshly ground black pepper, and lemon zest to infuse bright citrus flavor.
- Cook Chicken: Heat 1 tablespoon olive oil and 1 tablespoon 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 chicken 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. Pour in the white wine to deglaze the skillet, scraping up any browned bits. Add chicken broth, lemon juice, additional lemon zest, and Italian seasoning. Let the sauce simmer gently for 3-4 minutes to reduce slightly.
- Combine: Add the drained pasta to the skillet and toss well with the sauce. Sprinkle grated Parmesan cheese over the pasta and stir until melted and creamy. Return the cooked chicken breasts to the skillet, nestling them in the sauce and pasta to warm through.
- Serve: Plate the pasta with chicken, garnishing with fresh lemon wedges and chopped fresh parsley or thyme. Add extra Parmesan cheese if desired. Serve immediately to enjoy the vibrant, fresh flavors at their peak.
Notes
- Use thin-sliced chicken breasts for faster cooking and even searing.
- Any pasta shape works well; try penne, fusilli, or spaghetti.
- To make the dish dairy-free, omit butter and Parmesan or substitute with vegan alternatives.
- White wine adds depth but can be substituted with extra chicken broth if preferred.
- Adjust red pepper flakes to your heat preference or omit for a mild version.
- Reserve some pasta water to loosen sauce if it becomes too thick.
- For meal prep, keep pasta and chicken separate to avoid sogginess when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
