Description
This Lemon Chicken Pasta recipe is a vibrant and flavorful dish combining tender, golden-browned chicken breasts with al dente pasta tossed in a zesty lemon, garlic, and Parmesan sauce. Ready in just 25 minutes, it's a perfect weeknight meal that balances bright citrus notes with savory herbs and a touch of heat from red pepper flakes.
Ingredients
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 Seasoning
- 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 (optional)
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 the pasta and set it aside.
- Season the Chicken: While the pasta cooks, season both sides of the chicken breasts lightly with kosher salt, fresh-ground black pepper, garlic powder, and lemon zest to infuse bright citrus flavor.
- Cook the Chicken: Heat 1 tablespoon each of olive oil and butter in a large skillet over medium-high heat. Once hot and the butter has melted, cook the chicken for 3-4 minutes per side until golden brown and nearly cooked through. Remove the chicken to a plate and set aside.
- Prepare the Sauce Base: Reduce heat to medium and add the remaining 1 tablespoon each of olive oil and butter to the skillet. Add minced garlic and red pepper flakes and sauté for 30-60 seconds until fragrant, taking care not to burn the garlic.
- Develop the Sauce: Pour in white wine, scraping the browned bits from the bottom of the pan to deepen flavor. Add chicken broth, lemon juice, a bit more lemon zest, and Italian seasoning. Bring the mixture to a simmer and let it bubble for about 1 minute to meld the flavors.
- Toss Pasta with Sauce: Stir in the cooked, drained pasta followed by grated Parmesan cheese. Toss the pasta well to coat evenly with the sauce. Taste and adjust seasoning with additional salt and black or red pepper if desired.
- Finish Cooking Chicken and Serve: Nestle the chicken breasts back into the skillet among the pasta. Cook for another 1-2 minutes until the chicken is fully cooked through. Garnish with lemon wedges, fresh parsley or thyme leaves, and an extra sprinkling of Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- You can use any pasta shape, but shorter varieties like penne or fusilli hold the sauce well.
- If preferred, substitute chicken broth with vegetable broth for a lighter flavor.
- For a non-alcoholic version, replace white wine with additional chicken broth and a splash of white grape juice or lemon juice.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Fresh herbs like parsley or thyme add a nice fresh finish but are optional.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
