Description
This vibrant Lemon Chicken Pasta recipe combines tender, seared chicken breasts with a zesty lemon-infused sauce and perfectly cooked pasta. With a balance of citrus brightness, garlic, and parmesan richness, it’s a quick and delicious meal that can be prepared in just 25 minutes, ideal for a satisfying 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 & 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: Boil a large pot of salted water and cook the pasta until just shy of al dente. Drain and set aside to be combined later.
- Season Chicken: Pat the chicken breasts dry, then season evenly with kosher salt, garlic powder, fresh-ground black pepper, and lemon zest to infuse bright citrus notes.
- Cook Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the seasoned chicken breasts until golden brown and fully cooked through, about 4-5 minutes per side depending on thickness. Remove from skillet and keep warm.
- Prepare Sauce: In the same skillet, add the remaining tablespoon of olive oil and butter. Sauté the minced garlic and red pepper flakes until fragrant, about 1 minute. Pour in white wine and chicken broth, scraping up any browned bits from the pan. Stir in lemon juice, lemon zest, and Italian seasoning. Let it simmer for 2-3 minutes to reduce slightly.
- Combine: Return the cooked pasta to the skillet and toss with the sauce. Add grated Parmesan and mix well for a creamy, tangy coating. Nestle the cooked chicken breasts back into the skillet to warm through with the pasta and sauce.
- Serve: Garnish the dish with fresh lemon wedges, chopped parsley or thyme, and extra Parmesan cheese if desired. Serve immediately for a bright and satisfying meal.
Notes
- For a richer sauce, consider adding a splash of heavy cream or a tablespoon more butter at the end of cooking.
- If white wine is unavailable, substitute with additional chicken broth and a teaspoon of white wine vinegar for acidity.
- Use thin-sliced chicken breasts to ensure quick, even cooking; if using thicker breasts, pound them thinner or increase cooking time accordingly.
- Reserve a cup of pasta water before draining to thin the sauce if needed.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
