Description
This Lemon Chicken Pasta recipe combines tender, pan-seared chicken breasts with a bright and flavorful lemon-infused sauce, tossed with perfectly cooked pasta and finished with fresh herbs and Parmesan cheese. It’s a quick and refreshing meal ideal for weeknight dinners, offering a vibrant balance of zesty citrus, subtle heat from red pepper flakes, and savory Italian seasonings.
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
Instructions
- Cook Pasta: Boil the pasta in salted water until just shy of al dente, meaning slightly undercooked to ensure it finishes cooking in the sauce. Drain and set aside.
- Season Chicken: Season the thin-sliced chicken breasts with kosher salt, garlic powder, freshly ground black pepper, and lemon zest evenly on both sides.
- Cook Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the chicken breasts until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Prepare Sauce: In the same skillet, add remaining olive oil and butter. Sauté the minced garlic and red pepper flakes until fragrant, about 1 minute. Pour in the white wine to deglaze the pan, then add chicken broth, lemon juice, lemon zest, and Italian seasoning. Let the sauce simmer and reduce slightly for 2-3 minutes to concentrate flavors.
- Combine: Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. Sprinkle in grated Parmesan cheese and stir to incorporate. Return the cooked chicken breasts to the skillet, nestling them into the pasta and sauce to warm through.
- Serve: Plate the lemon chicken pasta, garnish with additional Parmesan cheese, lemon wedges, and fresh parsley or thyme. Serve immediately for the best flavor and texture.
Notes
- Using thin-sliced chicken breasts ensures quick cooking and even searing.
- Be careful not to overcook the pasta in the boiling water as it finishes cooking in the sauce.
- White wine adds acidity and depth; you can substitute with extra chicken broth if preferred.
- Adjust red pepper flakes to control the heat level to your taste.
- Fresh herbs like parsley or thyme enhance the freshness and presentation of the dish.
