Italian Lemon Chicken Pasta
This bright Italian Lemon Chicken Pasta is a lively weeknight meal with fresh lemon, juicy chicken, and tender pasta tossed in a light sauce full of flavor.
Ingredients
For the Base
- 8 oz pasta (spaghetti or penne)
- Salt for pasta water
For the Chicken & Sauce
- 1 lb chicken breast, cut into bite-sized pieces Use boneless skinless thighs for darker meat.
- 2 tablespoons olive oil Extra-virgin recommended for flavor.
- 3 cloves garlic, minced
- 1 whole lemon (zest and juice) Zest before juicing.
- 1 cup cherry tomatoes, halved Grape tomatoes can be used as well.
- 1/2 cup fresh basil, chopped Fresh basil is preferred.
- Salt and pepper to taste
To Serve
- Parmesan cheese for serving Add extra for a richer finish.
Instructions
Preparation
- Cook the pasta according to package instructions in well-salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until browned and cooked through, about 5–7 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in lemon zest, lemon juice, and cherry tomatoes. Cook for another 2–3 minutes until tomatoes soften.
- Add cooked pasta and chopped basil to the skillet, tossing until combined. Season with salt and pepper.
- Serve hot with freshly grated Parmesan cheese on top.
Notes
For best flavor, add basil at the end and adjust lemon or salt as needed before serving. Variations can include adding spinach, capers, or a touch of cream.