Italian Lemon Chicken Pasta
A quick and easy dish that combines tender chicken, pasta, and a tangy lemon sauce for a comforting and flavorful weeknight meal.
Ingredients
For the Base
- 8 oz pasta (such as spaghetti or fettuccine) You can use gluten-free pasta if preferred.
- 2 pieces chicken breasts, sliced Chicken thighs can be used for a juicier bite.
For the Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 piece lemon (zested and juiced) Use fresh lemon for best flavor.
- 1 cup chicken broth Vegetable broth can be used for a lighter version.
- 1 cup cherry tomatoes, halved Can be substituted with steamed spinach.
- Salt and pepper to taste
To Serve
- 1 handful fresh parsley, chopped For garnish.
Instructions
Preparation
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth, lemon juice, and lemon zest, scraping the bottom of the pan to deglaze.
- Add the cherry tomatoes and cooked chicken back to the skillet. Cook for 3-4 minutes until heated through.
- Toss the cooked pasta with the sauce and season with salt and pepper.
- Garnish with chopped parsley before serving.
Notes
Best served fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat on the stovetop with added broth to maintain moisture.