Description
This zesty Lemon Chicken Pasta recipe combines tender seared chicken breasts with a bright lemon-infused sauce and Parmesan cheese, tossed with perfectly cooked pasta. A quick and flavorful dish that’s perfect for a weeknight dinner or entertaining guests.
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
- 2 Tablespoons olive oil, divided
- 2 Tablespoons butter, divided
Sauce
- 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, then drain and set aside to prepare with the sauce later.
- Season Chicken: Pat the chicken breasts dry and season evenly with kosher salt, garlic powder, fresh-ground black pepper, and the lemon zest to infuse citrus flavor.
- 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 4-5 minutes per side depending on thickness. Remove chicken from skillet and set aside.
- Prepare Sauce: In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Sauté the minced garlic and red pepper flakes until fragrant, about 30 seconds. Deglaze the pan with white wine, then add chicken broth, lemon juice, and Italian seasoning. Stir and simmer the sauce for 2-3 minutes to reduce and meld flavors.
- Combine: Add the drained pasta to the skillet, tossing it in the sauce along with the grated Parmesan cheese. Return the cooked chicken breasts to the skillet to warm through and combine all flavors.
- Serve: Plate the lemon chicken pasta and garnish with fresh lemon wedges, chopped parsley or thyme, and additional Parmesan cheese if desired. Serve immediately for the best flavor and texture.
Notes
- For best results, use thin-sliced chicken breasts or pound regular breasts to even thickness for quick and even cooking.
- If you prefer, substitute chicken broth with vegetable broth for a lighter flavor.
- White wine can be omitted and replaced with additional chicken broth for a non-alcoholic version.
- Use freshly grated Parmesan cheese for a richer, creamier taste.
- Garnish herbs are optional but add a fresh, aromatic finish to the dish.
- Adjust red pepper flakes to taste for desired heat level.
