Pin it My weeknight panic used to mean takeout menus scattered across the counter until I threw chicken, pasta, and a lemon into one pan on a whim. The broth bubbled, the kitchen smelled like a Mediterranean coast I'd never visited, and somehow dinner was ready before I could talk myself into ordering pizza. That night, my partner looked up mid-bite and said, "We're making this again, right?" I nodded, already planning to double the garlic next time.
I made this for my sister the week she moved into her first apartment, and she called it "the grown-up pasta" because it didn't come from a box with powder. We sat on her bare floor with mismatched bowls, and she scraped every last bit of Parmesan from the pan. She texts me photos now whenever she makes it, usually with twice the spinach and a caption that just says "still good."
Ingredients
- Boneless, skinless chicken breasts: Cut them small and even so they cook at the same rate as the pasta, and don't worry if they're not perfectly browned since they finish cooking in the broth.
- Penne or fusilli pasta: The ridges and tubes catch all that lemony, herby liquid, and using it uncooked straight in the pan is the whole magic here.
- Olive oil: A good pour at the start keeps the chicken from sticking and adds a silky base that tastes like more effort than it actually took.
- Garlic cloves, minced: Fresh garlic in hot oil is the smell that makes everyone wander into the kitchen asking when dinner will be ready.
- Onion, finely chopped: It melts into the background but adds sweetness you'd miss if you skipped it, and small pieces cook fast.
- Lemon, zest and juice: Zest goes in early for aroma, juice at the end for brightness, and both together make the dish taste awake instead of flat.
- Cherry tomatoes, halved: They burst and bleed into the sauce, adding little pockets of sweetness and color without any extra work.
- Baby spinach: It wilts down to almost nothing but leaves behind a fresh green flavor and makes you feel like you ate something virtuous.
- Fresh parsley, chopped: Stir it in at the end for a grassy, clean note that reminds you this isn't just carbs and cheese.
- Fresh basil, chopped: A handful of basil makes the whole pan smell like summer even in February.
- Dried oregano: It brings that Mediterranean warmth without needing a spice cabinet full of jars you'll never finish.
- Dried thyme: Earthy and subtle, it rounds out the lemon so the dish doesn't taste one-note.
- Low-sodium chicken broth: This is your cooking liquid and your sauce base, so use the good stuff if you have it or doctor the cheap kind with a splash of white wine.
- Freshly grated Parmesan cheese: The pre-shredded kind doesn't melt the same, and a block you grate yourself tastes like you tried even when you didn't.
- Salt and black pepper: Taste as you go because the broth and cheese add salt, and you can always add more but you can't take it back.
Instructions
- Heat the pan and sear the chicken:
- Get your skillet hot with olive oil shimmering before you add the chicken, then let the pieces sit for a minute so they pick up a little color. They don't need to cook through, just get a head start and some flavor on the outside.
- Sauté the aromatics:
- Toss in the onion and garlic where the chicken just was, and stir them around until your kitchen smells so good you want to stand there forever. Two minutes is enough, any longer and the garlic might burn and turn bitter.
- Add pasta and liquids:
- Pour in the uncooked pasta, broth, lemon zest, lemon juice, oregano, and thyme all at once, then give it a good stir so nothing sticks to the bottom. Bring it to a boil and watch it start to transform into something that looks like dinner.
- Simmer covered:
- Drop the heat to medium-low, put the lid on, and let it simmer for 8 minutes, stirring every few minutes so the pasta doesn't clump. The pasta will drink up the broth and start to soften while everything mingles together.
- Return chicken and add tomatoes:
- Nestle the chicken back into the pan along with the cherry tomatoes, then cook uncovered so the remaining liquid thickens into a sauce. Another 7 to 8 minutes and the pasta should be al dente with just enough liquid left to coat everything.
- Stir in greens and cheese:
- Fold in the spinach, parsley, basil, and Parmesan, and watch the spinach wilt into the hot pasta in under two minutes. The cheese will melt into creamy little pockets and tie the whole dish together.
- Taste and adjust:
- Grab a spoon and taste before you serve, then add more salt, pepper, or a squeeze of lemon if it needs a little push. This is your moment to make it exactly how you like it.
- Serve and garnish:
- Heap it into bowls while it's still steaming, then shower extra Parmesan and a few torn basil leaves on top. It tastes best when it's hot and everyone's already sitting down waiting for you.
Pin it The first time I served this to friends, I forgot to warn them it was a one-pan meal, and they kept asking where the side dishes were. By the time we finished, they were scraping the skillet with bread and arguing over who got the last tomato. One of them still brings it up every time we plan a dinner, and I've stopped pretending I have other signature dishes.
Making It Your Own
Swap the chicken for turkey breast if that's what you have, or use crumbled tofu for a different kind of protein that soaks up the lemon and herbs just as well. I've also thrown in sun-dried tomatoes when I had a jar open, and the tangy, concentrated flavor made it taste fancier without any extra steps. If you want more vegetables, diced zucchini or bell pepper can go in with the onions, and they'll soften right into the sauce without getting mushy.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they actually taste better the next day after everything has had time to soak together. Reheat in a skillet with a splash of broth or water to loosen the pasta, because microwaving makes it gummy and sad. I sometimes eat it cold straight from the container for lunch, and it's surprisingly good that way, like a pasta salad that forgot to be boring.
Pairing and Serving Ideas
A crisp Sauvignon Blanc is perfect if you're drinking wine, but sparkling water with lemon works just as well if you want something lighter. Serve it with crusty bread to mop up the sauce, or a simple green salad dressed with olive oil and vinegar to cut through the richness. I've also put it on the table with nothing else and called it dinner, and no one has ever complained.
- Garlic bread turns this into a feast without adding any real work.
- A handful of arugula on top right before serving adds peppery bite and makes it look like you plated it on purpose.
- Leftovers make a great base for meal prep if you portion them into containers with a little extra Parmesan on top.
Pin it This is the kind of meal that makes you feel capable even on the days when everything else is falling apart. Keep the ingredients around, and you'll always have a plan when there isn't one.
Recipe FAQ
- → Can I use bone-in chicken for this dish?
Yes, bone-in chicken thighs work well. Increase the simmering time to 12-15 minutes to ensure the meat cooks through completely. Boneless, skinless breasts cook faster, making this version more convenient for weeknight cooking.
- → What pasta shapes work best?
Penne and fusilli are ideal as they hold the sauce and broth well. Rigatoni or farfalle also work nicely. Avoid very long pasta like spaghetti, which can be difficult to cook evenly in a single pan.
- → Can I make this ahead?
Prepare all ingredients in advance, but cook just before serving for best results. The pasta absorbs liquid as it sits, and the fresh herbs are best added at the end to maintain their brightness and flavor.
- → How do I prevent the pasta from becoming mushy?
Stir occasionally while simmering and check the pasta a few minutes before the suggested time. Al dente pasta continues cooking slightly from residual heat. Start tasting at 7 minutes rather than waiting the full 8 minutes.
- → What can substitute for fresh herbs?
Use dried herbs if fresh aren't available, reducing the amount by two-thirds since dried herbs are more concentrated. Fresh herbs brighten the dish noticeably, so try to include at least some fresh parsley if possible.
- → Is this dish freezer-friendly?
Cool completely and freeze without the fresh herbs and Parmesan. Reheat gently on the stovetop with a splash of broth. Add fresh herbs and cheese after reheating for optimal flavor and texture.