Lemon Herb Pasta with Chicken (Printable)

Tender chicken, bright lemon, and fresh herbs combined with pasta in a single skillet. Easy Mediterranean comfort food.

# What You’ll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces

→ Pasta

02 - 10 oz penne or fusilli pasta, uncooked

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 3 garlic cloves, minced
05 - 1 small onion, finely chopped
06 - 1 lemon, zest and juice
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme

→ Liquids

13 - 4 cups low-sodium chicken broth

→ Dairy

14 - 1/4 cup freshly grated Parmesan cheese, plus extra for serving

→ Seasoning

15 - Salt and black pepper, to taste

# How-To:

01 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 3-4 minutes until lightly browned but not fully cooked through. Remove to a plate and set aside.
02 - In the same pan, add the onion and garlic. Sauté for 2 minutes until fragrant and translucent.
03 - Add pasta, chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir to combine and bring to a boil. Reduce heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally.
04 - Return the chicken to the pan, add cherry tomatoes, and cook uncovered for another 7-8 minutes, or until the pasta is al dente and most liquid is absorbed.
05 - Stir in spinach, parsley, basil, and Parmesan cheese. Cook for 1-2 minutes until spinach wilts and cheese melts.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
07 - Serve hot, garnished with extra Parmesan and fresh herbs.

# Expert Hints:

01 -
  • One pan means you can actually relax while it simmers instead of juggling three burners and a sinkful of dishes.
  • The lemon brightens everything in a way that makes tired vegetables and leftover chicken taste like you planned something special all along.
02 -
  • Don't skip removing the chicken after browning because if it sits in the pan the whole time, it turns rubbery and dry while the pasta cooks.
  • Stir the pasta a few times during simmering or the pieces on the bottom will stick and burn, and you'll end up scraping the pan instead of eating dinner.
03 -
  • Use a deep skillet with a lid or you'll end up with broth bubbling over the sides and a mess on your stovetop halfway through cooking.
  • Add the Parmesan off the heat so it melts into the pasta instead of clumping into rubbery strings that stick to your spoon.
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