Description
This easy lemon chicken pasta is a bright, creamy, and dairy free dinner that comes together in under 30 minutes. Tender chicken, fresh lemon, and a silky sauce make it a comforting weeknight favorite for families and anyone looking for a lighter pasta meal.
Ingredients
Scale
- 12 oz dried pasta (penne, spaghetti, or gluten free)
- 1 tablespoon salt (for pasta water)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil (for sautéing chicken)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 large lemon, zested and juiced (about 1/4 cup juice)
- 1/2 cup reserved pasta water
- 1 teaspoon Dijon mustard (optional, recommended)
- 1/2 teaspoon dried Italian herbs or oregano
- 1/4 teaspoon chili flakes (optional)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for garnish)
- Black pepper (for garnish)
Instructions
- Bring a large pot of salted water (about 4 quarts, plus 1 tablespoon salt) to a boil. Add pasta and cook until al dente (8-10 minutes for regular, 7-9 minutes for gluten free). Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté until golden and cooked through, about 5-7 minutes.
- Reduce skillet heat to medium. Add 2 tablespoons olive oil and minced garlic. Sauté for 1 minute until fragrant. Add lemon zest, juice, Dijon mustard, Italian herbs, and chili flakes. Stir well and let simmer for 2 minutes.
- Add drained pasta to the skillet with chicken and sauce. Pour in reserved pasta water, stirring quickly. Toss until everything is coated and the sauce looks glossy and creamy. Adjust consistency as needed.
- Taste and adjust seasoning. Sprinkle chopped parsley and extra lemon zest over the top. Serve immediately with lemon wedges and a grind of black pepper.
Notes
Reserve pasta water for creaminess. Use fresh lemon for best flavor. Chicken thighs can be substituted for breasts. For vegetarian, use chickpeas or mushrooms. Gluten free pasta works well; watch cook time. Add spinach or arugula for extra veggies. Leftovers keep well and sauce thickens as it sits—add water when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of recipe (1 generous bowl)
- Calories: 430
- Sugar: 3
- Sodium: 650
- Fat: 13
- Saturated Fat: 2
- Carbohydrates: 52
- Fiber: 3
- Protein: 27
Keywords: lemon chicken pasta, dairy free pasta, creamy pasta, easy dinner, weeknight meal, gluten free option, healthy pasta, chicken recipes