One-Pan Lemon Herb Pasta Chicken (Print)

Tender chicken and pasta combined with bright lemon and herbs for an easy, flavorful weeknight dish.

# Components:

→ Protein

01 - 2 boneless, skinless chicken breasts (approximately 14 oz), 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 additional for garnish

→ Seasoning

15 - Salt and black pepper, to taste

# Method:

01 - Warm 2 tablespoons of olive oil in a large deep skillet or sauté pan over medium-high heat.
02 - Add the chicken pieces and season with salt and pepper. Cook for 3 to 4 minutes until lightly browned but not fully cooked through. Remove and set aside.
03 - In the same pan, add the chopped onion and minced garlic. Sauté for 2 minutes until fragrant and translucent.
04 - Add uncooked pasta, chicken broth, lemon zest, lemon juice, dried oregano, and dried thyme. Stir well and bring to a boil.
05 - Reduce heat to medium-low, cover, and let simmer for 8 minutes, stirring occasionally to prevent sticking.
06 - Return the chicken to the pan and add halved cherry tomatoes. Cook uncovered for 7 to 8 minutes until pasta is al dente and most liquid is absorbed.
07 - Stir in baby spinach, fresh parsley, fresh basil, and grated Parmesan cheese. Cook for 1 to 2 minutes until the spinach wilts and cheese melts.
08 - Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately with extra Parmesan and fresh herbs as garnish.

# Expert Advice:

01 -
  • Only one pan to scrub means youre eating dinner, not doing dishes until midnight.
  • The pasta soaks up all the lemony, garlicky broth so every bite tastes like something special happened.
  • You can toss in whatever greens or herbs are wilting in your fridge and it still works.
02 -
  • Do not skip removing the chicken before you simmer the pasta, it will turn rubbery if it cooks the whole time.
  • If your pan looks dry halfway through, add a splash more broth or water, different pastas drink different amounts.
  • Fresh lemon juice matters, bottled stuff tastes flat and chemical next to the real thing.
03 -
  • Use a pan thats wider than you think you need, crowding everything makes the pasta steam instead of simmer and you lose that slight browning on the chicken.
  • Always grate your own Parmesan, pre-grated cheese has anti-caking agents that make the sauce gritty instead of creamy.
  • If you want deeper flavor, toast the dried oregano and thyme in the pan for thirty seconds before adding the liquid, it wakes up the oils.
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