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Lemon Chicken Pasta Recipe for a Quick Weeknight Dinner
Youssef Hb

Lemon Chicken Pasta Recipe for a Quick Weeknight Dinner

This zesty lemon-garlic butter sauce elevates tender, crispy seared chicken thighs with a rich yet bright profile. A satisfying, restaurant-quality meal ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • Boneless, skinless chicken breasts - 1 lb
  • Pasta (any shape) - 12 oz
  • Olive oil - 2 Tbsp
  • Garlic, minced - 3 cloves
  • Butter - 2 Tbsp
  • Flour - 1/2 cup
  • Fresh lemon zest - 2 tablespoons
  • Lemon juice - 1/4 cup
  • Vegetable broth - 1 cup
  • Parmesan cheese, grated (optional) - 1/2 cup
  • Fresh parsley or chives, chopped - 1/4 cup

Method
 

  1. Pound chicken breasts to 1/2-inch thickness
  2. Combine flour, salt, pepper, and herbs. Coat chicken evenly
  3. Heat olive oil in a skillet until medium-high. Sear chicken 3-4 minutes per side until golden
  4. Boil salted water. Cook pasta 8-10 minutes and drain
  5. In same skillet, melt butter with garlic. Sauté 1-2 minutes
  6. Add lemon zest, lemon juice, and broth to skillet. Bring to simmer
  7. Stir in heavy cream and Parmesan until sauce thickens
  8. Add cooked pasta and herbs. Toss until evenly coated
  9. Return chicken to mixture. Heat through and adjust seasoning

Notes

Add cherry tomatoes during the last 5 minutes of cooking
Use chicken thighs for juicier results
Substitute coconut milk for dairy version
Substitute nutritional yeast for Parmesan if vegan
Reserve 1 cup pasta water to thin sauce if needed