Lemon Herb Chicken Zucchini Pasta
Lemon Herb Chicken Zucchini Pasta
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon lemon zest
For the Pasta and Zucchini
- 12 ounces linguine
- 2 zucchini, medium, trimmed and sliced into 1/4-inch half-moons
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Cream Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 tablespoon fresh thyme, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Season the chicken: In a medium bowl, toss the cubed chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1 teaspoon lemon zest. Set aside.
⏱️ 5 min
- 2
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 3
Cook the chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 4-6 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 6 min
- 4
Sauté the zucchini: Add 1 tablespoon of olive oil to the same skillet (no need to clean). Add the sliced zucchini, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté for 3-5 minutes, stirring occasionally, until tender-crisp. Remove the zucchini from the skillet and set aside with the chicken.
⏱️ 5 min
- 5
Prepare the cream sauce: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the skillet and let it melt. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the 2 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 3 min
- 6
Finish the sauce: Gradually whisk in the 1 1/2 cups of chicken broth, ensuring no lumps. Bring to a gentle simmer, then stir in the 1/2 cup of heavy cream. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the 2 tablespoons of fresh lemon juice, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh thyme, and 1/2 cup grated Parmesan cheese. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 5 min
- 7
Combine and serve: Add the cooked linguine, chicken, and zucchini back into the skillet with the sauce. Toss everything together until well combined and coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra fresh parsley and Parmesan cheese, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Zucchini Pasta
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon lemon zest
For the Pasta and Zucchini
- 12 ounces linguine
- 2 zucchini, medium, trimmed and sliced into 1/4-inch half-moons
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Cream Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 tablespoon fresh thyme, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Season the chicken: In a medium bowl, toss the cubed chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1 teaspoon lemon zest. Set aside.
⏱️ 5 min - 2
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
⏱️ 10 min - 3
Cook the chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 4-6 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 6 min - 4
Sauté the zucchini: Add 1 tablespoon of olive oil to the same skillet (no need to clean). Add the sliced zucchini, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté for 3-5 minutes, stirring occasionally, until tender-crisp. Remove the zucchini from the skillet and set aside with the chicken.
⏱️ 5 min - 5
Prepare the cream sauce: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the skillet and let it melt. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the 2 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 3 min - 6
Finish the sauce: Gradually whisk in the 1 1/2 cups of chicken broth, ensuring no lumps. Bring to a gentle simmer, then stir in the 1/2 cup of heavy cream. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the 2 tablespoons of fresh lemon juice, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh thyme, and 1/2 cup grated Parmesan cheese. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 5 min - 7
Combine and serve: Add the cooked linguine, chicken, and zucchini back into the skillet with the sauce. Toss everything together until well combined and coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra fresh parsley and Parmesan cheese, if desired.
⏱️ 3 min