Lemon Herb Chicken Pasta
Lemon Herb Chicken Pasta
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 3 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
In a medium bowl, combine the cubed chicken, 2 tablespoons of olive oil, lemon juice, dried oregano, dried thyme, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min•🌡️ 212
- 3
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and lemon zest. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 6
Add the cooked fettuccine, cooked chicken, fresh parsley, and 1/2 cup of grated Parmesan cheese to the skillet with the sauce. Toss everything together until the pasta and chicken are well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, or to taste. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Pasta
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 3 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
In a medium bowl, combine the cubed chicken, 2 tablespoons of olive oil, lemon juice, dried oregano, dried thyme, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min•🌡️ 212 - 3
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and lemon zest. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 6
Add the cooked fettuccine, cooked chicken, fresh parsley, and 1/2 cup of grated Parmesan cheese to the skillet with the sauce. Toss everything together until the pasta and chicken are well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, or to taste. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min