Lemon Herb Chicken Pasta
Lemon Herb Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Lemon Herb Sauce
- 4 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, adjust to taste
- 1/8 teaspoon black pepper, adjust to taste
Instructions
- 1
Pat chicken breasts dry with paper towels. In a medium bowl, toss the chicken pieces with 2 tablespoons of olive oil, garlic powder, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Set aside.
⏱️ 5 min
- 2
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min
- 3
While the pasta cooks, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 4 to 6 minutes, flipping halfway, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 4
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream, fresh lemon juice, and lemon zest. Continue to simmer for 3 to 5 minutes, or until the sauce slightly thickens.
⏱️ 5 min
- 6
Add the cooked chicken, drained linguine, fresh parsley, fresh basil, and 1/2 cup of grated Parmesan cheese to the skillet with the sauce. Toss everything together until well combined and the pasta is coated. If the sauce is too thick, add a splash or two of the reserved pasta water until your desired consistency is reached.
⏱️ 3 min
- 7
Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired. Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Lemon Herb Sauce
- 4 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt, adjust to taste
- 1/8 teaspoon black pepper, adjust to taste
Instructions
- 1
Pat chicken breasts dry with paper towels. In a medium bowl, toss the chicken pieces with 2 tablespoons of olive oil, garlic powder, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Set aside.
⏱️ 5 min - 2
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min - 3
While the pasta cooks, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 4 to 6 minutes, flipping halfway, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 4
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream, fresh lemon juice, and lemon zest. Continue to simmer for 3 to 5 minutes, or until the sauce slightly thickens.
⏱️ 5 min - 6
Add the cooked chicken, drained linguine, fresh parsley, fresh basil, and 1/2 cup of grated Parmesan cheese to the skillet with the sauce. Toss everything together until well combined and the pasta is coated. If the sauce is too thick, add a splash or two of the reserved pasta water until your desired consistency is reached.
⏱️ 3 min - 7
Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired. Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese.
⏱️ 2 min