Speedy Lemon Herb Chicken Pasta
Speedy Lemon Herb Chicken Pasta
Ingredients
For the Chicken and Pasta
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
⏱️ 10 min
- 2
While the pasta cooks, season the chicken pieces with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 2 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the 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
Add the minced garlic to the same skillet and cook for 1 minute until fragrant. Stir in the chicken broth, lemon juice, lemon zest, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper flakes (if using). Bring to a simmer.
⏱️ 3 min
- 5
Add the cooked spaghetti, cooked chicken, fresh parsley, and fresh dill to the skillet. Toss to combine. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min
- 6
Stir in the grated Parmesan cheese until melted and well combined. Taste and adjust seasoning as needed.
⏱️ 1 min
- 7
Serve immediately, garnished with additional Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy Lemon Herb Chicken Pasta
For the Chicken and Pasta
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
⏱️ 10 min - 2
While the pasta cooks, season the chicken pieces with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 2 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the 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
Add the minced garlic to the same skillet and cook for 1 minute until fragrant. Stir in the chicken broth, lemon juice, lemon zest, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper flakes (if using). Bring to a simmer.
⏱️ 3 min - 5
Add the cooked spaghetti, cooked chicken, fresh parsley, and fresh dill to the skillet. Toss to combine. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 6
Stir in the grated Parmesan cheese until melted and well combined. Taste and adjust seasoning as needed.
⏱️ 1 min - 7
Serve immediately, garnished with additional Parmesan cheese if desired.
⏱️ 1 min