Lemon Garlic Herb Chicken Pasta
Lemon Garlic Herb Chicken Pasta
Ingredients
For the Chicken
- 1 1/4 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
For the Pasta
- 12 ounces linguine, or spaghetti
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes, optional
- 1 1/2 cups chicken broth, low sodium
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1/2 cup heavy cream, optional, for a creamier sauce
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper, adjust to taste
For Garnish
- 1 tablespoon fresh parsley, chopped
- 2 lemon wedges
Instructions
- 1
Prepare the Chicken: Pat chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano. Let marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 5 min
- 2
Cook the Pasta: 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
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 marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 4-6 minutes, flipping once, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Make the Sauce Base: Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Simmer the Sauce: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing the sauce to reduce slightly and flavors to meld.
⏱️ 5 min
- 6
Finish the Sauce: Stir in the lemon zest, heavy cream (if using), 1/4 cup fresh chopped parsley, fresh dill, 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste the sauce and adjust seasonings as needed.
⏱️ 3 min
- 7
Combine and Serve: Add the cooked chicken back to the skillet with the sauce. Add the drained linguine and toss everything together to coat evenly. If the sauce appears too thick, add a splash or two of the reserved pasta water until your desired consistency is reached. Divide the pasta among four plates. Garnish with additional fresh parsley and grated Parmesan cheese, and serve immediately with lemon wedges.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Herb Chicken Pasta
Ingredients
For the Chicken
- 1 1/4 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
For the Pasta
- 12 ounces linguine, or spaghetti
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes, optional
- 1 1/2 cups chicken broth, low sodium
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1/2 cup heavy cream, optional, for a creamier sauce
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper, adjust to taste
For Garnish
- 1 tablespoon fresh parsley, chopped
- 2 lemon wedges
Instructions
- 1
Prepare the Chicken: Pat chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano. Let marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 5 min - 2
Cook the Pasta: 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
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 marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 4-6 minutes, flipping once, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Make the Sauce Base: Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Simmer the Sauce: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing the sauce to reduce slightly and flavors to meld.
⏱️ 5 min - 6
Finish the Sauce: Stir in the lemon zest, heavy cream (if using), 1/4 cup fresh chopped parsley, fresh dill, 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste the sauce and adjust seasonings as needed.
⏱️ 3 min - 7
Combine and Serve: Add the cooked chicken back to the skillet with the sauce. Add the drained linguine and toss everything together to coat evenly. If the sauce appears too thick, add a splash or two of the reserved pasta water until your desired consistency is reached. Divide the pasta among four plates. Garnish with additional fresh parsley and grated Parmesan cheese, and serve immediately with lemon wedges.
⏱️ 4 min