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Sophie Bennett

30-Minute Lemon Chicken Pasta Dinner

A bright and creamy lemon chicken pasta made in one pot for an easy, fresh summer dinner with simple ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti or linguine
  • 1 lb chicken breast cut into bite-sized pieces
  • 3 cloves garlic minced
  • 4 cups chicken broth or water with bouillon
  • 1 lemon zested and juiced
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
Optional: fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat and cook chicken until lightly browned and mostly cooked through.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add pasta and chicken broth, bringing everything to a simmer.
  4. Cook pasta, stirring often, until al dente and most liquid is reduced.
  5. Stir in lemon juice, lemon zest, butter, and parmesan cheese.
  6. Mix until sauce is creamy and coats the pasta.
  7. Adjust seasoning and serve warm.

Notes

Add lemon juice at the end to keep the flavor bright. If the pasta thickens too much after resting, loosen it with hot water or broth. Best eaten fresh but keeps up to 2 days in the fridge.