Lemon Herb Pasta with Chicken (Printable)

Tender chicken, pasta, bright lemon, and fresh herbs combined in one pan for a flavorful Mediterranean weeknight meal.

# What You Need:

→ Protein

01 - 2 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces

→ Pasta

02 - 10 oz penne or fusilli pasta, uncooked

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 3 garlic cloves, minced
05 - 1 small onion, finely chopped
06 - 1 lemon, zest and juice
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme

→ Liquids

13 - 4 cups low-sodium chicken broth

→ Dairy

14 - 1/4 cup freshly grated Parmesan cheese, plus extra for serving

→ Seasoning

15 - Salt and black pepper, to taste

# Step-by-Step Guide:

01 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 3-4 minutes until lightly browned but not fully cooked through. Remove to a plate and set aside.
02 - In the same pan, add the onion and garlic. Sauté for 2 minutes until fragrant and translucent.
03 - Add pasta, chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir to combine and bring to a boil. Reduce heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally.
04 - Return the chicken to the pan, add cherry tomatoes, and cook uncovered for another 7-8 minutes, or until the pasta is al dente and most liquid is absorbed.
05 - Stir in spinach, parsley, basil, and Parmesan cheese. Cook for 1-2 minutes until spinach wilts and cheese melts.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
07 - Serve hot, garnished with extra Parmesan and fresh herbs.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying your meal.
  • The chicken stays incredibly tender because it finishes cooking in the flavorful broth rather than drying out on high heat.
  • Fresh lemon and herbs make it taste like a restaurant dish without any complicated technique.
02 -
  • Don't rinse the uncooked pasta before adding it to the broth—that starchy coating is what helps create a silky sauce as it cooks.
  • If your pan is shallow, the pasta might cook unevenly or the liquid will evaporate too quickly, so a deep skillet with high sides really matters here.
  • The moment spinach hits the pan, it releases water, so add it right before serving rather than earlier, or your dish becomes soupy.
03 -
  • Zest your lemon before cutting it in half to juice, and do it directly over the pan so none of that fragrant oil gets wasted.
  • If the pasta seems dry before it's done cooking, add broth or water in small splashes rather than all at once, so you maintain control of the final consistency.
Go back