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If you are looking for a simple chicken and pasta recipe, then this lemon garlic chicken pasta dish is perfect for you. Delicious and filling dish to serve the whole family for a weeknight meal with sliced, tender, and juicy chicken breast.
You may also like my asparagus chicken pasta or my simple vegan creamy lemon pasta.
Recipe Overview
Chicken breast is one of my favorite proteins to make, and this Lemon chicken pasta recipe will be a great way to make everyone happy at your dinner table. It is a great option for a weeknight dinner since it is a one-pot meal, and you do not have to worry about any sides.
Rich fettuccine pasta cooked in garlic, parmesan, artichoke, and spinach sauce mix, then topped with sliced cooked chicken breast.
Recipe Highlight
- Simple and cooked in one pan: An easy-to-make pasta dish made with pantry staples and it is all cooked in one pan. No need to worry about sides.
- Very tasty: The flavors of this pasta will leave you wanting to go for seconds.
- A family-friendly recipe: This recipe is not one of those meals you will have to worry about whether the kids will eat. It works for everyone!
Ingredients you will need
Below is a list of ingredients you will need to make this dish. Full measurements are listed further down below in the recipe card with substitution options.
How to make lemon chicken pasta
Heat 1 tablespoon of oil in a large skillet over medium-high heat. I use a large one to finish up the pasta in it.
Add the chicken and season with salt, pepper, and herbs de Provence** (see notes). Cook for 4-5 minutes per side, or until cooked through. Allow it to sit on a chopping board for a few minutes before slicing it.
Meanwhile, in a soup pot, bring water to a boil. Add 1/2 tbsp salt and the pasta. Cook as directed on the package, then reserve 1 cup of the pasta water before draining.
On the same pan you cooked the chicken, add the remaining tablespoon of oil. Sauté the garlic over medium heat for 30 seconds. Stir in the artichoke and spinach, and cook, stirring frequently, until the spinach is wilted.
While the pot is still on the heat, add in the cooked pasta, together with the pasta water and remaining ingredients.
Toss to combine for a couple of minutes. Top with the sliced chicken and more parmesan if using. Serve immediately and enjoy!
Recipe notes and tips
- Don’t forget to reserve pasta water. The starchy water helps the flavors stick to the pasta and make things blend in much better. If you do forget, you will have to improvise.
- Do not overcook the chicken so it doesn’t feel dry and rubbery.
- If you can’t find Herbs de Provence, don’t fret, use equal amounts of rosemary, thyme, and oregano.
- If you prefer not to use chicken, you can use any other protein. Shrimp would be another great option.
- You can make this pasta dish much lighter by using whole-grain pasta, lentil pasta, or some zucchini noodles.
- Fresh spinach is preferred. But you may use frozen if you have to. If you go with frozen, make sure you thaw first and drain.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Frequently asked questions
If you prefer using another protein, you can. Consider shrimp, steaks, or salmon.
Yes. You can use Italian seasoning in place of herbs de Provence. Or you can use equal amounts of rosemary, thyme, and oregano.
Absolutely. If using frozen spinach, thaw it first and squeeze out the liquid.
If you have leftovers, you can store them in the fridge for up to 3 days. You can also store it in a sealed container and freeze it for up to 3 months.
More pasta dishes
- Creamy Tuscan Chicken Pasta
- Shrimp Pesto Pasta
- Garlic Shrimp Pasta
- Baked Tomato Feta Pasta
- Creamy Salmon Pasta
- Chicken Pesto Pasta Salad
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Lemon Chicken Pasta
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Ingredients
- 2 tablespoons olive oil, divided, or avocado oil
- 1½ pounds chicken breast, skinless and boneless, or chicken thighs
- Kosher salt and pepper, to taste
- 1 teaspoon herbs de Provence, or Italian seasoning
- 8 ounces fettuccine pasta, gluten-free option, or any other whole-grain pasta
- 3-4 cloves garlic, minced
- 14 ounces artichoke hearts, coarsely chopped, one can
- 2 cups coarsely chopped baby spinach, frozen works
- 1 large lemon, juice and zest
- 1/2 cup grated parmesan cheese
Instructions
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium-high heat. I use a large one to finish up the pasta in it.
- Add the 1½ pounds chicken breast and season with Kosher salt and pepper, and 1 teaspoon herbs de Provence. Cook for 4-5 minutes per side, or until cooked through. Allow it to sit on a chopping board for a few minutes before slicing it.
- Meanwhile, in a soup pot, bring water to a boil. Add in 1/2 tbsp salt and the 8 ounces fettuccine pasta. Cook as directed on the package, then reserve 1 cup of the pasta water before draining.
- On the same pan you cooked the chicken, add the remaining tablespoon of oil. Sauté the 3-4 cloves garlic (minced) over medium heat for 30 seconds. Stir in the 14 ounces artichoke hearts, coarsely chopped, and 2 cups coarsely chopped baby spinach, and cook, stirring frequently, until the spinach is wilted.
- While the pot is still on heat, add in the cooked pasta, together with the pasta water, 1 large lemon, and 1/2 cup grated parmesan cheese
- Toss to combine for a couple of minutes. Top with the sliced chicken breast and more Parmesan cheese if desired. Serve immediately and enjoy!
Notes
- Don’t forget to reserve pasta water. The starchy water helps the flavors stick to pasta and make things blend in much better. If you do forget, you will have to improvise.
- Do not overcook the chicken so it doesn’t feel dry and rubbery.
- If you can’t find Herbs de Provence, don’t fret, use equal amounts of rosemary, thyme, and oregano.
- If you prefer not to use chicken, you can use any other protein. Shrimp would be another great option.
- You can make this pasta dish much healthier by using whole-grain pasta, lentil pasta, or zucchini noodles.
- Fresh spinach is prefered. But you may use frozen if you have to. If you go with frozen, make sure you thaw first and drain.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s so good
Nice recipe – it’s delicious as is!
Do you really only use 1/2 pound of chicken in this recipe?
It’s 1.5. I fixed it! Thanks for bringing it to my attention
The food was absolutely delicious, but I’m shocked that there’s that much sodium in it? I didn’t think there was while cooking it.
Sp glad you liked it
Loved it! Didn’t have artichokes or parmesan on hand, but it was still perfectly delicious without them. Also omitted the Parmesan because my husband is dairy-free, so this would be a great dairy free recipe, too!
Great! Thanks for the feedback
Made this tonight and used whole wheat linguini; a great light healthier pasta and I personally LOVE artichokes so that was a nice plus. My husband was also a fan 🙂
Thanks for the feedback. Glad you loved it
If I wanted to add mushrooms when would be the right time to add them
I would sautee the mushrooms first for a few minutes with a bit of oil until they are tender before adding the garlic, then just continue on to other steps, add garlic, toss and so on
Where am I supposed to use the lemon and the pasta water in this recipe?
Hi there. That’s going to be in step 5
So… “Lemon Chicken Pasta” is actually Artichoke Spinach Pasta with chicken and a hint of lemon?
haha Yes. Should I rename it?