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If you are looking for a simple and easy chicken dinner recipe, then this lemon garlic chicken pasta dish is perfect for you. Delicious and filling pasta recipe to serve the whole family for a weeknight meal with sliced tender and juicy chicken breast.
There are a million and one ways to cook up chicken breasts and this Lemon chicken pasta recipe will be a great way to serve your baked or pan-fried chicken breast. To make a complete meal without having to worry about a side dish, this lemon chicken pasta recipe is a great option for a weeknight dinner. Rich fettuccine pasta cooked in garlic, parmesan, artichoke, and spinach sauce mix, then topped with sliced cooked chicken breast. This recipe is a simple chicken and pasta dish that will become a weeknight family favorite.
Why you will love this homemade garlic chicken pasta recipe
- 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 dish will leave you wanting to go for seconds.
- A family-friendly recipe: This lemon chicken pasta 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 and substitutes
- Olive oil: you may use any other oil of your choice.
- Chicken breast: we used boneless and skinless. We also prefer using chicken breast because they are leaner but if you like chicken thighs you may go ahead and use thighs.
- Salt and pepper: adjust this to taste. If you aren’t sure always start with 1 teaspoon salt and 1/4 teaspoon black pepper.
- Herbs de Provence: we love the unique flavor of this herb but may not be easy to find. No worries you can make your own as a substitute, use a 1/4 tsp of each of the following herbs: rosemary, thyme, and oregano
- Pasta: As you see, we used fettuccine, Use whole wheat, gluten-free, or any other pasta of choice.
- Canned artichoke hearts: if you don’t like artichokes, you may skip this ingredient.
- Garlic cloves: use fresh garlic cloves
- Baby spinach: we prefer that you use fresh baby spinach. You can use frozen, but thaw and drain first.
- Lemon juice: please use fresh lemons if you can.
- Parmesan cheese: grate your own for best flavor or use store-bought. You may sub with grated provolone.
how to make this easy lemon chicken pasta recipe
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. 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 healthier 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
Absolutely. Chicken makes for a great option to add to any kind of pasta dish for some added protein. Whether you cook the chicken with the pasta or top your grilled or sauteed chicken over the pasta, it will make your pasta dish a complete meal with that added protein.
There are certain types of pasta when eaten in moderation are considered healthy and fine to have as part of your diet. There are great pasta options now like whole-grain, lentil, and chickpea pasta that are great options since they are low in carbs and rich in fiber and nutrients.
Yes. But keep in mind, that not all part of the chicken is considered “healthy”. If you are on a weight loss journey, we recommend sticking with using only boneless and skinless chicken breasts. They are leaner, low in fat, low in calories, and high in protein when compared to other parts of the chicken like wings or thighs.
More pasta dishes that you may kike
- 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
Ingredients
- 2 tbsp olive oil, divided
- 1½ lb chicken breast, skinless and boneless
- Kosher salt and pepper, to taste
- 1 tsp herbs de Provence
- 8 oz fettuccine pasta, gluten-free option, or any other whole-grain pasta
- 3-4 cloves garlic, minced
- 14 oz artichoke hearts, coarsely chopped, one can
- 2 cups coarsely chopped baby spinach
- 1 large lemon, juice and zest
- 1/2 cup grated parmesan cheese
Instructions
- 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. 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 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 heat, add in the cooked pasta, together with the pasta water and remaining ingredients.
- Toss to combine for a couple of minutes.
- 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 cant 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 pasts dish much healthier by using whole-grain pasta, lentil pasta, or zome 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.
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?