Lemon Chicken Pasta
Done in under 30 minutes, this Lemon Chicken Pasta is a quick and easy dinner recipe that is full of delicious but simple flavors.
A LEMON CHICKEN AND PASTA RECIPE
I love lemon in all things, not just desserts. I love being able to use it in savory dishes as well. Lemon, if used correctly, can really brighten up flavors. This Lemon Chicken Pasta is just one of them. This is such a simple recipe and is done in no time but it will taste like it took you so much effort to make. Serving this as a family meal or at a dinner party will really have everyone’s taste buds going. With easy to find ingredients, this Lemon Chicken Pasta recipe will become one of your favorite fast-fix meals!
FREQUENTLY ASKED QUESTIONS:
Yes. Because we slice the chicken really thin for this recipe, you are still going to need to slice up the tenderloins. You’ll need about 4-5 chicken tenderloins to equal one large chicken breast.
I personally like to use angel hair pasta for this but you can use any of your favorite pastas: spaghetti, linguine, rotini, penne and more.
Honestly, I really do not like the taste of bottled lemon juice at all unless it’s mixed in with a lot of other ingredients and won’t be the star of the show. Since lemon is a star player in this recipe, fresh is best.
You want to use one small tomato. Roma tomatoes are great for this and work perfectly in this dish.
This can be stored in the refrigerator in an airtight container where it will keep for up to 2-3 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken breast
- all-purpose flour
- kosher salt and black pepper
- olive oil
- unsalted butter
- garlic
- tomato
- lemon juice
- chicken stock
- parmesan cheese,
- angel hair pasta
- basil leaves
HOW TO MAKE LEMON CHICKEN PASTA:
Thinly slice the chicken breast. Mix together 2 tablespoons of the flour, the salt, and pepper. Add the chicken and coat the chicken in the mixture, shake off any excess.
In a large skillet with deep sides, add the olive oil over medium heat. Once hot, sear the chicken on both sides until cooked through. Remove the chicken from the pan on a plate, set aside.
Add the butter to the pan and stir in the garlic until fragrant, 30 sections. Add in the tomato and cook for an additional 2 minutes, stirring occasionally until the tomatoes start to break up. Then add the remaining 1 tablespoon of flour to the pan and whisk it in. Cook for 1 minute.
Add the lemon juice and chicken stock, adding slowly while whisking constantly to make sure there are no lumps. Let sauce come to a simmer. Add the chicken back to the pan and the parmesan cheese, stir to combine.
Add the cooked pasta and toss in the sauce, I find using tongs for this step helps. Taste, add salt and pepper if necessary.
Take off the heat and stir in the fresh basil.
Serve immediately with more parmesan and basil, optional.
CRAVING MORE RECIPES?
Lemon Chicken Pasta
Ingredients
- 1 boneless, skinless chicken breast
- 3 tablespoons all-purpose flour, divided use
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 small tomato diced
- 2 tablespoons lemon juice fresh squeezed
- ¾ cup chicken stock
- ¼ cup grated parmesan cheese plus more for serving
- 8 ounces angel hair pasta (half a box) cooked per directions
- 5 fresh basil leaves torn, plus more for garnish
Instructions
- Thinly slice the chicken breast. Mix together 2 tablespoons of the flour, the salt, and pepper. Add the chicken and coat the chicken in the mixture, shake off any excess.
- In a large skillet with deep sides, add the olive oil over medium heat. Once hot, sear the chicken on both sides until cooked through. Remove the chicken from the pan on a plate, set aside.
- Add the butter to the pan and stir in the garlic until fragrant, 30 sections. Add in the tomato and cook for an additional 2 minutes, stirring occasionally until the tomatoes start to break up.
- Add the remaining 1 tablespoon of flour to the pan and whisk it in. Cook for 1 minute.
- Add the lemon juice and chicken stock, adding slowly while whisking constantly to make sure there are no lumps. Let sauce come to a simmer.
- Add the chicken back to the pan and the parmesan cheese, stir to combine.
- Add the cooked pasta and toss in the sauce, I find using tongs for this step helps. Taste, add salt and pepper if necessary.
- Take off the heat and stir in the fresh basil. Serve immediately with more parmesan and basil, optional.
Notes
- You can use any of your favorite pasta for this recipe as long as it is the same amount in the recipe.
- Bottled lemon juice will work in a pinch.
- Chicken tenderloins can be used in replacement of a chicken breast.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I’m going to try this tonight. I’m on a low FODMAP diet now and with some tiny adjustments, this will work perfectly! So excited to find something I can easily adjust. That looks super yummy.
I hope you love it and I hope you’ll come back to let me know how it went for you!!