This Lemon Chicken Pasta is an easy family dinner that is bursting with flavor. Juicy chunks of chicken breast are marinated in lemon and herbs, then sautéed till perfectly browned. Tossed with pasta and fresh parsley this delicious dish is perfect for any time of year!
This post was originally published in September 2020 and has been updated for content.
I love using fresh lemon in both cooking and baking. It add a wonderful brightness to dishes like whipped ricotta, mascarpone cheesecake or dutch baby pancakes. Even though lemon is traditionally a spring or summer flavor, I make this lemon chicken pasta all year long.
Serve this easy lemon chicken pasta recipe with celery salad, roasted artichokes or arugula salad.
Jump to:
🍋 Ingredient notes
- Pasta - Penne pasta works great for this lemon chicken pasta recipe, however ziti, fusilli or rigatoni also work. Gluten free pasta can also be used instead of regular pasta.
- Chicken - I prefer to use chicken breasts for this recipe as they are easy to use and taste great with the marinade. Chicken thighs can also be used as an alternative.
📋 Substitutions and variations
- Cheese - Serve this finished lemon chicken pasta with freshly grated parmesan cheese.
- Veggies - Add in cooked asparagus, green peas, spinach, zucchini or mushrooms.
🔪 Step by step instructions
First, combine the ingredients for the marinade in a bowl or shallow dish and stir to combine. Chop the chicken into one inch pieces and add them to the marinade, stirring to make sure they are evenly coated. Cover and allow to marinade for an our in the refrigerator.
When the chicken is done marinating, cook the pasta to al dente according to the package instructions. While the pasta is cooking, cook your chicken in a skillet or saute pan until browned on all sides and cooked through.
Add ⅓ cup of the pasta cooking water to the chicken to deglaze the pan. Scrape the bottom of the pan to remove any browned bits that may be stuck on it.
When the pasta is done cooking, drain it completely and add it back to the pot. Add in the cooked chicken with all of it's juices and the fresh parsley.
Toss everything to combine and serve!
⭐ Expert tips
- To ensure that your chicken is cooked properly, check the internal temperature of a few pieces of chicken with a kitchen thermometer to make sure it has reached 165˚.
- If you forget to reserve some pasta water for the chicken, chicken broth or white wine can be used instead to deglaze the pan. Deglazing helps to remove the flavorful bits off the bottom of pan to flavor the sauce.
- Cook the pasta till al dente to avoid having mushy pasta. Al dente means that the pasta is cooked through but still has a bite to it.
⏲️ Make ahead and storage instructions
The chicken for this pasta can be made up to 24 hours ahead of time. Instead of using pasta water to deglaze the pan, use chicken broth or white wine. Store in an airtight container in the refrigerator until serving time. Cook the pasta as directed above and reheat the chicken in a pan with ½ cup of chicken broth. When the pasta is done cooking, drain it and toss with the reheated chicken and fresh parsley.
Lemon chicken pasta will keep in the refrigerator for 4-5 days in an airtight container. To reheat, add the pasta and chicken to a pot with a little bit of chicken broth. Heat on the stovetop over medium heat, stirring occasionally, until heated through. This dish can also be heated up in the microwave as well.
🍝 More easy pasta dinner recipes
If you loved this recipe for lemon chicken pasta, check out these other easy pasta dinner recipes that I know you will love too!
- Eggplant and Spinach Pasta
- Creamy Pesto Orzo with Chicken
- Chicken Penne alla Vodka
- Tortellini alla Panna
📖 Recipe
Lemon Chicken Pasta
Ingredients
Instructions
- In a medium sized bowl (affiliate link) or shallow container, mix together olive oil, lemon juice, salt, lemon pepper, garlic powder and thyme leaves.
- Cut chicken breasts into one inch chunks and add to the marinade, tossing to completely coat the chicken. Cover and refrigerate for one hour, stirring about halfway through.
- When the chicken is done marinating, cook the pasta according to package instructions.
- While the pasta is cooking, heat a skillet or saute pan (affiliate link) over medium heat on the stove top. Cook marinated chicken pieces for 3-5 minutes until browned and cooked through.
- Add ⅓ cup of the pasta cooking water to the pan with the chicken to deglaze it. Scrape the bottom of it to remove any stuck on bits and remove the chicken off of the heat.
- When the pasta is done cooking, drain it completely and add it back to the pot.
- Add in the cooked chicken pieces, along with all of the juices and toss with the fresh parsley.
Notes
- Chicken - Chicken thighs may be used as an alternative to chicken breasts.
- Pasta - Either regular or gluten free pasta can be used.
- Cheese - Freshly grated parmesan cheese can be mixed in with the parsley or served on the side.
- Veggies - Add in cooked asparagus, green peas, spinach, zucchini or mushrooms.
- Leftovers - Keep in the refrigerator for 3-5 days in an airtight container. Reheat in a pot with a little bit of chicken broth over medium low heat.
Tammy Park
This recipe was delicious and easy to make. I made it for a family of 6 but doubled the recipe because my teenagers eat a lot and like to take left overs for school lunch. Thanks for a quick and tasty dinner!
Amanda
Thanks Tammy! I'm so glad you and your family enjoyed it, thanks for trying the recipe!