Simple Lemon Chicken Pasta
A refreshing and flavorful dish that combines tender chicken with a lively lemon sauce, perfect for busy weeknights or family gatherings.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Colander
Ingredients
Pasta
- 8 ounces Pasta of choice (spaghetti, fettuccine, or penne) Cook according to package instructions until al dente.
Chicken
- 1 pound Boneless, skinless chicken breast Cut into bite-sized pieces.
Olive Oil
- 2 tablespoons Olive oil For sautéing the chicken.
Lemon Juice
- 1/4 cup Freshly squeezed lemon juice For tangy flavor.
Lemon Zest
- 1 lemon Zest from one lemon Adds citrus aroma and flavor.
Garlic
- 2-3 cloves Minced garlic For savory depth.
Salt and Pepper
- Salt and pepper to taste Use sea salt and freshly cracked pepper.
Fresh Parsley
- 1 handful Chopped fresh parsley For garnish and freshness.
Instructions
- 1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Stir occasionally to prevent sticking.
- 2. While the pasta cooks, prepare the chicken. In a mixing bowl, combine the chicken pieces with lemon juice, olive oil, minced garlic, salt, and pepper. Marinate for at least 15 minutes.
- 3. Heat olive oil in a skillet over medium-high heat. Add the marinated chicken in a single layer and cook undisturbed for 5-7 minutes until golden brown.
- 4. Flip the chicken and cook for another 5 minutes until cooked through. Ensure the internal temperature reaches 165°F.
- 5. Add lemon zest and any remaining marinade to the skillet, stirring to combine for 1-2 minutes.
- 6. Reserve 1/2 cup of pasta cooking water, then drain the pasta and add it to the skillet with the chicken.
- 7. Stir in reserved pasta water gradually to create a light sauce, ensuring the pasta is well coated.
- 8. Toss in chopped parsley and mix well. Serve immediately, garnished with extra parsley and cracked pepper.
Notes
For variations, consider adding seasonal vegetables, using shrimp instead of chicken, or incorporating cream for richness.