Lemon Herb One-Pan Chicken Pasta
A vibrant and easy one-pan dish featuring tender chicken, pasta, and fresh vegetables simmered in a zesty lemon herb sauce. It's perfect for busy weeknights and provides a wholesome, flavorful meal with minimal cleanup.
Ingredients
- 1.5 pound boneless skinless chicken breast cut into 1-inch pieces
- 1 tablespoon olive oil extra virgin
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes optional
- 4 cups chicken broth low sodium
- 1.5 cups water
- 12 ounce linguine or fettuccine broken in half
- 1 cup cherry tomatoes halved
- 1 cup spinach fresh
- 0.5 cup heavy cream optional
- 0.25 cup fresh parsley chopped
- 1 lemon juice and zest
Instructions
- In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add diced onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic, dried oregano, dried basil, and red pepper flakes (if using) and cook for 1 minute more until fragrant.
- Pour in chicken broth and water. Bring to a boil. Add the broken pasta and return the chicken to the skillet. Stir well to combine. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until pasta is al dente.
- Stir in the halved cherry tomatoes, chopped fresh spinach, and heavy cream (if using). Cook for another 2-3 minutes, until spinach wilts and sauce slightly thickens.
- Remove from heat. Stir in lemon juice, lemon zest, and chopped fresh parsley. Season with salt and black pepper to taste. Serve immediately.
Notes
For extra flavor, use boneless, skinless chicken thighs instead of breasts. Adjust red pepper flakes to your spice preference. Garnish with fresh Parmesan cheese and a squeeze of fresh lemon juice before serving.