One-Pan Lemon Herb Pasta Chicken (Printable)

Tender chicken with pasta, lemon, and fresh herbs cooked together in one skillet for an easy Mediterranean dinner.

# Ingredient list:

→ Protein

01 - 2 boneless, skinless chicken breasts (14 oz), cut into bite-sized pieces

→ Pasta

02 - 10 oz penne or fusilli pasta, uncooked

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 3 garlic cloves, minced
05 - 1 small onion, finely chopped
06 - 1 lemon, zest and juice
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme

→ Liquids

13 - 4 cups low-sodium chicken broth

→ Dairy

14 - 1/4 cup freshly grated Parmesan cheese, plus extra for serving

→ Seasoning

15 - Salt and black pepper, to taste

# How to Make It:

01 - Warm olive oil in a large deep skillet or sauté pan over medium-high heat.
02 - Add chicken pieces, season with salt and pepper, and cook for 3-4 minutes until lightly browned but not fully cooked. Remove from pan and set aside.
03 - In the same pan, add onion and garlic. Sauté for 2 minutes until fragrant and translucent.
04 - Add pasta, chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir well and bring to a boil.
05 - Lower heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally.
06 - Return chicken to pan, add cherry tomatoes, and cook uncovered for 7-8 minutes until pasta is al dente and most liquid is absorbed.
07 - Stir in spinach, parsley, basil, and Parmesan cheese. Cook for 1-2 minutes until spinach wilts and cheese melts.
08 - Taste and adjust salt, pepper, or lemon juice as desired. Serve hot garnished with extra Parmesan and fresh herbs.

# Expert Suggestions:

01 -
  • The pasta actually cooks in the same pan as everything else, which means you get all those delicious chicken and herb flavors infused right into every bite.
  • You can have this on the table in about 40 minutes with just one pan to wash afterward, perfect for those evenings when cooking feels like too much effort but takeout feels like giving up.
02 -
  • Never rinse the pasta before adding it to the pan, as those surface starches are crucial for thickening your sauce to a silky consistency.
  • The pasta will continue absorbing liquid after cooking, so its better to have the dish slightly more saucy when you take it off the heat than perfectly dry.
03 -
  • Grate your parmesan cheese fresh for this recipe rather than using pre-grated, as the anti-caking agents in packaged cheese prevent it from melting into that silky, unified sauce.
  • Season in layers as you cook rather than all at once at the end, lightly salting the chicken, then the aromatics, and finally adjusting the completed dish.
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