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A batch of creamy lemon chicken pasta in a stainless steel skillet on a white background.

Lemon Chicken Pasta

This creamy Lemon Chicken Pasta combines tender chicken, citrusy lemons, and fresh herbs for a burst of flavors. It’s a bright and flavorful one pot dish that comes together quickly for the perfect satisfying meal for busy weeknights.

Course Main Course
Cuisine American
Keyword easy pasta dish dinner, easy weeknight meal, lemon chicken pasta, pasta with chicken
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 6 servings
Calories 472 kcal
Author Kelly

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • 1 pound boneless skinless chicken breasts (or skinless boneless thighs if preferred), cut into 1 inch chunks
  • 5 cloves garlic minced
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups water
  • 3 cups uncooked gluten-free penne or rotini pasta , such as Jovial Brown Rice Pasta or Banza. For a grain-free option, we like Jovial Cassava Flour pasta, Cappello's Almond Flour Pasta or Kaizen Low Carb Pasta. You can also use regular pasta if you're not gluten-free.
  • 2 medium lemons , zested and juiced
  • 1 cup freshly grated parmesan cheese , dairy-free or regular - we like Miyokos for dairy-free, or more to taste
  • 1/2 cup ricotta cheese , dairy-free or regular - we like Kite-Hill for dairy-free
  • 1/4 cup chopped fresh parsley
  • 1/2 cup loosely packed basil leaves , sliced thinly
  • 1/2 cup loosely packed baby spinach , roughly chopped
  • 1/2 teaspoon freshly ground black pepper or to taste
  • sea salt to taste
  • 1 lemon sliced for garnish

Instructions

  1. Heat oil over medium-high heat.
  2. Add the garlic and cook for 20 seconds. Add the chicken and sauté until just browned.
  3. Stir in the chicken broth, water, and uncooked pasta to pan.
  4. Bring to a boil, then reduce the heat down to low.
  5. Cover the pan with a lid and cook on low for about 11-13 minutes, stirring the pasta with tongs often so it does not stick to the bottom of the pan. Remove the cover once the pasta is al dente and most of the liquid has been absorbed.
  6. Allow to simmer for about five more minutes.
  7. Remove from heat and stir in the lemon juice, lemon zest, spinach, parsley, basil, parmesan cheese and ricotta cheese.
  8. Season with additional salt and pepper if needed and garnish with lemon and additional parmesan cheese and parsley, if desired.

Recipe Notes

Refrigeration: This Lemon Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3 days.

Freezer: If you want to freeze it, make sure to cool the dish completely before transferring it to a freezer-safe container. It will keep well for up to 2 months.

Nutrition Facts
Lemon Chicken Pasta
Amount Per Serving (1 serving (1/6 recipe))
Calories 472 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 49g16%
Fiber 3g12%
Sugar 2g2%
Protein 34g68%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.