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–+ servings
penne pasta in a wooden bowl with chicken, fresh parsley a fork and lemon slices

Lemon Chicken Pasta

Amanda
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!
5 from 14 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 531 kcal

Ingredients
  

  • ½ cup olive oil
  • ⅓ cup fresh lemon juice approximately 2-3 lemons
  • 1 teaspoon kosher salt
  • ½ teaspoon lemon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme leaves
  • 1 pound boneless skinless chicken breasts
  • 1 pound penne pasta
  • 2 Tablespoons chopped fresh parsley

Instructions
 

  • In a medium sized bowl 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 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.

Nutrition

Serving: 2cupsCalories: 531kcalCarbohydrates: 58gProtein: 26gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 48mgSodium: 481mgPotassium: 476mgFiber: 3gSugar: 2gVitamin A: 145IUVitamin C: 8mgCalcium: 24mgIron: 2mg
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