One-Pan Lemon Herb Pasta Chicken (Printable)

A vibrant one-pan Mediterranean dish with tender chicken, pasta, bright lemon, and fresh herbs. Ready in 40 minutes.

# What You Need:

→ Protein

01 - 2 boneless, skinless chicken breasts (about 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:

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

# Insider Tips:

01 -
  • Everything cooks in one pan, so youre not stuck washing a mountain of dishes after dinner.
  • The pasta absorbs the broth as it cooks, soaking up all that lemon, garlic, and herb flavor from the inside out.
  • It feels like a restaurant dish but comes together faster than ordering takeout.
  • Youll have leftovers that taste even better the next day when the flavors have had time to deepen.
02 -
  • Dont skip removing the chicken after browning, if it cooks the whole time it turns rubbery and dry.
  • Use low-sodium broth or the dish can end up way too salty, especially once the Parmesan goes in.
  • Stir the pasta a few times while it simmers so it doesnt clump together or stick to the bottom of the pan.
  • If the liquid absorbs too fast and the pasta isnt done, add a splash more broth or water and keep cooking.
03 -
  • Zest the lemon before you juice it, its nearly impossible to zest a squeezed lemon and youll want every bit of that bright flavor.
  • Let the pan rest off the heat for a minute or two before serving, the sauce will thicken slightly and cling to the pasta better.
  • Save a little pasta cooking liquid before draining if you need to loosen the sauce later, though with this recipe the broth does that job for you.
  • Grate your own Parmesan instead of using pre-shredded, it melts smoother and tastes so much richer.
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