One-Pan Lemon Herb Pasta Chicken (Printable Version)

Tender chicken, penne pasta, bright lemon, and fresh herbs in a single pan. Ready in 40 minutes.

# What You'll 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

# Directions:

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.
04 - Reduce heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally.
05 - 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.
06 - Stir in spinach, parsley, basil, and Parmesan cheese. Cook for 1-2 minutes until spinach wilts and cheese melts.
07 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
08 - Serve hot, garnished with extra Parmesan and fresh herbs.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means fewer dishes and more time doing literally anything else.
  • The chicken stays impossibly tender while the pasta soaks up all that brothy, lemony goodness.
  • You get fresh herbs and bright flavors without feeling like you're eating sad, weeknight food.
02 -
  • Don't fully cook the chicken in step one; it finishes cooking in the broth later, so under-cooking it initially prevents it from turning into tough little pebbles.
  • Taste the dish before adding all your salt, because the Parmesan and chicken broth already contain sodium, and you can always add more but you can't take it back.
03 -
  • Keep your lemon at room temperature and roll it under your hand on the counter before cutting—it releases more juice and makes squeezing easier.
  • If the pan looks too dry when the pasta is almost done, add a splash of water or broth; it's better to have slightly more liquid than risk dried-out, crunchy pasta.
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