Save There's something about the smell of lemon zest hitting a hot pan that stops me mid-conversation every single time. I discovered this one-pan pasta on a Tuesday evening when I was staring at chicken breasts and dried pasta, wondering how to make something that didn't feel like I was just throwing things together. What emerged was this vibrant, all-in-one dish where the broth becomes sauce, the pasta soaks up every bit of flavor, and somehow everything cooks together without feeling chaotic.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made this for friends who were skeptical about pasta cooked directly in broth, convinced it would be mushy and sad. But watching their faces when they tasted it—that exact moment when they realized the pasta wasn't just edible but actually delicious—that's when I knew this recipe had staying power. They asked for seconds and then the recipe before they left.
Ingredients
- Chicken breasts (2, about 400 g, cut into bite-sized pieces): Bite-sized pieces cook faster and absorb flavor better than waiting for large chunks to cook through, and the texture stays tender when you don't overcook them.
- Penne or fusilli pasta (300 g): Short, sturdy pasta shapes hold onto the broth and sauce better than long, delicate pasta ever could.
- Olive oil (2 tablespoons): This is your base for browning chicken and building flavor, so don't skip it or substitute it with vegetable oil.
- Garlic cloves (3, minced) and onion (1 small, finely chopped): These two are the quiet heroes that make every bite taste intentional and layered.
- Lemon (zest and juice): Fresh lemon is everything here—the zest adds aroma before cooking, and the juice brightens at the end without tasting acidic or harsh.
- Cherry tomatoes (150 g, halved): They burst and create little pockets of sweetness that balance the herbaceous notes.
- Baby spinach (60 g, about 2 cups): It wilts in seconds at the end and adds earthiness without changing the texture of the finished dish.
- Fresh parsley and basil (2 tablespoons and 1 tablespoon, chopped): Fresh herbs at the end are non-negotiable; they're what separates this from tasting like you just reheated leftovers.
- Dried oregano and thyme (1 teaspoon each): Dried herbs work beautifully here because they have time to bloom in the simmering broth.
- Chicken broth (900 ml): Low-sodium is key so you control the salt and the broth doesn't overpower the lemon and herbs.
- Parmesan cheese (40 g, freshly grated): Freshly grated melts smoothly and tastes infinitely better than pre-grated; trust me on this one.
- Salt and black pepper: Taste as you go—the Parmesan brings saltiness too, so you might need less than you think.
Instructions
- Start the chicken:
- Heat your olive oil in a large, deep skillet over medium-high heat until it shimmers. Add the chicken pieces, season them generously with salt and pepper, and let them brown for 3 to 4 minutes without moving them around too much.
- Build the flavor base:
- Once the chicken is lightly golden, transfer it to a plate and add the chopped onion and minced garlic to the same pan. Sauté for about 2 minutes until they're fragrant and the onion turns translucent.
- Combine everything:
- Pour in the chicken broth, add the uncooked pasta, lemon zest, lemon juice, oregano, and thyme. Stir everything together and bring it to a boil—you'll see the pasta start to soften and the broth turn golden.
- First simmer:
- Lower the heat to medium-low, cover the pan, and let it simmer for 8 minutes, stirring occasionally so nothing sticks to the bottom. The pasta will start absorbing the broth and everything will smell incredible.
- Bring the chicken back:
- Return the chicken to the pan along with the halved cherry tomatoes and cook uncovered for another 7 to 8 minutes. The pasta should be getting tender, most of the liquid will be mostly absorbed, and the chicken will be cooked through.
- Finish with greens and cheese:
- Stir in the baby spinach, fresh parsley, fresh basil, and grated Parmesan cheese. Cook for just 1 to 2 minutes until the spinach wilts and the cheese melts into the warm pasta.
- Taste and adjust:
- Take a bite and see what it needs—more lemon juice for brightness, another pinch of salt, or a crack of fresh pepper. Trust your taste buds here.
- Serve with joy:
- Transfer to bowls and top with extra Parmesan and a few fresh herb leaves. Serve while it's hot and the flavors are singing.
Save This dish taught me that some of the best meals aren't the ones with the longest ingredient lists or the most complicated techniques. Sometimes it's simply chicken, pasta, and lemon all learning to trust each other in one pan, creating something that feels both effortless and special.
Why This One-Pan Approach Works
Cooking pasta directly in broth instead of in separate salted water is one of those techniques that feels risky at first but delivers every single time. The pasta doesn't just absorb water; it absorbs all the flavor from the herbs, lemon, and chicken around it. The starches released as the pasta cooks thicken the broth naturally, creating a sauce-like consistency without any cream or roux. It's efficiency and flavor working together beautifully.
The Lemon Magic
I used to think lemon was just decoration until I started understanding how it works. The zest goes in early to infuse the broth with aroma, and the juice goes in at the end to brighten everything without tasting sour. It's the difference between a dish that tastes complete and one that tastes like something's missing. When you serve it, a squeeze of fresh lemon juice over the top transforms each bowl into something that feels intentional and alive.
Adaptations and Moments
This recipe welcomes changes gracefully. Swap the chicken for turkey or tofu and you've got a completely different meal that follows the same confident logic. Use gluten-free pasta if that's what your kitchen needs. The herbs can shift with what you have on hand, though fresh basil at the end is worth seeking out. Try pairing this with a crisp white wine like Sauvignon Blanc to echo the lemon and herbs.
- If you don't have fresh basil, dried basil works, though use half the amount since it's more concentrated.
- Cherry tomatoes can be swapped for diced regular tomatoes, though you might need to simmer them an extra minute or two to soften.
- This makes excellent leftovers, and any remaining broth gets reabsorbed overnight, creating something almost like risotto.
Save This one-pan lemon herb pasta with chicken has become the recipe I reach for when I want something that tastes like I spent all day cooking but took less than forty minutes. It's proof that simple ingredients, treated with a little attention and respect, can create something genuinely memorable.
Recipe FAQ
- → What type of pasta works best in this dish?
Penne or fusilli pasta are ideal as they hold the sauce well and cook evenly in one pan.
- → Can I substitute the chicken with another protein?
Yes, turkey breast or firm tofu can be used as alternatives to chicken for a different variation.
- → How do I prevent the pasta from sticking?
Stir occasionally during cooking and ensure there’s enough broth to keep the pasta submerged and moist.
- → What herbs enhance the lemon flavor best?
Fresh parsley and basil complement the bright lemon, while dried oregano and thyme add depth.
- → Is it possible to make this dish gluten-free?
Yes, simply use gluten-free pasta to accommodate gluten sensitivities.