One-Pan Lemon Herb Pasta (Print Version)

A vibrant dish with tender chicken, pasta, lemon, and fresh herbs for an effortless dinner.

# Components:

→ Protein

01 - 2 boneless, skinless chicken breasts (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 - Warm olive oil in a large, deep skillet or sauté pan over medium-high heat.
02 - Add chicken pieces, season with salt and pepper, and brown for 3-4 minutes without fully cooking. Remove and set aside.
03 - In the same pan, cook onion and garlic for 2 minutes until fragrant and translucent.
04 - Add pasta, chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir well and bring to a boil.
05 - Lower heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally.
06 - Return chicken to the pan, add cherry tomatoes, and cook uncovered for 7-8 minutes until pasta is al dente and liquid mostly absorbed.
07 - Stir in spinach, parsley, basil, and Parmesan cheese. Cook for 1-2 minutes until spinach wilts and cheese melts.
08 - Taste and season with additional salt, pepper, or lemon juice as desired.
09 - Serve hot, garnished with extra Parmesan and fresh herbs.

# Expert Advice:

01 -
  • One pan means one cleanup, which is honestly half the battle on weeknight dinners.
  • The lemon juice balances everything so naturally that you taste brightness instead of heaviness.
  • Tender chicken and perfectly cooked pasta happen at the same moment, no juggling required.
02 -
  • Don't fully cook the chicken before adding it back to the broth—it will keep cooking as everything simmers, and this prevents it from becoming dry and tough.
  • Fresh lemon juice added at the very end tastes brighter than lemon added at the beginning, so don't skip that final taste-and-adjust moment.
03 -
  • Don't let the pasta boil hard and furiously—a gentle simmer prevents it from breaking apart and keeps the texture tender instead of mushy.
  • Taste the pasta around minute 15 to check how much liquid is left; every stove is different and you want to catch it at that perfect al dente moment.
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