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Garlic Lemon Chicken Pasta: Easy Family Dinner

Garlic Lemon Chicken Pasta with Parsley

Golden chicken and pasta tossed in a light garlic, lemon, and butter sauce with fresh parsley; no cream or wine needed.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz dry linguine or penne
  • 1 lb boneless skinless chicken breast cut into evenly sized bite-size pieces
  • 2 tbsp olive oil divided
  • 1/2 tsp fine salt plus a little for pasta water
  • 1/4 tsp black pepper
  • 4 cloves garlic minced
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice plus more to taste
  • 1 tsp finely grated lemon zest
  • 2 tbsp unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1/3 cup freshly grated Parmesan optional
  • 1 cup reserved pasta cooking water add as needed, not all at once

Equipment

  • Large pasta pot
  • Colander
  • Large skillet
  • Food thermometer
  • Fine grater

Method
 

  1. Cook pasta in salted boiling water until just shy of al dente. Reserve a cup of starchy cooking water before draining.
  2. While pasta cooks, pat chicken pieces dry and season with salt and black pepper.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken in an even layer 5–7 minutes, stirring occasionally, until browned and the thickest pieces reach 165°F (74°C). Transfer to a clean plate.
  4. Lower heat to medium, add remaining olive oil and garlic, and stir 30 seconds until fragrant. Do not let garlic burn.
  5. Pour in broth and scrape the skillet bottom. Simmer 2 minutes, then stir in lemon zest, lemon juice, and butter.
  6. Add drained pasta and cooked chicken. Toss with small splashes of reserved pasta water until glossy and evenly coated. Warm through briefly; avoid prolonged boiling once lemon is added.
  7. Turn off heat and fold in parsley. Taste and adjust lemon and seasoning, then serve with optional Parmesan.

Notes

Chicken must reach 165°F (74°C) before it returns to the sauce. Use only enough pasta water to make a glossy coating. Add lemon gradually to prevent overwhelming the dish. Refrigerate leftovers promptly.