One-Pan Lemon Herb Pasta Chicken (Printable)

A vibrant one-pan dish featuring tender chicken, pasta, bright lemon, and fresh herbs for an easy weeknight meal.

# 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 make it:

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.

# Helpful Hints:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually sit down and eat.
  • The pasta absorbs all the lemony, herby broth as it cooks, so every bite tastes like youve been simmering it for hours.
  • Its flexible enough to handle whatever vegetables or herbs are hanging out in your crisper drawer.
  • You get protein, carbs, and greens all in one dish, which feels like a small weeknight victory.
02 -
  • Do not skip removing the chicken after browning, if it cooks the whole time it will turn rubbery and dry.
  • Stir the pasta occasionally during the simmer or the bottom layer will stick and burn, I learned this the hard way.
  • Use low-sodium broth or the final dish will taste like a salt lick, you can always add more salt but you cant take it away.
03 -
  • Zest the lemon before you juice it, its nearly impossible to zest a juiced lemon and youll need both.
  • Taste the pasta a minute before the timer goes off, different brands cook at different rates and you want al dente, not mushy.
  • Let the dish rest for a minute off the heat before serving, the sauce will thicken slightly and cling to the pasta better.
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