Lemon Chicken Pasta
A bright and flavorful Lemon Chicken Pasta dish that's quick and easy to make. Perfect for a weeknight dinner!
Ingredients
Pasta
- 8 ounces pasta (any shape)
Chicken
- 4 boneless, skinless chicken breasts (thin-sliced)
- 1 teaspoon kosher salt
- 0.5 teaspoon garlic powder
- fresh-ground black pepper (to taste)
- 1 lemon zest (of 1 large lemon)
Sauce
- 2 Tablespoons olive oil (divided)
- 2 Tablespoons butter (divided)
- 3 cloves garlic (minced)
- 0.25 teaspoon red pepper flakes
- 0.25 cup white grape juice
- 0.25 cup chicken broth
- 2 Tablespoons lemon juice
- 0.75 teaspoon Italian seasoning
- 0.25 cup grated Parmesan
- lemon wedges (fresh parsley or thyme, for serving)
Instructions
- Cook pasta to just shy of al dente. Drain and set aside.
- Sprinkle chicken with salt, pepper, garlic powder, and lemon zest.
- Cook chicken in olive oil and butter until golden brown. Remove and set aside.
- Add garlic and red pepper flakes to the pan. Cook until fragrant.
- Pour in white grape juice and scrape the browned bits. Add broth, lemon juice, lemon zest, and Italian seasoning. Simmer for 1 minute.
- Stir in pasta and Parmesan. Toss well and season to taste.
- Nestle chicken into the pasta. Cook until chicken is fully cooked. Garnish and serve.
Notes
Adjust the amount of red pepper flakes to your spice preference.
Nutrition
Calories: 450kcal | Carbohydrates: 45g | Protein: 35g | Fat: 18g | Sodium: 600mg