One-Pan Lemon Herb Pasta (Print View)

A vibrant skillet dish combining chicken, pasta, lemon, and fresh herbs for easy weeknight meals.

# Components:

→ 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

# Method:

01 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat.
02 - 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.
03 - In the same pan, add the onion and garlic. Sauté for 2 minutes until fragrant and translucent.
04 - Add pasta, chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir to combine and bring to a boil.
05 - Reduce heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally.
06 - 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.
07 - Stir in spinach, parsley, basil, and Parmesan cheese. Cook for 1-2 minutes until spinach wilts and cheese melts.
08 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
09 - Serve hot, garnished with extra Parmesan and fresh herbs.

# Expert Advice:

01 -
  • It's legitimately done in 40 minutes, meaning you can have dinner on the table before the day fully drains you.
  • One pan means cleanup is practically a joke, leaving you energy for other things that matter.
  • The lemon and herbs make it taste intentional and restaurant-worthy, even though you barely lifted a finger.
02 -
  • Don't fully cook the chicken in the first sear—it will cook through completely when you return it to the pan, and overcooked chicken in a one-pan dish can turn rubbery before you realize what happened.
  • The pasta absorbs liquid as it cooks, so if you think there's too much broth at first, trust the process; by the end, most of it will be gone into the pasta or evaporated, leaving a silky sauce.
03 -
  • Cut your chicken into evenly sized pieces so everything cooks at the same rate—larger pieces take longer and throw off the timing.
  • Taste and adjust seasoning just before serving; a squeeze of lemon or pinch of salt at the very end brightens the whole dish in a way you can't predict until you try it.
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