One-Pan Lemon Herb Pasta Chicken

The smell of lemons and garlic simmering together always pulls me into the kitchen, no matter what I am doing in the other room. I stumbled onto this one-pan method during a particularly chaotic Tuesday when cooking dinner and washing dishes felt like asking too much of myself. The way the pasta cooks directly in the broth, absorbing all those Mediterranean flavors, still feels like a little kitchen magic trick every single time.

My sister visited last month and watched me make this, her skepticism about one-pan pasta recipes visible. After her first bite, she actually asked for the recipe before even finishing her plate, which is basically her highest compliment. Now she sends me photos every time she makes it for her family.

Ingredients

• Boneless chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and allows every forkful to have both chicken and pasta
• Penne or fusilli pasta: These shapes hold onto the lemon broth beautifully, and the short cooking time in liquid works perfectly for their texture
• Olive oil: Use a good quality one here since it provides the foundation for searing the chicken and sautéing the aromatics
• Garlic and onion: These build the savory base that makes the bright lemon feel grounded and satisfying
• Lemon: Both the zest and juice are essential for that vibrant Mediterranean brightness that cuts through the rich broth
• Cherry tomatoes: They burst slightly during cooking, releasing sweet juices that balance the acidity of the lemon
• Baby spinach: Added at the very end so it just wilts, providing fresh color and nutrition without becoming mushy
• Fresh parsley and basil: These herbs finish the dish with that just-picked garden flavor that dried herbs cannot replicate
• Dried oregano and thyme: They infuse the cooking liquid with earthy, aromatic notes that deepen as they simmer
• Chicken broth: Low-sodium is crucial here so you can control the salt level while still building a flavorful pasta cooking liquid
• Parmesan cheese: freshly grated melts better and adds that salty, umami richness that pulls everything together
• Salt and black pepper: Seasoning in layers, as you cook each component, makes a huge difference in the final result

Instructions

Sear the chicken:

Heat olive oil in a large deep skillet over medium-high heat, add seasoned chicken pieces, and cook for 3-4 minutes until lightly browned but not fully cooked through, then remove to a plate

Build the aromatic base:

In the same pan, sauté the onion and garlic for about 2 minutes until fragrant and translucent, scraping up any flavorful browned bits from the chicken

Start the pasta cooking:

Add the uncooked pasta, chicken broth, lemon zest, lemon juice, oregano, and thyme, stir to combine everything, and bring it to a boil

Simmer covered:

Reduce heat to medium-low, cover the pan, and let it simmer for 8 minutes, stirring occasionally to prevent sticking

Add chicken and tomatoes:

Return the chicken to the pan along with the cherry tomatoes, cook uncovered for another 7-8 minutes until pasta is al dente and most liquid has been absorbed

Finish with fresh elements:

Stir in spinach, parsley, basil, and Parmesan cheese, cooking for just 1-2 minutes until spinach wilts and cheese melts into the dish

Season and serve:

Taste the pasta and adjust with additional salt, pepper, or lemon juice as needed, then serve hot with extra Parmesan and fresh herbs on top

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This recipe has become my answer to those weeknights when everyone is hungry and I have zero energy for complicated cooking. There is something so satisfying about setting a steaming, colorful pan on the table that I know everyone will actually eat.

Making It Your Own

I have tried swapping in gluten-free pasta successfully, though the cooking liquid sometimes needs a slight adjustment depending on the brand. The beauty of this method is how adaptable it is to whatever you have in your pantry or needs to accommodate.

Pairing Suggestions

A crisp Sauvignon Blanc cuts through the richness beautifully, though a light Pinot Grigio works just as well. For a non-alcoholic option, sparkling water with a twist of lemon mirrors the flavors in the dish.

Make-Ahead Wisdom

This dish is best enjoyed fresh, as pasta tends to absorb all the lovely sauce and become somewhat gummy when reheated. However, you can prep all your ingredients in advance.

• Chop the vegetables and herbs earlier in the day and store them in the refrigerator
• Cut the chicken pieces and keep them ready in a sealed container
• Measure out your broth and seasonings so actual cooking time is reduced to minutes

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Sometimes the simplest recipes become the ones we return to again and again, not just because they are easy, but because they genuinely taste wonderful. This pasta has earned its permanent place in my weeknight rotation, and I hope it finds a home in yours too.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, penne and fusilli work beautifully as they catch the sauce well. Short tubular or spiral shapes like rigatoni, rotini, or farfalle are excellent alternatives that cook evenly in the broth.

→ Is it possible to make this dairy-free?

Absolutely. Simply omit the Parmesan cheese or substitute with nutritional yeast or a vegan Parmesan alternative. The dish remains flavorful with the lemon and herb base.

→ Can I prepare this in advance?

You can chop the vegetables and cut the chicken ahead of time, but it's best cooked fresh. The pasta continues absorbing liquid, so leftovers may need a splash of broth when reheating.

→ What other proteins work well?

Turkey breast, shrimp, or Italian sausage make excellent substitutes. For vegetarian options, try chickpeas, white beans, or plant-based chicken alternatives.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat gently with a splash of broth or water to restore creaminess, as the pasta will continue absorbing moisture.

→ Can I add more vegetables?

Certainly. Bell peppers, zucchini, artichoke hearts, or roasted red peppers complement the Mediterranean flavors. Add heartier vegetables earlier in the cooking process.