Description
A quick 30-minute chicken pasta dish with a zesty lemon herb sauce made without heavy cream. This vibrant Mediterranean-inspired meal uses a single pan for chicken and sauce, featuring bright citrus, aromatic herbs, and savory Parmesan for a rich, non-creamy texture.
Ingredients
2 boneless chicken breasts (6–8 oz each), sliced into bite-sized pieces
8 oz dried linguine or spaghetti
3 clove garlic, minced
1 large lemon, zest and juice
2 tbsp unsalted butter
1½ cups grated Parmesan cheese (freshly shredded preferred)
1 cup reduced-sodium vegetable broth
1 tsp salt
Freshly ground black pepper, to taste
¼ cup chopped fresh herbs (mix of parsley, thyme, and basil)
2 tbsp olive oil
Instructions
Heat olive oil in a large skillet over medium-high heat
Add chicken pieces and cook 5-6 minutes, until golden and cooked through
Push chicken to the skillet edge, add butter and sauté garlic
Stir in lemon zest, herbs, and salt
Add broth, lemon juice, and Parmesan, simmer 2-3 minutes until slightly thickened
Boil pasta in salted water until al dente
Toss cooked pasta into the skillet, adding a splash of pasta water as needed
Serve garnished with additional herbs and lemon wedges
Notes
Substitute chicken thighs for more tender meat
Use halal-certified vegetable broth if required
Add steamed broccoli or cherry tomatoes for extra veggies
Store leftovers in an airtight container up to 3 days
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: Stovetop
- Cuisine: Mediterranean/Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg