Why You’ll Love This Recipe

This pasta dish is simple yet full of fresh, vibrant flavor. The lemon brings a bright citrus zing, while thyme adds depth and herbaceousness. Combined with juicy, golden-browned chicken and pasta, the result is a satisfying yet not-too-heavy meal that’s perfect for spring, summer, or whenever you’re craving something fresh and comforting. It’s also easy to make, requiring just a few quality ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
olive oil or butter
salt and pepper
garlic cloves
lemon juice and zest
fresh thyme (or dried thyme if needed)
chicken broth or reserved pasta water
pasta (linguine, fettuccine, or penne)
Parmesan cheese (optional)
red pepper flakes (optional, for heat)
fresh parsley (optional, for garnish)

Directions

Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken until golden and fully cooked. Remove and slice.
In the same skillet, add a bit more oil if needed and sauté garlic until fragrant, about 1 minute.
Add lemon juice, lemon zest, and fresh thyme leaves. Stir to combine and cook for 1–2 minutes.
Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan.
Return the chicken to the skillet along with the cooked pasta. Toss everything together until well coated, adding pasta water if needed to loosen the sauce.
Stir in Parmesan cheese if using. Season with additional salt, pepper, and red pepper flakes to taste.
Serve warm, garnished with fresh parsley and extra lemon zest if desired.

Servings and timing

This recipe serves 4 people and takes about 25–30 minutes to prepare, making it perfect for a quick, elegant dinner.

Variations

Creamy Version: Add a splash of heavy cream or cream cheese for a richer sauce.
Cheese Swap: Use goat cheese or feta for a tangier twist.
Add Veggies: Toss in spinach, peas, or asparagus for extra freshness.
Make It Spicy: Add extra red pepper flakes or a pinch of cayenne.
Low-Carb Option: Serve over zucchini noodles or cauliflower rice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop with a splash of water, broth, or lemon juice, or microwave in short intervals, stirring in between.

FAQs

Can I use dried thyme instead of fresh?

Yes, use 1 teaspoon of dried thyme in place of 1 tablespoon of fresh.

What kind of pasta works best?

Linguine, spaghetti, or penne all work well for absorbing the light sauce.

Can I use rotisserie chicken?

Yes, just shred and add it in the final step to heat through.

Can I make this dairy-free?

Yes, skip the Parmesan or use a dairy-free cheese alternative.

Is this dish kid-friendly?

Yes — reduce or omit the lemon zest and red pepper flakes for a milder version.

How do I make the lemon flavor stronger?

Add extra zest or a splash of lemon juice just before serving.

Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled can work in a pinch.

What can I serve with this pasta?

Try garlic bread, a light green salad, or steamed vegetables.

Can I freeze Chicken and Lemon Thyme Pasta?

It’s best fresh, but the sauce can be made ahead and frozen separately.

Is this good for meal prep?

Yes, it stores and reheats well, just add a splash of broth when reheating to refresh the sauce.

Conclusion

Chicken and Lemon Thyme Pasta is a flavorful, fresh, and satisfying dish that comes together quickly with simple ingredients. With its bright lemon notes and fragrant thyme, it’s a refreshing twist on traditional pasta that works for both weeknight dinners and special occasions. Light, zesty, and comforting — it’s a meal you’ll want to make again and again.

Chicken and Lemon Thyme Pasta

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Chicken and Lemon Thyme Pasta is a light, bright, and herbaceous dish featuring tender chicken, fresh thyme, and zesty lemon tossed with pasta in a buttery sauce. It’s a refreshing and elegant meal ready in under 30 minutes.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Low Calorie

Instructions

Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken until golden and cooked through. Remove and slice.
In the same skillet, add more oil if needed and sauté garlic for 1 minute until fragrant.
Add lemon zest, lemon juice, and thyme. Stir and cook for 1–2 minutes to release flavors.
Pour in chicken broth and bring to a gentle simmer, scraping up any bits from the pan.
Return chicken to the skillet and add cooked pasta. Toss everything together until well coated, adding pasta water if needed to loosen the sauce.
Stir in Parmesan cheese if using. Adjust salt, pepper, and red pepper flakes to taste.
Serve warm, garnished with fresh parsley and extra lemon zest if desired.

Notes

Use fresh lemon for the brightest flavor.
Add spinach or asparagus for extra vegetables and color.
Goat cheese or feta can be used instead of Parmesan for a tangy variation.
Double the thyme and zest for a stronger herbal-citrus flavor.
Perfect for meal prep — just add a splash of broth or lemon juice when reheating.

Nutrition

Serving Size: 1 1/2 cups
Calories: 410
Sugar: 2g
Sodium: 430mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 32g
Cholesterol: 80mg