Why You’ll Love This Recipe
This Lemon Basil Chicken Pasta is a perfect blend of tangy, savory, and herby notes that make it stand out from traditional creamy or heavy pasta dishes. It’s quick to prepare, full of fresh ingredients, and has a delightful balance of citrus and herbs. It’s great for lunch, dinner, or even a casual gathering. Plus, it’s easy to make and feels like a gourmet meal without the fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts
olive oil
salt and pepper
garlic cloves
lemon juice
lemon zest
chicken broth or white wine
fresh basil leaves
Parmesan cheese
pasta (spaghetti, penne, or your favorite)
crushed red pepper flakes (optional)
Directions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Season the chicken with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add the chicken and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add more olive oil if needed and sauté minced garlic until fragrant.
- Add lemon juice, lemon zest, and chicken broth or white wine to the pan. Let it simmer for 2–3 minutes.
- Slice the cooked chicken and return it to the pan, stirring to coat in the lemon mixture.
- Add the cooked pasta to the skillet and toss everything together.
- Stir in freshly chopped basil and grated Parmesan. Add red pepper flakes if using.
- Serve warm with extra basil and lemon zest for garnish.
Servings and timing
This recipe serves 4 people and takes about 25–30 minutes from start to finish, making it perfect for busy weeknights or quick weekend dinners.
Variations
- Vegetarian: Omit chicken and add grilled zucchini, cherry tomatoes, or mushrooms.
- Creamy Version: Add a splash of heavy cream or a dollop of mascarpone.
- Low-Carb Option: Serve over zucchini noodles or cauliflower rice.
- Spicy: Add more crushed red pepper or diced chili peppers.
- Cheese Alternatives: Try goat cheese or feta for a tangier flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. Alternatively, microwave in 30-second bursts, stirring in between until heated through.
FAQs
Can I use dried basil instead of fresh?
Fresh basil gives the best flavor, but you can use dried basil if needed. Use about 1 teaspoon and add it during cooking.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs add more richness and are just as delicious in this recipe.
What kind of pasta works best?
Spaghetti, linguine, penne, or even farfalle all work well.
Can I prepare it in advance?
Yes, but for best flavor and texture, add fresh basil and lemon just before serving.
Is this recipe good for meal prep?
Yes, it stores well and can be reheated easily. Just keep basil and lemon zest separate until serving.
Can I make it dairy-free?
Skip the Parmesan or use a dairy-free cheese substitute.
What can I serve with this pasta?
Try a light green salad, garlic bread, or roasted vegetables.
How do I make it more lemony?
Add more lemon zest or a splash of lemon juice just before serving.
Can I add vegetables?
Absolutely! Spinach, asparagus, or cherry tomatoes pair wonderfully.
Is it freezer-friendly?
It’s best fresh, but you can freeze it without basil and add it fresh after reheating.
Conclusion
Lemon Basil Chicken Pasta is a quick, flavorful, and refreshing dish that brings together the zing of lemon, the sweetness of basil, and the heartiness of chicken and pasta. It’s a simple yet impressive meal that’s perfect for any night of the week. Whether you keep it light or add your own twist, this dish is sure to become a favorite in your meal rotation.
PrintLemon Basil Chicken Pasta
Lemon Basil Chicken Pasta is a light, zesty dish that combines tender chicken, fresh basil, lemon juice, and pasta for a refreshing and satisfying meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup chicken broth or white wine
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 8 oz pasta (spaghetti, penne, or your favorite)
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Season chicken with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add chicken and cook until golden and fully cooked through. Remove and slice.
- In the same skillet, add more olive oil if needed. Sauté minced garlic until fragrant.
- Add lemon juice, lemon zest, and chicken broth or white wine. Simmer for 2–3 minutes.
- Return sliced chicken to the skillet and stir to coat in the lemon mixture.
- Add the cooked pasta to the skillet and toss to combine.
- Stir in chopped basil and Parmesan cheese. Add crushed red pepper flakes if using.
- Serve warm, garnished with extra basil and lemon zest if desired.
Notes
- Use chicken thighs instead of breasts for a richer flavor.
- Omit the chicken and add veggies for a vegetarian version.
- Add a splash of cream for a creamy twist.
- Store leftovers separately from fresh basil and lemon zest for best flavor when reheating.
- Garnish just before serving for maximum freshness.
Nutrition
- Serving Size: 1 plate (about 1 1/2 cups)
- Calories: 410
- Sugar: 2g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
