Summer Lemon Chicken Pasta
A refreshing summer dish combining zesty lemon with tender chicken and al dente pasta, perfect for light and flavorful dinners.
Equipment
- 1 large pot for boiling pasta
- 1 skillet for cooking chicken
- 1 zester
Ingredients
Pasta
- 8 oz pasta of choice
- 1 tbsp olive oil
Chicken
- 2 chicken breasts sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon zest
Sauce
- 2 cloves garlic minced
- 1/4 cup lemon juice
- 1/2 cup reserved pasta water
- 1/4 cup parmesan cheese grated
- 1/4 cup fresh parsley chopped
Instructions
Preparation
- Season chicken with salt, pepper, and lemon zest. Allow to marinate for at least 15 minutes.
- Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain the rest.
Cooking
- In a skillet, heat olive oil over medium heat. Cook chicken until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and cook until fragrant. Add lemon juice and reserved pasta water.
- Return chicken to skillet, add cooked pasta, and toss everything together with parmesan and parsley.
Serving
- Plate the pasta, ensuring an even distribution of chicken and sauce. Garnish with extra parsley and parmesan.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave with a splash of water.
Notes
Pro Tips: Marinate chicken to keep it juicy. Adjust lemon to taste for balance.
Ingredient Substitutions: Use chicken thighs or gluten-free pasta.
How to Serve: Enjoy with a side salad or crusty bread.
Storage & Freshness: Keep leftovers for up to 3 days.
Make-Ahead Tips: Prep ingredients ahead for quick assembly.
Ingredient Substitutions: Use chicken thighs or gluten-free pasta.
How to Serve: Enjoy with a side salad or crusty bread.
Storage & Freshness: Keep leftovers for up to 3 days.
Make-Ahead Tips: Prep ingredients ahead for quick assembly.