Recipe

Lemony Chicken Pasta

Golden chicken, jammy cherry tomatoes, and a bright lemon basil sauce tossed with pasta. Fresh, vibrant, and weeknight-easy without tasting like a compromise.

By Matt Campbell

•

4.8

A real photograph of a shallow bowl of lemony chicken pasta with cherry tomatoes and basil, topped with grated Parmesan on a wooden table with a lemon half nearby

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When you want dinner for two that feels a little special but still lands on the table fast, this is the move. We are talking golden, crisp-edged chicken, burst cherry tomatoes, and a bright lemony sauce that clings to pasta like it has a plan.

The best part is the vibe: fresh and vibrant, but still cozy enough to eat straight from the pan if the dishes are giving you attitude. Keep the ingredients simple, taste as you go, and let the lemon do its sparkly little thing.

A real photograph of cherry tomatoes blistering in a skillet with garlic and olive oil

Why It Works

Big flavor from small effort: tomatoes and garlic build the base, lemon wakes it up, Parmesan rounds it out.
Restaurant energy at home: seared chicken plus a glossy pan sauce feels fancy even in sweatpants.
Flexible and forgiving: swap spinach for arugula, use any pasta, adjust the lemon to your mood.
Made for two: no sad leftovers unless you intentionally double it.

Pairs Well With

Storage Tips

If you do end up with leftovers, you are in luck. This one reheats better than most lemony pastas as long as you give it a little moisture.

How to store

Fridge: Cool, then store in an airtight container for up to 3 days.
Separate if possible: If you know you will have leftovers, keep a little chicken separate so it stays crispier.

How to reheat

Stovetop (best): Add pasta to a skillet with a splash of water or chicken broth. Warm over medium-low, tossing until glossy again.
Microwave (still fine): Add a teaspoon or two of water, cover loosely, and heat in short bursts, stirring once.

Freezing

I do not love freezing this because the sauce can lose its shine and the tomatoes get a little sleepy. For best quality, skip it. If you must, freeze up to 1 month and revive with extra lemon and Parmesan after reheating.

Common Questions

Can I make this without chicken?

Yep. Swap in shrimp or keep it meatless and add chickpeas or white beans. Either way, keep the lemon and Parmesan because they are doing the heavy lifting.

Shrimp note: Cook until pink, opaque, and just firm, usually 1 to 3 minutes per side depending on size.

What pasta shape works best?

Spaghetti and linguine are classic, but short shapes like penne or rigatoni hold the sauce really well. Use what you have. Just save that pasta water.

How do I keep the sauce from getting dry?

Pasta water is your best friend. Add it a splash at a time while tossing until the sauce looks glossy and lightly coats the noodles.

Can I use bottled lemon juice?

Fresh is noticeably brighter here. If bottled is what you have, use it, but try to add fresh lemon zest if possible.

Is this spicy?

Only if you want it to be. The red pepper flakes are optional, and you can keep them gentle or go bold.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet (12-inch is ideal)
Tongs (makes tossing pasta way easier)
Microplane or fine grater for lemon zest and Parmesan
Cutting board and chef’s knife
Instant-read thermometer (optional, but great for chicken)

I started making versions of this when I wanted date-night energy without committing to a full production. You know the nights. You are hungry, the kitchen is a little chaotic, and you still want dinner to feel like you tried.

This is my sweet spot recipe: a quick sear, tomatoes that pop and turn jammy, and a lemony sauce that tastes like you opened a window. It is the kind of meal where you take one bite, look up, and immediately decide it deserves real plates.

Lemony Chicken Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Ingredients

6 to 8 oz pasta (spaghetti, linguine, or penne)
1 small boneless, skinless chicken breast (about 8 to 10 oz), sliced horizontally into 2 thin cutlets (or pounded to even thickness, about 1/2-inch thick)
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
2 tbsp olive oil, divided
2 tbsp unsalted butter
3 garlic cloves, thinly sliced or minced
1 1/2 cups cherry tomatoes
1/4 tsp red pepper flakes (optional)
1 lemon (zest and juice)
1/3 cup grated Parmesan, plus more to finish
1/4 cup fresh basil leaves, torn
Up to 1/2 cup reserved pasta water (as needed)
1 to 2 cups baby spinach (optional, for extra green)

Optional add-ins: a spoonful of capers, a splash of white wine, or a handful of arugula tossed in off heat.

Instructions

Boil the pasta. Bring a large pot of water to a boil and salt it generously (it should taste pleasantly salty). Cook pasta just until al dente (or per package directions). Reserve 1/2 cup pasta water, then drain.
Season and sear the chicken. Pat chicken dry. If your cutlets are not evenly thin, give them a quick pound so they cook like they have a plan. Season both sides with salt and pepper. Heat a large skillet over medium-high. Add 1 tbsp olive oil. Sear chicken 3 to 4 minutes per side until golden and cooked through (aim for 165°F at the thickest part). Transfer to a plate and leave the browned bits in the pan.
Build the tomato base. Reduce heat to medium. Add remaining 1 tbsp olive oil and the butter. Add garlic and cook just until fragrant, 15 to 30 seconds (especially if it is minced). Add cherry tomatoes, a pinch of salt, and red pepper flakes if using. Cook 5 to 7 minutes, stirring, until tomatoes blister and some start to burst. Smash a few with a spoon for a saucier vibe.
Make it bright. Add lemon zest and lemon juice. Stir, then taste. This is where you decide if it needs more salt, more lemon, or a tiny pinch of sugar if your tomatoes are not very sweet.
Toss pasta into the sauce. Add drained pasta to the skillet. Add Parmesan and toss vigorously with tongs. Add reserved pasta water a splash at a time until the sauce looks glossy and coats the noodles.
Add greens, if using. Stir in spinach and let it wilt for 30 seconds. Turn off the heat.
Slice chicken and finish. Slice chicken and place over pasta. If you want it extra warm, nestle the sliced chicken into the pasta for 30 to 60 seconds before serving. Shower with basil and more Parmesan. Optional: one last tiny squeeze of lemon right before serving.

Quick tip: If your sauce ever looks tight or dry, do not panic. Add a splash of pasta water and keep tossing until it relaxes.

Nutrition information is estimated.

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