Lemon-Garlic Chicken Pasta with Fresh Herbs
Ingredients
- 1 poundboneless, skinless chicken breasts
- 12 ouncespasta (fettuccine or linguine)
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1½lemon
- ¾ cupchicken broth
- ¼ cupfresh parsley
- ¼ cupfresh basil
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 1 lemon and zest it lightly if desired; slice the remaining half lemon into wedges for serving.
- 03
Chop 1/4 cup fresh parsley and 1/4 cup fresh basil.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9-11 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides. Cook 5-6 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a cutting board.
- 03
Add remaining 1 tablespoon olive oil to the skillet. Add minced garlic and cook 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits. Simmer 2 minutes.
- 04
Slice the cooked chicken into strips. Return chicken to the skillet. Toss in cooked pasta and 1/2 cup reserved pasta water, stirring gently until combined. Add more pasta water if needed to reach a light, sauce-coated consistency.
- 05
Remove from heat. Stir in fresh parsley and basil. Taste and adjust seasoning with salt and pepper. Serve immediately, drizzled with a squeeze of fresh lemon if desired.
Spice Tips
For warmth, add a pinch of red pepper flakes to the garlic bloom. A small pinch of nutmeg stirred in at the end adds subtle depth without heat.