Juicy Lemon Garlic Chicken Pasta

Weeknight dinners can be tricky when you’re trying to get something on the table that everyone will actually eat. I’m always looking for recipes that come together quickly but still feel like a proper meal. Something with protein, vegetables, and pasta checks all the boxes without requiring a trip to three different stores.

That’s where this lemon garlic chicken pasta comes in handy. It’s one of those recipes that sounds fancy enough for company but is easy enough for a Tuesday night. The lemon keeps everything light and fresh, while the garlic and parmesan give it that comforting pasta flavor we all love. Plus, you’re getting spinach and artichoke hearts in there, so you can feel good about serving it.

The best part? It all comes together in about 30 minutes. One pot for the pasta, one pan for everything else, and you’re done. No complicated steps or ingredients you’ve never heard of.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they cook evenly and are easy to slice or dice. If you want to save a bit of money, chicken thighs work great too and actually stay more tender and juicy during cooking. You can buy pre-cut chicken breast strips or tenders to save time, but whole breasts give you more control over the size of your pieces. Just make sure your chicken is fully thawed if you’re using frozen, and try to pick pieces that are similar in thickness so they cook at the same rate.

Options for Substitutions

This pasta dish is pretty forgiving when it comes to swapping ingredients:

• Chicken breast: Chicken thighs work great here and stay more tender. You can also use shrimp or leave out the protein entirely for a vegetarian version.
• Fettuccine: Any long pasta works well – try linguine, spaghetti, or pappardelle. Short pasta like penne or rigatoni will also do the job, just adjust the cooking time according to the package.
• Herbs de Provence: If you don’t have this blend, use a mix of dried thyme, oregano, and basil. Italian seasoning is another easy swap that works perfectly.
• Artichoke hearts: Sun-dried tomatoes, roasted red peppers, or mushrooms make good substitutes if you’re not an artichoke fan or can’t find them.
• Spinach: Arugula, kale (remove the stems and chop it finely), or Swiss chard all work well. Just add heartier greens a bit earlier so they have time to wilt.
• Parmesan: Pecorino Romano gives you a similar salty, sharp flavor. Asiago or Grana Padano are also good options if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this dish is overcooking the chicken, which turns it dry and rubbery – use an instant-read thermometer and remove the chicken from heat when it hits 155°F, letting it rest for 5 minutes to reach a safe 165°F while staying juicy.

Burning the garlic is another easy trap to fall into, so make sure your pan isn’t too hot and only cook it for about 30 seconds until fragrant, not browned.

Don’t skip saving that pasta water – it’s packed with starch that helps the sauce cling to the noodles and brings everything together, so add it gradually until you get a silky coating rather than a dry pasta.

Finally, add the parmesan off the heat and toss gently, because if the pan is too hot, the cheese will clump up instead of creating a smooth, creamy sauce.

What to Serve With Lemon Garlic Chicken Pasta?

This pasta is pretty filling on its own, but I love serving it with a simple side salad dressed with olive oil and a squeeze of lemon to keep that bright, fresh flavor going. Garlic bread or a warm baguette is perfect for soaking up any extra sauce left in your bowl. If you want to add more veggies to the meal, roasted asparagus or green beans tossed with a bit of olive oil and salt work really well alongside the lemony flavors. A crisp white wine like Pinot Grigio or Sauvignon Blanc also pairs nicely if you’re looking to make it feel a bit more special.

Storage Instructions

Store: Keep your leftover lemon garlic chicken pasta in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything marinates together. I like to add a splash of water or chicken broth when reheating to keep the pasta from drying out.

Freeze: This pasta freezes pretty well for up to 2 months. Let it cool completely, then portion it into freezer-safe containers. The spinach might lose a bit of texture, but the overall dish still tastes great when you’re craving a quick meal.

Reheat: Warm it up in a skillet over medium-low heat with a couple tablespoons of water or broth to loosen the sauce. You can also microwave it in 1-minute intervals, stirring between each one. Add a squeeze of fresh lemon and a sprinkle of parmesan before serving to brighten it back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 120-135 g
• Fat: 55-65 g
• Carbohydrates: 150-170 g

Ingredients

For the chicken:

• 1.75 lb chicken breast
• 1 tbsp olive oil
• salt to taste
• black pepper to taste
• 1 tsp herbs de Provence

For the pasta:

• 10 oz fettuccine
• salt to taste

For the sauce:

• 1 tbsp olive oil
• 4 garlic cloves (minced)
• 14 oz artichoke hearts (drained and quartered)
• 2 cups spinach (fresh)
• 1 large lemon (juiced and zested)
• 3/4 cup parmesan cheese (freshly grated)
• 1/4 tsp red pepper flakes

Step 1: Sear the Chicken and Cook the Pasta in Parallel

• 1.75 lb chicken breast
• 1 tbsp olive oil
• salt to taste
• black pepper to taste
• 1 tsp herbs de Provence
• 10 oz fettuccine
• salt to taste

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Season the chicken breasts with salt, pepper, and herbs de Provence on both sides.

Once the oil shimmers, add the chicken and cook for 4-5 minutes per side until golden brown and cooked through.

Transfer to a cutting board to rest while you start the pasta.

Meanwhile, bring a large pot of salted water to a boil, add the fettuccine, and cook according to package directions.

Before draining, reserve 1 cup of the starchy pasta water—this is crucial for creating a silky sauce.

Step 2: Build the Sauce Base with Garlic and Vegetables

• 1 tbsp olive oil
• 4 garlic cloves
• 14 oz artichoke hearts
• 2 cups spinach

In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil over medium heat.

Add the minced garlic and cook for just 30 seconds, stirring constantly to avoid browning—you want the garlic fragrant and golden, not bitter.

Immediately add the drained artichoke hearts and fresh spinach, cooking for 1-2 minutes until the spinach is completely wilted.

I like to keep the heat at medium here so the garlic stays sweet rather than turning harsh.

Step 3: Finish and Toss the Pasta with Lemon and Parmesan

• cooked fettuccine from Step 1
• 1/2 cup pasta water from Step 1
• 1 large lemon
• 3/4 cup parmesan cheese
• 1/4 tsp red pepper flakes

Add the drained cooked pasta from Step 1 directly to the skillet with the vegetables.

Pour in the lemon juice and zest, then sprinkle the freshly grated Parmesan cheese and red pepper flakes.

Add about 1/2 cup of the reserved pasta water to start, then toss everything together constantly for 2 minutes.

The pasta water contains starch that will emulsify with the cheese and oil, creating a creamy, cohesive sauce.

Add more pasta water as needed if the sauce seems too thick—it should coat the pasta but still move freely in the pan.

Step 4: Slice the Chicken and Serve

• rested chicken from Step 1

Slice the rested chicken breast into bite-sized pieces or strips.

Divide the pasta between serving bowls or plates, then top each portion with sliced chicken.

Finish with an extra grating of fresh Parmesan cheese and a small pinch of red pepper flakes if desired.

I always slice the chicken right before serving to keep it as warm and tender as possible—even a few extra minutes can make a difference in texture.

Juicy Lemon Garlic Chicken Pasta

Delicious Juicy Lemon Garlic Chicken Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1700 kcal

Ingredients

  

For the chicken::

• 1.75 lb chicken breast
• 1 tbsp olive oil
• salt to taste
• black pepper to taste
• 1 tsp herbs de Provence

For the pasta::

• 10 oz fettuccine
• salt to taste

For the sauce::

• 1 tbsp olive oil
• 4 garlic cloves (minced)
• 14 oz artichoke hearts (drained and quartered)
• 2 cups spinach (fresh)
• 1 large lemon (juiced and zested)
• 3/4 cup parmesan cheese (freshly grated)
• 1/4 tsp red pepper flakes

Instructions

 

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and herbs de Provence on both sides. Once the oil shimmers, add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a cutting board to rest while you start the pasta. Meanwhile, bring a large pot of salted water to a boil, add the fettuccine, and cook according to package directions. Before draining, reserve 1 cup of the starchy pasta water—this is crucial for creating a silky sauce.
• In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for just 30 seconds, stirring constantly to avoid browning—you want the garlic fragrant and golden, not bitter. Immediately add the drained artichoke hearts and fresh spinach, cooking for 1-2 minutes until the spinach is completely wilted. I like to keep the heat at medium here so the garlic stays sweet rather than turning harsh.
• Add the drained cooked pasta from Step 1 directly to the skillet with the vegetables. Pour in the lemon juice and zest, then sprinkle the freshly grated Parmesan cheese and red pepper flakes. Add about 1/2 cup of the reserved pasta water to start, then toss everything together constantly for 2 minutes. The pasta water contains starch that will emulsify with the cheese and oil, creating a creamy, cohesive sauce. Add more pasta water as needed if the sauce seems too thick—it should coat the pasta but still move freely in the pan.
• Slice the rested chicken breast into bite-sized pieces or strips. Divide the pasta between serving bowls or plates, then top each portion with sliced chicken. Finish with an extra grating of fresh Parmesan cheese and a small pinch of red pepper flakes if desired. I always slice the chicken right before serving to keep it as warm and tender as possible—even a few extra minutes can make a difference in texture.