If you’re looking for a dish that brings a burst of flavor to your table, this Zesty Lemon Herb Chicken Pasta is your ticket. It’s perfect for a weeknight meal but fancy enough for company — fresh, tangy, and satisfying.
Let’s dive into what makes this dish sing. Penne pasta acts as the hearty base, soaking up all those lovely flavors. Chicken breast provides a lean protein that absorbs the zesty sauce beautifully. We use olive oil as a healthy fat to cook the chicken and bring everything together.
The star of the show is the lemon, both zested and juiced, which infuses the dish with a bright and tangy essence. Garlic adds depth and aroma, while dried oregano and thyme bring an earthy, herby note. Fresh parsley not only adds color but a refreshing finish. Finally, a sprinkle of Parmesan cheese adds a savory, nutty touch.
This pasta pairs wonderfully with a simple arugula salad drizzled with olive oil and balsamic vinegar. A slice of crusty bread on the side is perfect for scooping up any leftover sauce. A crisp white wine like Sauvignon Blanc complements the lemony notes beautifully.
Start by cooking the penne pasta in a large pot of salted boiling water. Follow the package instructions, aiming for that perfect al dente texture. Once done, drain the pasta and set it aside. You’ll want it ready when it’s time to mix everything together.
In a large skillet, heat up the olive oil over medium heat. Add the diced chicken to the pan, spreading it out so it cooks evenly. Let the chicken cook undisturbed for a few minutes to achieve a nice brown crust, then stir occasionally until it’s cooked through, about 6 to 8 minutes.
Next, stir in the garlic, lemon zest, and lemon juice. The aroma will be amazing! Add in the oregano and thyme and let them cook for another 2 minutes, which helps the flavors meld into the chicken.
Add the cooked pasta to the skillet, tossing everything to combine. Stir in the parsley and Parmesan cheese. Give it a taste and season with salt and pepper to your liking. Serve immediately, and consider garnishing with a bit more parsley and some lemon slices for extra flair.