Lemon Basil Chicken Pasta is a family favorite! With tender pan seared chicken breasts topping pasta tossed with a lemon basil butter sauce, this recipe has the perfect combination flavors! With tangy lemon, hearty pasta, fresh basil, rich butter, and tender chicken, this feels like a 5 star meal, but only takes as little as 20 minutes to make.
Lemon Chicken Pasta – The EASY Way!
It is always good to have a few recipes in your arsenal that taste so good, people think you got it from a restaurant.
This is one of those recipes!
With perfectly tender pan seared chicken topping hearty pasta tossed in a tangy lemon butter sauce, you can’t beat the flavor.
But the best part is that it is all so quick and easy to make! The pasta cooks while the chicken is prepared, and the sauce comes together in minutes just using the pan drippings along with a little butter, lemon and broth.
When you can make dinner in 20 minutes AND it tastes restaurant quality, you have hit the jackpot! I can’t wait for you to try this one, because it doesn’t disappoint!
What to Serve with Lemon Basil Chicken Pasta
This really is an all in one, filling meal. So if you are short on time, there is no need to add any additional side dishes to the menu.
If you do want to round out the meal, or stretch it a little further, you can add a side or two. There are a lot of options that go beautifully with this dish. I have added both classic options and some healthy options to keep it light below.
Side Dish Ideas
- Garlic Parmesan Broccoli– kids favorite
- Roasted Asparagus– Perfect if you want to keep the fancy feel
- Sautéed Spinach– Serve it on the side, or mix it right into the pasta!
- Side salad with red wine vinaigrette
- Garlic Bread– Our go-to recipe
- Pesto Roasted Vegetables– Love this flavor combination
You can choose one or add a few sides to make a wholesome, well rounded dinner.
Recipe Notes
This Lemon Chicken Pasta recipe is as simple as promised! Just 20 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients
Although the ingredient list here may at first glance look a little longer than our normal recipes, pretty much everything is very basic, everyday, pantry ingredients. Once you have it gathered up you will be surprised how quickly it comes together!
For the chicken:
- Chicken breast cutlets– You can grab chicken cutlets pre-cut at the store, or make them yourself by cutting and pounding out the chicken (more details below.) It is important to use thin prices of chicken breast so it can cook quickly and evenly!
- Olive oil
- Eggs
- Grated parmesan– you will want the more “powdery” style parmesan, not the kind that looks like shredded cheese.
- Flour
- Italian Seasoning – use store bought or make your own!
- Salt & black pepper
For the Sauce
- Chicken broth – This will serve as the base of the sauce. You can use broth or white wine can be substituted in place of the broth.
- Butter– I use salted, but unsalted will work as well. If you use unsalted, you can add more salt to taste at the end.
- Garlic cloves– I recommend fresh garlic for the best flavor!
- Lemon juice – Fresh lemon juice is a MUST! You won’t get the same amazing flavor from prepackaged lemon juice.
- Fresh chopped basil – Fresh basil adds a really nice fresh flavor to the dish. I HIGHLY recommend fresh if possible. If you can’t get fresh, you can leave it out altogether, or substitute 1/2 tsp dried basil into the sauce.
- Pasta– I used fettuccini noodles here, however almost any pasta will work with this recipe. Try penne or bow tie for something that is easier (and less messy) for the kids to eat!
Recipe Tips
- To make chicken cutlets: Cut each chicken breast horizontally into thin slices about 1/4-1/2 inch thick. You should be able to get 2-4 pieces per chicken breast. Lay the chicken between sheets of plastic wrap and beat each piece to an even 1/4 inch thickness with a meat mallet.
- Prep everything ahead– I recommend gathering, measuring and prepping, all of your ingredients before you start. This recipe moves quickly, so it is very helpful to have everything ready to go!
- Use a BIG skillet! This recipe makes a family sized meal, so it is helpful to use a large skillet so everything easily fits in. Otherwise you can transfer it to another dish as you get parts finished.
- Don’t over-crowd the pan– The chicken is meant to have a nice browned crust on it. If the pan is too full it can prevent the liquid from cooking off which can make the chicken soggy, rather than seared. If you have too much chicken to fit in the pan, you can cook the chicken in 2 or more batches.
- Use more or less pasta– You can use more or less pasta as desired by your family. Less pasta will give you a more saucy dish, and more will be less. If you really like sauce, you can use all of the pasta and double the sauce.
Lemon Chicken Pasta Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
More Easy Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my Easy Dinner recipes here, or see a few of our readers favorite recipes below.
Lemon Basil Chicken
Ingredients
For the chicken:
- 1.5 lbs chicken breast cutlets, (5-6 thin pieces)
- 2 tbsp olive oil
- 2 large eggs
- 1 cup grated parmesan
- 1/4 cup flour
- 1 tsp Italian Seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Sauce
- 1 cup chicken broth, (or white wine)
- 6 tbsp butter
- 4 garlic cloves
- 1/4 cup lemon juice, (about 1 lemon)
- 1/2 cup fresh chopped basil, about 15 leaves
- 8 oz pasta
Instructions
- Prepare pasta per package directions.
- Begin by scrambling the eggs in one bowl and combining the Salt, black pepper, Italian Seasoning, flour, and grated parmesan in another bowl. Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.
- Heat the oil in a large skillet over medium high heat. Once hot, add the chicken breast cutlets and sear for 2 minutes on each side. The chicken should release when it is ready to turn.
- Then place the lid on the skillet, reduce the heat to low and continue to cook for 3-6 minutes or until the chicken is cooked through to a internal temp of 165˚F. (Time will vary based on thickness of the chicken.) Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and garlic and increase the heat to medium. Stir until the butter is melted.
- Add the chicken stock (or wine) and lemon juice and bring to a simmer. Simmer until it has reduced by about 1/3, then stir in the basil and pasta.
- Nestle the chicken into the pasta. Garnish with fresh basil and serve hot. Enjoy!
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