Description
This lemon parmesan one-pan pasta is an easy and delicious dinner, packed with garlicky, lemony white wine flavors and topped with juicy, tender chicken breasts. Ready in just 25 minutes, it’s perfect for busy weeknights. This creamy and comforting dish is a must-try for lovers of quick dinner ideas, high-protein meals, and easy pasta recipes
Ingredients
Units
Scale
Chicken:
- 2 chicken breasts (pounded to 1/4-inch thickness)
- 1–2 tbsp Cajun seasoning or all-purpose chicken seasoning
- 2 tbsp olive oil
- 1/3 cup chicken stock
Lemon Parmesan Pasta:
- 4 tbsp butter
- 6 cloves garlic, minced
- 3/4 cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
- 3/4 cup chicken stock
- 3 tbsp fresh lemon juice + zest of 1 lemon
- 1 cup half and half (room temperature)
- 1/2 lb angel hair pasta
- 2/3 cup Parmesan cheese, freshly shredded
- Fresh parsley, for garnish
- Red pepper flakes, to taste
- Salt and pepper, to taste (about 1/2 tsp each)
Instructions
-
Cook the Chicken:
- Season both sides of the chicken breasts liberally with seasoning.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook undisturbed for 3-4 minutes.
- Flip once, then immediately add 1/3 cup chicken stock. Reduce heat to low, cover, and simmer for 5 minutes.
- Remove chicken, place on a plate, and tent with foil to keep warm.
-
Make the Sauce:
- In the same skillet (with any leftover chicken stock), melt butter over medium heat.
- Add minced garlic and cook for 1 minute until fragrant. Season with salt and pepper.
- Pour in white wine and cook for 2 minutes to reduce slightly.
- Add chicken stock and lemon juice, then slowly pour in half and half. Bring to a gentle boil.
-
Cook the Pasta:
- Add angel hair pasta to the skillet, breaking it in half if necessary.
- Let the pasta simmer for 4-5 minutes, stirring frequently. Reduce heat to low and continue simmering until al dente.
-
Finish & Serve:
- Gradually stir in Parmesan cheese, reserving some for garnish. The sauce will continue to thicken as it sits.
- Sprinkle with fresh parsley, lemon zest, and red pepper flakes.
- Serve hot with sliced chicken on top and extra Parmesan.
Notes
- Use a mild white wine for best results, or substitute with extra chicken stock if preferred.
- Adjust red pepper flakes to control spice level.
- If the sauce thickens too much, add a splash of reserved pasta water to loosen it up.
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 4g
- Sodium: 1000mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22 g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 160mg