Simple and delicious, this Garlic Lemon Basil Pasta with Chicken is the perfect dinner. Made in one pan, the bright lemon-y flavour makes for a fresh, flavourful, and healthy dinner!
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All the garlic and lemon!
If you're a huge fan of garlic and lemon, then this one skillet pasta is for you! We use a whole head of garlic and the juice of a whole lemon to give this pasta a bright flavourful taste.
As it's a one pot meal, the chicken gets cooked in the pan first so when you deglaze the pan to cook the pasta in, all the flavour stays in your pasta! This is pretty much why I love one pot meals, you get to build so much flavour with little effort.
What You'll Need
- chicken breasts
- seasoning: salt, pepper, paprika
- olive oil
- garlic: I use a whole head of garlic for this recipe. If you're not a huge fan of garlic, feel free to half the amount.
- shallots: I prefer shallots to onion in this recipe as it lends a sweeter flavour than regular onion
- chicken stock
- lemon juice
- orecchiette pasta
- basil: I recommend fresh basil for this
- peas: fresh or frozen
How To Make This One Pot Chicken and Pasta
- Season your chicken breasts with salt, ground pepper, and paprika with ½ tbsp of olive oil. Make sure it's coated evenly.
- In your sauté pan on medium-high heat, heat up the 2 tbsp of olive oil and add the chicken breasts to the hot sauté pan.
- Cook the chicken breasts for 6 to 8 minutes (depending on their thickness) without moving them around.
- Flip both chicken breasts over and add more olive oil if needed. Let cook for another 6 to 8 minutes before setting it aside. (To ensure your chicken breasts have cooked through, I recommend using an instant read thermometer to make sure the chicken has reached 165F/75C)
- In your pan, add more olive oil if needed with a splash of water (no more than 2 tbsp) then sauté the minced garlic and shallot until golden.
- Deglaze the pan with the chicken stock and lemon juice before adding in the pasta. Let the pasta simmer for 10 minutes, the pasta should have absorbed almost all the liquid.
- Add in the peas and basil and stir to combine, until the basil has become fragrant.
- Top with the chicken and serve.
Recipes Variations
- chicken breasts can be swapped for chicken thighs, be sure to extend the cooking time to make sure it's cooked through.
- want to make this vegetarian? swap chicken for tofu or chickpeas and chicken stock for vegetable stock.
- peas can be swapped with broccoli, cauliflower, corn, etc.
Tips and Notes
- I've only tested this recipe with orecchiette, different pasta may require different cook times.
Garlic Lemon Basil Pasta with Chicken
Simple and delicious, this Garlic Lemon Basil Pasta with Chicken is the perfect dinner. Made in one pan, the bright lemon-y flavour makes for a fresh, flavourful, and healthy dinner!
Ingredients
- 3 boneless skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 1 tsp paprika
- 3-4 tbsp olive oil
- 1 head of garlic, minced
- 2 shallots, sliced
- 2.5 cups chicken stock
- 1 whole lemon, juiced
- 2.5 cups orecchiette pasta
- 1 handful fresh basil
- 1 cup peas, fresh or frozen
Instructions
- Season your chicken breasts with salt, ground pepper, and paprika with ½ tbsp of olive oil. Make sure it’s coated evenly.
- In your sauté pan on medium-high heat, heat up the 2 tbsp of olive oil and add the chicken breasts to the hot sauté pan.
- Cook the chicken breasts for 6 to 8 minutes (depending on their thickness) without moving them around.
- Flip both chicken breasts over and add more olive oil if needed. Let cook for another 6 to 8 minutes before setting it aside.
- In your pan, add more olive oil if needed with a splash of water (no more than 2 tbsp) then sauté the minced garlic and shallot until golden.
- Deglaze the pan with the chicken stock and lemon juice before adding in the pasta. Let the pasta simmer for 10 minutes, the pasta should have absorbed almost all the liquid and al dente.
- Add in the peas and basil and stir to combine, until the basil has become fragrant.
- Top with the chicken and serve.
Notes
To ensure your chicken breasts have cooked through, I recommend using an instant read thermometer to make sure the chicken has reached 165F/75C
More Recipes You May Like
- Garlic Parmesan Pasta with Chicken
- One Pot Paprika Chicken and Rice
- Taco Beef and Rice
- One Pot Chicken, Rice, Mushrooms, and Peas
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Facebook
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