Lemon Chicken Pasta

The beauty of this lemon chicken pasta lies in its simplicity. All you need are chicken thighs, pasta, lemons, butter, extra virgin olive oil, and a hunk of Parmesan cheese for a weeknight-friendly meal.

Course Dinner

Cuisine Greek, International

Prep Time 10

Cook Time 30

Servings

Calories 703kcal

Author by Jenny | The Greek Foodie

Ingredients

4 chicken thighs skinless and boneless
2 tablespoons extra virgin olive oil
2 garlic cloves thinly sliced
3 tablespoons butter
1 lemon juiced and zested
1 cup parmesan cheese grated
8 oz spaghetti half of a packet
sea salt
freshly ground pepper

For serving

fresh spearmint leaves
lemon wedges

Instructions

Season the chicken with sea salt and freshly ground pepper on all sides.
Heat a skillet over high heat. Add the olive oil and the chicken thighs and saute on all sides. Lower the heat and simmer until the chicken is cooked through—transfer the chicken to a plate.
Cook the pasta al dente according to the package directions. Reserve some pasta water for later.
Add butter and garlic over medium heat in the same skillet. Sauté the sliced garlic until fragrant.
Add the pasta and stir.
Add the lemon juice, zest, and grated parmesan, and stir. Use some reserved pasta water to loosen up the sauce if you need to.
Return the chicken with its juices to the pasta. Adjust salt and pepper if needed.
Finish the dish by drizzling some lemon juice and sprinkling some zest and fresh spearmint leaves on top.

Notes

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition