This one-pot lemon chicken pasta with tender mushrooms and sweet tomatoes is a citrusy spin on a classic dish. It’ll become any pasta lover’s go-to meal for weeknights and special occasions.

 

Ready to whip up something super tasty and surprisingly easy? Our Lemon Chicken Pasta recipe is here to save your dinner plans! It’s all about mixing zesty lemon, juicy chicken, and pasta into one awesome dish that’ll have everyone asking for seconds. Whether you’re cooking to impress or just trying to get something yummy on the table without too much fuss, this lemon pasta with chicken is your go-to. Trust me, it’s as fun to make as it is to eat.

Why I Love This Lemon Chicken Pasta Recipe

• Freezer-friendly. Keeping some in the freezer will save you on lazy weeknights when you don’t feel like cooking.
• Quick. This lemon chicken pasta is a 30-minute recipe!
• Hearty. You get plenty of pasta, chicken, and fresh veggies in every single bite.
• Great for dinner parties. It’ll be the star of the evening no matter the event or occasion.

What You’ll Need

The lemon sauce is made with olive oil to keep it light and refreshing year-round. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Pasta

• Fettuccine – Feel free to use spaghetti.
• Extra virgin olive oil – You can also use avocado, coconut, or vegetable oil.
• Chicken – Boneless, skinless chicken breasts are the easiest for this.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Cherry tomatoes – These are also called “grape tomatoes”. Avoid regular tomatoes because they’re too meaty.
• Mushrooms – I prefer baby bellas, but you can use creminis or white button mushrooms.
• Parsley – It adds a light, herby flavor.

For the Lemon Sauce

• Extra virgin olive oil – I recommend avocado oil as the only swap.
• Lemon – Reduce the amount by half if you use limes.
• Garlic paste – Fresh garlic works too.
• Salt and pepper – Use whichever you have on hand.
• Parmesan – Make sure it’s freshly-grated and not bottled.

How to Make Lemon Chicken Fettuccine

Follow these simple steps to bring the zesty and savory flavors of pasta with chicken and sauteed veggies.

• Boil the pasta. Prepare the fettuccine according to package instructions. Drain it and set it aside. Toss it with 1/2 tablespoon olive oil if you’re not using it right away.

• Cook the chicken. Add the oil to a large skillet over medium heat. Add the chicken. Season it with salt and pepper. Cook it until browned on all sides, about 5-7 minutes.
• Add the veggies. Stir in the tomatoes, mushrooms, and parsley. Stir continuously. Cook everything until the mushrooms are tender and the tomatoes have blistered.

• Mix everything. Add the fettuccine to the skillet and gently mix everything together.
• Whisk the sauce. Combine the olive oil, lemon juice, garlic, salt, and pepper in a bowl until smooth. Pour it into the pasta and mix until well combined.
• Serve. Remove it from the heat. Sprinkle with parmesan cheese, serve, and enjoy!

Serving Suggestions

This lemon chicken pasta is a hearty weeknight dinner. You can serve it on its own or with a couple of simple sides, just nothing creamy so the meal doesn’t become overwhelmingly rich. I love it with my Tomato and Cucumber Salad. You can also try my Quinoa Stuffed Tomatoes or Roasted Brussels Sprouts. If you prefer bread, go for my Focaccia.

Proper Storage

• Refrigerate or Freeze: Place leftovers in an airtight container and keep them in the fridge for up to 4 days or freeze them for up to 2 months. Thaw it overnight in the fridge.
• Reheat: To reheat it, stir in a drizzle of water or milk and microwave it for 30 seconds at a time until warm. You can also heat it in a pan over medium-high heat (covered) for 7-8 minutes, stirring occasionally.

More Easy Pasta Dinners

• Sun-Dried Pasta
• Boursin Pasta
• Lemon Pasta Recipe
• Slow Cooker Creamy Chicken Pasta
• French Onion Pasta