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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 a 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 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!
Tips & Variations
-
- Make it creamy. Mix 1/2-1 cup heavy cream or half-and-half into the pan with the pasta. Stir gently until well combined and enjoy.
- Swap the protein. Use leftover Air Fryer Turkey Breast, New York Strip Steak, or Air Fryer Salmon instead of chicken to make this recipe. Reheat them and add them at the very end to avoid over-cooking.
- Swap the pasta. Feel free to use gluten-free or whole-wheat fettuccine. Short pastas like penne and fusilli are also wonderful options.
- Marinate the chicken. Place the chicken in a Ziploc bag. Add 1/2 tablespoon lemon juice, 1/4 cup olive oil, 2 tablespoons minced garlic, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Seal the bag and shake it well. Refrigerate it for 30 minutes or overnight to let the chicken absorb more flavor.
- Add heat. Stir 1/4-1/2 teaspoon cayenne pepper or red pepper flakes into the sauteed veggies for a bit of heat. You can also use chili oil for this.
- Use leftovers. Mix leftover Roasted Asparagus, bell peppers, and spinach into the pan to reduce food waste and add more flavor.
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
I always freeze a batch for later and reheat it on lazy weeknights.
- 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.
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Lemon Chicken Fettuccine
Ingredients
For the Pasta and Vegetables
- 8 to 10 ounces fettuccine, , cooked according to the directions on the package
- 3 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts,, cubed
- salt and fresh ground black pepper,, to taste
- 1 pint grape tomatoes,, halved
- 8 ounces sliced baby bella mushrooms
- ¼ cup loosely packed fresh flat leaf parsley
For the Sauce
- 2 tablespoons extra virgin olive oil
- 1 whole lemon,, juiced
- 1 teaspoon garlic paste,, or mince 1 large garlic clove
- salt and fresh ground black pepper,, to taste
- grated parmesan cheese,, for serving
Instructions
- Prepare the fettuccine according to the directions on the package.
- In the meantime, heat the olive oil in a large skillet over medium heat. Add in the cubed chicken pieces, season with salt and pepper, and cook until the chicken is browned on all sides, stirring occasionally.
- Add the halved grape tomatoes, sliced mushrooms, and parsley; frequently stirring, continue to cook for 3 to 4 minutes or until the chicken is thoroughly cooked.
- Drain the fettuccine and add it to the skillet; cook for a minute or two or until heated through, stirring frequently.
- In a mixing bowl or a jar, make the lemon dressing by combining the olive oil, lemon juice, garlic, salt, and pepper; shake it or stir it until thoroughly mixed.
- Stir the lemon dressing into the pasta mixture. Remove from heat.
- Taste the dish for salt and pepper and adjust accordingly.
- Sprinkle with grated parmesan cheese and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Wow I can’t wait to try this for dinner!! Thanks for sharing!
I made this for dinner tonight but also added capers and a lemon juice from a bottle, not from a lemon. It was delish! My husband is not one to eat foods with oil as a dressing but he really enjoyed this meal. 🙂
Hi Erin!!
That is SO GREAT! It’s awesome when you can turn the hubs around to eat what YOU wanna eat! 😉 So happy you guys enjoyed it! Thank you!
What could I use in place of mushrooms. I dislike mushrooms
Hi Barbara! What do you think about using veggies such as broccoli florets or asparagus spears? Fresh baby spinach would also work really well.
Just made this using broccoli crowns in place of mushrooms and regular olive oil, very good!
Hi Brian!
Glad you enjoyed it!! Thank you!
Lemon is a perfect flavor for this pasta dish… so bright and light. 🙂
Wow!!! That sounds amazing and your pictures are beautiful!
Me likey. You make the best pasta around Kate. Love it.
Okay, so may I please come over for dinner sometime in the near future? 😀
This needs to be my dinner tonight! Gorgeous.
This looks awesome! I love the lemon and chicken combo, one of my favorites!
Looks great and I am sure it tastes great!
Good job Kathy!