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Lemon Basil Chicken Pasta Recipe

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4.1 from 25 reviews

A vibrant and flavorful Lemon Basil Chicken Pasta combining tender pan-seared chicken breasts with fresh roma tomatoes, fragrant garlic, zesty lemon, and aromatic basil. Tossed with linguine and finished with grated parmigiano cheese, this dish offers a perfect balance of bright citrus and herbaceous notes in a creamy, yet light sauce.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Pasta

  • 8 oz linguine

Chicken

  • 2 chicken breasts
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper, to taste

Sauce & Seasoning

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 6 roma tomatoes, skins peeled and cut into sixths
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ package fresh basil (about 5 extra large basil leaves), chopped
  • ½ cup Parmigiano cheese, grated
  • ½ cup reserved pasta water (plus more if needed)

Instructions

  1. Season the Chicken: Pat the chicken breasts dry and season both sides evenly with garlic powder, onion powder, salt, and pepper.
  2. Pan Sear the Chicken: Heat a pan over medium-high heat, add olive oil, and sear the chicken breasts until fully cooked and golden brown on both sides, about 5-7 minutes per side depending on thickness. Remove from pan and let rest to retain juices before slicing into pieces.
  3. Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the noodles.
  4. Sauté Garlic in Butter and Olive Oil: In a large sauté pan over low heat, melt the butter with a tablespoon of olive oil, then add minced garlic. Cook gently for about 5 minutes until fragrant but not browned.
  5. Add Tomatoes and Lemon Juice: Add the peeled and chopped roma tomatoes along with the lemon juice to the pan. Cover and cook for 5 minutes to allow the tomatoes to soften and meld with the garlic butter sauce.
  6. Combine Pasta and Sauce: Remove the lid and transfer the cooked pasta directly into the sauce pan along with the reserved pasta water. Stir to coat the linguine well.
  7. Add Final Flavorings: Stir in the lemon zest, chopped fresh basil, most of the grated Parmigiano cheese, and the sliced seared chicken pieces. Toss everything together gently to combine and heat through.
  8. Serve: Plate the pasta and finish with a generous sprinkle of fresh Parmigiano cheese on top. Serve immediately for the best flavor.

Notes

  • If increasing the pasta amount, double the sauce ingredients to maintain balanced flavor.
  • Peeling roma tomatoes is easiest after boiling them for 30 seconds in hot water.
  • Reserve pasta water to adjust sauce consistency as needed for a silky finish.
  • Allowing chicken to rest after cooking helps retain moisture and juiciness.
  • This recipe is best enjoyed fresh but can be refrigerated for up to 2 days and gently reheated.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://flavorhug.com/lemon-basil-chicken-pasta-recipe/