This Lemon Basil Chicken Pasta is incredibly simple and totally fabulous. This dish boasts tender chicken cooked in a simple lemon wine sauce with juicy tomatoes and basil. This cooks up quickly for a simple meal that is perfect for any night of the week.
I don’t know about you, but I love a good, simple pasta dish. Something that can be easily thrown together when you don’t actually feel like cooking or have a lot of time. This Lemon Basil Chicken Pasta definitely fits the ticket.
This pasta dish is incredibly easy. Chicken is cooked in a simple lemon wine sauce until juicy tender. The chicken is then tossed with pasta, any leftover pan sauce, juicy tomatoes, spinach for a little green and earthy basil to provide a little bite. Super simple, super fabulous. This dish makes great leftovers and is great to throw together on a busy weeknight.
Gather your ingredients for the Lemon Basil Chicken Pasta
- skinless, boneless chicken breasts
- cherry tomatoes
- baby spinach
- white wine
- lemon juice + zest
- fresh basil
- salt + pepper
- Parmesan cheese
- olive oil
Let’s make it!
Grab a large skillet and place it over medium-high heat with a little oil until shimmering. Place the chicken in the skillet and sear until golden on each side. In a separate bowl, whisk together the wine, lemon juice, zest, salt, pepper and garlic. Pour over the chicken, reduce the heat and cover the skillet. Cook the chicken until it’s juicy and cooked through, about 6-10 minutes, depending on how thick your chicken breasts are. Once the chicken is cooked through, remove from the skillet and slice into bite sized pieces.
Meanwhile, bring a large pot of salted water to a boil for the pasta. Stir in the spaghetti and cook until nice and tender. Reserve some of the pasta water before draining. Place the spaghetti back into the now empty pot. Toss in the chicken, remaining pan sauce, reserved pasta water, tomatoes, spinach, and basil. Taste and adjust seasonings if necessary. Serve with a big sprinkling of parmesan cheese.
Simple, fabulous and quick!
Notes & tidbits
If your chicken breasts are particularly thick, butterfly them to reduce the cooking time. You can also use chicken tenders instead.
- 1 Tablespoon olive or grapeseed oil
- 3 chicken breasts
- 1 cup dry white wine
- juice and zest from 1 lemon
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 cloves garlic, peeled and crushed
- 16 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 3-4 cups baby spinach, chopped
- 1/4 cup basil, chopped
- Parmesan cheese
- Place a large skillet over medium high heat with the 1 tablespoon oil. Heat until shimmering, then place the chicken in the skillet. Sear the breasts until golden, 2-3 minutes on each side. Meanwhile, in a small bowl, whisk together the white wine, lemon juice, zest, salt, pepper and crushed garlic. Pour over the chicken, reduce the heat to medium and cover the skillet. Cook the chicken until it registers 180ºF on an instant read thermometer, about 6-10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Stir in the spaghetti and cook until tender. Reserve 1/4 cup of the pasta water, then drain the pasta. Place the spaghetti back in the now empty pot.
- Once the chicken has cooked through, remove from the skillet and slice or chop into bite sized pieces. Toss with the pasta, as well as any pan sauce left over from the chicken cooking. Toss in the reserved pasta water, tomatoes, spinach and basil. Toss until combined.
- Taste and adjust seasonings as necessary. Serve with a sprinkling of Parmesan cheese.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 237
Nutritional information is only an estimate.