Bright, creamy, and utterly effortless—this One-Pot Lemon Chicken Pasta is the kind of weeknight dinner that feels special without the fuss. Juicy chicken breasts seared to golden perfection, a zing of fresh lemon, and tender penne cooked right in the same pan with savory broth and Parmesan create a dinner that’s fast, flavorful, and perfectly balanced. It’s a single skillet, minimal clean-up meal that hits all the notes: protein, comfort, and bright citrusy zing. Below you’ll find everything you need to make it, plus tips for juicy chicken, perfectly al dente pasta, and small variations to suit your pantry.

Why you’ll love this recipe

One-pan cooking means less washing and more time at the table.
The lemon adds a fresh lift that keeps the dish from feeling heavy.
It’s flexible—swap the penne for another short pasta or use your favorite cheese.
Quick to prep and cooks fast, perfect for busy weeknights.

Ingredients

1½-lb boneless skinless chicken breasts
1 Tbsp garlic and herb seasoning
1 Tbsp olive oil
1 tsp minced garlic
¼ cup lemon juice
1 tsp lemon zest
½ tsp onion powder
½ tsp Italian seasoning
4 cup low-sodium chicken broth
12-oz penne pasta
1 Tbsp butter
3 Tbsp grated parmesan cheese
salt and pepper, to taste

Equipment

Large skillet or wide sauté pan with a lid
Tongs or spatula
Measuring cups and spoons
Citrus zester or fine grater

Prep tips

Pat the chicken breasts dry before seasoning to ensure a good sear.
If your chicken breasts are uneven thickness, pound them slightly so they cook evenly.
Use freshly squeezed lemon juice and zest for the brightest flavor.
Measure the broth and pasta in advance so you can add them quickly when the time comes.

Step-by-step Instructions

Season the chicken: Pat 1½-lb boneless skinless chicken breasts dry with a paper towel. Sprinkle 1 Tbsp garlic and herb seasoning evenly over both sides of the chicken. Add salt and pepper to taste, keeping in mind the chicken broth is low-sodium.
Heat the pan: Place a large skillet over medium-high heat and add 1 Tbsp olive oil. Allow the oil to shimmer but not smoke.
Sear the chicken: Add the seasoned chicken breasts to the hot pan. Sear until golden brown on the first side, about 4–5 minutes without moving them so a crust forms. Flip and sear the other side for another 3–4 minutes until lightly browned.
Add garlic and aromatics: Reduce heat to medium. Push the chicken to one side of the pan or remove briefly if your pan is crowded. Add 1 tsp minced garlic to the pan and cook for 30–45 seconds until fragrant, stirring so it does not burn.
Add lemon and seasonings: Pour ¼ cup lemon juice and sprinkle 1 tsp lemon zest over the chicken. Add ½ tsp onion powder and ½ tsp Italian seasoning to the pan. Stir briefly to distribute the flavors.
Add the liquid and pasta: Pour 4 cup low-sodium chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Add 12-oz penne pasta and gently submerge it in the broth so it cooks evenly.
Simmer until pasta is tender: Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover the skillet with a lid and cook, stirring occasionally, until the penne is al dente and most of the liquid is absorbed, about 10–12 minutes. If the pasta needs more time, add a splash more broth or water and continue cooking until done.
Finish the sauce: Once the pasta is tender, nestle the chicken back into the sauce if you removed it earlier. Add 1 Tbsp butter and 3 Tbsp grated parmesan cheese to the pan. Stir gently so the butter and cheese melt into a silky sauce that coats the pasta and chicken. Taste and adjust seasoning with salt and pepper as needed.
Rest and serve: Remove the pan from heat and let the dish rest for 2–3 minutes; this helps the sauce thicken slightly. Slice the chicken or serve the breasts whole atop a bed of penne. Spoon extra sauce over everything and finish with additional lemon zest or parmesan if you like.

Serving suggestions

Pair with a simple mixed greens salad dressed with lemon vinaigrette for a bright contrast.
Steamed or roasted vegetables like asparagus, broccoli, or green beans are great on the side.
A crisp white wine or a sparkling water with lemon complements the citrus notes in the dish.

Variations and swaps

Make it spicy: Add ¼–½ tsp red pepper flakes with the garlic for a kick.
Greens: Stir in a few handfuls of baby spinach or arugula at the end until wilted for added color and nutrition.
Cheese swap: Substitute grated Pecorino Romano or a firm white cheese if you prefer a sharper flavor.
Pasta choice: Use penne rigate or another short pasta such as rigatoni or fusilli; adjust cooking time according to package instructions.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of broth or water to loosen the sauce, stirring occasionally until heated through.
Freezing is not recommended for best texture, as the pasta can become mushy after thawing.

Common troubleshooting

Pasta is undercooked but liquid is gone: Add ¼ cup additional broth or water, cover, and cook another 2–3 minutes until tender.
Chicken is overdone: To avoid dryness, remove chicken once it reaches 165°F (74°C) internal temperature. Let it rest before slicing to retain juices.
Sauce is too thin: Simmer uncovered for a few minutes to reduce and thicken, or stir in an extra tablespoon of grated parmesan and a small pat of butter.

Final notes

This One-Pot Lemon Chicken Pasta delivers a fresh, satisfying dinner with minimal effort. With a balance of bright lemon, warm Italian herbs, and cheesy richness, it quickly becomes a family favorite. The streamlined cooking method keeps the kitchen cool and the cleanup quick—perfect for busy evenings when you still want something delicious. Make it your own by adding greens, swapping cheeses, or turning up the heat. Either way, you’ll get dinner on the table fast and with maximum flavor.

If you make this, save the recipe, tell a friend, and enjoy every lemony, comforting bite.

One-Pot Lemon Chicken Pasta

A bright, easy one-pan pasta with lemon, chicken, and Parmesan ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1.5 lb boneless skinless chicken breasts cut into 1-inch pieces
1 Tbsp garlic and herb seasoning
1 Tbsp olive oil
1 tsp minced garlic
1/4 cup lemon juice
1 tsp lemon zest
1/2 tsp onion powder
1/2 tsp Italian seasoning
4 cup low-sodium chicken broth
12 oz penne pasta
1 Tbsp butter
3 Tbsp grated Parmesan cheese
salt to taste
black pepper to taste

Equipment

12-inch Non-Stick Skillet
chef knife
Cutting Board

Method

Cut the chicken breasts into 1-inch pieces and toss with the garlic and herb seasoning to coat evenly.
Heat olive oil in a large (12-inch) non-stick skillet over medium-high heat. Add the seasoned chicken and sauté 5–6 minutes until browned and cooked through.
Add the minced garlic to the pan with the chicken and cook 30 seconds until fragrant, then remove the chicken to a plate and set aside.
Pour the lemon juice, lemon zest and chicken broth into the skillet, then stir in the onion powder, Italian seasoning, and the penne pasta. Bring to a boil.
Reduce heat to medium and simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 10–12 minutes.
Return the cooked chicken to the skillet and warm through for a minute or two.
Remove from heat, stir in the butter and grated Parmesan until melted and combined. Season with salt and black pepper to taste and serve.

Notes

You can use any shape of pasta you prefer.
Options to add: broccoli florets, spinach, asparagus, mushrooms, capers, or sundried tomatoes.
Red pepper flakes add heat if desired.
Rotisserie chicken or chicken thighs/tenderloins can be substituted for the breasts.
Do not freeze leftovers; refrigerate in an airtight container.
Reheat gently on the stove with a splash of chicken broth.