Lemon Garlic Herb Chicken Penne is a vibrant, healthy chicken pasta recipe perfect for a satisfying weeknight meal. This dish offers incredible flavor with minimal effort, making it a fantastic addition to your cooking routine.
Key Ingredients & Substitutions:
- Chicken Breast: You can use boneless, skinless chicken thighs for a richer flavor.
- Penne Pasta: Any short pasta like rotini or fusilli works well.
- Fresh Lemon: Bottled lemon juice can be used, but fresh is highly recommended.
- Garlic: Use pre-minced garlic in a pinch.
- Fresh Herbs: Dried herbs can be substituted; use about 1/3 the amount of fresh.
Ingredients:
Main:
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth or vegetable broth
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Optional Garnish:
- Freshly grated Parmesan cheese
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450-500 kcal
- Tools Needed: Large pot, large skillet
Step-by-Step Instructions:
1. Cook the Penne Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, then set aside.
2. Cook the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Garlic and Create the Sauce
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the red pepper flakes if you are using them.
4. Combine and Finish the Dish
Return the cooked chicken to the skillet with the sauce. Add the cooked and drained penne pasta, fresh parsley, and fresh basil. Toss everything together to combine, adding a splash of the reserved pasta water if needed to create a smoother sauce. Season with additional salt and pepper to your taste.
Variation Ideas:
- Add a handful of fresh spinach during the last minute of cooking for extra greens.
- Stir in some cherry tomatoes for a burst of color and sweetness.
- Toast some breadcrumbs with a little garlic and sprinkle over the top for a crunchy texture.
Storage Instructions:
Store leftover Lemon Garlic Herb Chicken Penne in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water if the sauce seems dry, or microwave until warmed through.
Frequently Asked Questions (FAQ):
Can I make this recipe ahead of time?
You can cook the chicken and make the sauce ahead of time, then cook the pasta and combine just before serving for best results.
What kind of chicken should I use?
Boneless, skinless chicken breasts are recommended for a leaner option, but boneless, skinless chicken thighs also work well for more flavor.
Can I add other vegetables?
Absolutely! Broccoli florets, asparagus, or bell peppers would be delicious additions to this healthy chicken pasta recipe.
Is this dish spicy?
The red pepper flakes add a very mild kick. You can omit them entirely if you prefer no spice.
How can I make the sauce creamier?
While this recipe is designed to be lighter, you can stir in a tablespoon or two of light cream cheese or a splash of milk at the end for a creamier texture.
Can I use dried herbs instead of fresh?
Yes, you can. Use about 1 teaspoon of dried parsley and 1/2 teaspoon of dried basil for this recipe, adding them with the broth.