Description
A bright and flavorful Lemon Basil Chicken Pasta featuring tender pan-seared chicken breasts, fresh roma tomatoes, and a vibrant lemon-basil sauce tossed with linguine and topped with grated Parmigiano cheese. This dish balances fresh herbs, citrus, and savory garlic for a perfect easy weeknight meal.
Ingredients
For the Pasta
- 8 oz linguine
For the Chicken
- 2 chicken breasts
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
For the Sauce
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, minced
- 6 roma tomatoes, 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 + more if needed
Instructions
- Season the Chicken: Pat the chicken breasts dry and season evenly on both sides with garlic powder, onion powder, salt, and pepper to enhance flavor before cooking.
- Pan Sear the Chicken: Heat a large sauté pan over medium heat with a tablespoon of olive oil. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Remove from pan and let rest to retain juices.
- 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 pasta.
- Prepare the Sauce Base: In the same large sauté pan, reduce heat to low and add butter. Once melted, add minced garlic and cook for about 5 minutes until fragrant without browning.
- Add Tomatoes and Lemon: Stir in the peeled and chopped roma tomatoes along with 2 tablespoons of fresh lemon juice. Cover the pan and simmer gently for 5 minutes to allow the tomatoes to break down and flavors to meld.
- Combine Pasta and Sauce: Remove the lid and add the hot pasta directly to the pan with the tomato mixture. Pour in ½ cup reserved pasta water and stir well to loosen the sauce and coat the noodles evenly.
- Finish with Chicken, Herbs, and Cheese: Slice the rested chicken breasts into bite-size pieces and add to the pasta. Stir in lemon zest, chopped fresh basil, and most of the grated Parmigiano cheese. Toss everything together over low heat to combine and warm through.
- Serve: Plate the pasta and garnish with additional Parmigiano cheese. Serve immediately for best flavor and texture.
Notes
- If increasing the pasta quantity, double the sauce ingredients to maintain flavor balance.
- Peeling tomatoes is easy: score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water before peeling.
- Reserve pasta water to adjust sauce consistency as needed for a silky finish.
- Letting the chicken rest after cooking helps retain juices and improves tenderness.
- Use fresh basil for the brightest flavor; dried basil won’t provide the same freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
