This one pot lemon garlic chicken pasta has to be one of my favorites of all time, it’s easy to make and bursting with rich flavor! This addition to my one pot pasta series is sure to make your weeknight dinners not only easier, but tastier!
One Pot Lemon Garlic Chicken Pasta
This one pot pasta is another addition to my series of easy weeknight dinner pastas. If you know me, or have been following me for a while, you know I am obsessed with pasta. Obsessed. I want to eat it for every meal, and if I could I would! During the week the last thing I want to do is make a complicated dinner with a million dishes after a long day of work. This one pot pasta is not only easy to make, but it comes together in just one pot! It is bursting with garlicky lemon flavor, and you can easily adapt this recipe to your tastes.
I was inspired to make this recipe when I came across a similar recipe on YouTube. I added a few ingredients of my own, and subtracted a few that weren’t to my taste, and ended up with the perfect lemon garlic chicken pasta. This is seriously my favorite one pot pasta (shhh! Don’t tell the others!) and reheats well for an easy lunch as well.
If you love one pot pastas be sure to check out my one pot creamy parmesan broccoli pasta and my one pot creamy bacon and pea alfredo.
Why You’ll Love This One Pot Lemon Garlic Chicken Pasta
- It is easy to make, and only uses one pot! Less dishes!
- It has a fresh lemon flavor that makes it delicious for every season.
- The pasta cooks in chicken stock with just a little cream, so while this pasta is creamy and delicious it is lighter than your typical creamy pasta!
- The chicken can easily be left out of this recipe. Veggies can be swapped out for things like broccoli, mushrooms, peppers, etc. This recipe is easily adaptable to your tastes!
What You’ll Need To Make This Dish:
- Avocado Oil – A high heat oil to cook the chicken in
- Onion Powder & Garlic Powder – Seasoning for the cubed chicken
- Butter – I like to use salted butter for this recipe, and salt to taste at the end
- Yellow Onion – This gives the sauce of the pasta more depth
- Garlic – Fresh minced or jarred minced
- Chicken Stock – Cooks the Pasta and gives it a rich flavor
- Black Pepper – Seasoning for the sauce
- Pasta – I use farfalle for this recipe but any shape will do!
- Heavy Whipping Cream – Adds a creamy & rich flavor
- Parmesan Cheese – Always use freshly grated! Pre-grated cheese will not melt down the same due to the preservatives
- Lemon Juice – Adds a fresh and light flavor to the sauce
- Fresh Parsley – A tasty fresh garnish, dried parsley can be substituted
- Peas – Frozen peas work best for this recipe
How To Make One Pot Lemon Garlic Chicken Pasta
- Cube the chicken breasts and season them with salt, pepper, garlic powder, and onion powder.
- On medium heat add avocado oil to a skillet. Once the pan is hot add the seasoned chicken breasts to the pan.
- Flip the cubed chicken breasts to cook them on all sides (~6 minutes, minimum temp 165℉).
- Once chicken is cooked thoroughly remove to a plate & remove skillet from heat. The skillet will be hot after cooking the chicken, if you try and add the butter/onions right away they will burn.
- Once pan cools for ~1-2 minutes, add the butter to the pan and return the pan to medium heat.
- Once butter has melted add chopped yellow onion and sauté until onions are translucent. The mixture will appear darker or brown due to the chicken fond remaining in the pan.
- Add the minced garlic and stir until aromatic (~30 seconds to 1 minute). Be careful not to burn the garlic.
- Add the chicken stock and mix, scraping the bottom of the pan to deglaze it. This is where all the yummy flavor is!
- Add the pasta and black pepper to the liquid and stir. Bring the mixture to a boil on medium/high heat.
- Once boiling reduce (with the top off) for 10 minutes on medium heat.
- Add the heavy whipping cream and stir.
- Add the freshly grated parmesan cheese and lemon juice and stir. If the pan is too hot, remove the pan from heat before adding the parmesan or the cheese will be grainy.
- Add the cubed chicken back into the pot.
- Add the frozen peas and stir. Continue to reduce and melt the cheese on medium heat until the mixture has reached the desired consistency. The frozen peas will cook as the sauce further reduces.
- Add half of the freshly chopped parsley and salt to taste.
- Garnish your dish with the remainder of the fresh parsley and enjoy! This recipe pairs well with garlic bread or cheddar bay biscuits and a side salad!
Notes:
- Using freshly grated parmesan cheese is always best as it melts much better than pre-grated cheese.
- This recipe comes together even faster if you prepare all the ingredients ahead of time.
- Don’t add the cheese to the pan when it’s super hot or it will become grainy.
- You can change out or remove the chicken to your tastes, and this recipe would also taste great with broccoli, mushrooms, or peppers!
One Pot Lemon Garlic Chicken Pasta
This one pot creamy lemon garlic chicken pasta is not only easy to make but it's bursting with flavor! This dish will easily become one of your favorite weeknight meals!
Ingredients
- 2 Pieces Chicken Breast Boneless, Skinless
- 2 Tbsp Avocado Oil
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 2 Tbsp Butter Salted
- 1 Yellow Onion Finely chopped
- 4 Cloves Garlic Minced
- 3 Cups Chicken Stock
- 1 Tsp Black Pepper
- ¾ Box Pasta
- ½ Cup Heavy Whipping Cream
- ¾ Cup Parmesan Cheese Freshly Grated
- 1 ½ Tbsp Lemon Juice
- 1 ½ Tsp Fresh Parsley Finely chopped
- 1 Cup Peas Frozen
Instructions
- Cube chicken breasts and season with salt, pepper, garlic powder, and onion powder.
- On medium heat add avocado oil to a skillet and add seasoned chicken breasts to the pan.
- Flip cubed chicken breasts to cook on all sides (~6 minutes, minimum temp 165℉).
- Once chicken is cooked thoroughly remove to a plate & remove skillet from heat.
- Once pan cools for ~1-2 minutes, add butter and return pan to medium heat.
- Once butter has melted add chopped yellow onion and sauté until onions are translucent.
- Add minced garlic and stir until aromatic (~30 seconds to 1 minute).
- Add chicken stock and mix, scraping the bottom of the pan to deglaze.
- Add pasta and black pepper to the liquid and stir. Bring mixture to a boil on medium/high heat.
- Reduce (with the top off) for 10 minutes on medium heat.
- Add heavy whipping cream and stir.
- Add freshly grated parmesan cheese and lemon juice and stir.
- Add the cubed chicken back to the pot.
- Add frozen peas and stir. Continue to reduce and melt the cheese on medium heat until the mixture has reached the desired consistency.
- Add half of the freshly chopped parsley and salt to taste.
- Garnish your dish with the remainder of the fresh parsley and enjoy!
