Zesty Lemon Herb Chicken Pasta Primavera
A vibrant and flavorful pasta dish featuring tender chicken, fresh vegetables, and a zesty lemon herb sauce, perfect for a light yet satisfying meal.
Ingredients
Protein
- 2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
Pasta
- 12 oz linguine or fettuccine pasta
- 1 tbsp olive oil (for tossing cooked pasta)
- 1/2 tsp salt (for pasta water)
Vegetables
- 1 medium zucchini (halved lengthwise and sliced into 1/2-inch crescent moons)
- 1 red bell pepper red bell pepper (cored, seeded, and thinly sliced)
- 1 cup broccoli florets (small)
- 1/2 cup asparagus spears (trimmed and cut into 1-inch pieces)
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 1/4 tsp red pepper flakes (optional)
Broth & Liquids
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 2 tbsp unsalted butter
Herbs & Cheese
- 1/4 cup fresh parsley (chopped)
- 2 tbsp fresh basil (chopped)
- 1/4 cup grated Parmesan cheese (plus more for serving)
Instructions
- Cook pasta in salted boiling water until al dente, then drain and toss with olive oil.
- Sauté chicken pieces in olive oil until cooked through; set aside.
- In the same pan, sauté vegetables and garlic until tender; add broth, lemon juice, butter, and red pepper flakes, then simmer.
- Return chicken to the pan, add cooked pasta, herbs, and Parmesan; toss to combine and heat through.
- Serve garnished with extra Parmesan and fresh herbs.
Notes
For extra flavor, add a squeeze of lemon before serving.