Lemon Chicken Pasta
This light pasta dish combines the flavors of lemon, garlic, basil, & parmesan
Servings: 6 servings
Ingredients
- 1/3 cup olive oil
- 3 lemons, zested and juiced
- 1.5 lbs boneless skinless chicken breasts
- 2-3 tbsp Montreal Chicken seasoning, or another all purpose seasoning
- 4 tbsp butter
- 4 cloves garlic, very finely minced
- 1/3 cup basil, minced
- ½ cup grated parmesan, plus more for serving
- 1 lb. pasta, linguine and fettuccine work well
Instructions
- In a gallon-sized resealable bag, add the olive oil and the juice only from the 3 lemons. Season the chicken breasts with salt and pepper, then generously season with the Montreal Chicken seasoning. Add the chicken to the bag, close, and let marinate for 15-30 minutes.
- In a large bowl, add the zest from the lemons, the butter, garlic, and basil. Set aside.
- Grill the chicken in a grill pan or on an outdoor grill until cooked through and it reaches an internal temperature of 165° F. Remove to a cutting board, cover with foil to keep warm, and allow it to rest while your pasta cooks.
- Cook pasta in salted water according to the directions on the package, drain and add to the bowl with the lemon zest, butter, garlic, and basil. Let the pasta sit for 2-3 minutes before stirring so that the butter can melt, and the garlic is warmed.
- Slice the chicken breasts into thin strips.
- Toss the pasta in the bowl to coat in butter and the other ingredients. Taste for seasoning and add salt and pepper as needed. Add the parmesan and toss again to incorporate.
- To serve, place pasta on the dish and top with slices of chicken and extra parmesan if desired.
Notes
- Starting your water at the beginning of the cooking process will allow you to avoid having to wait for it to boil later
- If the pasta doesn’t have enough lemon taste for your liking, try adding a squeeze of lemon juice
- Be sure not to overcook your pasta. It will stick together and it will be difficult to toss it well.
- Leftovers store best when you store the pasta and chicken separately.
- Don’t marinate the chicken for much longer than 30 minutes. The flavor and texture will be much better.
- Mince the garlic and store in a resealable plastic bag in the refrigerator until ready to use.
- Zest the lemons and store the lemon zest in a resealable plastic bag in the refrigerator until ready to use.
- Juice the lemons and combine the juice with the olive oil in a gallon sized resealable plastic bag. Store in the fridge until ready to use.
- Grate the parmesan and store in a resealable plastic bag in the refrigerator until ready to use.
Nutrition
Calories: 637kcal | Carbohydrates: 63g | Protein: 37g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 344mg | Potassium: 692mg | Fiber: 4g | Sugar: 3g | Vitamin A: 422IU | Vitamin C: 31mg | Calcium: 118mg | Iron: 2mg
Tried this recipe?Share a photo and tag us @Loop_Dash or tag #loopanddash - we can't wait to see what you've made!