Lemon Parmesan One-Pan Pasta (Print-Friendly Version)

Quick, lemony pasta with Parmesan, garlic, and juicy chicken—creamy, bright, and done in 25 minutes.

# What You'll Need:

→ Chicken

01 - 2 boneless skinless chicken breasts, pounded to even thickness
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 tablespoon olive oil
05 - 1/3 cup (80 ml) chicken stock

→ Pasta and Sauce

06 - 2 tablespoons unsalted butter
07 - 4 cloves garlic, finely minced
08 - 3/4 cup (180 ml) dry white wine
09 - 3/4 cup (180 ml) chicken stock
10 - 3 tablespoons fresh lemon juice
11 - 1 teaspoon finely grated lemon zest, plus more for garnish
12 - 250 g spaghetti or other long pasta
13 - 1/2 cup (120 ml) half and half
14 - 80 g freshly grated Parmesan cheese, plus extra for serving
15 - Red pepper flakes, to taste
16 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Generously season chicken breasts with salt and black pepper on both sides. Heat olive oil in a large deep skillet over medium heat. Place chicken in pan and sear for 3–4 minutes without moving. Flip chicken, immediately pour in 80 ml chicken stock, reduce heat to low, cover, and let cook for an additional 5 minutes until cooked through. Transfer chicken to a plate and tent with foil.
02 - Melt unsalted butter in the same skillet over medium heat. Add minced garlic and cook for 1 minute until aromatic. Season with a pinch of salt and pepper.
03 - Pour in dry white wine and simmer for 2 minutes, allowing it to reduce. Add 180 ml chicken stock, lemon juice, and finely grated lemon zest. Stir thoroughly.
04 - Gently add half and half, bring to a soft boil, then lay uncooked pasta into the skillet. Use tongs to nudge the pasta into the sauce as it softens or break in half to fit as necessary.
05 - Simmer pasta in sauce for 4–5 minutes, stirring often to prevent sticking. Lower heat and continue to cook until pasta is al dente and sauce is glossy. Gradually fold in most of the Parmesan cheese, reserving extra for garnish. The sauce will thicken further as it rests.
06 - Slice rested chicken breasts. Toss pasta with chopped parsley, red pepper flakes, and more lemon zest. Top with chicken slices and additional Parmesan. Serve immediately.

# Additional Tips:

01 - For a non-alcoholic version, replace white wine with additional chicken stock and add an extra tablespoon of lemon juice to intensify brightness.
02 - Sauce thickens as it cools; if desired, loosen with additional stock or a splash of half and half.

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