Tasty Lemon Chicken Pasta, Quick & Easy Recipe at Home!
Welcome to Seonkyounglongest.com! Today, I’m thrilled to share with you one of my recent favorite pasta recipes – Lemon Chicken Pasta. This dish has quickly become a go-to in my kitchen due to its simplicity, speed, and incredible flavors. I knew I had to share this recipe with all of you because I’m certain you’ll love it too. Whether you choose to use plant-based “chicken” breast, regular chicken breast, or super firm tofu, this Lemon Chicken Pasta is a winner. Let’s get started and indulge in this quick, easy, and mouthwatering dish!
Lemon Chicken Pasta Recipe
Ingredients
- 1/2 lb pasta of your choice, I used spaghetti
- 1 lb plant-based chicken breast, super firm tofu, or 2 chicken breasts (butterflied into 4 pieces)
- 1 tbsp chopped thyme
- 1 tbsp chopped oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup all-purpose flour
- 4 tbsp avocado oil, plus more as needed
- 3 tbsp unsalted butter
- 3 to 4 cloves garlic, chopped
- 1/3 cup white wine
- 3/4 cup vegetable or chicken stock
- 1 lemon, sliced
- Salt and pepper to taste
- 1/3 cup nutritional yeast or shredded Parmigiano
- 1 tbsp chopped parsley
Instruction
Start by cooking the pasta in boiling salted water according to package instructions.
Chop thyme and oregano. Sprinkle the thyme, oregano, salt, and pepper over the chicken (or tofu). Drizzle some lemon juice over them so the flour will stick evenly. If using tofu or regular chicken breast, skip this step. Coat the chicken with flour.
Heat a large skillet over medium heat, add the oil, and swirl to coat.
Place the chicken (or tofu) in the pan and cook until both sides are golden brown and fully cooked, approximately 4 minutes per side. Add more oil as needed.
Remove the chicken (or tofu) from the pan and set aside.
In the same pan, add the butter and garlic. Sauté the garlic for 1 minute, then pour in the white wine and vegetable stock. Deglaze the pan using a wooden spoon. Season with salt and pepper to your taste. If you have any chopped herbs left, add them to the pan as well. Add some lemon juice to taste. (I didn’t add any, because the lemon I used was so juicy and big, the slices of lemon were more than enough)
Add the lemon slices to the pan and bring the mixture to a boil. Allow it to boil for 1 minute.
Add the chicken (or tofu) back to the pan and coat it evenly with the sauce. Set aside again with the sliced lemons.
Add the cooked pasta to the pan and toss it evenly so that the pasta is coated with the remaining sauce. Sprinkle nutritional yeast or cheese of your choice on the noodles.
Transfer the pasta to a serving plate and place the chicken (or tofu) on top. Arrange the lemon slices on top of the chicken (or tofu) and garnish with chopped parsley.
Sprinkle some more cheese if you like and enjoy!
I can’t wait for you to try out this amazing Lemon Chicken Pasta recipe! It has quickly become a personal favorite of mine, and I’m certain it will become a beloved dish in your kitchen too. The simplicity, speed, and incredible flavors of this recipe make it perfect for those busy days or when you’re in need of a quick and delicious meal.
Whether you decide to use plant-based chicken breast, traditional chicken breast, or super firm tofu, you’ll be treated to a delightful blend of tangy lemon, fragrant herbs, and perfectly cooked pasta. Every bite is a burst of flavor that will leave you wanting more.
So, get ready to enjoy this tasty Lemon Chicken Pasta dish! Don’t forget to share your creations with me on Instagram @seonkyounglongest, as I love seeing your delicious homemade meals. Happy cooking!
Quick & Easy Lemon Chicken Pasta Recipe
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
- 1/2 lb pasta of your choice, I used spaghetti
- 1 lb plant-based chicken breast, super firm tofu, or 2 chicken breasts (butterflied into 4 pieces)
- 1 tbsp chopped thyme
- 1 tbsp chopped oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup all-purpose flour
- 4 tbsp avocado oil, plus more as needed
- 3 tbsp unsalted butter
- 3 to 4 cloves garlic, chopped
- 1/3 cup white wine
- 2 to 4 tbsp lemon juice, optional
- 3/4 cup vegetable or chicken stock
- 1 lemon, sliced
- Salt and pepper to taste
- 1/3 cup nutritional yeast or shredded Parmigiano
- 1 tbsp chopped parsley
Instructions
- Start by cooking the pasta in boiling salted water according to package instructions.
- Sprinkle the thyme, oregano, salt, and pepper over the chicken (or tofu). Drizzle some lemon juice over them so the flour will stick evenly. If using tofu or regular chicken breast, skip this step. Coat the chicken with flour.
- Heat a large skillet over medium heat, add the oil, and swirl to coat. Place the chicken (or tofu) in the pan and cook until both sides are golden brown and fully cooked, approximately 4 minutes per side. Add more oil as needed. Remove the chicken (or tofu) from the pan and set aside.
- In the same pan, add the butter and garlic. Sauté the garlic for 1 minute, then pour in the white wine and vegetable stock. Deglaze the pan using a wooden spoon. Season with salt and pepper to your taste. If you have any chopped herbs left, add them to the pan as well. Add some lemon juice to taste. (I didn’t add any, because the lemon I used was so juicy and big, the slices of lemon were more than enough)
- Add the lemon slices to the pan and bring the mixture to a boil. Allow it to boil for 1 minute.
- Add the chicken (or tofu) back to the pan and coat it evenly with the sauce. Set aside again with the sliced lemons.
- Add the cooked pasta to the pan and toss it evenly so that the pasta is coated with the remaining sauce. Sprinkle nutritional yeast or cheese of your choice on the noodles.
- Transfer the pasta to a serving plate and place the chicken (or tofu) on top. Arrange the lemon slices on top of the chicken (or tofu) and garnish with chopped parsley. Sprinkle some more cheese if you like and enjoy!
- Prep Time: 5 mins
- Cook Time: 15 mins
1 comment
I can’t wait to try this recipe, it look delicious