Lemon Pepper Chicken Pasta — 🍋🍗🥬 EASY and ready in 15 minutes with comforting pasta, juicy chicken, and there is so much ZESTY flavor from the lemon, basil, and spinach! A family favorite that’s perfect for busy weeknights!
Table of Contents
Quick Lemon Pepper Pasta with Chicken
This lemon pepper chicken pasta recipe is as simple as boiling pasta. Then, while the pasta cooks, cooking chicken seasoning with lemon pepper, garlic, and lemon juice, and adding fresh baby spinach.
Combine the cooked pasta, chicken, and spinach, add fresh fragrant basil, and get ready to serve.
So fast, easy, ready in minutes, and full of robust lemon flavor which complements the basil perfectly.
One of my favorite pasta dishes, this lemon chicken pasta is a guaranteed family favorite that’s perfect for a busy weeknight meal. Who can say no to al dente pasta, juicy chicken, and all that lemon peppery and basil goodness?
Ingredients in Lemon Pepper Chicken Past
To make this lemon pepper chicken and pasta recipe, you’ll need:
- Cooked rotini – Any short, sturdy pasta will work in this lemon basil pasta recipe
- Chicken breasts – Feel free to use chicken thighs if preferred
- Lemon pepper seasoning
- Kosher salt
- Garlic
- Fresh lemon juice
- Fresh baby spinach
- Fresh basil
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Lemon Pepper Chicken Pasta
This is a 15-minute pasta recipe — it’s as easy as it gets! Pair it with a simple green side salad and you’ve got dinner on the table in no time.
- Cook the pasta according to package instructions. Drain the pasta, and set it aside.
- While the pasta cooks, add the diced chicken to an oiled skillet, and season with lemon pepper. Cook until no longer pink.
- Add the garlic, lemon juice, and spinach to the chicken. Cover and wait for the spinach to wilt.
- Add the chicken, spinach, and all cooking juices to the pot with the cooked pasta, and stir to combine
- Add the basil to the lemon pepper chicken and pasta, then serve immediately.
What to Serve with Lemon Pepper Chicken Pasta
Recipe FAQs
I don’t see why not! I bet frozen peas, chopped broccoli, or sugar snap peas would be good additions.
Definitely! I bet you could use shrimp or salmon as well for something different, but still healthy.
If you are a true lemon fanatic like my daughter, add a bit of lemon zest at the end. In addition to the lemon pepper and lemon juice, this really takes the lemon flavor over the top, but I recommend this only if you’re really into lemony things.
Or, include extra herbs and spices such as rosemary, thyme, garlic powder, Italian seasoning, or red pepper flakes to make the flavor your own.
You can also add freshly grated Parmesan cheese at the end of cooking. Or, toss the pasta with a heavy cream sauce for rich creamy lemon chicken pasta.
Stored in an airtight container, leftovers will stay fresh in the refrigerator for up to 5 days. Reheat with a bit of olive oil in a pan over medium heat or in the microwave.
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Lemon Pepper Basil Chicken and Pasta
Equipment
- 1 Large Pot
Ingredients
- 1 pound rotini, cooked according to package directions (small shells, wheels, bowtie, penne, or small-shaped pasta may be substituted)
- 1.25 pound boneless skinless chicken breasts, diced into bite-sized pieces
- 4 tablespoons olive oil, divided
- 1 to 2 teaspoons lemon pepper, or to taste
- 1 teaspoon kosher salt, or to taste
- 3 to 4 cloves garlic, finely minced or pressed
- ¼ cup lemon juice
- 6 ounces fresh baby spinach
- ½ cup fresh basil, minced, or to taste
Instructions
- To a large pot, boil the pasta according to package directions; drain and return to the large pot.
- While pasta cooks, to a separate large skillet, add the chicken, drizzle with 2 tablespoons olive oil, evenly season with lemon pepper, salt, and cook for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for one minute, or until fragrant. Stir nearly constantly.
- Add the lemon juice, half the spinach, stir to combine, and cover skillet with a lid for about 2 minutes to encourage spinach to wilt.
- Add the remaining half of the spinach, and stir to combine until wilted.
- Add the chicken, spinach, and all cooking juices to the pot with the cooked pasta, and stir to combine.
- Add the basil, remaining 2 tablespoons olive oil, and stir to combine. Serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Notes
- 1. Optionally stir in about 1 to 2 teaspoons lemon zest for extra lemon flavor at the end.
- Optionally add about 3/4 cup freshly grated Parmesan cheese at the end.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Chicken Orzo Salad – Juicy chicken tossed with orzo, tomatoes, cucumbers, basil, and a super flavorful lemon vinaigrette! Easy, healthy, ready in 30 minutes, and a perfect way to use your garden fresh veggies!
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Originally posted August 16, 2019 and reposted August 27, 2021 with updated text.
great
great
Hello Averie,
This looks just so delicious not to try. Last time I tried making it using another recipe, I think I messed up with the amount of lemon. Definitely trying this week and will let you know.
Hello Averie,
This looks just so delicious not to try. Last time I tried making it using another recipe, I think I messed up with the amount of lemon. Definitely trying this week and will let you know.
I love lemon and you had me at 15 minutes! I am going to be so sad when summer is over and I can’t use my fresh basil out of my garden. I need to put this in my end of summer dinner hit list.
This is exactly why I posted this recipe today – because it’s an end of summer type “one last chance” recipe. I know, I will miss the abundance of basil this time of year too!
This looks amazing! Such a great weeknight meal option during back to school season!
Paige
https://thehappyflammily.com
Easy weeknight meal and still feels summery enough. I am not quite ready for pumpkin mac and cheese…almost though :)