One-Pan Lemon Garlic Chicken Pasta
Everything cooks in one pan—chicken, pasta, and a creamy lemon garlic sauce that coats every bite. Simple enough for a weeknight, impressive enough for company.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 4 days. Pasta may absorb more liquid as it sits.
- Batching: The pasta cooks directly in the broth, so every noodle is infused with lemon garlic flavor.
- Reheat: Microwave for 2 minutes, adding a splash of chicken broth to loosen the sauce. Stovetop reheating works even better.
EXECUTION STEPS
THE MACRO PREP
Season sliced chicken with Italian seasoning, salt, and pepper.
HIGH HEAT SEAR
Heat olive oil in a large deep skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden. Remove and set aside.
HIGH HEAT SEAR
In the same pan, add garlic and red pepper flakes, cooking for 30 seconds.
VEGGIE STEAM-SAUTÉ
Add chicken broth and lemon juice, scraping up any brown bits. Bring to a boil.
STEP 5
Add dry pasta, stir, reduce heat to medium. Cover and simmer for 12-14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
STEP 6
Return chicken to the pan. Add spinach and Parmesan, stirring until spinach wilts and cheese melts into a creamy sauce.
STEP 7
Garnish with lemon zest and extra Parmesan. Serve immediately.