One-Pan Lemon Basil Chicken (Print Version)

Bright lemon and basil flavors meld with tender chicken and pasta for an easy, flavorful meal.

# What You’ll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces

→ Vegetables & Herbs

02 - 3 cups baby spinach (optional)
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - ½ cup fresh basil leaves, plus extra for garnish

→ Pasta & Liquids

07 - 250 g (about 8 oz) dried penne or fusilli pasta
08 - 720 ml (3 cups) low-sodium chicken broth
09 - 120 ml (½ cup) whole milk or half-and-half
10 - 2 tablespoons extra virgin olive oil

→ Flavorings

11 - Zest and juice of 1 large lemon
12 - 33 g (1/3 cup) grated Parmesan cheese, plus extra for serving
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
15 - ¼ teaspoon red pepper flakes (optional)

# How to Make It:

01 - Heat olive oil in a large, deep skillet over medium-high heat. Season chicken with salt and pepper, then sauté until lightly browned, about 4 minutes. Remove chicken and set aside.
02 - In the same skillet, add the onion and cook until softened, about 3 minutes. Add minced garlic and halved cherry tomatoes; sauté for 2 minutes until fragrant and tomatoes soften.
03 - Add uncooked pasta, chicken broth, and milk to the pan. Stir thoroughly, scraping any browned bits from the bottom.
04 - Return chicken and accumulated juices to the pan. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 to 14 minutes or until pasta is al dente and most liquid is absorbed.
05 - Stir in lemon zest, lemon juice, spinach, and Parmesan cheese. Cook until spinach wilts and sauce becomes creamy, 2 to 3 minutes. Remove from heat and fold in fresh basil. Adjust seasoning to taste.
06 - Transfer to plates and garnish with additional basil leaves and Parmesan cheese as desired. Serve immediately.

# Additional Tips::

01 -
  • This all-in-one pan lets you enjoy bright, creamy pasta with unbelievably easy cleanup—no juggling multiple pots.
  • The zing of fresh lemon and fragrant basil made it a staple when I needed something that wakes up the taste buds.
02 -
  • Leaving the pan uncovered while simmering is key—covering traps too much steam and leads to soupy pasta instead of a creamy sauce.
  • Adding the basil off the heat keeps its flavor fresh and bright rather than muddy.
03 -
  • Always taste before serving—broths and Parmesan vary in saltiness, so fine-tune yours at the end.
  • A little extra lemon zest over the finished plates is the secret that makes the flavors pop.
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