Lemon Chicken Pasta 7 Points
Bright, zesty, and packed with wholesome flavors, this Lemon Chicken Pasta is the ultimate lighter comfort food that’s perfect for weeknights. Featuring tender slices of golden, pan-seared chicken breasts seasoned with Italian herbs, this dish is paired with hearty whole wheat spaghetti tossed in a luscious lemon-garlic sauce. A touch of freshly grated Parmesan cheese and a sprinkle of fresh parsley complete the meal, creating a balance of creamy, tangy, and savory flavors. With just 7 points per serving, this easy-to-make pasta recipe is a healthy, satisfying option that doesn’t skimp on taste. Ready in under 35 minutes, it’s an ideal choice for busy cooks craving a fresh twist on a classic pasta dinner!
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Ingredients
- 2 pieces (about 1 pound) Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth, low-sodium
- 0.25 cup Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 8 ounces Uncooked whole wheat spaghetti
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 4 quarts Water
Directions
Step 1
Bring 4 quarts of salted water to a boil in a large pot. Cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta water and drain the rest. Set the spaghetti aside.
Step 2
While the pasta is cooking, season the chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried Italian seasoning.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a cutting board. Once slightly cooled, slice the chicken into thin strips.
Step 4
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it.
Step 5
Pour the chicken broth, lemon juice, and lemon zest into the skillet. Stir and bring the mixture to a simmer. Let it simmer for 3-4 minutes to slightly reduce the sauce.
Step 6
Add the cooked spaghetti to the skillet along with 1/4 cup of the reserved pasta water. Toss to coat the pasta in the sauce. If the sauce seems too dry, add more pasta water, 1 tablespoon at a time.
Step 7
Stir in the grated Parmesan cheese and mix well. Add additional salt and pepper to taste, if needed.
Step 8
Top the pasta with the sliced chicken and garnish with fresh parsley and a sprinkle of crushed red pepper flakes (if using). Serve immediately.
Nutrition Facts
| Serving size | (5293.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2668.9 |
| Total Fat 73.2g | 0% |
| Saturated Fat 18.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 791.1mg | 0% |
| Sodium 3644.0mg | 0% |
| Total Carbohydrate 175.0g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 5.3g | |
| Protein 324.7g | 0% |
| Vitamin D 9.1IU | 0% |
| Calcium 683.3mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 3471.5mg | 0% |
Source of Calories