Lemon Chicken Pasta

This delicious lemon chicken pasta is perfect for busy weeknights when you want something healthy and tasty. Anyone who loves fresh, bright flavors will absolutely love this dish. Plus, you can have a complete, nutritious meal ready in just 10 minutes!

Recipe Details

Timing & Servings: Prep Time: 10 minutes, Total Time: 10 minutes, Serves: 1 person, Yield: 2 cups.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Healthy Aging, Healthy Immunity, Soy-Free, High-Protein, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 350 Calories, 15g Fat, 27g Carbs, 29g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 teaspoons of good quality olive oil. This adds healthy fats and helps everything cook beautifully without sticking.

Spiralized zucchini: One cup of zucchini noodles adds fresh veggies and keeps this dish light. You can make your own or grab a package from the store!

Baby spinach: One cup of tender baby spinach wilts down perfectly and packs in extra nutrients. It adds such a lovely green color too.

Rotisserie chicken breast: Half a cup of shredded skinless chicken makes this super convenient. Using rotisserie chicken saves you so much time!

Salt and pepper: Just 1/8 teaspoon of each to season everything perfectly. Simple seasonings let the lemon flavor really shine.

Whole-wheat spaghetti: Half a cup of cooked pasta gives you those satisfying carbs. Cook it ahead of time to make this even faster.

Parmesan cheese: Two tablespoons of freshly grated Parmesan adds that rich, nutty flavor we all love.

Lemon zest: One teaspoon of fresh lemon zest brings amazing bright flavor. Don’t skip this – it makes such a difference!

Fresh lemon juice: One tablespoon of juice adds that perfect tangy kick. Fresh is always better than bottled here.

Panko breadcrumbs: One tablespoon of toasted panko gives you that wonderful crunchy texture on top.

How to Make Lemon Chicken Pasta

Step 1: Heat your olive oil in a large nonstick skillet over medium heat. Add the spiralized zucchini and cook for just 1 minute. You want it tender but still with a little crunch.

Step 2: Toss in the baby spinach and shredded chicken. Cook everything together for 1 more minute until the spinach wilts. Season with salt and pepper, then remove from heat.

Step 3: Add your cooked spaghetti, grated Parmesan, lemon zest, and fresh lemon juice. Toss everything together gently until well combined. Sprinkle those golden toasted panko breadcrumbs on top and serve right away!

Easy and Quick Lemon Chicken Pasta Version

Want to make this even faster? You can use pre-made zucchini noodles from the store and skip the spiralizing step completely! Also, if you have leftover cooked chicken from another meal, that works perfectly too. You can even toast a big batch of panko breadcrumbs ahead of time and store them in the fridge for up to a week.

Serving Ideas

This lemon chicken pasta is already a complete meal with protein, veggies, and carbs all in one dish. If you want to add a little something extra, try serving it with a simple side salad or some crusty garlic bread. A glass of crisp white wine pairs beautifully with those bright lemon flavors too!

Storage

Store any leftovers in the fridge for up to 2 days in a covered container. To reheat, just warm it gently in the microwave for 30-60 seconds or in a skillet over low heat. The pasta tastes best when eaten fresh, but it’s still delicious the next day!

Substitutions

No spiralizer? No problem! You can use regular zucchini cut into thin strips or even cucumber noodles. Don’t have rotisserie chicken? Leftover grilled chicken or even cooked shrimp work great. You can swap the whole-wheat pasta for regular pasta or even use gluten-free noodles if needed.

Pro Tips

• Toast your panko first: Use the same pan you’ll cook everything else in to save on dishes!
• Don’t overcook the zucchini: One minute is really all you need to keep it from getting mushy.
• Save some pasta water: If your dish seems dry, add a splash of the starchy pasta cooking water.
• Zest before juicing: Always zest your lemon before you cut and juice it – it’s so much easier!

FAQs

Can I make this ahead of time?

You bet! You can cook the pasta up to 1 day ahead and keep it in the fridge. The rest comes together so quickly that it’s best made fresh, but having the pasta ready makes it super fast.

What if I don’t have a spiralizer?

Sure! You can find pre-spiralized zucchini noodles in most grocery stores in the produce section. Or just use a vegetable peeler to make thin zucchini ribbons instead.

Can I add more vegetables?

Absolutely! Cherry tomatoes, bell peppers, or mushrooms would all be delicious. Just add them with the zucchini and cook for an extra minute or two.

Is this recipe really ready in 10 minutes?

Yes, as long as you have your pasta already cooked! The actual cooking time is super quick since everything just needs to be warmed through.

I hope you love this bright and fresh lemon chicken pasta as much as I do! It’s become one of my go-to meals when I want something healthy but satisfying. Let me know how yours turns out – I’d love to hear about any fun variations you try!