Lemon Basil Chicken Pasta

This lemon basil chicken pasta is a house favorite. Pasta tossed with seasoned chicken, roma tomatoes, olive oil and a light buttery lemon sauce. This is the perfect weeknight meal because it takes just around 30 minutes to make!

This recipe was first published on May 7, 2018.

I'm not going to lie, this lemon basil chicken pasta looks extra fancy like you slaved the day away in the kitchen, but it's so easy to make.

I won't tell anyone our secret.

Also you only need two pans to make this dinner. One pot to boil your water and a large sauté pan to prepare everything else in.

Most pasta recipes taste better when you boil your pasta noodles separately.

With the exception of this stovetop gnocchi lasagna. You cook the gnocchi in the sauce it's amazing.

Don't you just love lemon and basil together? They go together like Bert and Ernie, a dynamic duo you can't deny. Then throw in the tomatoes and it's just heaven.

Pasta heaven!

If you've been looking for that perfect lemon chicken pasta, then look no further, you've found it.

Ingredients Needed For Lemon Basil Chicken Pasta

Let's dive in to what you need and why you need it. You can see the full recipe and list of ingredients below, in the recipe card.

• Pasta - The recipe calls for linguine, but you can use any pasta shape you want. In some of these pictures I used penne pasta just to show the difference.
• Chicken - I like to use chicken breast for this recipe but chicken thighs could work also. Just make sure you are using boneless and skinless in whatever you choose.
• Olive Oil - Needed for sautéing the garlic
• Butter - Also needed for sautéing the garlic, but gives the sauce flavor.
• Garlic Cloves - Adds flavor to the pasta, in a pinch you could use garlic powder but I highly suggest using fresh garlic for the best taste.
• Fresh Basil

• Roma Tomatoes - The instructions call to remove the skins from your tomatoes, I know this sounds daunting but it isn't. The peel off easily after being boiled for just less than a minute.
• Garlic Powder
• Onion Powder
• Salt and Pepper
• Lemon Juice and Zest - the main flavoring for the sauce
• Parmigiano Reggiano Cheese - This is fresh parmesan cheese, not the artificial grated stuff.
• Pasta Water - Reserve a bit of the pasta water, it adds flavor and helps to thicken the sauce.

How To Remove Tomato Skins

Removing the skins off of a tomato is simple.

Bring a pot of water to a boil.

Drop in the tomatoes and let them bop around for no more than a minute. Use a spoon to make sure all sides of the tomatoes are getting time submerged in the boiling water.

Use a slotted spoon to take the tomatoes out, or a colander to drain the water.

Let the tomatoes cool before peeling.

Grab a small knife and make a little slit then use your hands to starting peel the skins off. It should come off easily. If it does not then they did not boil long enough and you may need to repeat the process.

It's the same method I use for this white wine gnocchi and shrimp recipe.

Lemon Basil Chicken Tips

There are a few tips I can give you when making this pasta so it turns out amazing!

You can use any pasta shape you want, whatever I have on hand is usually what I use but linguine and penne are my favorite. I added in a few images using penne pasta so you could see the difference.

And to get some mouth watering up close images of that delicious lemon sauce (see below).

Try to remember to reserve that ½ cup of starchy pasta water, it really does make a difference in the sauce. Just make sure that when you cook your pasta you also salt the water.

I know it can be tempting to add lots of fresh lemon juice but trust me when I say there can be too much of a good thing. Between the tomatoes and the lemon, using too much lemon juice can overpower the entire dinner.

I use my lemon zester to grate both the lemon and the fresh parmesan, it works way better than a regular box grater.

FAQ

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