Chicken Pasta and Veggies in a Lemon Wine Sauce
Elevate your weeknight dinner game with this vibrant and flavorful Chicken Pasta and Veggies in a Lemon Wine Sauce. Tender slices of seasoned chicken breast are paired with al dente fettuccine, fresh zucchini, and burst-in-your-mouth cherry tomatoes, all enveloped in a luscious sauce made with dry white wine, zesty lemon juice, and a touch of butter for richness. The addition of Parmesan and fresh parsley creates a perfect balance of savory and bright flavors in every bite. Ready in just 40 minutes, this easy pasta recipe is ideal for busy evenings and special occasions alike. Serve it warm with a sprinkle of extra Parmesan and a side of crusty bread to soak up the irresistible sauce. Perfect for those searching for quick chicken pasta recipes with fresh vegetables and a citrusy twist!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 oz fettuccine or spaghetti pasta
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 medium zucchini, sliced into half moons
- 1.5 cups cherry tomatoes, halved
- 1 cup dry white wine
- 2 pieces lemons, juiced
- 2 tbsp unsalted butter
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta is cooking, season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side or until fully cooked through. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Cook for 1 minute until fragrant.
Add the sliced zucchini and cook for about 3 minutes, stirring occasionally, until slightly softened. Then add the cherry tomatoes and cook for another 2 minutes.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Stir in the lemon juice and unsalted butter, allowing the butter to melt and create a silky sauce.
Add the cooked pasta, sliced chicken, and reserved pasta water to the skillet. Toss everything together well to coat the pasta and chicken in the sauce.
Stir in the grated Parmesan cheese and fresh parsley. Taste and adjust seasoning with the remaining salt and pepper, if needed.
Remove from heat and serve warm, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
