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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Recipe Information
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
Instructions
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.
While the pasta is cooking, season the chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried Italian seasoning.
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.
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.
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.
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.
Stir in the grated Parmesan cheese and mix well. Add additional salt and pepper to taste, if needed.
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
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3644 mg | 158% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 5.3 g | ||
| Protein | 324.7 g | 649% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 683 mg | 53% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3472 mg | 74% | |
*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.
