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Garlic Lemon Chicken with Tomato-Potato Ragù and Pasta

Prep 20 min Cook 35 min Difficulty 3/5

Garlic lemon chicken with a tomato-potato ragù and pasta — simple weeknight recipe ready in ~55 minutes.

Why this recipe works

This is a straightforward pasta dish of seared garlic-lemon chicken served with a chunky tomato and potato ragù. It suits cooks looking for a balanced, one-skillet style weeknight meal that’s flexible with pantry ingredients. Follow the steps below for a reliable dinner that feeds 3–4 and reheats well.

Search intent: cook/recipe for dinner
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  • tomato potato ragù recipe
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  • one-pan chicken ragù
  • lemon chicken with tomatoes

Key takeaways

Sear chicken first to lock in juices and flavor.
Use reserved pasta water to loosen the ragù for coating.
Brighten the sauce with lemon juice and a little zest at the end.

Recipe guide

This is a straightforward pasta dish of seared garlic-lemon chicken served with a chunky tomato and potato ragù. It suits cooks looking for a balanced, one-skillet style weeknight meal that’s flexible with pantry ingredients. Follow the steps below for a reliable dinner that feeds 3–4 and reheats well.

A simple one-skillet ragù with seared lemon-garlic chicken and pasta ready in under an hour.

  • Sear chicken first to lock in juices and flavor.
  • Use reserved pasta water to loosen the ragù for coating.
  • Brighten the sauce with lemon juice and a little zest at the end.

Prep & mise en place

Boil salted water for pasta. Peel and dice the potato and carrots, finely chop the onion and mince the garlic. Halve or roughly chop the tomatoes. Cut chicken into bite-sized pieces and season with salt and pepper.

Cook the ragù and chicken

Heat 2 tbsp oil over medium-high and sear chicken 5–7 minutes until golden; remove. Add 1 tbsp oil, sauté onion until translucent, add half the garlic, then cook potatoes and carrots 5 minutes. Add tomatoes and 100 ml milk, simmer covered 12–15 minutes until veg are tender. Season with salt, pepper and a squeeze of lemon.

Finish & serve

Cook pasta until al dente, reserve some cooking water. Drain and toss pasta into the ragù with a splash of reserved water. Return chicken to the pan to warm through, mix in remaining garlic briefly, grate cheese over the top and finish with lemon zest or a drizzle of olive oil.

Ingredients

  • 300 g pasta
  • 500 g chicken breast
  • 4 cloves garlic
  • 400 g tomatoes
  • 100 ml milk
  • 3 tbsp olive oil
  • 1 unit lemon
  • 2 medium carrots
  • 1 large potato
  • 50 g cheese
  • 1 medium onion

Instructions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Peel and dice the potato and carrots into bite-sized pieces; finely chop the onion and mince the garlic.
  3. Halve the tomatoes and roughly chop or crush them.
  4. Cut the chicken breasts into bite-sized strips or cubes and season lightly with salt and pepper.
  5. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5–7 minutes. Remove and keep warm.
  6. Lower heat to medium and add remaining 1 tbsp olive oil to the skillet; sauté the onion until translucent.
  7. Add half the minced garlic to the onion and cook briefly until fragrant.
  8. Add the diced potato and carrots to the skillet and cook, stirring, for about 5 minutes to start softening.
  9. Pour in the chopped tomatoes and 100 ml milk, bring to a simmer, cover, and cook until potatoes and carrots are tender, about 12–15 minutes.
  10. Taste and season the ragù with salt, pepper, and a squeeze of lemon juice; adjust acidity with more lemon if needed.
  11. Meanwhile, add the pasta to the boiling water and cook until al dente according to package instructions.
  12. Drain the pasta, reserving a little cooking water, and toss into the ragù with a splash of reserved water to loosen the sauce if needed.
  13. Return the cooked chicken to the skillet and warm through for a minute or two with the ragù.
  14. Mix in the remaining garlic briefly, then remove from heat and grate or sprinkle the cheese over the dish.
  15. Serve pasta topped with chicken and tomato-potato ragù, garnish with extra lemon zest or a drizzle of olive oil if desired.

FAQs

Can I use chicken thighs instead of breast? Yes — use 500–600 g boneless skinless chicken thighs; cook a little longer until fully cooked and browned.
Can I make this ahead and reheat? Cool, refrigerate up to 2 days. Reheat gently on the stove with a splash of water or milk to loosen the sauce.
What pasta can I use or substitute for dietary needs? Use any short pasta (penne, rigatoni, fusilli). For gluten-free, pick a GF pasta and follow package timing.