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Lemon Chicken Pasta with Vegetables

Prep 15 min Cook 25 min Difficulty 3/5

Bright lemon chicken pasta with carrots, tomatoes and Parmesan—ready in 40 minutes. Easy steps for a balanced weeknight meal.

Why this recipe works

This lemon chicken pasta with vegetables is a bright, balanced dinner that suits busy cooks and families. It combines simple pantry ingredients with fresh lemon and Parmesan for a flavorful, fast meal. Total time: 40 minutes (Prep 15, Cook 25). Difficulty: moderate (3/5).

Search intent: recipe / weeknight dinner
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Key takeaways

Ready in about 40 minutes—great for weeknights.
Use reserved pasta water to bind sauce and adjust consistency.
Swap vegetables or use cooked chicken to simplify.

Recipe guide

This lemon chicken pasta with vegetables is a bright, balanced dinner that suits busy cooks and families. It combines simple pantry ingredients with fresh lemon and Parmesan for a flavorful, fast meal. Total time: 40 minutes (Prep 15, Cook 25). Difficulty: moderate (3/5).

A bright, weeknight pasta that cooks in under 45 minutes.

  • Ready in about 40 minutes—great for weeknights.
  • Use reserved pasta water to bind sauce and adjust consistency.
  • Swap vegetables or use cooked chicken to simplify.

Ingredients & Prep

Ingredients: 300 g pasta, 400 g chicken breast (sliced), 2 tbsp butter, 2 medium carrots (julienned), 1 whole lemon (zest + juice), 50 g Parmesan (grated), 1 medium onion (finely chopped), 2 medium tomatoes (diced), 3 cloves garlic (minced), salt and pepper, 1–2 tbsp olive oil, optional parsley. Prep: Bring a large pot of salted water to boil. Slice chicken, julienne carrots, dice tomatoes, chop onion and mince garlic. Zest and juice the lemon. Grate Parmesan.

Step-by-Step Cooking

1) Cook pasta: Boil pasta until al dente per package (about 8–10 minutes). Reserve 1 cup pasta water, drain. 2) Cook chicken: Heat 1 tbsp oil in a large skillet over medium-high. Season chicken with salt and pepper and cook until golden and cooked through, 5–7 minutes. Remove and keep warm. 3) Vegetables & sauce: In same skillet, add butter + 1 tbsp oil. Sauté onion 3 minutes, add garlic 30 seconds, then carrots 4 minutes. Add tomatoes and cook 2–3 minutes until softened. 4) Combine: Return chicken to skillet, add pasta, lemon zest and juice, Parmesan, and 1/4–1/2 cup reserved pasta water to loosen. Toss until saucy; add more water for desired consistency. Adjust salt and pepper.

Serving, Tips & Variations

Serve: Divide onto plates, finish with extra Parmesan and chopped parsley if desired. Tips: Cut chicken into even pieces for uniform cooking. Swap carrots for zucchini or spinach for a quicker cook. Make it creamier by stirring in 2 tbsp cream or extra butter at the end.

Ingredients

  • 300 g pasta
  • 400 g chicken breast
  • 2 tbsp butter
  • 2 medium carrots
  • 1 whole lemon
  • 50 g Parmesan cheese
  • 1 medium onion
  • 2 medium tomatoes
  • 3 cloves garlic

Instructions

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FAQs

What pasta works best? Use any long pasta (spaghetti, linguine) or short pasta (penne). Cook to al dente so it holds up when tossed with the sauce.
Can I use pre-cooked chicken? Yes: slice chicken thinly for faster cooking, or use pre-cooked rotisserie chicken—add it in the last step to warm through.
How long does leftovers last and how to reheat? Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to restore sauce.