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Lemon Chicken Pasta with Vegetables
Fresh lemon chicken pasta with carrots, tomatoes and Parmesan—easy weeknight meal ready in 40 minutes.
Why this recipe works
This lemon chicken pasta pairs tender seared chicken with bright lemon, fresh tomatoes, carrots and Parmesan for a simple, balanced weeknight meal. It suits cooks who want a straightforward, 40-minute dinner with fresh flavors.
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Key takeaways
Ready in about 40 minutes with pantry basics.
Use reserved pasta water to create a silky sauce.
Easy to swap proteins or vegetables to suit tastes.
Recipe guide
This lemon chicken pasta pairs tender seared chicken with bright lemon, fresh tomatoes, carrots and Parmesan for a simple, balanced weeknight meal. It suits cooks who want a straightforward, 40-minute dinner with fresh flavors.
Bright, fast and balanced—ready in under 45 minutes.
- Ready in about 40 minutes with pantry basics.
- Use reserved pasta water to create a silky sauce.
- Easy to swap proteins or vegetables to suit tastes.
Ingredients & Prep
Ingredients (serves 4): 300 g pasta, 400 g chicken breast, 2 tbsp butter, 2 medium carrots (matchsticks), 1 medium onion (sliced), 2 medium tomatoes (sliced), 3 cloves garlic (minced), zest and juice of 1 lemon, 50 g grated Parmesan, salt and pepper. Prep: zest/juice lemon, grate Parmesan, slice veg, cut chicken into bite-sized strips.
Step-by-Step Cooking
1) Cook pasta in salted boiling water until al dente; reserve 1 cup pasta water and drain. 2) Season chicken with salt and pepper. Heat 1 tbsp butter over medium-high, sear chicken 5–6 minutes until cooked; remove. 3) Add remaining butter, sauté onion until translucent, add carrots 4–5 minutes, stir in garlic 30 seconds, then tomatoes 2–3 minutes. 4) Return chicken, add lemon zest and juice, toss. 5) Add pasta and Parmesan, loosen with reserved pasta water a little at a time until saucy. Heat 1–2 minutes, adjust seasoning, serve with extra Parmesan.
Tips, Variations & Make-Ahead
Tips: Use pasta water gradually to avoid a watery sauce; reserve more if needed. Swap chicken for shrimp or use spinach instead of carrots for variation. To make ahead: cook components separately, combine and reheat gently with a splash of pasta water.
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
- Bring a large pot of salted water to a boil and cook pasta until al dente, reserve 1 cup pasta water, then drain.
- Zest and juice the lemon; grate Parmesan; thinly slice onion and tomatoes; peel and thinly slice carrots into matchsticks; mince garlic.
- Slice chicken breast into bite-sized strips and season lightly with salt and pepper.
- Heat 1 tbsp butter in a large skillet over medium-high heat and sear chicken until golden and cooked through, about 5–6 minutes; remove and set aside.
- Add remaining 1 tbsp butter to the skillet, reduce heat to medium, and sauté onion until translucent.
- Add carrots and cook 4–5 minutes until slightly tender.
- Stir in garlic and cook 30 seconds until fragrant.
- Add tomatoes and cook 2–3 minutes until softened.
- Return chicken to the skillet, add lemon zest and juice, and toss to combine.
- Add cooked pasta and grated Parmesan to the skillet, toss, adding reserved pasta water a little at a time to loosen sauce.
- Adjust seasoning with salt and pepper to taste and heat through for 1–2 minutes.
- Serve immediately with extra Parmesan if desired.
FAQs
Can I cook the pasta ahead of time?
Yes—cook pasta 1 minute less than package time so it stays firm when tossed with the sauce.
How much pasta water should I use?
Use 1–2 tbsp pasta water to loosen the sauce; add more only if the sauce looks dry.
Can I swap the chicken for another protein?
Substitute equal weight of shrimp, tofu, or a mix of vegetables; adjust cooking time for protein chosen.