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Lemon Chicken Pasta with Broccoli

Name: Lemon Chicken Pasta with Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 ounces whole wheat pasta; 5 tablespoons light olive oil (divided (not extra-virgin)); 3 medium chicken breasts (boneless, skinless (about 18-ounces)); 1 tablespoon lemon pepper seasoning; 4 cloves garlic (minced); 3 cups small broccoli florets; 1 tablespoon fresh lemon juice; 2 teaspoons fresh grated lemon zest; Parmesan cheese (as garnish)

Published:January 14, 2019October 4, 2024 Updated on:October 4, 2024

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Quick and healthy Lemon Chicken Pasta with Broccoli. Crisp broccoli florets, garlic, lemon juice and zest with sauteed chicken and whole wheat pasta…all in less than 30 minutes.

Within this post, you’ll make a lightened up lemon chicken pasta that’s full of fresh flavor. Plus you’ll learn the skinny on whole wheat pasta.

Triple lemon. Yep, we’re going all out with this chicken pasta recipe. I already cooked the Chicken Pasta Stuffed Bell Peppers before. Now I’m focusing more on fresh, light and healthy recipes. Seasonal produce brings new ingredient options, and lemon broccoli is an ideal pairing of rich flavors that fit a better for your lifestyle.

Ingredients for making Lemon Chicken Pasta

Whole wheat pasta: full of fiber and nutrients
Olive oil: a healthy oil for sauteing
Chicken breasts: choose organic and/or free-range for best quality and flavor
Lemon pepper seasoning: gives zingy lemon flavor and seasoning
Garlic: use fresh for this recipe
Broccoli florets: fresh (ideally organic), delicious and full of nutrients
Lemon juice and zest: gives a powerful fresh citrus zing
Parmesan cheese: for garnish

Chicken pasta ready in less than 30 minutes

This pasta is not only delicious but super quick to whip up. Cutting chicken breast into smaller pieces reduces cooking time and also creates more surface area for browning. Just top with a bit of fresh grated Parmesan cheese for a simple meal ready in less than 30 minutes.

The textures, flavors, and aromas will have you smiling as you’re transported by the sensation of a cool summer breeze and fresh lemon scent. On that note, this Lemon Chicken Pasta also works as cold pasta salad and packs well for a unique picnic or potluck dish partner with Chicken Flatbread Pizza.

Tips for making pasta with lemon chicken

Use good quality chicken, preferably organic or free range for the best flavor.
Use shaved or shredded parmesan. The powdered kind does not have optimal flavor or texture.
Make sure not to overcook the broccoli as it will have a mushy texture and lose nutrients. A bit of crunch is preferred.
Cut the chicken into even sized pieces so they cook at the same time and brown better.
Leftovers will store well in the fridge to be eaten cold the next day as a pasta salad.
Make this dish gluten-free by swapping whole grain pasta for a gluten-free variety such as rice noodles.

Tips for making pasta salad

If you’re making this pasta dish to eat cold as a pasta salad use a short whole grain pasta shape as it’ll be easier to eat cold than spaghetti. If you do use long pasta and have leftovers, try adding a touch more olive oil before serving if the pasta is sticking slightly.

Cook the pasta al dente (slightly tender) so it has a nice firm texture and isn’t mushy.

How to make Lemon Chicken Pasta

Cook pasta according to package directions. Cook al dente (firm), remove from heat and drain. Stir in 1-tablespoon olive oil to prevent sticking.
Meanwhile: Cut chicken into cubes and toss with lemon pepper seasoning. Heat olive oil in a large pan or skillet to medium-high heat. Add chicken pieces and cook, stirring often until opaque and mostly cooked. Turn heat to high and add garlic. Stir often and cook until chicken is lightly browned. Remove chicken from pan.
Reduce heat to medium-high and heat remaining olive oil in a pan. Add broccoli and saute. Do not over-cook as broccoli should be crisp.
Remove from heat and stir in lemon juice, lemon zest, cooked chicken and pasta.
Serve with shredded Parmesan cheese as a garnish.

Why use whole grain pasta and what is it made of?

Whole wheat pasta contains a lot of B vitamins and minerals such as magnesium, copper, and selenium whereas white refined flour pasta contains no minerals. Whole grain also contains a lot more digestible fiber making it lower in calories than regular white pasta so it’s a much healthier option.

Whole grain pasta includes all three layers of the wheat kernel: the bran, the germ, and the endosperm. Because it is not refined, it includes valuable fiber and nutrients. Enjoy as part of a balanced meal, plus extra fiber has the added benefit of making you feel full longer. If you require gluten-free, you may like the Gluten-Free Mac and Cheese recipe. Also there are alternatives, including corn, rice and oat based pastas.

How to make chicken pasta healthy

Use organic or free-range chicken breast for the best flavor and health benefits.
Avoid cream and butter to keep it light and low in fat.
Try using less pasta to reduce carbs. Instead, add more chicken and veggies.
Swap regular white pasta for whole grain this also keeps you fuller for longer. Or use rice noodles for a gluten-free alternative.
Don’t overcook the broccoli or you will lose a lot of nutrients and become soggy. Crisp, tender broccoli is ideal for this chicken pasta.
Don’t have broccoli? Try another green veg such as spinach, green peas, zucchini or kale.

Lemon Chicken Pasta recipe at-a-glance

Flavor profiles: Fresh, vibrant flavors of lemon and garlic paired with savory chicken and broccoli
Texture: Crisp, crunchy broccoli with tender chicken and al dente whole wheat pasta
Dietary options/substitutions: For GF use gluten-free pasta such as rice noodles. Omit the chicken for a vegetarian option.

More recipes with chicken breasts you might like: