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Lemon Chicken Pasta with Broccoli

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.

An overhead shot of Lemon Broccoli Chicken Pasta in a skillet with garlic cloves, lemon and parmesan at the side

Triple lemon. Yep, we’re going all out with this chicken pasta recipe. 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

A close up of Lemon Chicken Pasta mixed together with broccoli on a white plate

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.

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. 

Process shot of chicken browning in a pan with lemon wedges

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.

Hand holding a fork with scoop of Lemon Broccoli Chicken Pasta ready to be eaten

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, 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 Broccoli Chicken Pasta in a white pan garnished with lemon wedges

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 make like:

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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Lightened Up Lemon Broccoli Chicken Pasta - www.platingpixels.com
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5 from 14 votes

Lemon Chicken Pasta with Broccoli

Broccoli florets, lemon juice and zest with garlic, chicken and whole-wheat pasta.
Course Pasta
Cuisine Italian
Keyword easy chicken pasta, lemon broccoli chicken, lemon chicken pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 530kcal
Servings 4
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

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

Instructions

  • Cook desired amount of pasta according to package directions; I used half a package. Cook al dente (firm), remove from heat and drain. Stir in 2-tbs olive oil to prevent sticking.
  • Meanwhile: Cut chicken into ½-inch cubes and toss with lemon pepper seasoning. 
  • Heat 2 tablespoons of olive oil in a large pan or skillet to medium-high heat. Add chicken pieces and cook 5-7 minutes, stirring often until opaque and mostly cooked. 
  • Turn heat to high and add garlic, saute 3-4 minutes more to lightly brown chicken. Remove chicken from pan.
  • Reduce heat to medium-high and heat remaining olive oil in pan. Add broccoli and saute 3-4 minutes. 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 Parmesan as garnish.

Notes

  • To serve as a pasta salad: Chill prepared pasta and serve cold.
  • Use the good quality chicken preferably free range for the best flavor.
  • Amount of pasta is suggested serving size. Use more or less if desired.
  • Use shredded or shaved parmesan, instead of powdered, for best flavor.
  • Do not to overcook the broccoli as well as having a mushy texture you'll lose a lot of nutrients.
  • Cut the chicken into even sized pieces so they cook evenly 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. 
Nutrition Facts
Lemon Chicken Pasta with Broccoli
Amount Per Serving
Calories 530 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 81mg27%
Sodium 176mg8%
Potassium 841mg24%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 1g1%
Protein 37g74%
Vitamin A 465IU9%
Vitamin C 66.6mg81%
Calcium 73mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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Lemon Chicken Pasta with Broccoli
Chicken Recipes | Entrees and Dinner Recipes | Gluten-Free Recipes | Recipes

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69 Comments

  1. 5 stars
    No surprise that people like me are wanting to also eat fresh, light and healthy recipes for the new year. This looks amazing. I do have to wait until broccoli is in the season where I live as well.

  2. 5 stars
    I love the idea of making this as a cold noodle salad. Thanks so much for the detailed instructions and tips for this recipe. Looks just wonderful.

  3. 5 stars
    This lemon pasta is so full of flavor and delicious! Light and easy! A must try and family favorite! I highly recommend.

  4. 5 stars
    I love, love, love me some lemon chicken anything. It’s such a robust flavor – this sounds absolutely mouth-watering. Pinning this to make this week, thank you!

  5. 5 stars
    What a delicious idea! I love the lemon flavor in my savory dishes- it just adds such a bright note. I will definitely be making this! Might try it with zucchini noodles.

  6. Hi Matt, my name is Dominique and I’m from Belgium. I found your recipe on Pinterest and I prepared it today. Instead of chicken, I used turkey. It was really delicious ! Tomorrow I’ll post my video on Youtube (also on Pinterest, Facebook and Instagram) and I will surely mention I got inspired by you. I will refer to your blog “Platingpixels” in my end credits and description of my video on Youtube !

    Feel free to take a look !

    Checkout my Youtube account tomorrow.

    Thanks for this delicious recipe !

  7. I’m sorry but I don’t see in the instructions when you are supposed to add the lemon pepper. Is that supposed to be obvious? (I’m a terrible cook!) thanks for clarifying!!

    1. Hi Michele. Thanks for pointing that out and sorry, I must have missed that. I fixed the instructions, but you sprinkle it on chicken before cooking.

  8. Sounds like a perfectly delicious dinner! I love how simple it is and I love how fast you can have it prepared! Thanks for sharing.

    1. Sure Klauss, you could use another style of pasta. I like the thin style for this since it doesn’t overpower the crunch of broccoli and other textures. Thanks!

  9. Don’t be afraid of healthy fats. May I suggest you use coconut oil or avocado oil instead of olive oil since olive oil has a very low smoke point. This looks yummy. I would put it over a bed of spiralized zucchine.

    1. Thanks for the suggestion Karen! Those are great options, but as long as you use light olive oil as called for in the recipe you’ll be fine. It has a much higher smoke point than coconut oil, almost 500 degrees.

  10. This looks so delicious – and perfect for spring.I absolutely love lemon chicken and on broccoli, so I can imagine how tasty this dish is. ! I am definitely trying this both hot and cold! #client

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