One-Pot Lemon Herb Chicken Pasta

1. 1
   prep · ~10 min

   Prep all the ingredients.

   1.Cut chicken breast into 1-inch cubes and season with 0.25 tsp salt and 1 pinch black pepper.

   2.Finely chop the onion and mince the garlic cloves.

   3.Zest the lemon until you have 1 tsp, then juice it for 2 tbsp.

   4.Grate the parmesan and chop the fresh parsley.
2. 2
   fry · ~6 min

   Sear the chicken until golden.

   1.Heat 1 tbsp olive oil in a large pot over medium-high heat.

   2.Add the seasoned chicken cubes in a single layer and sear without moving for 2 minutes.

   3.Turn the pieces and cook until golden on all sides (about 3 more minutes).

   4.Transfer the chicken to a plate — it will finish cooking later.

   TIPDon't overcrowd the pot. If needed, sear in two batches so the chicken browns instead of steaming.
3. 3
   saute · ~5 min

   Build the aromatic base.

   1.Add the remaining 1 tbsp olive oil to the same pot over medium heat.

   2.Add the chopped onion and cook until softened and translucent (3-4 minutes).

   3.Add the minced garlic and stir until fragrant (30 seconds).
4. 4
   boil · ~5 min

   Add the pasta and liquid. Bring to a boil.

   1.Pour in 3 cups of water along with the dried oregano, dried thyme, red pepper flakes, and remaining 0.25 tsp salt.

   2.Stir well, scraping up any browned bits stuck to the bottom of the pot.

   3.Bring the liquid to a rolling boil over high heat.

   4.Add the uncooked pasta and stir to submerge.
5. 5
   simmer · ~12 min

   Simmer the pasta until al dente.

   1.Reduce the heat to medium-low so the liquid holds a gentle bubble.

   2.Cook uncovered, stirring occasionally to prevent sticking, until the pasta is tender but firm to the bite (10-12 minutes).

   3.Most of the liquid should be absorbed, leaving a small amount of starchy sauce in the pot.

   TIPStir every 2-3 minutes. The starch released from the pasta creates a silky sauce — don't rush it.
6. 6
   mix · ~2 min

   Finish with lemon, cream, and cheese.

   1.Return the seared chicken and any accumulated juices to the pot.

   2.Pour in the heavy cream and stir gently to combine.

   3.Add the lemon juice, lemon zest, and grated parmesan cheese.

   4.Stir everything together until the sauce is glossy and the chicken is warmed through (1-2 minutes).

   TIPTake the pot off the heat before adding the lemon juice — high heat can make the cream separate.
7. 7
   garnish

   Garnish with fresh parsley and serve immediately.

   Taste and adjust with an extra pinch of salt or pepper if needed. Sprinkle the chopped parsley generously over the top. Divide among warm bowls and serve at once while the sauce is creamy and loose.

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