Mediterranean Lemon Chicken Pasta Recipe

Why You’ll Love This this Mediterranean Lemon Chicken Pasta

This Mediterranean lemon chicken pasta brings together tender, marinated chicken with a bright, creamy sauce that’s basically sunshine in a bowl.

The combination of lemon zest, garlic, and fresh herbs creates layers of flavor that make your kitchen smell like a fancy Italian restaurant, minus the intimidating menu prices.

You get perfectly cooked penne that soaks up every drop of that luscious sauce, plus the satisfaction of creating something that looks way more complicated than it actually is.

Ingredients List

Here’s everything you need to create this gorgeous Mediterranean lemon chicken pasta that’ll have your family thinking you’ve secretly been taking cooking classes.

• 2 chicken breasts, cubed
• 2 tablespoons Italian dressing, any flavor
• 1 pinch salt
• 1/2 teaspoon lemon pepper (or fresh ground black pepper and lemon zest)
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 lemon, zest of
• 2 tablespoons flour
• 1/4 cup dry white wine
• 2 cups vegetable stock
• 1 teaspoon basil
• 1 teaspoon coriander seed
• Salt and pepper
• 1 lemon, juice of
• Parmesan cheese
• 1 lb penne rigate (or other short pasta)
• Salt for pasta water

Health Considerations:

• This recipe packs lean protein from chicken breasts, which keeps you satisfied without weighing you down
• The olive oil provides heart-healthy fats, though you’re only using a tablespoon so it won’t break your calorie bank
• Fresh garlic and lemon juice offer immune-boosting properties, plus they make everything taste amazing
• You can easily swap regular pasta for whole wheat or protein pasta if you want extra fiber and nutrients
• The vegetable stock keeps things lighter than cream-based sauces while still delivering tons of flavor

Step by Step Directions

Follow these straightforward steps to create this flavorful Mediterranean lemon chicken pasta that brings restaurant-quality taste to your home kitchen.

• Marinate the chicken: Cube chicken breasts and marinate in Italian dressing, salt, and lemon pepper for at least 30 minutes (longer marinating time equals more flavor).
• Start the pasta: Bring salted water to a boil and cook penne rigate about 3/4 of the way through. Reserve 1-2 cups of pasta water before draining, then return pasta to the hot pot.
• Heat the pan: Warm olive oil and butter in a large skillet over medium heat.
• Sauté aromatics: Add chopped onions and minced garlic to the skillet, season with salt and pepper, and sauté for 1-2 minutes until fragrant.
• Add lemon zest: Stir in the zest of one lemon to release those bright citrus oils.
• Brown the chicken: Add marinated chicken to the pan and let it brown on all sides until cooked through.
• Create the roux: Sprinkle flour over the chicken and whisk to combine everything evenly.
• Deglaze: Pour in white wine and whisk to dissolve the flour and lift any browned bits from the bottom of the pan.
• Build the sauce: Whisk in vegetable stock, then add basil and coriander seeds.
• Thicken: Bring mixture to a boil and let it thicken to a creamy consistency.
• Combine pasta and sauce: Pour the sauce over the partially cooked pasta, stir to coat well, and simmer over medium-low heat so the pasta can absorb the flavors while finishing cooking.
• Adjust consistency: If the sauce becomes too thick, add reserved pasta water to thin it out until you achieve the perfect coating consistency.
• Finish and serve: Squeeze fresh lemon juice over the completed dish and sprinkle generously with Parmesan cheese before serving.

For an even more luxurious cooking experience, consider preparing this recipe in an enameled cast iron Dutch oven, which provides superior heat retention and distribution for perfectly cooked chicken and beautifully melded flavors.

Substitutions and Variations

• Wine substitutes: No white wine on hand? Chicken broth works perfectly, or even a splash of white wine vinegar mixed with extra stock gives you that acidic punch the dish needs.
• Gluten-free option: Use your favorite gluten-free pasta and substitute the flour with cornstarch or arrowroot powder for thickening.

The flavors remain just as vibrant and satisfying.

Additional Things to Serve With This Dish

This pasta is practically a complete meal on its own, but a few simple sides can really round out the Mediterranean journey.

• Garlic bread or focaccia – Because to be frank, you’ll want something to soak up every last drop of that lemony sauce, and plain old dinner rolls just won’t cut it here.
• Simple arugula salad – Toss some peppery greens with olive oil, lemon juice, and a handful of cherry tomatoes; the bite from the arugula plays beautifully against the creamy pasta.
• Roasted vegetables – Zucchini, bell peppers, or asparagus drizzled with olive oil and herbs keep the Mediterranean theme going without competing for attention.
• Caesar salad – Not exactly Mediterranean, sure, but that garlicky, lemony dressing somehow makes perfect sense alongside this dish.
• Steamed broccoli or green beans – Sometimes you just need something green and simple, especially if you’re trying to convince yourself this is a balanced meal.

Cooking Tips & Tricks (Chef’s Notes)

A few small adjustments can make the difference between good pasta and absolutely divine pasta that’ll have people asking for your secret.

• Don’t skip the marinating time – I know you’re hungry, but even 30 minutes makes the chicken so much more flavorful, and if you can swing a few hours, you’ll be rewarded with tender, perfectly seasoned bites.
• Save that pasta water like it’s liquid gold – The starchy, salty water is your best friend for adjusting sauce consistency, and it helps everything cling together in pasta harmony.
• Let the chicken get properly golden – Resist the urge to flip it too early; that beautiful browning adds serious flavor depth to your sauce base.
• Taste as you go with the lemon – Fresh lemons vary wildly in tartness, so add the juice gradually until you hit that perfect bright note without crossing into pucker territory.
• Use freshly grated parmesan – The pre-shredded stuff just doesn’t melt the same way, and honestly, the flavor difference is like night and day.
• Keep the pasta slightly underdone – Since it’ll finish cooking in the sauce, you want it just shy of perfect when you drain it, or you’ll end up with mushy noodles.
• Warm your serving bowls – Run them under hot water and dry them off; it keeps the pasta from cooling down too quickly while everyone’s grabbing their first bites.

Nutritional Facts

This Mediterranean Lemon Chicken Pasta delivers a well-balanced combination of lean protein, complex carbohydrates, and essential nutrients in every serving.

• Calories: Approximately 520-580 calories per serving (serves 4-6)
• Protein: 35-40 grams from chicken breast, providing complete amino acids for muscle maintenance and growth
• Carbohydrates: 65-75 grams primarily from pasta, presenting sustained energy from complex carbs
• Fat: 12-15 grams, mainly from olive oil and butter, including heart-healthy monounsaturated fats
• Fiber: 3-4 grams from pasta and vegetables, supporting digestive health
• Sodium: 800-1000mg (varies based on stock and dressing used)
• Vitamin C: High content from fresh lemon juice and zest, boosting immune system function
• Calcium: Significant amounts from parmesan cheese, supporting bone health
• Iron: Good source from chicken and fortified pasta
• B Vitamins: Rich in niacin, B6, and B12 from chicken, supporting energy metabolism
• Antioxidants: Garlic, basil, and coriander provide anti-inflammatory compounds
• Potassium: Present in chicken and lemon, important for heart and muscle function

Fun “Did You Know?”

Did you know that lemons weren’t originally Mediterranean fruits at all? They actually originated in Asia and traveled westward through trade routes.

I find it fascinating that these citrus gems didn’t reach Europe until the Roman Empire!

Here’s another fun fact: pasta water isn’t just starchy liquid—it’s your secret weapon for perfect sauce consistency.

When you reserve that cloudy cooking water, you’re capturing natural emulsifiers that help bind sauce to pasta. Italian cooks have used this technique for centuries.

Also, marinating chicken in acidic ingredients like lemon juice actually begins breaking down proteins, making your meat incredibly tender before cooking.