Lemon Chicken Pasta is my current obsession and I've made it 3 times in the past 2 weeks. No apologies though, it's that good! (Pro tip, once you become obsessed with this recipe as much as me, you can mix it up a bit and swap the chicken with scallops and make a lemon garlic scallop pasta). This dish is that versatile!
This Lemon Chicken Pasta is one of those recipes that you can keep on hand for anytime! It's good in spring, summer, fall or winter and it's beyond easy (music to my ears). I've whipped this up, no joke 3 times in the last 2 weeks and eat it on repeat for lunch and dinner without a second thought. All the ingredients you need for this are probably in your refrigerator as we speak, except perhaps the chives! But those could be substituted for any herb - basil, parsley, green onions, mint... you name it!
Lemon Chicken Pasta
Ingredients
- 10 ounces linguini
- 2 tablespoons olive oil
- 5 cloves garlic roughly chopped
- 1 shallot roughly chopped
- 4 ounces shitake mushrooms sliced
- 6 ounces crimini mushrooms sliced
- 1 lb chicken thighs cut into 1 inch pieces
- 1 teaspoon red pepper flakes
- 1 bunch chives snipped
- 1 lemon zested and juiced
- handful of shredded italian mix cheese
- kosher salt and freshly cracked black pepper
Instructions
- Bring a large pot of water to a boil. Cook pasta according to the package directions, drain and set aside.
- In a large skillet, add the olive oil over medium high heat. Add the garlic, shallots and mushrooms and sauté for 6-7 minutes until tender. Add the chicken and sauté until fully cooked - about 10 minutes more. Season with salt, pepper and red pepper flakes.
- Once chicken is fully cooked, add the drained pasta, lemon zest, lemon juice and chives. Toss everything together and adjust seasoning as needed. Serve with cheese mixed in.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Mushrooms are sold out at my neighborhood Trader Joes - I blame you...I'm sure everyone saw this recipe and wanted to make it! This dish looks so delish - I'm craving it and I haven't even tried it yet!
bahahahaha!! I'll take it 🙂
I can tell this is going to be one of those recipes you cook regularly. Delicious!
I made this as is last week and tonight I made it with some changes... a splash of half and half, no lemon and half a can of rotel. It was DELICIOUS!!!!!!
Holy sh1t this was absolutely phenomenal!!! I'm always looking for new recipes online and they usually turn out kinda bland but this was PACKED with flavor. The lemon cut right through the cheese (didn't put too much cheese in), the chives, chili flakes and everything else worked so well together. 100% making this on the reg. Loved it!!
yay!! Love hearing that. Thanks Philip!
This was so fresh and yummy...I can't ever get my 16 year old son to eat mushrooms but he slurped them up tonight! Yeeess!!
YAYYYYYYYYY xoxo
This was excellent! Really enjoyed this, I skipped the cheese and subbed parsley for chives. Thanks, Gaby!
How many servings is this Gaby?
4!!
Im lovin the little kick of heat from the red pepper flakes!
Mmmmm...slurpy goodness!
Ahhh pasta is my love language 🙂 Going on the meal plan for next week! Looks so yummy.
Boneless chicken thighs?
correct! boneless, skinless thighs
Thanks! Will be trying this tonight!
No need to apologies when you are knocking out dishes like this!! I will take two servings please.
Yum! Simple and delicious. I need to keep lemons on hand more often!
YAaaassss. this looks so good!! happening for dinner tonight!
Love the lemon chicken and mushroom combo here!