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
This sounds delish...but whats a substitute for mushrooms as I sadly do not like them, at all!
you can omit them! still delish
My partner and I are obsessed with this one. It’s in our weekly rotation. SO YUMMY and easy!!!!
My family loved this dish. My almost 7yo said “this is a keeper” while asking for a third serving. Thank you!!
I love the flavor of the lemons with this! So fresh and delicious!!
Love. Love. Love.
This is so easy and delicious, the perfect not over powering lemon flavor just fresh. I’ve just found gabby a few weeks ago and I’ve made this twice truly a keeper.
How to make this dairy free? Do you have a brand of dairy free cheese you recommend?
whatever your normal favorite DF replacement is!! Anything that's semi-close to parmesan or even a mozzarella substitute would be great
The family LOVED this dish! It will become a weekly addition to our meals!
Love, love, love this! This is in regular rotation in our house.
Making this tonight!! Will IG story it!!!!
Good veggie option-seafood friendly?
I made this last night and it was fabulous! I love your recipes (they are so easy to follow) and watching your IG stories and live posts. Thank you for sharing!
Sounds really great! Has any tried this with boneless chicken breast? I’m not crazy about thighs.
it's great - but not as juicy!
I'm doing breasts too, I just cannot stand thighs, not sure what thats about, but just cannot eat em. Making this maybe tonite, if not tomorrow. Will report back with chicken breasts,
Perfection. Perfect weeknight meal you were right on about that. Lemon is so important. And now I have learned that shitake mushrooms make such a difference it is the only way to go. This was even better the next day for lunch. Good one - good call.
I need this tonight - and I even have chives!!!
I finally made this tonight. I don’t eat chicken so I substituted shrimp. It was fantastic! I left out the red pepper flakes, as my husband doesn’t like anything too spicy, but added extra cracked black pepper at the table with a sprinkle of Parmesan cheese on top. Also, I made it with fresh linguini. This is definitely a keeper!