The Speedy Lemon Thyme Chicken Pasta A Weekday Winner

Speedy Lemon Chicken Pasta

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Preparation time:15 Mins

Cooking time:20 Mins

Servings:4 generous servings

Ingredients:

• 12 oz Short-cut Pasta (Penne, Fusilli, or Rigatoni)
• Coarse Sea Salt, As needed
• 25 lbs Boneless, Skinless Chicken Breast, diced into 1-inch cubes
• 2 Tbsp Olive Oil
• 1 Tbsp Unsalted Butter
• 1/2 tsp Dried Oregano
• 1/2 tsp Smoked Paprika
• Salt and Black Pepper, To taste
• 1 medium Shallot (or small onion), finely diced
• 3 Garlic Cloves, finely minced
• 1/4 cup Dry White Wine (e.g., Pinot Grigio)
• 1 cup Chicken Stock (Low Sodium)
• 1/2 cup Heavy Cream (Double Cream)
• 1 medium Fresh Lemon (Zest of 1, Juice of 1/2)
• 2 tsp Fresh Thyme Leaves, removed from stems
• 1/2 cup Freshly Grated Parmesan Cheese, plus extra for serving
• 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

• Mise en Place: Dice the chicken, mince the garlic/shallot, measure the liquids, and grate the Parmesan. Set everything aside.
• Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, subtracting 1–2 minutes (cook until very al dente).
• Reserve Pasta Water: Just before draining, reserve 1 cup (240 ml) of the starchy cooking water. Drain the pasta and set aside.
• Sear the Chicken: Heat the olive oil and butter in the large skillet over medium-high heat. Season the diced chicken with salt, pepper, paprika, and oregano.
• Cook Until Golden: Add the chicken to the hot pan in a single layer. Sear for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove the chicken and set it aside, leaving any drippings in the pan.
• Sauté Aromatics: Reduce the heat to medium. Add the diced shallot (or onion) to the pan drippings. Sauté for 3–4 minutes until softened and translucent. Add the minced garlic and thyme, cooking for 1 minute until fragrant.
• Deglaze and Reduce: Pour in the white wine (if using) and scrape up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 1 minute).
• Add Liquids: Pour in the warm chicken stock. Bring to a simmer and cook for 2–3 minutes until the liquid has reduced slightly.
• Finish the Sauce Base: Stir in the heavy cream and the zest of one lemon. Gently simmer for 2 minutes.
• Emulsify: Add 1/2 cup (120 ml) of the reserved pasta water and the grated Parmesan cheese. Stir vigorously until the cheese is fully melted and the sauce thickens into a glossy, smooth emulsion.
• Toss the Dish: Return the cooked chicken and the al dente pasta to the skillet. Toss everything gently to ensure the pasta is fully coated in the sauce.
• Final Seasoning: Squeeze in the juice of half a lemon. Taste and adjust seasoning (salt, pepper). If the sauce is too thick, add more pasta water, a tablespoon at a time, until the desired consistency is achieved.
• Serve: Garnish generously with fresh chopped parsley and extra grated Parmesan.

Nutrition Facts

Calories:1660 kcal

Protein:23.6 g

Fat:60.4 g

Carbs:67.1 g

Fiber:30.8 g

Sugar:0.0 g

Sodium:10360 mg

Recipe Info

Category:Main Course

Cuisine:Italian

Elevating the Midweek Meal: Why This Chicken Pasta Shines

When the clock is ticking and dinner needs to be delicious yet swift, this Speedy Lemon & Thyme Chicken Pasta is the answer. Many standard Chicken Pasta Recipes suffer from being overly heavy or surprisingly bland. Our version, however, relies on sharp, clean flavors and crucial technique to deliver a bright, comforting, and sophisticated meal in under 35 minutes. It’s a guaranteed crowd-pleaser and the ultimate Quick Chicken Dinner Idea because it demands only foundational cooking skills but yields a restaurant-quality result. It achieves the perfect balance: rich enough to satisfy, but light enough thanks to the lemon to feel fresh. This makes it an ideal choice for those aiming for more sophisticated Easy Pasta Recipes on busy nights.

Mastering the Silky Sauce: The Emufication Secret

The true star of this dish is the sauce—a luscious, glossy coating that adheres perfectly to every piece of pasta. The secret lies in the art of Italian emufication. We bypass flour-based thickeners entirely and instead rely on the starch released by the pasta during cooking. By reserving 1 cup (240 ml) of that starchy water and adding it vigorously to the fat (butter and heavy cream) and the 1/2 cup of freshly grated Parmesan, we create a stable, velvety emuon. This technique ensures the sauce never feels heavy or greasy, transforming what could be a simple, creamy meal into one of the best Chicken Pasta Dishes you can make at home.

The Power of Brightness: Lemon and Thyme Pairing

While cream provides the richness, it’s the fresh aromatics that define this dish’s signature flavor profile. The combination of lemon zest (added early for maximum infusion) and fresh thyme provides an essential counterpoint to the richness of the dairy and the savory depth of the seared chicken. The subtle woody notes of the thyme, coupled with the fragrant citrus, cut through the fat of the cream and cheese, preventing the entire dish from becoming too dense. A final squeeze of lemon juice at the end delivers a necessary zing, ensuring every bite feels fresh and balanced—a critical step in perfecting any great Chicken Breast Recipes application.

Gathering Your Culinary Arsenal: Essential Components for the Dish

Successfully executing a 30-minute recipe hinges entirely on preparation. By allocating about 15 minutes of Active Prep Time before turning on the heat, you can ensure the entire cooking process flows seamlessly.

Selecting Succulent Chicken and the Perfect Pasta Shape

For maximum speed and tenderness, we utilize 1.25 lbs (570 g) of boneless, skinless Chicken Breast Recipes , cut into uniform 1-inch (2.5 cm) cubes. Uniformity is key here, as it guarantees that every piece of poultry cooks evenly and doesn't dry out. Regarding the pasta, short, sturdy shapes are ideal for capturing and clinging to the thick sauce. Penne, fusilli, or rigatoni—quality, short-cut pasta that has ridges or spirals—will perform far better than long strands like spaghetti or linguine in this particular Chicken Pasta recipe.

Mise En Place Checklist: Prep Work for a Quick Start

The goal of achieving a speedy dinner is simple: never stop moving once the cooking starts. To streamline the process and definitively answer the question, how to make a simple chicken pasta? efficiently, complete these steps first: Finely dice the medium shallot and mince the 3 garlic cloves. Measure and slightly warm your 1 cup (240 ml) of low sodium chicken stock. Grate the 1/2 cup (60 g) of Parmesan cheese and zest the medium lemon. Having all components ready is crucial for achieving the promised 17– 20 minutes of cook time.

Non-Negotiable Tools: What You Need Before You Cook

Beyond the ingredients, having the right equipment ensures heat distribution and efficiency. You will need a large stock pot for boiling the pasta (essential for heavy salting the water), and crucially, a large, deep skillet or sauté pan (minimum 12-inch) with good heat retention, ideally cast iron or heavy non-stick, to handle both the chicken searing and the sauce building. A colander, a zester, and a box grater for the fresh Parmesan complete your necessary toolkit.

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Crafting Your Speedy Lemon & Thyme Chicken Pasta: Step-by-Step Execution

This structured approach ensures that you are constantly moving the dish forward, maximizing efficiency.

Achieving a Perfect Crust: Pan-Searing the Chicken Breast

The first critical step is searing the chicken to build flavor. In the large skillet, heat 2 Tbsp (30 ml) of olive oil and 1 Tbsp (15 g) of butter over medium-high heat. Season the diced chicken heavily with salt, pepper, 1/2 tsp dried oregano, and 1/2 tsp smoked paprika. Do you cook pasta or chicken first? In this scenario, we cook the protein first. Add the chicken to the pan in a single layer and sear for 3– 4 minutes per side until golden brown and cooked through ( 165° F/ 74° C). Remove the chicken immediately and set it aside; the savory drippings ( fond ) are vital for the sauce base.

Salting the Sea: Optimal Pasta Water Preparation

While the chicken is resting, bring your large pot of water to a rolling boil. It is paramount that you heavily season the water—it should taste distinctly salty like the sea. Add the 12 oz (340 g) of short-cut pasta and cook until it is very al dente —subtracting 1– 2 minutes from the package directions. Just before draining, reserve exactly 1 cup (240 ml) of the starchy water. Drain the pasta and set it aside; it will finish cooking in the sauce.

Building the Flavor Base: Deglazing and Aromatic Infusion

Reduce the heat to medium in the same skillet. Add the diced shallot to the remaining chicken drippings and sauté for 3– 4 minutes until translucent. Add the minced garlic and 2 tsp (10 ml) of fresh thyme leaves, cooking for just 1 minute until fragrant. Next, pour in the 1/4 cup (60 ml) of dry white wine (or stock substitute) and vigorously scrape up all the browned bits ( fond ) from the pan bottom—this is essential flavor. Let the wine reduce by half (about 60 seconds). Now, pour in the 1 cup (240 ml) of warm chicken stock and simmer for 2– 3 minutes to slightly reduce the liquid before stirring in the 1/2 cup (120 ml) of heavy cream and the lemon zest.

The Grand Finale: Tossing and Plating the Dish

With the sauce base hot and simmering, it is time to create the smooth emuon. Add 1/2 cup of the reserved pasta water and the 1/2 cup of grated Parmesan cheese. Stir or whisk vigorously until the cheese is completely melted and the sauce achieves a glossy, thick consistency. Return the cooked chicken and the al dente pasta to the skillet. Toss everything gently to coat the pasta evenly. Finally, squeeze in the juice of half a lemon. Taste and adjust seasoning with salt and pepper. If the sauce looks too tight, incorporate the remaining pasta water a tablespoon at a time. Serve immediately, topped generously with 2 Tbsp (30 ml) of chopped fresh parsley and extra Parmesan—a truly delightful dish answering how to make a simple chicken pasta? with flair.

Maximizing Your Weekday Chicken Pasta Experience

This recipe is designed to be a centerpiece of your rotation of Health Dinner Recipes —it delivers a high protein count (approximately 45 g per serving) while offering the comfort we crave midweek. The key to maximizing the experience is adhering to the structural integrity of the sauce. Always use warm stock and incorporate the reserved starchy water; these small steps guarantee the dish is ready in its impressive 32–35 minute total time estimate, turning out perfect every time. Embracing the sharpness of the lemon and the rich savoriness of the chicken drippings ensures this creamy dish remains balanced, making it one of the best Quick Chicken Dinner Ideas available.

Frequently Asked Queries About This Recipe (FAQ)

We cover all the common questions to ensure your experience making these delicious Chicken Pasta Dishes is seamless.

Storage Solutions: Handling Leftovers and Reheating Safely

Leftover Lemon & Thyme Chicken Pasta should be stored in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, creamy pasta sauces tend to absorb liquid and dry out. To restore the creamy texture, reheat gently either in the microwave or on the stove top, adding a splash of milk, chicken stock, or even a tiny bit of water to loosen the sauce back to its original consistency.

Flavor Swaps: Creative Variations for Your Next Batch

Part of the fun of Chicken Pasta Recipes is customization. For a vibrant alternative, try stirring in 2 tablespoons of high-quality basil pesto at the final tossing stage (skipping the thyme). If you crave a little kick, a pinch of red pepper flakes added with the garlic provides gentle warmth. For added vegetables, blanching and incorporating 1 cup (150 g) of fresh asparagus tips or frozen peas during the final toss adds delightful color and fiber, enhancing your pursuit of Health Dinner Recipes .

Nutritional Snapshot: Understanding the Macros and Calories

This dish yields four generous servings, with an estimated calorie count of 650–700 kcal per serving. It is high in protein (around 45 g) due to the generous amount of chicken breast used, and carbohydrates (55 g). The fat content (around 30 g) reflects the necessary inclusion of heavy cream and butter for the luscious, smooth sauce, balancing satiety with incredible flavor.

Troubleshooting Common Sauce Issues (Breaking vs. Silky)

If your sauce appears grainy or has separated (broken), the primary culprits are usually temperature extremes or the quality of the cheese. Always ensure the skillet heat is reduced to medium when adding the dairy and cheese. Crucially, avoid pre-grated Parmesan, as its anti-caking agents prevent smooth melting. If the sauce breaks, remove the pan from the heat and try whisking in a few more tablespoons of hot, starchy reserved pasta water very rapidly; the starch often helps re-emufy the sauce back to a silky state.