Creamy Lemon Herb Chicken Pasta with Seasonal Veggies
A delightful pasta dish featuring tender chicken, vibrant seasonal vegetables, and a creamy lemon herb sauce that brings everything together beautifully.
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Ingredients
Yields 4 servings
- (12 oz) pasta (penne or fettuccine)
- (2 tbsp) olive oil
- (1 lb) chicken breast, diced
- (1 tsp) salt
- (1/2 tsp) black pepper
- (3 cloves) garlic, minced
- (1 cup) heavy cream
- (1/2 cups) chicken broth
- (1/4 cups) grated Parmesan cheese
- (1) lemon, zested and juiced
- (1 tsp) dried oregano
- (1 tsp) dried basil
- (1 cup) cherry tomatoes, halved
- (1 cup) zucchini, diced
- (1 cup) spinach, fresh
- (1/4 cups) fresh parsley, chopped (for garnish)
Instructions
- 1
Cook 12 oz pasta according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 lb diced chicken breast, season with 1 tsp salt and 1/2 tsp black pepper, and cook until browned and cooked through, about 5-7 minutes. Add 2/4 tsp black pepper.
- 3
Add 3 cloves minced garlic to the skillet and sauté for 1 minute until fragrant.
- 4
Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Bring to a simmer.
- 5
Stir in 1/4 cup grated Parmesan cheese, the zest and juice of 1 lemon, 1 tsp dried oregano, and 1 tsp dried basil. Mix well and let simmer for 3-5 minutes until slightly thickened.
- 6
Add 1 cup cherry tomatoes, 1 cup diced zucchini, and 1 cup fresh spinach to the skillet. Cook for an additional 3-4 minutes until the vegetables are tender.
- 7
Combine the cooked pasta with the sauce and toss to coat evenly.
- 8
Serve hot, garnished with 1/4 cup chopped fresh parsley.
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