This Lemon Basil Pasta with Chicken combines tender angel hair pasta with juicy, golden chicken in a creamy, tangy white wine sauce, finished with fresh basil and Parmesan.
Packed with protein from chicken and healthy fats from olive oil, it’s a light yet satisfying dish.
Quick, easy, and full of flavor, it’s perfect for busy weeknights or meal prep.
20-Minute Lemon Basil Pasta
Equipment
- 1 large frying pan
- 1 large pot (for pasta)
- 1 wooden spoon or spatula
- 1 colander (for draining pasta)
Ingredients
For the Pasta & Chicken:
- 1 lb angel hair pasta or capellini
- 2 tbsp olive oil divided
- 1½ lb chicken breast cut into cubes
- 1 tbsp butter
- 3 garlic cloves minced
- ½ cup freshly squeezed lemon juice
- ½ cup white wine Chardonnay or Sauvignon Blanc
- 1 cup heavy cream
- ½ cup fresh basil leaves thinly sliced
- Salt and pepper to taste
To Serve:
- Fresh basil leaves for garnish
- Parmesan cheese freshly grated
Instructions
- Boil Pasta Perfectly: Fill a large pot with at least 4 quarts of water per pound of pasta. Add a generous pinch of salt and bring it to a rolling boil over high heat. Add the angel hair pasta slowly, stirring gently to separate the strands and prevent sticking. Cook the pasta according to the package instructions, usually 3–5 minutes for al dente. Once ready, drain the pasta in a colander and immediately toss it with 1 tablespoon of olive oil to keep it from clumping. Set aside while preparing the sauce and chicken.
- Sear Chicken Until Golden: Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil. Once the oil shimmers, add the cubed chicken breasts in a single layer. Season lightly with salt and pepper. Let the chicken cook undisturbed for 2–3 minutes on one side to develop a golden-brown crust, then stir and continue cooking for another 2–3 minutes until the chicken is cooked through and no longer pink inside. Transfer the chicken to a plate and set aside, leaving any pan juices in the skillet.
- Sauté Aromatics for Flavor: Lower the heat to medium and add 1 tablespoon of butter to the same pan. Once melted, add the minced garlic. Sauté for 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. This step builds the aromatic foundation for the sauce and infuses the dish with a rich, savory flavor.
- Prepare Creamy Lemon-Basil Sauce: Reduce the heat to medium-low. Pour in the freshly squeezed lemon juice and white wine, scraping the bottom of the pan gently to lift any flavorful brown bits left from the chicken. Stir in the heavy cream, followed by the thinly sliced basil leaves. Season with salt and pepper to taste. Allow the sauce to gently simmer for 3–4 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. The sauce should be creamy, tangy, and fragrant with fresh basil.
- Combine Pasta and Sauce: Add the cooked angel hair pasta directly into the pan with the creamy sauce. Toss carefully with tongs or a large spoon to coat every strand of pasta evenly with the sauce. Ensure the pasta absorbs some of the lemon-basil flavor, and adjust seasoning with extra salt or pepper if needed. This step ensures each bite is fully infused with the zesty, creamy sauce.
- Reintroduce Chicken: Return the golden, cooked chicken to the pan, folding it gently into the pasta and sauce mixture. Heat everything together for 1–2 minutes so the chicken is warm and the sauce clings beautifully to both the pasta and chicken. Taste once more and make any final adjustments to seasoning.
- Serve with Fresh Garnish: Transfer the pasta and chicken to serving plates or a large serving bowl. Sprinkle generously with freshly grated Parmesan cheese and top with whole or torn fresh basil leaves for extra aroma and color. The dish should be creamy, zesty, and visually vibrant with the green basil contrasting against the golden chicken and pale pasta.
Notes
- Angel hair pasta cooks extremely quickly, so keep a close eye on it to avoid overcooking. Al dente texture ensures the sauce clings perfectly.
- Reserve a small cup of pasta cooking water before draining; it can help loosen the sauce if it becomes too thick.
- Fresh lemon juice and basil are essential for bright flavor. Avoid bottled lemon juice if possible for best results.
- Chicken breast can be substituted with thighs for more juiciness, though cooking time may need slight adjustment.
- Always stir the pasta immediately after tossing with olive oil post-cooking to prevent sticking.
Chef’s Secrets: Flavor Boosting Techniques
The key to this dish’s vibrant flavor lies in layering.
Searing the chicken first creates caramelized notes that enrich the sauce.
Don’t skip the garlic sauté step; gentle cooking releases its aroma without bitterness.
Fresh herbs are added at the very end to maintain brightness.
A splash of pasta water can unify the sauce and pasta perfectly, giving a silky consistency.
Using high-quality Parmesan elevates the richness without overpowering the lemon’s zing.
Serving Suggestions: Creative Presentation Ideas
Serve this lemon basil pasta warm, garnished with fresh basil and a generous sprinkling of Parmesan.
Pair it with a crisp green salad or roasted vegetables for a balanced meal.
A side of garlic bread or a toasted baguette complements the creamy sauce beautifully.
For a lighter option, serve in small bowls with a drizzle of extra virgin olive oil.
This dish also works well as a meal prep option store chicken and pasta separately to maintain texture and freshness.
Storage Tips: Keep It Fresh Longer
Leftovers can be stored in a covered container in the refrigerator for 3–4 days.
To prevent the pasta from drying out, keep the sauce and pasta together and add a splash of water or cream when reheating.
For freezer storage, it’s best to freeze the sauce and chicken separately from the pasta; thaw and combine gently over low heat.
Always reheat slowly to avoid overcooking the pasta or curdling the sauce.
Frequently Asked Questions
1. Can I use another type of pasta?
Yes! Capellini or thin spaghetti works well as substitutes. Thicker noodles like fettuccine will require longer cooking and slightly more sauce to coat evenly.
2. Can this dish be made ahead of time?
Absolutely. Cook the pasta and chicken separately, and combine with sauce just before serving. This keeps the pasta from becoming mushy and maintains the sauce’s freshness.
3. Can I make it dairy-free?
You can replace heavy cream with coconut cream or a plant-based cream alternative. Use a dairy-free butter substitute and skip or replace Parmesan with nutritional yeast for a similar flavor profile.
4. How do I prevent the sauce from splitting?
Keep the sauce over low to medium-low heat once cream is added. Avoid rapid boiling and stir gently. Adding a little pasta water can help emulsify and maintain smoothness.
5. What wine pairs best with this pasta?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony brightness. If serving wine alongside the meal, choose a dry white to match the zesty, creamy flavor of the pasta.
