Lemon Pesto Chicken Pasta
This weeknight Forkcast will make your family go 🤤! Creamy Lemon Pesto Chicken Pasta looks like a marathon but is actually a sprint! A little prep goes a looong way with this one! Marinate your chicken and chop your onions and garlic the night before to pull this dinner together in 30 minutes after a long day at work.
What’s in it:
* 4-5 boneless, skinless chicken thighs cut into bite-size pieces
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 Tbsp Dan-O’s original all purpose seasoning
* 1/4 tsp red pepper flakes
* 1/4 cup avocado oil (1/8 on the chicken; 1/8 in the skillet)
* 1/4 cup reduced sodium chicken broth
* 1/2 cup yellow onion, chopped
* 4-5 cloves garlic
* The zest and juice of one lemon
* 2 cups heavy cream
* 2 heaping Tbsp Rao’s basil pesto
* 1/2 cup shredded parmesan
* 2-2.5 cups rotini pasta (dry)
* Fresh basil or parsley, finely shredded parmesan, red pepper flakes, and lemon wedges for garnish (optional)
How I make it:
1. Coat chicken in avocado oil, onion powder, garlic powder, Dan-O’s, and red pepper flakes.
2. Cook chicken over medium-high heat until browned on both sides and cooked through (165F). Remove to a plate or bowl.
3. Cook pasta according to package instructions or until nearly al dente.
4. Deglaze pan with chicken broth. Add onion and sauté until softened, then add garlic and cook until fragrant.
5. Stir in lemon zest and juice.
6. Add heavy cream and pesto. Bring to a simmer, stirring intermittently.
7. Add chicken back to pan (be sure you include all the yummy juices!), then stir in pasta.
8. Fold in parmesan cheese.
9. Plate and garnish with additional parmesan cheese, fresh basil, pinch of red pepper flakes, and a wedge of lemon for squeezing (optional). Enjoy!
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One of the best parts about making Lemon Pesto Chicken Pasta is how easily it fits into a busy schedule without sacrificing flavor. I like to prepare the ingredients the night before, especially marinating the chicken with the garlic powder, onion powder, and seasoning mix. This allows the flavors to fully develop, resulting in a juicy and tender chicken bite every time. Using avocado oil is a smart choice; it has a high smoke point which helps get that perfect sear on the chicken while keeping it healthy. When cooking the pasta, it’s almost always better to take it off the heat just before it’s fully al dente, since it will continue cooking a bit when added to the sauce. This helps prevent the pasta from becoming mushy when you toss it with the creamy pesto sauce. The addition of lemon zest and juice brightens the dish, balancing the richness of the heavy cream and parmesan beautifully. I also love adding a pinch of red pepper flakes at the end to give a subtle kick. For garnish, fresh basil or parsley really elevates the dish with fresh herbal notes and is something I recommend trying. If you want to switch up the pasta shape, rotini works well to hold onto the sauce but penne or farfalle would also be delicious. This dish freezes well, but I usually store it separately; freeze the cooked chicken and sauce in an airtight container, and the pasta separately. Then, just reheat and combine for a quick, homemade meal on busy days. This recipe shows how a few simple yet thoughtful steps can transform everyday ingredients into a creamy, comforting dinner that’s far from ordinary. It’s a perfect example of how meal planning and prepping can save time and keep your family happy and well-fed throughout the week.
😍🔥❤️🥰