Is there anything better than a pasta dish that tastes bright, fresh, and feels like a treat, but is on the table in about 20 minutes? This Lemon Chicken Penne is exactly that kind of magic. We’re talking about tender chicken and al dente pasta tossed in a vibrant, garlicky lemon sauce with crisp green beans and a shower of Parmesan.
It’s the perfect answer for those nights when you want something that feels special but is incredibly simple to make. The fresh lemon juice creates a light, tangy sauce that clings to every bite without being heavy or creamy. It’s a one pan (plus a pot for pasta) dinner that’s family friendly, endlessly adaptable, and bursting with flavor. Let’s get cooking!
Why You’ll Love This Lemon Chicken Penne
- 20 Minutes from Start to Finish: Seriously, about 5 minutes of prep and 15 minutes of cooking. It’s faster than takeout and so much fresher.
- Bright, Light, and Flavorful: The star here is the simple, zesty lemon sauce. It’s a refreshing change from heavy cream or tomato based pasta sauces.
- One Pan (Mostly) & Minimal Cleanup: You’ll use one skillet for the chicken and sauce and one pot for the pasta and beans. That’s it!
- Family Friendly & Customizable: Skip the chili flakes for the kids, or add extra for more heat. It’s a recipe that easily pleases everyone.
- Healthyish & Satisfying: Packed with lean protein and fresh green beans, it’s a balanced meal that will leave you feeling great.
Let’s Make Lemon Chicken Penne
This recipe is all about timing and fresh ingredients. The key is cooking the pasta and the chicken simultaneously so everything comes together hot and perfect.
Ingredients You’ll Need
- 5-6 oz (150g) penne pasta
- 2 boneless, skinless chicken breasts (or 4 thighs), cut into bite-sized pieces
- 3 cloves garlic, minced
- ½ teaspoon dried red chili flakes (optional, adjust to taste)
- Juice of 2 medium lemons (about ⅓ cup)
- ½ tablespoon unsalted butter
- A large handful of fresh parsley, chopped
- 1 oz (30g) Parmesan cheese, finely grated, plus more for serving
- 3.5 oz (100g) fresh green beans, trimmed and cut in half
- Kosher salt and freshly ground black pepper
- Optional for serving: A simple arugula (rocket) salad
Step by Step Instructions
1Start the Pasta: Bring a large pot of well salted water to a boil. Add the penne and cook according to package directions for al dente.
2Cook the Chicken: While the pasta water heats, pat the chicken pieces dry and season generously with salt and pepper. Melt the butter in a large, deep skillet over medium high heat. Add the chicken in a single layer and cook for 2-3 minutes without moving to get a nice color.
3Build the Flavor: Stir the chicken and continue cooking for another minute. Reduce the heat to medium. Add the minced garlic and chili flakes (if using) to the skillet. Cook, stirring constantly, for 1-2 minutes until the garlic is fragrant but not browned.
4Create the Lemon Sauce: Pour the fresh lemon juice into the skillet with the chicken and garlic. Give everything a good stir, scraping up any tasty bits from the bottom of the pan. Let this simmer gently on low heat while the pasta finishes cooking.
5Cook the Green Beans: When the pasta has about 2-3 minutes left in its cooking time, add the prepared green beans to the boiling pasta water. This blanches them perfectly; they’ll be tender crisp and vibrant green.
6Bring It All Together: Drain the pasta and green beans thoroughly. Add them directly to the skillet with the lemony chicken and sauce. Toss everything together over low heat for a minute until the pasta is well coated in the delicious, garlicky lemon juices.
7Finish and Serve: Remove the skillet from the heat. Stir in the fresh chopped parsley and half of the grated Parmesan cheese. The residual heat will wilt the parsley and melt the cheese into a light, creamy coating.
Divide between bowls and top with the remaining Parmesan and an extra crack of black pepper. Serve immediately, perhaps with that simple arugula salad on the side.
Serving Suggestions & Expert Tips
- The Lemon Rule: For the brightest flavor, use freshly squeezed lemon juice. Bottled juice can taste flat and metallic in comparison.
- Don’t Brown the Garlic: Cooking the garlic just until fragrant is key. If it browns or burns, it can become bitter and overpower the delicate lemon.
- Pasta Water is Liquid Gold: Before you drain the pasta, consider saving about ½ cup of the starchy cooking water. If your sauce seems too thick or needs to stretch a bit, a splash of this water will help it become silky and cling to the pasta perfectly.
- Make it Your Own: Add a handful of baby spinach with the parsley, or toss in some halved cherry tomatoes for extra color. For a richer touch, stir in a splash of heavy cream or a dollop of cream cheese at the end.
- Storage: This dish is best served fresh but leftovers can be stored in an airtight container in the fridge for up to 2 days. The pasta will absorb the sauce, so reheat it gently with a tiny splash of water or chicken broth.
This Lemon Chicken Penne is proof that the simplest ingredients can create the most memorable meals. I hope it brings a burst of sunshine to your dinner table!
Easy Lemon Chicken Penne
Ingredients
- 5-6 oz 150g penne pasta
- 2 boneless skinless chicken breasts, cut into bite sized pieces
- 3 cloves garlic minced
- ½ tsp dried red chili flakes optional
- Juice of 2 lemons about ⅓ cup
- ½ tbsp unsalted butter
- Large handful fresh parsley chopped
- 1 oz 30g Parmesan cheese, grated, plus more for serving
- 3.5 oz 100g green beans, trimmed and halved
- Kosher salt and black pepper to taste
Instructions
- Cook penne in a large pot of salted boiling water.
- Meanwhile, melt butter in a large skillet over medium high heat. Season chicken with salt and pepper, then cook for 2-3 mins until colored.
- Reduce heat to medium. Add garlic and chili flakes (if using); cook 1-2 mins until fragrant.
- Pour in lemon juice, stir, and let simmer gently on low.
- When pasta has 2-3 mins left, add green beans to the boiling water. Drain pasta and beans together.
- Add drained pasta and beans to the skillet with the lemon chicken. Toss to coat in the sauce.
- Remove from heat. Stir in chopped parsley and half the Parmesan. Serve topped with remaining Parmesan and black pepper.
Notes
- Fresh is Best: Use freshly squeezed lemon juice for the brightest flavor.
- Adjust Heat: Omit the chili flakes for a mild dish, or add more to taste.
- Serving Suggestion: Pairs beautifully with a simple arugula (rocket) salad.
