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Lemon Chicken with Pasta

Karen Hall adds chicken to a few pantry staples in South Hamilton, Massachusetts…and she has a wonderful warm entree in minutes. Guests always ask for the recipe, but her friends and “pasta-hating husband” just ask for seconds!
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  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    4 servings


  • 1-1/2 cups uncooked medium pasta shells
  • 1/4 cup dry bread crumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound boneless skinless chicken breasts, cubed
  • 6 teaspoons canola oil, divided
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup shredded Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the bread crumbs, garlic powder, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  • In a large nonstick skillet coated with cooking spray, saute chicken in 4 teaspoons oil until juices run clear. Remove and keep warm.
  • In the same skillet, cook onion in remaining oil over medium heat until tender. Sprinkle with flour; stir until blended. Gradually stir in broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Drain pasta; toss with lemon sauce. Serve with chicken; sprinkle with cheese.
Nutrition Facts
1 each: 428 calories, 12g fat (2g saturated fat), 66mg cholesterol, 652mg sodium, 46g carbohydrate (5g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.
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Average Rating:
  • Cahira
    Feb 6, 2014

    One of my favorites, simple flavors and the lemon is just right, not too overpowering. Definite comfort food.

  • holdosh01
    Aug 7, 2013

    This was so good but I made the following changes. I used crushed crackers for the breadcrumbs (I was out of them) and also added onion powder to the coating. I doubled the recipe and used the juice of one lemon and extra chicken broth to make up for the liquid. Next time I would zest the lemon as well. I also made broccoli and added it to the dish. Also, I would reduce the amount of flour a bit, had to add extra broth to get the desired consistency.

  • jenstrm
    Apr 7, 2012

    This is an excellent and quick dinner. I leave off the Parmesan - it doesn't need it.

  • pgallen
    Jul 21, 2011

    No comment left

  • cwainwright
    Jun 1, 2011

    This is a favorite of the whole family. I love that it is so easy, healthy and loved by my picky eaters.

  • Sascha18
    Jun 30, 2010

    This recipe was not a favorite of mine. The lemon flavor was way to over powering for me. I will not be making this again.

  • cookinNC
    Sep 12, 2009

    We love this easy main dish. It has a great lemon flavor to go with the chicken. MMMMMM!

  • jkarimed
    Dec 2, 2008

    No comment left

  • zebra2
    Nov 18, 2007

    No comment left

  • kerryopp
    Oct 26, 2007

    No comment left