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Lemony 30-Minute Pasta with Grilled Chicken and Fresh Herbs

Where there’s lemon, you’ll find me.

Vertical overhead image of two white ceramic dishes of spaghetti topped with sliced grilled poultry, with forks and an herb garnish, with a small bowl of grated cheese and a lemon, on a gray background, printed with orange and white text at the bottom and near the middle of the frame.

Do you like lemon as a flavor?

For me, citrus is essential. Whether I’m squeezing a wedge over a salad or stirring lemon into pasta, I need that bright hit of acid every day.

Vertical image of a white bowl of spaghetti with chicken and herbs, with a fork, with a white serving dish of more of the entree in the background beside a small glass dish of grated cheese, with two lemons, on a gray surface.

There’s something about lemon that instantly enlivens a dish. The tang lifts flavors, adds balance, and works beautifully in both sweet and savory recipes.

Vertical image of a white bowl of spaghetti with grilled poultry and herbs, on a gray background with a fork, a serving bowl filled with the dish, a small glass bowl of grated cheese, and a lemon, on a dark gray surface.

This lemony pasta with grilled chicken is ideal when you want something bright, satisfying, and fast: it comes together in about 30 minutes and uses pantry-friendly ingredients.

The recipe is delightfully simple. The grilled chicken adds a touch of smoke without the fuss of marinating, and the pasta is straightforward—classic, comforting spaghetti.

Overhead vertical image of a white ceramic bowl and a matching serving dish of spaghetti with sliced grilled chicken and herbs, on a gray surface topped partially with a white and gray cloth, with a small glass bowl of grated cheese, a fork, and two lemons.

The real star is the sauce: a quick pan of garlic and herbs warmed in olive oil, finished with fresh lemon juice. Letting the lemon simmer briefly softens its edge and lets the flavors meld.

Drain the cooked spaghetti into the sauce, toss in sliced grilled chicken, add a little lemon zest, and serve with grated Parmesan. The result is bright but balanced—lemon presence without overpowering the dish.

Vertical overhead image of a white bowl and larger white serving bowl of pasta with grilled poultry and herbs, with a fork, next to a small dish of grated cheese and two lemons, on a gray surface topped with a gray and white cloth.

Even someone who normally dislikes strong lemon flavors may enjoy this version—the acid works with the olive oil, garlic, herbs, and chicken to create a bright, natural finish. Leftovers reheat well, too, so it makes a reliable weeknight dinner and a tasty next-day lunch.

Vertical image of a fork holding a bite of spaghetti up to the camera, with more in a white bowl and a serving dish in the background, alongside a small glass dish of grated cheese and two lemons, on a white and gray cloth on top of a dark gray surface.

Serve the pasta in large bowls and top with freshly grated Parmesan for a touch of richness. Fresh lemon juice makes a noticeable difference here—bottled lemon juice lacks the bright, clean flavor that fresh citrus brings.

Horizontal image of a white bowl of spaghetti with sliced grilled poultry and chopped herbs on top, with a white ceramic serving bowl containing more of the dish in the background, next to a small glass dish of grated cheese, on a white and gray folded cloth with two whole lemons and scattered herbs, on a gray surface.

Below you’ll find the ingredient list and straightforward instructions to make this dish at home. The method is quick: grill the chicken, cook the spaghetti, make the lemon-garlic sauce, and combine.

Overhead closely cropped horizontal image of a bowl of spaghetti with chicken, with two lemons on a white and gray cloth, on top of a dark gray surface.

30-Minute Lemony Pasta with Grilled Chicken

5 from 1 review

  • Author: Meghan Yager
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Grilled chicken tossed with a light lemon, garlic, and herb sauce makes this pasta both fresh and satisfying. It’s simple, elegant, and ready in 30 minutes.

Ingredients

  • 4 boneless, skinless chicken breasts (approx. 2–2.5 lbs.)
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 16 ounces spaghetti
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh parsley, or 1/2 teaspoon dried
  • 1/2 teaspoon chopped fresh basil, or 1/4 teaspoon dried
  • 1/2 cup fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 cup grated parmesan, for serving

Instructions

  1. Preheat a grill or grill pan to medium-high heat.
  2. Season the chicken on both sides with salt and pepper. Grill until no longer pink inside, about 4–5 minutes per side. Remove and tent with foil; set aside to rest.
  3. Meanwhile, cook the spaghetti according to package directions until al dente. Drain when ready.
  4. While the pasta cooks, heat the olive oil in a skillet over medium-high heat. Add minced garlic, parsley, and basil and cook, stirring, for about 30 seconds. Pour in the lemon juice, reduce heat to low, and simmer for 3 minutes to let the flavors meld.
  5. Pour the lemon and oil mixture into a large serving bowl. Add the drained pasta and toss until evenly coated.
  6. Slice the rested chicken into strips and toss with the pasta. Sprinkle with lemon zest and serve immediately with grated Parmesan.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Chicken
  • Method: Grilling, Stovetop
  • Cuisine: Pasta

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Cooking By the Numbers…

Step 1 – Mince Garlic, Juice and Zest Lemon, And Measure Remaining Ingredients

Peel and mince 2 cloves of garlic. Zest enough lemon to yield 1/2 teaspoon of zest, then juice lemons to get 1/2 cup of fresh juice (about 3–4 medium lemons). Remove any seeds.

Overhead horizontal image of two round glass bowls of minced herbs and grated parmesan cheese, a small square dish of minced garlic, four lemons, a black plate of boneless, skinless chicken breasts, and a pile of uncooked spaghetti, on a mottled dark gray surface.

Measure the remaining ingredients and chop fresh herbs if using. Preheat your grill or grill pan to medium-high.

Step 2 – Grill Chicken

Season chicken breasts with salt and pepper on both sides. Grill for about 4–5 minutes per side, until cooked through. Remove and tent with foil; allow the chicken to rest for at least 10 minutes before slicing.

Horizontal image of four chicken breasts cooking on a grill.

Step 3 – Cook Pasta

Cook spaghetti according to package directions until al dente. Drain in a colander and reserve.

Step 4 – Make Sauce

Heat olive oil in a small skillet over medium-high heat. Add garlic, parsley, and basil and cook for about 30 seconds, stirring constantly. Add the lemon juice, lower the heat, and simmer for 3 minutes. Transfer the sauce to a large serving bowl.

Horizontal overhead image of a nonstick saucepan filled about halfway with a lemon and herb sauce, on a gray surface.

Step 5 – Finish Dish

Add the drained pasta to the serving bowl and toss to coat thoroughly with the lemon sauce. Slice the rested chicken and mix it into the pasta just before serving. Sprinkle with lemon zest and top with grated Parmesan.

Horizontal overhead image of a metal bowl of spaghetti tossed with lemon sauce and grilled chicken, on a gray surface.

Don’t Forget to Get in Your Vegetables

Leftover roasted or sautéed vegetables pair well with this pasta. Stir in reheated asparagus, peppers, Brussels sprouts, kale, or spinach when you toss the pasta, or serve a simple green salad on the side for added freshness and color.

Overhead closely cropped horizontal image of a bowl of spaghetti with chicken, with two lemons on a white and gray cloth, on top of a dark gray surface.

Enjoy this bright, easy pasta any night of the week—and if you try it, consider rating the recipe to help others decide whether to give it a go.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. Originally published on May 22, 2011. Last updated April 25, 2020.

Nutritional information is an approximation derived from a database of generic and branded foods and was not compiled by a registered dietitian or lab-tested.