One Pan Spicy Lemon Chicken Pasta with Tomatoes

Looking for a new family favorite that’s rich in flavor, and is ready in 20 minutes? Then this One Pan Spicy Lemon Chicken Pasta with Tomatoes is perfect for you!

Why We Love This Recipe

I love one pan dishes because everything cooks up in one pan, so there’s very little clean up required. Our family doesn’t spend enough time together as it is, so anything that helps me get out of the kitchen quicker after dinner, is a real plus in my book!

Like most of my one pan meals, this dish is ready in about twenty minutes! Lemon chicken pasta has such a fresh flavor, and there is a nice kick of spice from crushed red pepper flakes. If you are serving to young children, or just really don’t like spicy dishes, that can be left out.

How to Make One Pan Lemon Chicken Pasta

• First, you’ll saute some onion in olive oil until it’s nice and soft, and becoming translucent. Then add some garlic and cook for about 30 seconds before adding some diced chicken.
• You’re going to just brown the chicken, meaning you won’t be cooking it all the way through, but just until it is no longer pink on the outside. This helps the chicken to stay nice and juicy as it continues to cook.
• Next you’ll add the remaining ingredients – rotini pasta (any small pasta will do), grape or cherry tomatoes, Italian seasonings, salt and pepper, lemon juice, chicken broth, and water.
• Stir, and bring the mixture to a boil over medium heat. Continue stirring the mixture often as it boils, for about nine or ten minutes or until the pasta is tender. Most of the liquid should have evaporated at this point, but there will likely still be some in the pan.
• Sprinkle with a cup of Mozzarella cheese, and cover for ten minutes to allow the cheese to melt. Any additional liquid in the pan should thicken or be absorbed.

Serving Suggestions + Variations

With this recipe, you’ve got a complete meal all in one pan that’s ready in under 30 minutes. It makes 4 servings, but if you want to stretch it a little farther, serve it with a refreshing Copycat Olive Garden Salad or some Roasted Broccolini. Some Air Fryer Texas Toast Garlic Bread would be a nice touch, too.

Don’t have all the ingredients? Here are a few ingredient variation ideas:

• Protein – If you have leftover chicken or a rotisserie chicken, you can use that instead. Dice into chunks and add to the pan after you saute the onions.
• Vegetables – Tomatoes are really nice in this dish, and you can use grape tomatoes or cherry tomatoes. Canned diced tomatoes (well drained) work too. Other veggie options would be diced bell pepper, green beans or broccoli.
• Pasta – Any type of small pasta will work. I’m just partial to rotini.

Storage

If you have leftovers, store them in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 60-90 seconds.

More One Pan Meals to Love

• Philly Cheesesteak Pasta
• Pizza Pasta
• Taco Macaroni and Cheese
• Pineapple Chicken and Rice

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.

One Pan Spicy Lemon Chicken Pasta with Tomatoes

4.75 from 4 votes

Kristin Maxwell

Looking for a new family favorite that’s rich in flavor, and is ready in under 20 minutes? Then this One Pan  Spicy Lemon Chicken Pasta with Tomatoes is perfect for you!

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Print RecipePin RecipeReview Recipe

Course Main

Cuisine Italian

Servings 4 servings

Calories 500kcal

Ingredients

  

1x2x3x

• ▢ 1 pound chicken breasts
• ▢ 2 tablespoon olive oil
• ▢ 1/2 cup diced yellow onion
• ▢ 1 tablespoon minced garlic
• ▢ 8 oz small, dry pasta about 2 ½ cups
• ▢ 1 cup grape tomatoes halved
• ▢ 2 cups chicken broth
• ▢ Juice from one large or two small lemons
• ▢ 1 cup water
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon red pepper flakes
• ▢ 1/2 teaspoon pepper
• ▢ 1 cup shredded Mozzerella

Instructions

 

• Heat olive oil in a large skillet over medium-high heat.
• Add onion and stir, cooking until soft and nearly translucent.
• Stir in garlic and cook for 30 seconds.
• Add chicken and cook until just browned.
• Stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and pepper.
• Bring to a boil and continue to stir often, uncovered, for about nine minutes, or until most of the liquid has evaporated.
• Remove from heat, sprinkle cheese on top, and cover for ten minutes or until cheese is melted and remaining liquid is absorbed.

Notes

If you have leftovers, store them in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 60-90 seconds.

Nutrition

Calories: 500kcalCarbohydrates: 48gProtein: 40gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 93mgSodium: 1335mgPotassium: 729mgFiber: 3gSugar: 4gVitamin A: 523IUVitamin C: 9mgCalcium: 264mgIron: 2mg

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Adapted from Martha Stewart.