skillet lemon chicken pasta

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Serves 4:


2 chicken breasts

2 cups of chicken stock

6 garlic cloves

3 lemons

Garlic salt

10 basil or lemon basil leaves

3 tablespoons of olive oil

2 tablespoons of butter

Lemon pepper seasonings

12 oz of angel hair spaghetti pasta



Cut chicken breast in half length ways to make 4 thin chicken breasts instead of 2 thick ones.

In a large skillet melt 4 tablespoons of butter.

Place chicken in the skillet and sprinkle with lemon pepper seasonings.

Once a fried crust has formed, flip the chicken over and sprinkle with lemon pepper seasonings.

Remove from the skillet but keep the drippings in the skillet for the pasta.


Grate lemon zest of all 3 lemons.

Squeeze the juice of all 3 lemons.

In the same large skillet (using the remaining butter and chicken drippings from the skillet) warm 3 tablespoons of olive oil, 1 cup of chicken stock, 1 teaspoon of garlic salt, and 6 diced garlic cloves. Immediately add raw pasta and start sauteing. As the pasta softens and absorbs the liquid, add 1 tablespoon of butter and chicken stock to keep it wet in the skillet.

Once the pasta is half cooked, add basil, lemon zest, and lemon juice. Finish sauteing to your desired texture.

To Serve:

On a serving dish add a generous helping of pasta topped with a chicken breast. To garnish, add fresh basil and a sprinkle of shredded parmesan or mozzarella cheese. ENJOY your skillet lemon chicken pasta!

You might also enjoy Nacho Chips And Dips!

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