Lemon-Herb Chicken and Pasta in 30 Minutes

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright, zesty pasta with pan-seared chicken and fresh herbs in a lemony sauce—ready in 30 minutes with minimal cleanup. This Italian-inspired one-pot recipe, ready in about 30 minutes, pairs Chicken breasts, Penne pasta, Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 520 cal/serving

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Ingredients

12 ounces, sliced into 1/2-inch strips Chicken breasts
8 ounces Penne pasta
1 cup, halved Cherry tomatoes
2 cloves, minced Garlic cloves
1, zested and juiced Lemon
1 tablespoon, chopped Fresh rosemary
1 teaspoon, chopped Fresh thyme
2 tablespoons Olive oil
1 cup Chicken broth
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 cup, grated Parmesan cheese

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat; season 12 ounces sliced chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then cook for 5 minutes until golden and cooked through; remove and set aside.
Step 2: Add 1 cup halved cherry tomatoes and 2 minced garlic cloves to skillet; sauté for 2 minutes until tomatoes soften and release juices.
Step 3: Stir in 8 ounces penne pasta, 1 cup chicken broth, 1 tablespoon chopped rosemary, 1 teaspoon chopped thyme, zest and juice of 1 lemon, and 1/2 teaspoon salt; bring to a simmer and cook for 10 minutes, stirring occasionally, until pasta is al dente and sauce thickens slightly.
Step 4: Return chicken to skillet, add 1/4 cup grated Parmesan cheese, and cook for 1 minute until cheese melts and sauce coats pasta.
Step 5: Taste and adjust seasoning with salt and pepper; serve immediately.