Lemon-Herb Chicken & Pasta with Sun-Dried Tomato Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Bright lemon and fresh herbs elevate simple ingredients into a weeknight hero with a silky cream sauce that clings to perfectly al dente pasta. This italian-inspired quick meals ready in about 40 minutes pairs spaghetti, boneless skinless chicken breasts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 12 oz spaghetti
• 1 lb boneless skinless chicken breasts
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 1/4 cup, drained and chopped sun-dried tomatoes in oil
• 1/2 cup heavy cream
• 1 tbsp lemon zest
• 1/4 cup, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Pat 1 lb chicken breasts dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F, then transfer to a cutting board and slice thinly.
3. Step 3: Add remaining 1 tbsp olive oil to the same skillet. Sauté 4 minced garlic cloves over medium heat for 1 minute until fragrant but not browned. Stir in 1/4 cup chopped sun-dried tomatoes and cook for 2 minutes until softened.
4. Step 4: Pour in 1/2 cup heavy cream and 1 tbsp lemon zest, then simmer gently for 3 minutes until slightly thickened. Add 1/4 cup reserved pasta water and stir until sauce coats the back of a spoon.
5. Step 5: Toss drained spaghetti into the sauce, adding more pasta water if needed to achieve a glossy consistency. Stir in 1/4 cup chopped parsley and the sliced chicken, cooking for 1 minute until heated through.