One-Pot Creamy Lemon Herb Chicken and Pasta

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

A comforting weeknight dinner featuring tender chicken, al dente pasta, and a luxuriously creamy lemon-herb sauce that comes together in one pot. This Italian-American-inspired one-pot recipe, ready in about 40 minutes, pairs spaghetti, chicken breasts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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
• 2 boneless, skinless, about 6 oz each chicken breasts
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1, juiced lemon
• 1/2 cup heavy cream
• 1/4 cup, grated Parmesan cheese
• 1 tsp, dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley
• 1/2 cup vegetable broth
• 1/4 tsp, optional red pepper flakes

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Instructions

1. Step 1: Season 2 boneless, skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering; add the chicken and cook for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.
2. Step 2: Add 3 minced garlic cloves to the pot and sauté for 30 seconds until fragrant, then stir in 1/2 cup vegetable broth and 1/4 cup fresh lemon juice, scraping up browned bits from the pot bottom.
3. Step 3: Add 12 oz spaghetti to the pot, nestling it into the liquid, and bring to a simmer; cook for 8-10 minutes, stirring occasionally, until pasta is al dente.
4. Step 4: Stir in 1/2 cup heavy cream, 1 tsp dried oregano, and 1/4 cup grated Parmesan cheese, then simmer for 2 minutes until sauce thickens and coats the back of a spoon.
5. Step 5: Slice the cooked chicken and add it back to the pot with 1/4 tsp red pepper flakes (if using), stirring to combine; cook for 1 minute to heat through.
6. Step 6: Remove from heat, stir in 1/4 cup chopped fresh parsley, and serve immediately.