One-Pot Creamy Lemon Herb Chicken & Pasta

By AislePrompt Editorial · ·

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 developed and reviewed.

A comforting weeknight dinner with tender chicken, al dente pasta, and a vibrant lemon-herb sauce that comes together in a single pot. This Italian-inspired one-pot recipe, ready in about 35 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 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.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 620 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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 set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken and cook for 5-6 minutes until golden brown and cooked through, then set aside.
  3. Step 3: Add 1 diced onion and 3 minced garlic cloves to the skillet, and sauté for 2-3 minutes until translucent and fragrant.
  4. Step 4: Pour in 1 cup chicken broth and scrape up any browned bits, then simmer for 2 minutes until slightly reduced.
  5. Step 5: Stir in 1/2 cup heavy cream, 1 tbsp lemon juice, and 1 tsp dried oregano, then reduce heat to low and simmer for 3 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Add the drained spaghetti to the skillet and toss to coat, adding 1/4 cup reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
  7. Step 7: Stir in 1/4 cup chopped parsley and serve topped with 1/4 cup grated Parmesan cheese.

Related recipes