One-Pot Lemon Herb Chicken and Vegetable Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs and seasonal vegetables simmered in a bright lemon-herb sauce with pasta, all in one pot for effortless weeknight cooking. This italian-inspired one pot ready in about 40 minutes pairs spaghetti, chicken thighs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 25 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1 lb boneless chicken thighs (cut into 1-inch pieces) with 1/2 tsp salt and 1/4 tsp black pepper, then add to the pot and cook for 5 minutes until golden, flipping once.
  2. Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the pot, stirring for 1 minute until fragrant.
  3. Step 3: Pour in 1 cup vegetable broth and 1/2 cup white wine, scraping any browned bits from the bottom. Bring to a simmer.
  4. Step 4: Add 12 oz spaghetti, 1/2 tsp dried oregano, 1/2 cup halved cherry tomatoes, and 1 cup broccoli florets. Stir to submerge.
  5. Step 5: Simmer uncovered for 12-15 minutes, stirring occasionally, until spaghetti is al dente and liquid has reduced slightly.
  6. Step 6: Remove from heat, stir in 1 lemon zest, 1 lemon juice, and 1/4 cup chopped parsley. Season with additional salt and pepper to taste.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Lemon Herb Chicken and Vegetable Pasta take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Lemon Herb Chicken and Vegetable Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in One-Pot Lemon Herb Chicken and Vegetable Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Lemon Herb Chicken and Vegetable Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Lemon Herb Chicken and Vegetable Pasta?

Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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