Sun-Drenched Lemon-Herb Chicken & Pasta Primavera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken breast strips mingle with spring vegetables in a bright lemon-herb sauce, finished with a sprinkle of fresh basil. This italian-inspired pasta ready in about 45 minutes pairs linguine, olive oil, large lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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 linguine
• 3 (about 1.5 lbs) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 large lemon
• 2 tsp finely chopped fresh thyme
• 12 oz asparagus
• 2 medium zucchini
• 3 cloves minced garlic
• 1/4 cup finely chopped fresh basil
• 1/2 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Bring a large pot of salted water (4 quarts water with 1 tbsp salt) to a rolling boil. Add 12 oz linguine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Cut 3 boneless chicken breasts into 1-inch strips. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips, season with 1/2 tsp salt and 1/4 tsp pepper, and cook for 5-6 minutes until golden and cooked through; remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil over medium heat. Add 12 oz asparagus (trimmed and cut into 1-inch pieces) and 2 medium zucchini (sliced 1/4-inch thick) and sauté for 4 minutes until crisp-tender. Add 3 minced garlic cloves and 2 tsp fresh thyme, cooking for 1 minute until fragrant.
4. Step 4: Add the drained linguine, 1/2 cup reserved pasta water, 1/2 cup heavy cream, and 1/4 cup chopped fresh basil to the skillet. Toss vigorously for 2 minutes until sauce coats pasta and thickens slightly, adding more pasta water if too thick.
5. Step 5: Return chicken to skillet, add 1 tbsp lemon zest and 2 tbsp lemon juice, and toss to combine. Season with remaining salt and pepper, cooking for 1 more minute until heated through.