Go Back
Lemon Dill Roasted Chicken Pasta is a dish that beautifully combines the zestiness of fresh lemon, the aromatic allure of dill, and the heartiness of roasted chicken. It is a perfect meal for those seeking a balance of flavors and nutrition. This dish not only satisfies the palate but also nourishes the body, making it a wholesome choice for any occasion, whether it’s a family dinner or a gathering with friends.

Lemon Dill Roasted Chicken Pasta

Discover the vibrant flavors of Lemon Dill Roasted Chicken Pasta, a delicious dish that combines the zest of fresh lemon, fragrant dill, and succulent roasted chicken. Perfect for family dinners or gatherings, this recipe delivers a wholesome meal balanced with protein, carbohydrates, and fresh greens. Learn how to marinate chicken to enhance its flavor, cook the pasta to perfection, and create a creamy sauce that ties it all together. Enjoy the freshness and nutrition in every bite!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper, to taste

Zest and juice of 1 large lemon

2 teaspoons dried dill (or 2 tablespoons fresh dill, chopped)

3 cloves garlic, minced

1 teaspoon red pepper flakes (optional)

8 ounces of fettuccine or your favorite pasta

1 cup cherry tomatoes, halved

2 cups baby spinach

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

Fresh dill for garnish

Lemon slices for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken: In a large bowl, combine the olive oil, salt, pepper, lemon zest, lemon juice, dried dill, minced garlic, and red pepper flakes (if using). Mix well.

      Marinate the Chicken: Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Let it sit for about 15-20 minutes to absorb the flavors.

        Roast the Chicken: Place the marinated chicken on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Once cooked, let the chicken rest for 5 minutes before slicing it into strips.

          Cook the Pasta: While the chicken is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

            Sauté the Vegetables: In a large skillet over medium heat, add the cherry tomatoes and cook for about 3-4 minutes until slightly softened. Then, add the baby spinach and cook until wilted.

              Combine the Dish: Reduce the heat to low, then add the cooked pasta, sliced chicken, heavy cream, and Parmesan cheese to the skillet. Toss everything together gently, adding reserved pasta water a little at a time until you achieve your desired sauce consistency.

                Serve: Taste and adjust seasoning with more salt and pepper as needed. Garnish with fresh dill and serve with lemon slices on the side.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings