Spring Pasta with Lemon, Basil & Optional Chicken
Looking for a light and easy spring dinner idea?
This Spring Pasta with Lemon and Basil is bursting with seasonal flavor, perfect for warm evenings, quick lunches, or impressing guests without the fuss. With fresh herbs, lemony brightness, and an optional protein boost like chicken, this Spring Pasta with Lemon and Basil might just become your new weeknight favorite.
What makes this lemon basil pasta a standout? It’s quick to prepare (ready in under 30 minutes), requires minimal ingredients, and highlights spring’s most iconic flavours. With a base of tender pasta tossed in a silky lemon-garlic butter sauce and finished with fragrant basil and parmesan, every bite is zesty, comforting, and satisfying. 🍝✨
Need to make it heartier? Add grilled or shredded rotisserie chicken for extra protein, or toss in seasonal veggies like asparagus, peas, or zucchini to boost nutrition and flavour. It’s a flexible, foolproof recipe that adapts to what you have on hand—no stress, no complicated prep.
This spring pasta pairs perfectly with fresh sides like our Strawberry Spinach Salad with Balsamic Glaze or a batch of Deviled Eggs with Dill—two more springtime favourites you can find right here on the blog. As for dessert, You can’t go wrong with a classic Carrot Cake with Cream Cheese Frosting. 🥕🧁
Whether you’re planning a garden party, brunch with friends, or just want something cheerful on your dinner table, this lemon basil pasta delivers every time. It’s vegetarian-friendly (without the chicken), quick to prep, and bursting with seasonal goodness.
🌸 Let’s bring the flavours of spring to your kitchen with this beautiful, satisfying dish that’s guaranteed to impress without the fuss.
Spring Pasta with Lemon, Basil & Optional Chicken
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute until fragrant.
- Add lemon zest, juice, and optional red pepper flakes. Stir to combine.
- Add drained pasta to the skillet. Toss with sauce, adding reserved pasta water a bit at a time for desired consistency.
- Stir in Parmesan and fresh basil. Season with salt and pepper.
- If using, fold in cooked chicken and warm through.
- Serve with extra Parmesan and a lemon wedge.
Notes
Use freshly squeezed lemon juice and real Parmesan for the best flavor.
A salad spinner makes it quick and simple to rinse and dry fresh basil leaves without bruising them.
Leftovers? This pasta tastes great cold too—perfect for a light next-day lunch.
