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Spring Pasta with Lemon, Basil & Optional Chicken

A bright and refreshing spring pasta dish made with zesty lemon, fresh basil, and a light olive oil sauce. This quick recipe is perfect for a weeknight dinner or Easter lunch, and can be elevated by adding grilled or shredded chicken for extra protein.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta spaghetti, linguine, or penne
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/4 cup chopped fresh basil
  • Optional: 1 ½ cups cooked shredded or grilled chicken breast
  • Optional: 1/4 tsp red pepper flakes

Method
 

  1. 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.
  2. While pasta cooks, heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute until fragrant.
  3. Add lemon zest, juice, and optional red pepper flakes. Stir to combine.
  4. Add drained pasta to the skillet. Toss with sauce, adding reserved pasta water a bit at a time for desired consistency.
  5. Stir in Parmesan and fresh basil. Season with salt and pepper.
  6. If using, fold in cooked chicken and warm through.
  7. Serve with extra Parmesan and a lemon wedge.

Notes

For extra protein, feel free to add grilled chicken or shrimp—just season simply with salt, pepper, and a little olive oil before cooking.
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.