Lemon Thyme Chicken Pasta
Brighten up your dinner table with the vibrant flavors of Lemon Thyme Chicken Pasta! This delightful dish pairs tender, perfectly seared chicken with egg noodles bathed in a buttery, zesty lemon garlic sauce, making it a weeknight favorite.
The fresh thyme and tangy lemon juice add a refreshing twist to the rich, savory sauce, while parmesan cheese lends a satisfying, creamy finish. Every bite is an elegant blend of rustic charm and gourmet flair, perfect for impressing guests or treating yourself.
Quick to prepare yet bursting with flavor, this recipe is your go-to for comfort food with a sophisticated edge. Serve it warm, garnished with fresh thyme and lemon slices, for a meal that’s as beautiful as it is delicious.
Lemon Thyme Chicken Pasta Ingredients
- Boneless Chicken Breasts: The heart of this dish, offering tender, juicy bites that soak up the lemony, herbaceous sauce.
- Fresh Thyme: Aromatic and earthy, thyme lends a delicate herbal note that perfectly balances the citrusy tang.
- Garlic: Mellow and savory, it deepens the sauce’s richness and pairs beautifully with the butter and thyme.
- Lemon Juice: Bright and zesty, it cuts through the richness, infusing the dish with refreshing vibrance.
- Egg Noodles: A tender base that absorbs the luscious sauce, making every bite irresistibly flavorful.
Recipe Tips
- Maximize Chicken Flavor
To enhance the flavor of your chicken, let it rest for about 15 minutes after seasoning with salt and pepper. This allows the seasoning to penetrate the meat. Searing the chicken over medium-high heat creates a golden crust that locks in the juices. Be sure not to overcrowd the pan to achieve a proper sear. - Perfectly Balanced Sauce
Deglaze the pan with white wine to capture the flavorful bits left by the chicken, then allow it to reduce slightly. Use freshly squeezed lemon juice for a tangy freshness and unsalted butter to control the richness. Adjust seasoning gradually to ensure the perfect balance between citrusy, herby, and savory notes. - Al Dente Noodles
Cook your egg noodles until just al dente, as they will absorb some of the sauce after tossing, ensuring every strand is flavorful. Toss the noodles immediately with the warm sauce to prevent sticking and to fully coat them with the luscious lemon garlic butter.
What to Serve with Lemon Thyme Chicken Pasta
- Crisp Garden Salad
Pair this dish with a simple garden salad of mixed greens, cucumbers, and cherry tomatoes. A light vinaigrette complements the rich pasta while adding a refreshing crunch. - Garlic Bread
Serve warm, buttery garlic bread on the side to soak up any remaining sauce. Its crispy texture contrasts beautifully with the creamy noodles. - Roasted Vegetables
Oven-roasted asparagus or broccoli, seasoned with olive oil and a touch of lemon, makes an excellent accompaniment. The veggies add a healthy, flavorful balance to the meal.
FAQ
1. Can I substitute the white wine in the sauce?
Yes, you can use chicken broth or vegetable stock as a substitute for white wine. While the flavor will be slightly different, it still adds a savory depth to the sauce.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed.
3. Can I use a different type of pasta?
Absolutely! While egg noodles work wonderfully, feel free to use fettuccine, linguine, or even penne. Just ensure the pasta is cooked al dente for the best texture.
4. How can I make this dish dairy-free?
For a dairy-free version, substitute the butter with a plant-based alternative and omit the parmesan cheese. You can also use nutritional yeast for a cheesy flavor.
Lemon Thyme Chicken Pasta
Ingredients
- 8 oz egg noodles cooked according to package instructions
- 1 lb boneless skinless chicken breasts, pounded to an even thickness
- 2 tablespoons olive oil
- ¾ cup white wine for deglazing
- ½ cup unsalted butter 1 stick
- 4 cloves garlic finely minced
- 1 tablespoon fresh thyme finely chopped (plus extra for garnish)
- Juice of ½ lemon approximately 3–4 tablespoons
- ½ cup shredded parmesan cheese
- Sea salt to taste
- Ground black pepper to taste
Instructions
- Begin by preparing the chicken. Use a meat mallet to evenly thin the chicken breasts, ensuring consistent cooking. Pat the meat dry with a paper towel, then season lightly with salt and black pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for about 5 minutes on one side. Flip and continue cooking until the internal temperature reaches 165°F. Remove the chicken, wrap it loosely in foil, and set it aside in a warm location.
- In the same pan, pour in the white wine to deglaze. Stir with a wooden spoon to loosen any browned bits stuck to the bottom. Allow the wine to reduce slightly for approximately 3 minutes.
- Incorporate the butter into the pan and let it melt completely. Add the minced garlic and thyme, cooking for about 1 minute or until the garlic softens and becomes aromatic. Stir in the fresh lemon juice, blending the flavors.
- Reserve about 3 tablespoons of the prepared sauce, setting it aside. Toss the cooked egg noodles in the remaining sauce, ensuring each strand is evenly coated. Sprinkle the noodles with shredded parmesan cheese, and season further with salt and pepper if needed.
- Slice the rested chicken breasts into even strips and arrange them atop the prepared pasta. Drizzle the reserved sauce over the chicken slices for added flavor. Garnish with additional fresh thyme and thin lemon slices before serving.
