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Lemon Chicken Pasta with Broccoli Recipe
Ash Tyrrell

Lemon Chicken Pasta with Broccoli Recipe

I made this lemon chicken pasta with broccoli on a busy weeknight, and it instantly felt like something special. The bright lemon aroma filled my kitchen, and I knew it was going to be good.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breast – 1 pound, cut into bite-sized pieces (lean protein that stays juicy and keeps the dish light)
  • Dry pasta penne or rotini – 12 ounces (short pasta holds the lemony sauce better than long noodles)
  • Fresh broccoli florets – 3 cups fresh broccoli stays crisp-tender and doesn’t release excess water like frozen
  • Olive oil – 2 tablespoons adds richness and helps brown the chicken evenly
  • Garlic cloves – 3 minced (fresh garlic gives stronger aroma and deeper flavor than jarred garlic)
  • Lemon zest – from 1 large lemon adds intense citrus flavor without extra acidity
  • Fresh lemon juice – ¼ cup freshly squeezed juice keeps the sauce bright and clean-tasting
  • Chicken broth – ¾ cup creates a light sauce base instead of using heavy cream
  • Grated Parmesan cheese – ½ cup freshly grated melts smoothly and adds savory depth
  • Plain Greek yogurt – ½ cup adds creaminess while keeping the recipe lighter and tangy
  • Salt – ¾ teaspoon enhances all the flavors without overpowering the lemon
  • Black pepper – ½ teaspoon balances the citrus with gentle warmth
  • Red pepper flakes – optional ¼ teaspoon (adds a mild kick if you like a little heat)
  • Fresh parsley – 2 tablespoons chopped (adds freshness and a pop of color at the end)

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. During the last two minutes, add broccoli florets to the same pot. Drain everything together and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden and fully cooked through. Remove chicken from the skillet and keep it warm.
  3. In the same skillet, add garlic and cook briefly until fragrant. Pour in chicken broth, lemon juice, and lemon zest, then let it simmer gently to reduce slightly and concentrate flavor.
  4. Lower the heat and stir in Greek yogurt until smooth. This creates a creamy texture without heaviness. Add Parmesan cheese slowly, stirring until fully melted and combined.
  5. Return cooked chicken to the skillet, followed by pasta and broccoli. Toss gently until everything is coated evenly in the lemony sauce. Adjust seasoning if needed.
  6. Remove from heat and sprinkle with fresh parsley and red pepper flakes if using. Let it rest for a minute so flavors can settle before serving.

Notes

  • I always reserve a bit of pasta water to thin the sauce if it becomes too thick.
  • I’ve found that zesting the lemon directly over the pan boosts aroma instantly.
  • I like tasting the sauce before adding pasta to balance lemon and salt.
  • Using freshly grated Parmesan makes the sauce smoother and richer.