Italian Lemon Herb Roasted Chicken Pasta

Ingredients

Roasted Chicken

• 2 large chicken breasts or 4 boneless chicken thighs
• 1 tablespoon olive oil
• 1 1/2 teaspoons Spring House No. 3
• 1 teaspoon lemon juice
• Optional: 1 teaspoon grated parmesan for extra savory flavor

Pasta

• 12 ounces pasta, such as penne, rigatoni, fettuccine, or rotini
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream or half-and-half
• 1/2 cup chicken broth
• 1/2 cup grated parmesan
• 1 teaspoon Spring House No. 3
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
• Optional: fresh basil, extra parmesan, or black pepper for serving

Directions

Roast the Chicken

1. Preheat oven to 400°F.
2. Pat the chicken dry, then rub with olive oil, lemon juice, and Spring House No. 3.
3. Place chicken on a baking sheet or in a small baking dish.
4. Roast for 20–25 minutes, or until cooked through and golden at the edges.
5. Let the chicken rest for 5 minutes, then slice or cut into bite-size pieces.

Make the Pasta

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat.
3. Add garlic and cook for about 30 seconds, just until fragrant.
4. Stir in heavy cream, chicken broth, Spring House No. 3, lemon juice, and lemon zest.
5. Simmer for 3–5 minutes, until slightly thickened.
6. Stir in parmesan until melted and smooth.
7. Add cooked pasta and toss until coated. Add a splash of reserved pasta water if the sauce needs loosening.
8. Fold in roasted chicken, parsley, thyme, and basil if using.
9. Serve warm with extra parmesan, lemon zest, or black pepper.

Serve With

Serve with garlic bread, roasted broccoli, honey herb carrots, a simple salad, or warm crusty bread for a cozy dinner that feels fresh, creamy, and homemade.