White Wine Lemon Chicken Pasta
As an Amazon Associate I earn from qualifying purchases.
This White Wine Lemon Chicken Pasta is everything you want in a meal: fresh, flavorful, and incredibly satisfying. The marinated citrus chicken, grilled or baked to perfection, pairs beautifully with a zesty white wine lemon sauce that coats the pasta just right. The sautéed Tuscan kale adds a bit of earthiness and color, while the fresh parsley and lemon slices brighten everything up. It’s the kind of dish that feels special but is easy enough to make for a weeknight dinner. You can have it on the table in less than 45 minutes, making it the perfect option when you want something light but flavorful without spending too much time in the kitchen. Honestly, it’s the kind of meal that brings together fresh ingredients and bold flavors, and once you try it, you’ll be hooked.
Why You’ll Love White Wine Lemon Chicken Pasta
- Bright and Fresh Flavors: The citrusy marinade for the chicken and the zesty lemon wine sauce create a refreshing, vibrant flavor that will wake up your taste buds.
- Quick and Easy: This dish comes together in under 45 minutes, making it perfect for a busy weeknight when you want something delicious without the hassle.
- Hearty and Satisfying: The combination of grilled chicken, pasta, and sautéed kale makes for a filling meal that’s packed with protein and nutrients.
- Perfectly Balanced: The rich white wine sauce, tender chicken, and crispy kale come together for a satisfying balance of flavors and textures.
- One-Pan Wonder: With just one skillet to clean, this dish is not only tasty but also easy on the cleanup. It’s a win-win!
Ingredients Needed To Make White Wine Lemon Chicken Pasta
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Boneless chicken breasts
- Citrus vinegar
- Kosher salt
- Friday Fennel
- Citrus olive oil
- Garlic, minced
- Parsley, chopped
- Lemon, sliced
- Tuscan/dinosaur kale
- Black pepper
- Linguini
- Sweetened condensed coconut milk
- Evaporated coconut milk
- Coconut cream
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make White Wine Lemon Chicken Pasta
- Marinate the chicken with citrus vinegar, olive oil, salt, and fennel, then let it sit for a bit.
- Grill or bake the chicken until it’s fully cooked and set aside.
- In a skillet, sauté kale until it’s wilted and slightly crispy, then set it aside.
- In the same skillet, cook lemon slices until softened, then add wine, garlic, salt, pepper, and fennel. Let it cook down.
- Slice the cooked chicken.
- Add the pasta, sautéed kale, parsley, chicken, and some olive oil to the skillet, tossing everything to combine.
- Serve and enjoy!
Commonly Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs would work great in this recipe! They have a little more fat, which can make them juicier and more flavorful. Just make sure to cook them thoroughly until they reach the proper internal temperature.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. This dish stays pretty fresh, and the flavors continue to develop, but it’s best enjoyed within a few days.
Can I make this ahead of time?
You can marinate the chicken ahead of time and store it in the fridge for a few hours or even overnight. However, I recommend assembling and cooking the dish right before serving for the best texture and flavor.
How do I reheat the pasta?
Reheat the pasta in a skillet over medium heat, adding a little bit of olive oil or water to keep it from drying out. You can also microwave individual servings for a quick reheat, though the texture may not be as perfect as when fresh.
Can I use a different green besides kale?
Absolutely! If you’re not a fan of kale, spinach, arugula, or even Swiss chard would be great substitutes. Just sauté them until they’re wilted and you’re good to go.
What kind of white wine should I use for this recipe?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best in this dish. You want something that’s light and crisp to balance the lemon and garlic flavors without overwhelming the dish.
Can I skip the wine?
If you prefer not to use wine, you can substitute it with chicken broth or even vegetable broth. The wine adds a nice depth of flavor, but the dish will still be delicious without it.
White Wine Lemon Chicken Pasta
Equipment
- Skillet
Ingredients
Grilled/Baked Citrus Chicken
- 1 lbs boneless chicken breasts
- ⅓ cup citrus vinegar
- ½ tsp kosher salt
- 1 tsp Friday Fennel
- ¼ cup citrus olive oil can substitute with light olive oil
White Wine Lemon Pasta
- 4 tbsp citrus olive oil, divided can substitute with light olive oil
- 1 cup dry white wine, such as pinot grigio
- 1 tsp garlic, minced
- ⅓ cup parsley, chopped
- 1 lemon, ends and seeds removed, sliced thin
- 1 bunch Tuscan/dinosaur kale, ribs removed, chopped
- 1 tsp kosher salt
- 2 tsp Friday Fennel
- ½ tsp black pepper
- 1 pkg Linguini, cooked according to package directions
Instructions
Grilled/Baked Citrus Chicken
- Combine oil, vinegar, salt, and Friday Fennel.
- Pour over chicken and allow to marinate in the refrigerator for an hour.
- Preheat oven to 375 or prepare grill. Bake or grill chicken until internal temperature reads 165. Set aside.
White Wine Lemon Pasta
- Heat skillet with 1 tbsp of oil over medium heat.
- Add kale. Sauté until kale is lightly wilted and a little crisp, 3-5 minutes. Set aside.
- Add another tablespoon of olive oil. Add lemon slices and cook for a couple of minutes until they are slightly soft.
- Add wine, garlic, salt and pepper, and Friday Fennel. Cook until the wine is reduced by half, approximately 8-10 minutes.
- Slice chicken.
- Add the pasta, kale, parsley, remaining olive oil, and sliced chicken. Toss to combine. Buon appetito!
This White Wine Lemon Chicken Pasta is one of those dishes that always hits the spot. The fresh lemon, savory chicken, and earthy kale combine perfectly with the white wine sauce for a meal that feels light yet satisfying. It’s quick to put together, so it’s great for a weeknight dinner, but impressive enough to serve for guests. Honestly, it’s become one of my go-to recipes when I want something flavorful without spending too much time in the kitchen.