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Zesty Lemon Herb Chicken & Garlic Mushroom Pasta Bowl

This vibrant dish features tender, lemon-herb roasted chicken and colorful vegetables paired with a savory garlic mushroom pasta, creating a complete and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650 kcal

Equipment

  • Oven
  • Large bowl
  • Baking sheet
  • Parchment paper
  • Large pot
  • Large skillet

Ingredients
  

For the Zesty Lemon Herb Chicken:

  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 lb assorted vegetables (broccoli florets, bell peppers - any color, zucchini), chopped into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Juice of ½ lemon
  • Fresh parsley, chopped (for garnish, optional)

For the Garlic Mushroom Pasta:

  • 8 oz linguine or spaghetti
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 4-5 cloves garlic, minced
  • ¼ cup chicken or vegetable broth
  • 2 tbsp fresh lemon juice
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for a kick)
  • Fresh parsley, chopped (for garnish)
  • Parmesan cheese, grated (for serving)

Instructions
 

Part 1: Zesty Lemon Herb Chicken

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Combine chicken and vegetables in a bowl, then drizzle with olive oil and season with Italian seasoning, garlic powder, salt, and pepper.
  • Spread the seasoned chicken and vegetables in a single layer on the baking sheet.
  • Roast for 20-25 minutes, stirring halfway, until chicken is cooked and vegetables are tender-crisp.
  • After roasting, drizzle with fresh lemon juice and sprinkle with fresh parsley if desired.

Part 2: Garlic Mushroom Pasta

  • Boil salted water and cook linguine or spaghetti until al dente, reserving ½ cup of pasta water before draining.
  • While pasta cooks, heat olive oil and butter in a skillet, then sauté sliced mushrooms for 5-7 minutes until softened and browned.
  • Add minced garlic to the skillet and sauté for 1 minute until fragrant.
  • Pour in broth and lemon juice, simmer for 1-2 minutes until slightly reduced, and season with salt, pepper, and red pepper flakes.
  • Add drained pasta to the skillet with the sauce, tossing to coat, and add reserved pasta water if needed.
  • Garnish with fresh parsley and grated Parmesan cheese.

Serving:

  • Serve the chicken and vegetables alongside or on top of the garlic mushroom pasta.

Notes

For extra flavor, marinate the chicken and vegetables for 30 minutes before roasting. You can also use a mix of your favorite seasonal vegetables in place of or in addition to the suggested ones. Be sure not to overcrowd the baking sheet when roasting. If you are cooking for a larger group, use a second baking sheet and separate the chicken and vegetables for better browning and more even cooking. Ensure the pasta is al dente, as it will continue to cook slightly when added to the hot mushroom sauce.