Lemon Chicken Pasta

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings


  • 1 pound dry angel hair pasta
  • 1/4 cup honey
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil divided
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons lemon pepper
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons chopped fresh thyme
  • 6 medium boneless skinless chicken breasts cubed


  • Cook pasta according to directions on box, drain, and set aside.
  • In a medium bowl mix the honey, lemon juice, 1 tablespoon olive oil, apple cider vinegar, lemon pepper, salt, pepper and thyme. Set aside.
  • In a large skillet on medium heat, add 1 tablespoon olive oil. Add chicken and coat with with lemon pepper seasoning. Cook chicken for 10 minutes, turning with a spatula to cook evenly.
  • Cooking time may vary based on thickness of chicken breasts.
  • Turn heat to medium-low, and add the sauce.
  • Allow sauce to bubble at a low boil for 5 minutes until sauce has thickened and chicken is cooked through. Stir throughout.
  • Add pasta to skillet with the chicken and toss to coat.
  • Serve immediately.


SERVING SUGGESTION: Baked sweet potatoes and steamed broccoli spears.
VEGETARIAN: Use portabella mushroom caps in place of the chicken.
GLUTEN FREE: Use gluten free pasta in place of the regular, and also make sure that the vinegar and lemon pepper are gluten free.
NUTRITION: 632 Calories; 9g Fat; 64g Protein; 70g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 415mg Sodium. Exchanges: 4 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
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