A one pan meal if using Barilla’s Pronto pasta, this lemon-dill chicken pasta is quick, flavourful, and probably not the healthiest (but we all deserve a treat once in a while!)
Having worked with Barilla in the past (today’s post is not sponsored,) I was floored with the results of their latest product: Pronto pasta.
No more boiling water separately. You start off with pasta in cold water and boil away, having recipes finished in as little as 10 minutes! Don’t believe me? Take a look at my one pan creamy chicken pasta recipe!
Today’s lemon-dill chicken pasta takes a bit longer than 10 minutes, but in the end you are rewarded with great flavour, and a cheap meal!
Just check out the step-by-step video showing you how quick this meal is to make!
Seriously, this lemon-dill chicken pasta uses cheap ingredients, but screams gourmet. Professional chefs often finish their pastas on the stove in the sauce, so this concept is not something completely new. Using cheap cuts of meat such as these bone-in, skin on chicken thighs helps you save even more (and honestly, bone-in chicken is just juicier!)
Now, I do use a lot of butter in this meal. I feel salmon would be great in it, in place of chicken, because dill and lemon and butter are just so perfect together! Just don’t expect to say this recipe is healthy 🙂
Lastly, I plan to provide two sets of instructions: one using regular pasta, and the second using Pronto pasta. There is not much of a difference, but if you can find some Pronto pasta, give it a shot because it seriously makes life so much easier (especially if you have a ton of leftovers hanging around!)
Quick, simple, and so delicious! Total comfort food right here!
5 minPrep Time
35 minCook Time
40 minTotal Time
- 3 lbs bone in, skin on chicken thighs, pat completely dry
- 1/4 cup butter
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- Salt and pepper
- 1/4 cup butter, melted
- 3 tbsp. freshly squeezed lemon juice
- 1 tsp. lemon zest
- 2 tbsp. freshly chopped dill + more for garnish
- 1 (340g) box Barilla Pronto pasta OR 1 (454g) box of regular pasta
- 3 cups cold chicken broth or water
- Season chicken with salt, pepper, paprika, and garlic powder.
- Add butter to large saute pan over medium-high heat. Once bubbling, add chicken face down. Cook until skin is crispy, browned, and can easily be flipped over (about 5-8 minutes.) Cook chicken for another 5-8 minutes.
- Mix in melted butter, lemon juice, and zest. Season with fresh dill.
- Cook chicken until it is no longer pink, and internal temperature reaches 160F (about 10-15 minutes.)
- Remove chicken.
- Raise heat to high and stir in pasta. Add chicken broth. Bring to a boil, stirring constantly. Boil over high heat, stirring constantly, until most liquid has evaporated and pasta is softened to your liking.
- Add chicken back to pan, garnish with additional dill, and serve!
- Cook chicken as stated. When down, remove from pan. Boil pasta as you would normally. Drain, saving 1/4 cup pasta water. Add pasta to chicken pan with water. Stir to combine. Add chicken back in, garnish, and serve!
If you find your chicken is getting too dark after you initially flip it the first time, you can lower the heat to medium and cover with a lid. However, your chicken skin may lose its crispiness.
When I originally made this recipe, I reduced the heat, covered, and simmered the chicken (after browning the chicken on both sides) until the internal temperature reached 160F. However, covering the pan led to the chicken skin losing its crispiness. You can cook the chicken uncovered on the stove, but just be careful not to burn the bottom!
Since videos are taking off all over the internet, I figured it was high-time to get back into making them. Personally, I hate doing them but it does help show people how easy a recipe is (and like said, this lemon-dill chicken pasta is SUPER easy!) Don’t mind the poor quality as I try and figure out how I want my videos to look (so much more work!)