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Lemon Dill Roasted Chicken Pasta is a delightful culinary creation that brings together the zesty brightness of lemon, the aromatic charm of fresh dill, and the succulent tenderness of roasted chicken. This dish is not just a feast for the palate; it’s also a feast for the eyes with its vibrant colors and enticing aroma. The synergistic blend of flavors makes it a standout choice for any occasion, whether you’re hosting a family dinner or enjoying a casual get-together with friends.

Lemon Dill Roasted Chicken Pasta

Discover the vibrant flavors of Lemon Dill Roasted Chicken Pasta, a delightful dish that combines the zesty kick of lemon, fresh dill, and tender roasted chicken. Perfect for both elegant dinners and casual nights, this recipe is packed with nutritious ingredients like spinach and cherry tomatoes. With easy-to-follow instructions and creative serving suggestions, you’ll impress your family and friends with this colorful, wholesome meal that’s as tasty as it is beautiful.
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Ingredients
  

2 boneless, skinless chicken breasts

8 oz (225 g) fettuccine or pasta of choice

3 tbsp olive oil, divided

Juice and zest of 1 large lemon

2 cloves garlic, minced

1 tsp dried dill (or 2 tsp fresh dill, chopped)

Salt and pepper to taste

1 cup cherry tomatoes, halved

¼ cup fresh parsley, chopped

½ cup grated Parmesan cheese

1 cup baby spinach (optional)

Lemon wedges for garnish

Instructions
 

Marinate the Chicken: In a bowl, mix 2 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, dill, salt, and pepper. Add the chicken breasts, coat well, and let them marinate for at least 30 minutes (or up to overnight in the refrigerator).

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Roast the Chicken: Place the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and no longer pink in the center (internal temperature of 165°F or 74°C). Once done, let the chicken rest for 5 minutes before slicing.

        Cook the Pasta: While the chicken is roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving ½ cup of pasta water.

          Combine Ingredients: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cherry tomatoes and sauté for about 3-4 minutes until they begin to soften. If using, add the spinach and cook until wilted.

            Mix It All Together: Add the drained pasta to the skillet with the tomatoes and spinach. Toss everything together, adding reserved pasta water as needed to create a light sauce. Stir in chopped parsley, grated Parmesan, and season with salt and pepper to taste.

              Serve: Slice the rested chicken and place it on top of the pasta. Garnish with additional lemon zest, dill, and lemon wedges for a fresh finish.

                Enjoy: Serve immediately while warm, and enjoy this zesty, flavorful dish with a glass of white wine or sparkling water.

                  Prep Time, Total Time, Servings:

                    15 mins | 50 mins | Serves 4