Lemon Thyme Pasta with Chicken

Quick to prepare and bursting with flavour, this is a go-to recipe for our family. If your kids aren’t fond of broccoli, let them decide what veggie to toss in.

Lemon Thyme Pasta with Chicken

Photo: Gerri Photography

Lemon Thyme Pasta with Chicken


  • 12 oz dried rotini vegetable pasta or fusilli pasta
  • 1 tbsp olive oil
  • 4 cloves of garlic, finely chopped
  • 3 tbsp fresh thyme (or 1 tbsp dried)
  • 2 cups broccoli florets (cut small)
  • 1 1/3 cup chicken broth
  • 2 large chicken breasts, cooked and thinly sliced (or 4 cups left over chicken, sliced)
  • Juice and zest from 1 lemon
  • 1 1/2 cups parmesan cheese, finely grated


  1. Place pasta in a large pot of boiling, salted water and cook al dente.
  2. While pasta is cooking, heat olive oil in a large pan over low-med heat. Stir in garlic and thyme. Add the broccoli florets and chicken broth; cover and cook until broccoli is tender, about 2-3 minutes. Add chicken, lemon juice, and lemon zest.
  3. Once the pasta is cooked, drain and add to the broccoli mixture. Add 1 cup of parmesan cheese and toss. Season with salt and pepper.
  4. Serve immediately and garnish with the remaining 1/2 cup of grated parmesan cheese. Serves 4

Author: Jan White

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