This Lemon Chicken Pasta is a creamy, flavorful dish that combines lightly breaded lemon pepper chicken, a zesty lemon cream sauce with Parmesan cheese, and sweet peas. It’s an easy yet elegant meal perfect for a weeknight dinner or special occasion. The bright flavors of lemon paired with the creamy sauce and tender chicken will have your family asking for seconds!
Why You’ll Love This Recipe
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Creamy and Zesty: The lemon cream sauce is rich yet refreshing, with the perfect balance of tangy lemon and savory Parmesan.
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Tender, Flavorful Chicken: The breaded chicken is seasoned with lemon pepper, bringing a crispy texture and a burst of citrus flavor.
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Quick and Easy: Ready in about 40 minutes, this dish is simple enough for a weeknight meal but special enough for guests.
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Customizable: You can swap the pasta shape or adjust the lemony flavor to your liking.
Ingredients
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2 large boneless skinless chicken breasts, cut in half lengthwise
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¼ cup flour
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¾ cup fresh grated Parmesan cheese
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2 teaspoons lemon pepper
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3 tablespoons olive oil
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12 ounces spaghetti pasta
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3 cloves garlic, minced
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1 ¼ cups heavy cream
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½ cup low sodium chicken broth
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⅔ cup frozen peas
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1 lemon, zested and juiced
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2 tablespoons butter, cut into small cubes
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2 tablespoons fresh chopped Italian parsley
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Salt and black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Chicken:
Combine the flour, ¼ cup Parmesan cheese, and lemon pepper in a shallow bowl. Dredge the chicken breasts in the flour mixture, coating both sides.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden brown and cooked through. Plate the chicken and cover it loosely with aluminum foil to keep warm. -
Cook the Pasta:
While the chicken cooks, bring a large pot of water to a boil and cook the pasta according to the package directions. Be careful not to overcook. Drain well and set aside. -
Make the Lemon Cream Sauce:
Wipe the skillet fairly clean and heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and cook for about 1 minute, stirring constantly.
Add the heavy cream and bring it to a simmer. Slowly add the chicken broth a little at a time while stirring until the cream reduces and thickens. -
Add Lemon and Peas:
Add the peas, lemon zest, and lemon juice to the sauce. Continue simmering until the sauce reduces by about one-third. Reduce the heat to low. -
Finish the Sauce:
Gradually stir in ½ cup Parmesan cheese until it’s melted and the sauce is creamy. If the sauce gets too thick, you can add a bit more chicken broth, cream, or milk to reach your desired consistency. -
Combine Pasta and Sauce:
Add the cooked pasta to the sauce, tossing to coat. Stir in the butter until it melts and is fully incorporated.
Stir in the fresh parsley and season with salt and black pepper to taste. -
Slice the Chicken:
Slice the cooked chicken and add it on top of the pasta or serve it on the side. -
Serve:
Serve immediately while the pasta is hot and creamy. Garnish with extra parsley or Parmesan if desired.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Variations
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Pasta Choice: Swap spaghetti for other pasta shapes like fettuccine, penne, rigatoni, or even angel hair, depending on what you have on hand.
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Vegetarian Option: Omit the chicken and add more vegetables, such as sautéed mushrooms or roasted bell peppers, for a hearty vegetarian version.
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Add Protein: If you want more protein, you can add cooked shrimp or even grilled salmon instead of chicken.
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at 50% power, stirring occasionally, or in a pan on the stove.
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Freezing: You can freeze this dish in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat in the microwave or on the stove.
FAQs
Can I use boneless thighs instead of chicken breasts?
Yes, you can use boneless skinless chicken thighs for a juicier, more tender option.
Can I make the sauce ahead of time?
While the sauce is best made fresh, you can prepare it ahead of time and store it in the fridge for up to 2 days. Reheat it gently and add the pasta just before serving.
Can I make this dish dairy-free?
Yes, you can substitute heavy cream with coconut milk and use a dairy-free Parmesan alternative to make this recipe dairy-free.
How can I make the sauce less rich?
For a lighter sauce, reduce the amount of cream and use half-and-half or milk instead.
Can I add more vegetables?
Absolutely! Feel free to add more veggies like spinach, broccoli, or asparagus for added nutrition.
Conclusion
Lemon Chicken Pasta is a creamy, flavorful dish that brings together tender chicken, a luscious lemon cream sauce, and spaghetti. With fresh flavors and easy steps, it’s an ideal weeknight meal that’s both comforting and satisfying. Whether you’re serving it for family dinner or a special occasion, this dish is sure to become a favorite!
Print
Lemon Chicken Pasta
- Total Time: 40 minutes
- Yield: 4 servings
Description
Lemon Chicken Pasta combines tender, lightly breaded lemon pepper chicken with a creamy lemon sauce, Parmesan cheese, and sweet peas, all tossed with spaghetti for a flavorful, comforting meal. Perfect for a weeknight dinner or special occasion, this easy-to-make dish is bursting with fresh, zesty flavor!
Ingredients
For the Chicken:
2 large boneless skinless chicken breasts (cut in half lengthwise)
¼ cup flour
¾ cup fresh grated Parmesan cheese
2 teaspoons lemon pepper
3 tablespoons olive oil
For the Pasta:
12 ounces spaghetti pasta
For the Lemon Cream Sauce:
3 cloves garlic (minced)
1 ¼ cups heavy cream
½ cup low sodium chicken broth
⅔ cup frozen peas
1 lemon (zested and juiced)
2 tablespoons butter (cut in small cubes)
2 tablespoons fresh chopped Italian parsley
Salt and black pepper to taste
Instructions
Prepare the Chicken: In a shallow bowl, combine the flour, ¼ cup Parmesan cheese, and lemon pepper. Dredge the chicken breasts in the flour mixture. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken until golden brown on both sides and cooked through (about 3-4 minutes per side). Remove and cover with a loose aluminum foil tent.
Cook the Pasta: Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. Drain well and set aside.
Make the Sauce: Wipe the skillet fairly clean and heat 1 tablespoon olive oil over medium-low heat. Add the minced garlic and cook for 1 minute, stirring constantly. Add the heavy cream and bring to a simmer. Gradually add the chicken broth while the cream reduces.
Add the Flavor: Add the peas, lemon zest, and lemon juice to the sauce and continue simmering until the mixture reduces by about one-third. Reduce the heat to low and stir in ½ cup Parmesan cheese in small increments, stirring until melted.
Combine with Pasta: Add the cooked pasta to the sauce and toss to coat. Stir in the butter until melted and incorporated. Add fresh parsley and season with salt and black pepper to taste.
Slice and Serve: Slice the cooked chicken and add it to the pasta. Serve promptly while hot.
Notes
“For even cooking, use thin-cut chicken breasts or cut them in half lengthwise.”
“Simmer the cream on low heat, stirring frequently, to reduce it without boiling. Add the chicken broth and lemon juice gradually while stirring.”
“For best results, use fresh grated Parmesan cheese for a more flavorful dish.”
“Frozen peas can be added directly to the sauce without thawing.”
“Feel free to substitute the spaghetti with other pasta varieties such as fettucine, penne, or angel hair.”
“If the sauce becomes too thick, add a little extra chicken broth, cream, or milk in small increments.”
“Do not slice the chicken until the dish is ready to serve to prevent it from drying out.”
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 50% power in the microwave, stirring occasionally. You can also freeze the dish in an airtight container or freezer bag for up to 2 months. Defrost in the refrigerator overnight and reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying, Simmering, Boiling
- Cuisine: American
