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
