Lemon Chicken Pasta

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Lemon Chicken Pasta is a bright and creamy dish that’s perfect for any day of the week. With tender chicken, tangy lemon, and fresh parmesan, this recipe brings comfort and flavor to your table. It’s quick to prepare and makes a great meal for family gatherings or a simple weeknight dinner.

Why Make This Recipe

This Lemon Chicken Pasta is not just tasty, but it’s also super easy to make! The freshness of lemon adds a lovely zing to the creamy sauce, making every bite delightful.

It’s a fantastic way to enjoy chicken and pasta in one dish, and you can get it on the table in less than 30 minutes. Plus, it’s a great dish for sharing with family and friends!

How to Make Lemon Chicken Pasta

Ingredients:

• 2 large boneless skinless chicken breasts, cut in half lengthwise
• 1/4 cup flour
• 3/4 cup fresh grated parmesan cheese
• 2 teaspoons lemon pepper
• 3 tablespoons olive oil
• 12 ounces of spaghetti pasta
• 3 cloves garlic, minced
• 1 1/4 cups heavy cream
• 1/2 cup low-sodium chicken broth
• 1/4 cup frozen peas
• 1 lemon, zested and juiced
• 2 tablespoons butter, cut into small cubes
• 2 tablespoons fresh chopped Italian parsley
• Salt and black pepper to taste

Directions:

1. Combine the flour, 1/4 cup of Parmesan cheese, and lemon pepper in a shallow bowl. Dredge the chicken breasts in the flour.

2. Heat 2 tablespoons of 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 each side. Remove from the skillet and cover it with a loose tent of aluminum foil to keep warm.

3. Meanwhile, bring a large pot of water to a boil and cook the spaghetti according to the package directions. Be careful not to overcook; drain well.

4. Wipe the skillet fairly clean and heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and cook for 1 minute while stirring constantly.

5. Add the heavy cream and bring it to a simmer. Slowly add the chicken broth while the cream reduces.

6. Add the peas, lemon zest, and lemon juice. Continue simmering until the mixture is reduced by about 1/3. Turn the heat to low and mix in 1/2 cup of Parmesan cheese until melted.

7. Add the cooked pasta to the sauce, tossing to coat. Stir in the butter until melted and everything is mixed well. Add fresh parsley and season with salt and black pepper to taste. Finally, slice the chicken and add it to the pasta. For the best flavor, serve promptly.

How to Serve Lemon Chicken Pasta

Serve your Lemon Chicken Pasta hot, straight from the pan. You can garnish it with extra parsley or a sprinkle of Parmesan cheese for a beautiful touch. A side salad or some garlic bread makes it a complete meal.

How to Store Lemon Chicken Pasta

If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. When you’re ready to eat, reheat in the microwave or on the stove until warmed through.

Tips to Make Lemon Chicken Pasta

• Make sure not to overcook the pasta; it should be al dente.
• Stir the sauce gently, especially when adding the cheese, to keep it smooth.
• Fresh herbs bring out the flavors, so use parsley or basil if you have them!

Variation

You can make this dish vegetarian by replacing the chicken with sautéed mushrooms or zucchini. Use vegetable broth instead of chicken broth for a lighter version.

Lemon Chicken Pasta

• Author: Alora chef
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Salt

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Description

A bright and creamy dish featuring tender chicken, tangy lemon, and fresh parmesan cheese. Perfect for weeknight dinners or family gatherings, this Lemon Chicken Pasta brings comfort and flavor to your table in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 2 large boneless skinless chicken breasts, cut in half lengthwise
• 1/4 cup flour
• 3/4 cup fresh grated parmesan cheese
• 2 teaspoons lemon pepper
• 3 tablespoons olive oil
• 12 ounces of spaghetti pasta
• 3 cloves garlic, minced
• 1 1/4 cups heavy cream
• 1/2 cup low-sodium chicken broth
• 1/4 cup frozen peas
• 1 lemon, zested and juiced
• 2 tablespoons butter, cut into small cubes
• 2 tablespoons fresh chopped Italian parsley
• Salt and black pepper to taste

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Instructions

1. Combine the flour, 1/4 cup of Parmesan cheese, and lemon pepper in a shallow bowl. Dredge the chicken breasts in the flour.
2. Heat 2 tablespoons of 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 each side. Remove from the skillet and cover it with a loose tent of aluminum foil to keep warm.
3. Meanwhile, bring a large pot of water to a boil and cook the spaghetti according to the package directions. Be careful not to overcook; drain well.
4. Wipe the skillet fairly clean and heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and cook for 1 minute while stirring constantly.
5. Add the heavy cream and bring it to a simmer. Slowly add the chicken broth while the cream reduces.
6. Add the peas, lemon zest, and lemon juice. Continue simmering until the mixture is reduced by about 1/3.
7. Turn the heat to low and mix in 1/2 cup of Parmesan cheese until melted.
8. Add the cooked pasta to the sauce, tossing to coat. Stir in the butter until melted and everything is mixed well.
9. Add fresh parsley and season with salt and black pepper to taste.
10. Slice the chicken and add it to the pasta. Serve promptly for best flavor.

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Notes

• Make sure not to overcook the pasta; it should be al dente.
• Stir the sauce gently, especially when adding the cheese, to keep it smooth.
• Fresh herbs bring out the flavors, so use parsley or basil if you have them!
• You can make this dish vegetarian by replacing the chicken with vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat leftovers in the microwave or on the stove until warmed through.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 720
• Sugar: 4g
• Sodium: 480mg
• Fat: 38g
• Saturated Fat: 18g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 145mg

FAQs

1. Can I use frozen chicken for this recipe?

   • Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.

2. How do I make the sauce thicker?

   • You can add a bit more Parmesan cheese or a small amount of cornstarch mixed in water to thicken the sauce.

3. Can I add other vegetables?

   • Absolutely! Spinach, asparagus, or bell peppers would all be great additions to this dish. Just sauté them with the garlic before adding the cream.

Enjoy making this delicious Lemon Chicken Pasta! It’s bound to be a hit with your family just like it is with mine!