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.
Ingredients
Scale
- 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
Instructions
- Combine the flour, 1/4 cup of Parmesan cheese, and lemon pepper in a shallow bowl. Dredge the chicken breasts in the flour.
- 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.
- 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.
- 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.
- Add the heavy cream and bring it to a simmer. Slowly add the chicken broth while the cream reduces.
- 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.
- 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.
- Slice the chicken and add it to the pasta. Serve promptly for best flavor.
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.
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