Description
Lemon Chicken Pasta is a bright and creamy dish combining tender pan-seared chicken breasts with spaghetti tossed in a luscious lemon-infused parmesan cream sauce. Featuring fresh lemon zest and juice, peas, and a hint of garlic, this comforting yet elegant pasta is perfect for a flavorful weeknight dinner or a casual entertaining meal.
Ingredients
Chicken and Coating
- 2 large boneless skinless chicken breasts, cut in half lengthwise
- ¼ cup all-purpose flour
- ¾ cup fresh grated parmesan cheese, divided
- 2 teaspoons lemon pepper
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
Pasta and Sauce
- 12 ounces spaghetti pasta
- 3 cloves garlic, minced
- 1¼ 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
Instructions
- Prepare the chicken coating: In a shallow bowl, combine the flour, ¼ cup of grated Parmesan cheese, and lemon pepper. Dredge each halved chicken breast in this mixture, coating thoroughly on all sides.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 3-4 minutes on each side until golden brown and cooked through. Once done, transfer the chicken to a plate and cover loosely with aluminum foil to keep warm.
- Cook the pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta well and set aside.
- Clean the skillet and start sauce: Wipe the skillet fairly clean. Heat the remaining 1 tablespoon olive oil over medium-low heat. Add minced garlic and sauté for about 1 minute, stirring constantly to avoid burning.
- Simmer cream and broth: Pour in the heavy cream and bring to a gentle simmer. Gradually add the chicken broth a little at a time, allowing the cream mixture to reduce slightly as it simmers.
- Add peas and lemon: Stir in the frozen peas, lemon zest, and lemon juice. Continue simmering until the sauce reduces by about one-third and thickens.
- Melt in Parmesan cheese: Reduce the heat to the lowest setting. Stir in the remaining ½ cup Parmesan cheese in small increments, stirring continuously until it melts smoothly into the sauce.
- Toss pasta in sauce: Add the cooked spaghetti to the skillet and toss thoroughly to coat the pasta in the creamy lemon parmesan sauce.
- Finish the sauce: Stir in the butter cubes until melted and fully incorporated. Add chopped fresh parsley and season with salt and black pepper to taste.
- Serve: Slice the cooked chicken breasts and arrange over the pasta. Serve the dish promptly for best flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave at 50% power, stirring occasionally.
- Freeze leftovers in an airtight container or heavy-duty freezer bag for up to 2 months. Defrost overnight in the refrigerator and reheat at reduced microwave power.
- For extra brightness, garnish with additional lemon zest or fresh parsley before serving.
- Ensure pasta is not overcooked to maintain texture when tossed in the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
