Lemon Chicken Pasta
This Lemon Chicken Pasta is a delightful combination of tender chicken, al dente spaghetti, and a creamy lemon sauce with a hint of Parmesan cheese. It's a refreshing and satisfying dish perfect for any occasion.
Equipment
- Large Skillet
- Large Pot
- Shallow Bowl
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 Spaghetti pasta
- 3 cloves Garlic, minced
- 1 1/4 cups Heavy cream
- 1/2 cup Low-sodium chicken broth
- 2/3 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
- In a shallow bowl, combine flour, 1/4 cup Parmesan cheese, and lemon pepper. Dredge chicken breasts in the flour mixture.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook chicken until golden brown on both sides and cooked through, about 3-4 minutes per side. Plate chicken and cover with aluminum foil tent to keep warm.
- Meanwhile, bring a large pot of water to boil and cook spaghetti pasta according to package directions. Drain well.
- Wipe skillet fairly clean and heat 1 tablespoon of olive oil over medium-low heat. Add minced garlic and cook for 1 minute, stirring constantly.
- Pour in heavy cream and bring it to a simmer. Gradually add chicken broth while cream reduces.
- Stir in frozen peas, lemon zest, and lemon juice, and continue simmering until mixture is reduced by about 1/3.
- Reduce heat to low and gradually stir in 1/2 cup Parmesan cheese in small increments, stirring until melted.
- Add cooked pasta to sauce, tossing to coat. Stir in butter until melted and incorporated. Mix in fresh parsley and season with salt and black pepper to taste.
- Slice cooked chicken and add to pasta. Serve promptly for best results.
Notes
This Lemon Chicken Pasta is a creamy and tangy dish that pairs well with a side salad or garlic bread. Adjust the amount of lemon zest and juice to suit your taste preferences. Leftovers can be refrigerated and reheated, though the sauce may thicken upon cooling.