Description
A creamy and zesty Lemon Chicken Pasta combining tender, pan-seared chicken breasts coated in a flavorful parmesan and lemon pepper crust with spaghetti tossed in a luscious lemon-infused cream sauce enriched with Parmesan, peas, and fresh parsley. Perfect for a comforting yet refreshing weeknight dinner.
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
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
- Salt and black pepper, to taste
Instructions
- Prepare Chicken Coating and Sear Chicken: In a shallow bowl, combine the all-purpose flour, ¼ cup of Parmesan cheese, and lemon pepper. Dredge each chicken breast piece in this mixture thoroughly. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet, plate it, and loosely tent with aluminum foil to keep warm.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti pasta according to package directions until al dente, ensuring it is not overcooked. Drain the pasta well and set aside.
- Prepare Cream Sauce: Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and sauté for about 1 minute, stirring constantly to release its aroma without burning. Pour in the heavy cream, bring it to a gentle simmer, then gradually add the chicken broth in small amounts while allowing the sauce to reduce slightly.
- Add Peas and Lemon: Stir in the frozen peas, lemon zest, and lemon juice. Continue simmering the sauce until it reduces by approximately one-third, concentrating the flavors.
- Finish Sauce with Cheese: Lower the heat to the lowest setting. Incrementally add the remaining ½ cup Parmesan cheese to the sauce, stirring continuously until the cheese is completely melted and the sauce becomes smooth and creamy.
- Toss Pasta and Add Butter: Add the cooked spaghetti to the sauce, tossing thoroughly to ensure even coating. Stir in the cubed butter until it melts and fully incorporates, lending a silky texture to the sauce.
- Season and Garnish: Mix in the fresh chopped Italian parsley. Season the sauce with salt and black pepper according to your taste preference.
- Combine and Serve: Slice the reserved chicken breasts into strips and fold them gently into the pasta. Serve the lemon chicken pasta promptly while warm for the best flavor and texture.
Notes
- Do not overcook the pasta; al dente texture ensures the best dish quality.
- If fresh parsley is unavailable, substitute with dried Italian herbs but add less as dried herbs have a stronger flavor.
- Use fresh lemon zest and juice for the brightest flavor impact.
- Leftover lemon chicken pasta can be refrigerated for up to 2 days but is best enjoyed fresh.
- To make the dish lighter, reduce heavy cream or substitute half with milk, noting the sauce will be less rich.
