Description
This Lemon Chicken Pasta recipe combines tender, golden-brown chicken breasts with a creamy, zesty lemon sauce tossed with spaghetti and peas. The dish is rich with Parmesan cheese and brightened with fresh lemon zest and juice, making it a delicious, comforting meal that’s perfect for a quick weeknight dinner or a casual gathering.
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: ¼ cup for dredging and ½ cup for sauce)
- 2 teaspoons lemon pepper
- 3 tablespoons olive oil (divided: 2 tablespoons for cooking chicken, 1 tablespoon for sauce)
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 and Cook Chicken: Combine the flour, ¼ cup Parmesan cheese, and lemon pepper in a shallow bowl. Dredge each chicken breast half in the flour mixture until coated. 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 cooked through. Remove the chicken from the skillet, place on a plate, and cover loosely with aluminum foil to keep warm.
- Cook the Pasta: While the chicken is cooking, bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta well and set aside.
- Make the Sauce: Wipe the skillet clean and heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Gradually add the chicken broth in small amounts while allowing the cream to reduce slightly.
- Add Peas and Lemon: Stir in the frozen peas, lemon zest, and lemon juice. Continue simmering until the sauce has reduced by approximately one-third, enhancing its thickness and flavor.
- Incorporate Parmesan: Lower the heat to the lowest setting and add ½ cup of Parmesan cheese in small increments. Stir continuously until the cheese is completely melted and the sauce is smooth.
- Toss Pasta and Finish: Add the drained pasta to the skillet and toss well to coat with the sauce. Stir in the cubed butter until melted and fully incorporated, then add the fresh chopped Italian parsley. Season the sauce with salt and black pepper to taste.
- Serve: Slice the cooked chicken breasts and add them on top of or mixed into the pasta. Serve immediately for the best texture and flavor.
Notes
- Be careful not to overcook the pasta; it should be al dente for the best texture.
- If sauce thickens too much, add small splashes of chicken broth or pasta water to loosen it.
- Use freshly grated Parmesan for better melting and flavor compared to pre-grated cheese.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Fresh Italian parsley can be substituted with fresh basil or cilantro for a different herbaceous note.
