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Lemon Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 76 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Italian-American

Description

This Lemon Chicken Pasta is a bright and creamy dish perfect for a quick weeknight dinner. Tender chicken breasts are coated in a lightly seasoned flour mixture, pan-fried to a golden crust, and combined with al dente spaghetti in a luscious lemon-infused cream sauce finished with Parmesan and fresh parsley.

Ingredients

Scale

Chicken and Coating

  • 1 lb. boneless, skinless chicken breast
  • 1/2 cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • 2 teaspoons lemon pepper seasoning
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 1 tablespoon olive oil (for cooking chicken)

Pasta and Sauce

  • 1 lb. spaghetti, cooked al dente
  • 1 tablespoon olive oil (for pasta and sauce)
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • Zest and juice of 1 lemon
  • 1 1/2 cups heavy cream
  • 1/2 cup shaved Parmesan cheese
  • 1/2 cup pasta water, as needed
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chopped parsley, for garnish
  • Lemon wedges, for serving

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain and toss with a tablespoon of olive oil to prevent sticking. Set aside.
  2. Prepare chicken: Slice each chicken breast in half lengthwise to create thinner pieces for faster cooking.
  3. Make coating mixture: In a shallow bowl, combine the flour, Italian seasoning, lemon pepper seasoning, and large pinches of kosher salt and fresh cracked pepper.
  4. Heat oil: Over medium-high heat, warm 1 tablespoon olive oil in a large sauté pan until shimmering.
  5. Dredge chicken: Coat each chicken piece thoroughly in the flour mixture, tapping off excess, then add to the hot pan.
  6. Cook chicken: Sear chicken on each side for 4-5 minutes, or until a dark golden brown crust forms and the chicken is cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the pan and set aside.
  7. Sauté garlic and seasonings: Add the remaining tablespoon of olive oil to the pan and reduce heat to medium. Add minced garlic, Italian seasoning, salt, and pepper. Cook while stirring for about 30 seconds, being careful not to burn the garlic.
  8. Add lemon and cream: Stir in the lemon zest, lemon juice, and heavy cream along with a few pinches of salt and pepper. Allow the sauce to warm through gently.
  9. Incorporate cheese: Stir Parmesan cheese into the cream sauce until melted and smooth.
  10. Toss pasta: Add the cooked spaghetti to the pan along with a few splashes of reserved pasta water. Toss thoroughly to evenly coat the pasta in sauce.
  11. Add chicken: Slice the cooked chicken breasts and return them to the pan with the pasta and sauce. Cook just until heated through.
  12. Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and lemon wedges. Serve immediately and enjoy!
  13. Enjoy and rate: If you loved the recipe, leave a 5-star rating and review to share your feedback!

Notes

  • Be sure not to overcook the chicken to keep it juicy and tender.
  • Reserve some pasta water to loosen the sauce if it becomes too thick.
  • You can substitute heavy cream with half-and-half for a lighter sauce, but it won’t be as rich.
  • For a gluten-free option, use gluten-free flour and pasta.
  • Garnishing with extra lemon zest or fresh herbs enhances the flavor.

Find it online: https://yumrecipesfood.com/lemon-chicken-pasta-recipe/