Lemon Chicken Pasta

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This easy lemon chicken pasta recipe is creamy, fresh, and ready in 30 minutes. A simple weeknight dinner made with tender chicken, pasta, and lemon sauce.

Prep Time20

Cook Time20

Course: Easy Dinner Ideas

Cuisine: American

Servings:

Calories: 940kcal

Author: Raquel Pineira

Equipment

Ingredients

1.5 lb. boneless skinless chicken breasts sliced thin
1/2 cup all purpose flour
2 teaspoons Italian seasoning
2 teaspoons lemon pepper seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon extra virgin olive oil divided
12 ounces spaghetti noodles
6 cloves of garlic minced
2 teaspoons Italian seasoning
Juice of 1 lemon
1 teaspoon lemon zest
1 1/2 cups heavy cream
1/2 cup shaved parmesan cheese
Salt and pepper to taste
parsley leaves for garnish

Instructions

Fill a large pot with water and heat to a boil.
Add the pasta and cook according to the box directions, until al dente. After cooked, drain and toss with 1 tbsp. olive oil to keep from sticking.
Meanwhile, add the all purpose flour, Italian seasoning, lemon pepper seasoning, salt, and pepper to a shallow dish, and whisk to combine.
Drop each piece of chicken into the flower mixture and press to coat. Flip and repeat for the other side.
Once all of the chicken is coated, add 1 tbsp. olive oil to a large skillet.
Heat the oil over medium heat and drop the chicken in and cook 3-4 minutes per side, until cooked through.
Remove from the pan and set aside.
Add the garlic and Italian seasoning to the pan, and cook for a minute or so.
Add the zest, lemon juice, and heavy cream.
Heat to a simmer and cook 4-5 minutes, until the mixture begins to thicken. Add parmesan, and cook until melted and incorporated.
Add the pasta to the pan, and toss in the sauce.
Finally, slice the cooked chicken and add back to the pan. Serve with a sprinkle of fresh parsley if desired.

Notes

Zest the lemon BEFORE juicing
Use freshly grated parmesan that you grated.
Taste and adjust lemon at the end for balance

Nutrition