Lemon Chicken Pasta
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Lemon Chicken Pasta
Report
A light lemon flavor is the star of this pasta dish with lemon and garlic scented pasta, topped with a slightly crispy lemon chicken. This Lemon Chicken Pasta is a weeknight winner!
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Ingredients
- 8 ounces angel hair pasta (uncooked)
- 4 boneless skinless chicken breasts, (about 6 oz each*)
- 1 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 1/2 cup all-purpose flour
- 2 teaspoons lemon pepper
- 3 tablespoons olive oil divided
- 1/4 cup peeled and thinly sliced garlic cloves
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/3 cup plus 3 tablespoons chopped parsley (divided)
- Lemon wedges (for serving)
Instructions
- Bring a large pot of water to a boil, then salt generously. Add the pasta and cook until al dente. Drain the pasta, reserving at least 1/2 cup of the pasta water.
- Meanwhile, pound the chicken breasts with a meat mallet to an even thickness, about 1/4” thick. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the flour in a shallow dish and add the lemon pepper and mix. Dip the chicken in the flour mixture to coat each side, then shake off the excess.
- Place 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken, working in batches if needed, and cook until no longer pink, 2-3 minutes per side. Remove to a plate and tent with foil to keep warm.
- In the same skillet, add the remaining oil and heat up over medium heat. Add the garlic and cook and stir for 30-60 seconds. Add the chicken broth and continue to cook, scraping the browned bits off the bottom of the pan, until the liquid is reduced by half. Stir in the lemon juice.
- Place the drained pasta in a large bowl. Add the cheese, 1/3 cup of parsley and the garlic mixture. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine, adding some of the reserved pasta water, if needed, to loosed the pasta.
- Thinly slice the chicken, then serve alongside the pasta. Sprinkle with additional parsley, and serve with lemon wedges.
Notes
- *If your chicken breasts are larger (which mine almost always are), you can cut them in half horizontally, making 2 thinner pieces. I actually like doing this more than having smaller breasts because they are easier to pound to an equal thickness.
- slightly adapted from Taste of Home April/May 2016
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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