Lemon Chicken Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Calories
619 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken Pasta
Description
Lemon Chicken Pasta brings together seasoned chicken breast, seared to develop a golden crust, and a creamy sauce crafted from butter, garlic, reduced white wine, chicken broth, half and half, and Parmesan cheese. The sauce is thickened with a roux of flour and enriched with freshly squeezed lemon juice to provide a citrus brightness that complements the savory and herby notes from the parsley, oregano, and basil. Thin spaghetti is cooked until tender and tossed in the sauce to absorb its flavors. The lemon pepper seasoning on the chicken adds a subtle citrus and pepper kick, enhancing the overall profile.
The pasta pairs well with the richly flavored sauce, making it suitable for a comforting dinner or serving to guests. Lemon slices and chopped parsley provide fresh garnish and a slight visual contrast on the plate. Adjusting the pasta amount can ensure enough sauce for leftovers without dryness. The wine adds depth to the sauce but can be substituted with chicken broth if desired.
To ensure smoothness, add lemon juice off the heat and stir continuously to prevent the cream from curdling. The dish stores well in an airtight container for up to three days and freezes up to three months. Gently reheating, preferably using a stovetop double boiler method, helps maintain the sauce's consistency and the pasta's texture.
Ingredients
Seasonings
- 1 teaspoon parsley dried
- ½ teaspoon oregano each; dried oregano
- ½ teaspoon basil
- ½ teaspoon mustard powder
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
Chicken
- 1 chicken breast or 2 small, large, boneless skinless
- lemon pepper seasoning see notes
- 1 teaspoon garlic powder
- 1/3 cup flour
- 1 tablespoon olive oil
Pasta/Sauce
- ½ cup white wine see notes, dry
- 3 cloves garlic minced
- 3 tablespoons butter
- 2 tablespoons flour
- ¾ cup chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- ¾ cup Parmesan Cheese freshly grated
- 3 tablespoons lemon juice freshly squeezed
- ½ pound spaghetti see notes, thin
For serving
- lemon sliced, plural
- parsley roughly chopped
Instructions
- Prep Work: Combine the seasoning ingredients and set aside. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there!
- Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat completely dry and season each side with lemon pepper seasoning. Combine the flour and garlic powder and dredge the chicken in it. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
- Heat a pot of salted pasta water while you begin to prepare the sauce as outlined below.
- Add the wine to the same skillet that you used to cook the chicken and set the heat to medium. Let it reduce by half, about 4 minutes. Use a silicone spatula to “clean” the bottom of the pan while it simmers, this will add flavor to the sauce.
- Add the butter and garlic, cook for 2 minutes. Add the flour and stir continuously with a silicone spatula for 2 minutes.
- Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
- Add the chicken bouillon and seasonings and stir to combine. Bring to a gentle boil and then reduce heat to low. Let the sauce simmer while you boil pasta according to package instructions, set a timer to avoid overcooking. Drain once cooked.
- Slowly sprinkle in the Parmesan cheese, stirring continuously. Remove from heat and slowly stir in the lemon juice. Add the pasta and the chicken and stir to combine. Optional: Taste and season with salt if desired.
- Serve with sliced lemons and garnish with parsley.
Notes
- Use Sauvignon Blanc or Pinot Grigio for best flavor, or replace with chicken broth if preferred.
- Thin spaghetti works well, but larger pasta amounts can be used to create saucier leftovers.
- Season chicken with lemon pepper seasoning carefully, as some brands are more potent.
- Add lemon juice gradually and stir off heat to prevent curdling.
- Store leftovers refrigerated up to 3 days or freeze up to 3 months; reheat gently to restore sauce texture.
- Freshly grate Parmesan cheese rather than using packaged grated cheese for better melting and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 57g | 19% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 707mg | 29% |
| Potassium | 462mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 412mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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