Lemon Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
537 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken Pasta
Description
This recipe starts by seasoning chicken breasts with garlic powder, lemon pepper, salt, and black pepper before pan-searing in olive oil until cooked through. The pasta is cooked al dente and reserved pasta water is used to loosen the sauce. After cooking the chicken, the pan is cooled briefly before melting butter and gently sautéing minced garlic to release its aroma without burning.
Lemon juice, zest, Italian seasoning, and chopped parsley are added to the pan to create a fresh, herbaceous sauce. The cooked pasta is then tossed in this sauce with some reserved pasta water to reach a smooth coating. The cooked chicken is added back toward the end to combine all flavors. Freshly grated Parmesan cheese finishes the dish with a salty, creamy note.
The dish is notably lemon-forward, with a balance of buttery richness, garlic aroma, and herbaceous accents. Adjusting lemon quantities allows customization of brightness. This pasta is ideal for those preferring a lighter, citrus-accented pasta meal and pairs well with a simple green salad or steamed vegetables.
Additional hot pasta water can be added if the sauce requires more looseness. Stirring the pasta continuously helps distribute the sauce evenly.
Ingredients
- 8 ounces pasta I used spaghetti, uncooked
- 2 chicken breast cut in half lengthwise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper seasoning
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 tablespoon lemon juice and zest of 1
- 1/4 teaspoon Italian seasoning
- 1 tablespoon parsley chopped
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions. You will need to use a bit of the hot pasta water in step 6 of the recipe, so don't drain it before then.
- Cut the chicken breasts in half lengthwise (so you have 4 thinner pieces). Season them with the garlic powder, lemon pepper, and a bit of salt & pepper (go easy on it especially if the lemon pepper contains a lot of salt).
- Add the oil to a skillet over medium-high heat. Cook the chicken for 5-6 minutes/side or until it's cooked through (165F), then transfer it to a plate.
- Take the skillet off the heat for a minute or two so the pan cools down a bit, then return it to the burner over medium heat.
- Add the butter to the skillet and let it melt, then stir in the garlic and let it cook for about 30 seconds.
- Add in the lemon juice + zest, Italian seasoning, parsley, and 2 tablespoons of the hot pasta water.
- Drain the pasta and add it to the skillet. Take the skillet off the heat.
- Slice the chicken, then add it back to the skillet and toss everything together. Sprinkle with the parmesan cheese, season with salt & pepper as needed, and serve immediately.
Notes
- Adjust lemon juice and zest to reduce lemon intensity if preferred.
- Add extra hot pasta water gradually to achieve a silky sauce without over-thinning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 44g | 15% |
| Protein | 37g | 74% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 402mg | 17% |
| Potassium | 591mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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