Lemon Pepper Chicken Pasta Recipe
User Reviews
4.3
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
634 kcal
-
Course
Main Course
-
Cuisine
Italian
Lemon Pepper Chicken Pasta Recipe
Description
This recipe starts by preparing a sauce mixing lemon juice, lemon zest, olive oil, grated parmesan, salt, and freshly ground black pepper, producing a tangy, aromatic dressing for the pasta. The chicken breast is sliced into two fillets and coated with a mixture of olive oil, black pepper, dried parsley, and lemon zest to infuse citrus and herb flavor. After briefly coating in flour and salt, the chicken is pan-cooked until cooked through and browned.
Spaghetti is cooked al dente with salted water and combined with the lemon pepper sauce. The sliced chicken is served atop or mixed into the pasta, creating a fresh, zesty dish highlighted by bright lemon notes and the richness of parmesan cheese.
This dish balances the acidity of lemon with the savory depth of parmesan and pepper seasoning and the juicy, tender chicken coatings. It suits a light but satisfying meal.
Note that about three lemons may be needed to yield the juice and zest required. Use neutral cooking oil for frying rather than extra virgin olive oil to avoid overpowering flavors. Freshly cracked black pepper is preferred; if unavailable, reduce the quantity if using finely ground pepper. One large chicken breast provides sufficient protein for multiple servings but can be increased for larger appetites.
Use about 3 lemons to get the required lemon juice and zest for this recipe.Avoid extra virgin olive oil in the sauce to keep flavors balanced and avoid bitterness.Prefer freshly cracked black pepper; if only finely ground is available, use less for seasoning.One large chicken breast makes multiple slices per portion; use more breasts for bigger servings.
Ingredients
For the Pasta Sauce
- 6 tablespoon lemon juice (see note 1)
- 1½ tablespoon lemon see note 1, zest
- ⅔ cup olive oil (see note 2)
- ⅔ cup Parmesan Cheese grated
- ¾ teaspoon salt
- 2 teaspoon black pepper see note 3, freshly ground
For the chicken and pasta
- 1 chicken breast (see note 4)
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon black pepper see note 3, freshly ground
- ¼ teaspoon parsley dried
- 1½ tablespoon lemon see note 1, zest
- 1 ½ tablespoon all-purpose flour
- ¼ teaspoon salt
- ½ tablespoon neutral cooking oil generic cooking oil
- 11 oz spaghetti
- 1 tablespoon salt
Instructions
Start with the sauce.
- Mix the lemon juice, lemon zest, olive oil, parmesan, salt, and black pepper together in a measuring cup. 6 tbsp lemon juice1½ tbsp / 3 lemon zest⅔ cup / ⅔ cup olive oil⅔ cup / 65 g grated Parmesan¾ tsp / 0.75 teaspoon salt2 tsp freshly ground black pepper
- Set the sauce to one side.
For the chicken and pasta
- Lay your chicken breast flat on the board and use a large sharp knife to cut sideways through the breast. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board until you have two plump fillets.1 chicken breast
- Add the olive oil, black pepper, dried parsley and lemon zest to a bowl and mix together well. 1 tbsp oil1 tsp freshly ground black pepper¼ tsp / 0.25 teaspoon dried parsley1½ tbsp lemon zest
- Pour this lemon pepper mixture over the chicken fillets and massage until well covered.
- Combine the flour and salt in a shallow bowl.1 ½ tbsp / 1.5 tablespoon AP flour¼ tsp / 0.25 teaspoon salt
- Take each chicken fillet and lightly coat it in the flour.
- Place a large skillet/fry pan over medium heat, add the oil and let it heat up whilst you get the pasta on.½ tbsp / 0.5 tablespoon oil
- Bring a big pan of water to a boil, add the salt and then add the pasta, set a timer for a minute less than the packet suggests.1 tbsp salt11 oz / 310 g spaghetti
- Once the pasta is boiling, cook the chicken for 3-4 minutes on each side or until the internal temperature reaches 165ºF/73ºC.
- Once cooked remove the chicken from the pan and slice into thin strips. If you do this at an angle you will get larger looking slices.
- When the pasta is cooked remove 2 cups of the pasta cooking water and then drain.
- Add a ¼ cup of the cooking water to the prepared sauce, stir well and then pour over the pasta. Stir well and add more cooking water until you have a smooth light sauce coating the pasta.
- Serve immediately with the sliced chicken and an extra garnish of parsley, pepper and lemon zest.
Notes
- Use about 3 lemons to get the required lemon juice and zest for this recipe.
- Avoid extra virgin olive oil in the sauce to keep flavors balanced and avoid bitterness.
- Prefer freshly cracked black pepper; if only finely ground is available, use less for seasoning.
- One large chicken breast makes multiple slices per portion; use more breasts for bigger servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 30g | 60% |
| Fat | 49g | 75% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 50mg | 17% |
| Sodium | 447mg | 19% |
| Potassium | 228mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 43.6mg | 48% |
| Calcium | 235mg | 24% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
