Lemon Pepper Chicken Pasta

Zesty Lemon Pepper Chicken Pasta with Fresh Herbs

Ingredients:

  • 12 oz pasta (penne or fettuccine)
  • 1 lb chicken breast, thinly sliced
  • 2 tablespoons olive oil
  • 1 lemon (zested and juiced)
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (for garnish)
  • 2 tablespoons chopped fresh basil (for garnish)

Directions:

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add the chicken slices and cook until browned and cooked through, about 4-5 minutes per side. Remove chicken from the skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
  4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
  5. Reduce the heat to medium and stir in the heavy cream, lemon zest, salt, black pepper, and red pepper flakes if using. Let the sauce simmer for 3-4 minutes until slightly thickened.
  6. Add the cooked pasta and chicken back into the skillet, tossing to coat with the sauce.
  7. Stir in the grated Parmesan cheese and fresh herbs, mixing well.
  8. Garnish with additional parsley and basil before serving.
  9. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
  10. Kcal: 500 kcal | Servings: 4 servings

FAQs:

  1. What ingredients do I need to make Lemon Pepper Chicken Pasta?
    • To make Lemon Pepper Chicken Pasta, you’ll need chicken breasts, pasta (such as linguine or fettuccine), lemon zest and juice, black pepper, olive oil, garlic, chicken broth, heavy cream, Parmesan cheese, salt, and fresh parsley for garnish. Optional ingredients include red pepper flakes for a bit of heat and additional vegetables like spinach or cherry tomatoes.
  2. How do I prepare the chicken for Lemon Pepper Chicken Pasta?
    • To prepare the chicken, season both sides of the chicken breasts with lemon zest, black pepper, and a bit of salt. Heat olive oil in a skillet over medium-high heat and cook the chicken until it is golden brown and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and let it rest before slicing it into thin strips.
  3. Can I use a different type of pasta for this recipe?
    • Yes, you can use different types of pasta based on your preference. Linguine, fettuccine, penne, or spaghetti all work well with Lemon Pepper Chicken Pasta. Whole wheat or gluten-free pasta can also be used as alternatives.
  4. How do I make the lemon pepper sauce?
    • To make the lemon pepper sauce, use the same skillet where you cooked the chicken. Sauté minced garlic in the skillet until fragrant. Add chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer, then add lemon zest, lemon juice, and more black pepper. Stir in freshly grated Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning with salt and more pepper to taste.
  5. Can I make this dish ahead of time and reheat it?
    • Yes, you can make Lemon Pepper Chicken Pasta ahead of time and reheat it. Store the cooked pasta and chicken separately from the sauce to prevent the pasta from becoming too soft. When ready to serve, reheat the sauce gently on the stove, then toss the pasta and chicken in the sauce until warmed through. Garnish with fresh parsley and extra Parmesan cheese before serving

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