Lemon Pepper Chicken Pasta

The first time I made Lemon Pepper Chicken Pasta, I was seeking something fresh yet comforting. Picture a bustling weekday evening after a long day at work, and I wanted a dish that could be both quick to prepare and bursting with flavor. As I sliced the bright lemons and mixed them with aromatic spices, I could already envision the zesty tang dancing on my palate. This dish has become a go-to in my kitchen, perfect for impressing guests or simply satisfying a weeknight craving. It’s not just a meal; it’s an experience filled with vibrant flavors and a hint of nostalgia.

Recipe Ingredients for Lemon Pepper Chicken Pasta

When it comes to the ingredients for Lemon Pepper Chicken Pasta, they each play a vital role in creating the vibrant flavor profile. The bright notes of lemon are complemented by the rich taste of chicken and the creamy touch of parmesan. Together, these ingredients form a dish that feels both light and satisfying.

• 6 tablespoons lemon juice (freshly squeezed for best flavor)
• 1½ tablespoons lemon zest (adds intensity)
• ⅔ cup olive oil (for richness)
• ⅔ cup grated Parmesan (creamy and savory)
• ¾ teaspoon salt (to enhance flavors)
• 2 teaspoons freshly ground black pepper (adds warmth)
• 1 chicken breast (the star protein)
• 1 tablespoon oil (for cooking)
• 1 teaspoon freshly ground black pepper (for marinating)
• ¼ teaspoon dried parsley (for garnish)
• 1½ tablespoons lemon zest (for extra zing)
• 1½ tablespoons all-purpose flour (for coating)
• ¼ teaspoon salt (for coating)
• ½ tablespoon oil (for frying)
• 11 oz spaghetti (the perfect pasta base)
• 1 tablespoon salt (for pasta water)

Making Lemon Pepper Chicken Pasta

Now, let’s dive into making this delightful Lemon Pepper Chicken Pasta. Follow these steps closely, and you’ll have a dish that’s sure to impress!

1. Start by mixing together the lemon juice, lemon zest, olive oil, Parmesan, salt, and black pepper in a mixing bowl. This sauce will provide a refreshing, zesty base that coats the pasta beautifully. Set it aside for now.

2. Take your chicken breast and lay it flat on a cutting board. Using a sharp knife, slice the chicken horizontally to create two fillets. This ensures they cook evenly and stay juicy.

3. In another bowl, combine the olive oil, black pepper, dried parsley, and an additional dose of lemon zest. Stir well to combine. This will be the marinade for the chicken.

4. Pour the marinade mixture over the chicken fillets. Make sure to massage it into the meat, ensuring every inch is coated. This step infuses the chicken with flavor.

5. Next, in a shallow bowl, mix the flour and salt together. Lightly coat each chicken fillet in this mixture, shaking off any excess. This helps create a lovely crust when cooked.

6. Heat a large skillet over medium heat and add the remaining oil. Wait for the oil to shimmer, indicating it’s ready for cooking.

7. While the skillet heats, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions for about a minute less than recommended.

8. While the pasta cooks, add the coated chicken fillets to the skillet. Cook for about 3 to 4 minutes on each side, or until the internal temperature reaches 165ºF/73ºC. This will yield a golden crust while keeping the meat tender.

9. Once the chicken is cooked, remove it from the skillet and slice it into thin strips on a diagonal for great presentation.

10. When the pasta is al dente, carefully reserve about 2 cups of the cooking water, then drain the pasta. This water is starchy and will help bring your sauce together.

11. Add a ¼ cup of the reserved pasta cooking water to the sauce you prepared earlier. Stir well to combine. Then, pour this sauce over the pasta in the pot, stirring until every strand is coated. Add more reserved water if needed to achieve a creamy consistency.

12. Finally, serve your Lemon Pepper Chicken Pasta immediately, topping it with the sliced chicken, a sprinkle of parsley, more black pepper, and a touch of lemon zest for an extra pop of color and flavor.

Tips and Tricks about Lemon Pepper Chicken Pasta

Before you dive into making this tasty dish, here are some handy tips to ensure your Lemon Pepper Chicken Pasta turns out perfectly every time.

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.
• Freezing: This dish can be frozen, but it’s best to freeze the chicken separately from the pasta to maintain texture.
• Pairing: Serve your pasta with a light salad or garlic bread to complement the zesty flavors.
• Cooking in Batches: If you’re feeding a crowd, consider doubling the recipe and using two skillets to cook the chicken simultaneously.
• Fresh Herbs: Adding fresh herbs like basil or dill can elevate the flavor profile even further.

How to Serve Lemon Pepper Chicken Pasta

Serving Lemon Pepper Chicken Pasta is just as delightful as making it! Here are some ideas on how to present this vibrant dish:

• Garnish Generously: Always top with extra parsley and a sprinkle of black pepper to enhance the visual appeal and flavor.
• Complementing Sides: A fresh garden salad or steamed vegetables work beautifully as side dishes.
• Occasions: This dish is perfect for dinner parties, family gatherings, or even a cozy date night in.
• Seasonal Pairing: Serve with a chilled glass of lemonade or iced tea during warmer months for a refreshing finish.
• Serving Temperature: Best served hot and fresh, but it can also be enjoyed cold as a pasta salad.

FAQ

Conclusion

The Lemon Pepper Chicken Pasta is a delightful fusion of flavors that brings a touch of brightness to your dinner table. With its zesty lemon notes and tender chicken, it’s a dish that promises to please every palate. I encourage you to try it out; you won’t be disappointed. The fresh ingredients and simple preparation make it a recipe you’ll want to add to your regular rotation!

Lemon Pepper Chicken Pasta

The ultimate comfort food, Lemon Pepper Chicken Pasta brings together fresh flavors and creamy textures for an easy weeknight dinner. With zesty lemon, tender chicken, and perfectly cooked pasta, this recipe is a crowd-pleaser. Make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Frying Pan
• Mixing Bowl
• Large Pot
• Wooden Spoon
• Grater
• Chef's Knife

Ingredients

  

• 6 tablespoons lemon juice freshly squeezed for best flavor
• 1½ tablespoons lemon zest adds intensity
• ⅔ cup olive oil for richness
• ⅔ cup grated Parmesan creamy and savory
• ¾ teaspoon salt to enhance flavors
• 2 teaspoons freshly ground black pepper adds warmth
• 1 chicken breast the star protein
• 1 tablespoon oil for cooking
• 1 teaspoon freshly ground black pepper for marinating
• ¼ teaspoon dried parsley for garnish
• 1½ tablespoons lemon zest for extra zing
• 1½ tablespoons AP flour for coating
• ¼ teaspoon salt for coating
• ½ tablespoon oil for frying
• 11 oz spaghetti the perfect pasta base
• 1 tablespoon salt for pasta water

Instructions

 

• Start by mixing together the lemon juice, lemon zest, olive oil, Parmesan, salt, and black pepper in a mixing bowl. This sauce will provide a refreshing, zesty base that coats the pasta beautifully. Set it aside for now.
• Take your chicken breast and lay it flat on a cutting board. Using a sharp knife, slice the chicken horizontally to create two fillets. This ensures they cook evenly and stay juicy.
• In another bowl, combine the olive oil, black pepper, dried parsley, and an additional dose of lemon zest. Stir well to combine. This will be the marinade for the chicken.
• Pour the marinade mixture over the chicken fillets. Make sure to massage it into the meat, ensuring every inch is coated. This step infuses the chicken with flavor.
• Next, in a shallow bowl, mix the flour and salt together. Lightly coat each chicken fillet in this mixture, shaking off any excess. This helps create a lovely crust when cooked.
• Heat a large skillet over medium heat and add the remaining oil. Wait for the oil to shimmer, indicating it’s ready for cooking.
• While the skillet heats, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions for about a minute less than recommended.
• While the pasta cooks, add the coated chicken fillets to the skillet. Cook for about 3 to 4 minutes on each side, or until the internal temperature reaches 165ºF/73ºC. This will yield a golden crust while keeping the meat tender.
• Once the chicken is cooked, remove it from the skillet and slice it into thin strips on a diagonal for great presentation.
• When the pasta is al dente, carefully reserve about 2 cups of the cooking water, then drain the pasta. This water is starchy and will help bring your sauce together.
• Add a ¼ cup of the reserved pasta cooking water to the sauce you prepared earlier. Stir well to combine. Then, pour this sauce over the pasta in the pot, stirring until every strand is coated. Add more reserved water if needed to achieve a creamy consistency.
• Finally, serve your Lemon Pepper Chicken Pasta immediately, topping it with the sliced chicken, a sprinkle of parsley, more black pepper, and a touch of lemon zest for an extra pop of color and flavor.

Notes

• You will need about 3 lemons for this recipe as 1 average lemon usually yields 2-3 tablespoons of juice and a tablespoon of zest.
• Don't use extra virgin olive oil as the flavor can be too strong in the sauce.
• Try to use freshly cracked black pepper from a pepper mill or the coarse cracked pepper you can buy in the grocery store. If you can only find the fine powdered pepper then reduce the pepper by at least half.
• For big appetites: If you are serving people with big appetites or want more chicken then use two chicken breasts.

Keyword Easy Chicken Pasta, Lemon Chicken Recipe, Quick Dinner Ideas, zesty pasta dishes

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.