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!
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.