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Lemon Chicken Pasta

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5 from 2 reviews

This creamy lemon chicken pasta comes together in about 20 minutes for a quick and easy dinner that everyone in the family will love! Al dente spaghetti is tossed in a lemon garlic Parmesan cream sauce and topped with slightly crisp sauteed chicken for a simple weeknight meal.

  • Author: Kylie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Italian

Ingredients

Units Scale

Chicken

  • 1 lb. boneless, skinless chicken breast
  • 1/2 cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • 2 teaspoons lemon pepper seasoning
  • Kosher salt
  • fresh cracked pepper
  • 1 tablespoon olive oil

Pasta & Sauce

  • 1 lb. spaghetti, cooked al dente
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • zest and juice of 1 lemon
  • 1 1/2 cups heavy cream
  • 1/2 cup shaved Parmesan cheese
  • 1/2 cup pasta water as needed
  • Kosher salt
  • fresh cracked pepper

Serve With

  • fresh chopped parsley
  • lemon wedges

Instructions

  1. Cook pasta until al dente. Toss in olive oil and set aside.
  2. Slice chicken breast in half lengthwise so you end up with 2 thinner pieces per breast.
  3. In a shallow bowl combine flour, Italian seasoning, lemon pepper seasoning, and a couple large pinches of salt and pepper.
  4. Heat olive oil in a large saute pan over medium-high heat.
  5. Dredge chicken in the flour mixture and add to the pan.
  6. Cook on each side for about 4-5 minutes or until a dark golden brown crust forms and the chicken is cooked through.
  7. Set chicken aside and add the remaining tablespoon of olive oil to the pan. Turn heat to medium.
  8. Add garlic, Italian seasoning, and a couple large pinches of salt and pepper. Cook for 30 seconds, frequently stirring so the garlic doesn’t burn.
  9. Stir in lemon zest, lemon juice, and heavy cream along with a couple pinches of salt and pepper.
  10. Cook until warmed through, then stir in Parmesan cheese.
  11. Add spaghetti and a few splashes of pasta water. Toss to coat evenly. 
  12. Slice the chicken breast and add it to the pan. Cook until warmed through. Season to taste with salt and pepper, garnish with parsley and lemon wedges and enjoy!
  13. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Salt your pasta water! Add 2-4 tablespoons of Kosher salt to a large pot of water after it comes to a boil but before adding the pasta. Once the pasta is cooked, before straining it, use a glass measuring cup to carefully scoop some pasta water out of the pot.
  • Slice your chicken breast in half to create thinner pieces of chicken, similar to chicken cutlets. While chicken cutlets are normally pounded out even thinner after being sliced, in this recipe we are just cutting the chicken in half to create two thinner pieces of chicken per breast. Feel free to pound out the chicken into classic cutlets if you like. The thinner pieces of chicken cook more quickly and give you more of that crisp crust!
  • Add your favorite veggies! Feel free to stir in your favorite veggies or fresh herbs. Some of our family’s favorites include baby spinach and fresh basil!

Find it online: https://midwestfoodieblog.com/lemon-chicken-pasta/