Lemon Chicken Pasta

February 18, 2022 by Beth Pierce 29 Comments

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This flavor packed Lemon Chicken Pasta Recipe combines lightly breaded lemon pepper chicken breasts pan fried in a little olive oil and served with spaghetti noodles in a creamy lemon sauce with Parmesan Cheese, sweet peas, and chopped fresh parsley. This pasta is easy enough for a weeknight meal yet elegant enough for company. Make a batch today and get ready to listen to the praises.

A large bowl full of spaghetti in a creamy lemon sauce and topped with sliced lemon pepper chicken.

How to make Lemon Chicken Pasta

Start by combining the flour, 1/4 cup Parmesan Cheese, and lemon pepper in a shallow bowl. Then dredge the chicken breasts in the flour. Heat a little olive oil in a large skillet over medium high heat. Cook the chicken until it is golden brown on both sides and cooked through. Plate the chicken and cover it with a loose aluminum foil tent to keep it warm and let it rest.

Meanwhile bring a large pot of water to boil and cook the pasta according to the package directions. Do not overcook and drain well.

Lightly bread the chicken and pan fry in a little olive oil.

Wipe the skillet fairly clean and heat a little more olive oil over medium low heat. Then add the minced garlic and cook for a minute while stirring constantly. Add the heavy cream and bring it to a simmer. Now add the chicken broth a little at a time while the cream reduces. Add the peas, lemon zest, and lemon juice and continue simmering until the mixture is reduced by about 1/3. Reduce the heat as low as it will go and stir in the remaining Parmesan Cheese in small increments stirring until it is melted.

Then add the cooked pasta to the sauce tossing to coat. Add the butter stirring until melted and incorporated. Now stir in the fresh parsley and season with salt and pepper to taste. Slice the chicken into bite-sized pieces and add it to the pasta. Sprinkle with chopped fresh parsley or chopped fresh basil. For best results serve promptly.

Mix the pasta noodles into the sauce with the peas and fresh chopped parsley.

Recipe notes and helpful tips

For even and thorough cooking use thin cut breasts or cut them in half lengthwise.
Reducing cream takes a little knowledge and patience. Simmer the cream with small fine bubbles on the edges of the skillet and stir it frequently. You do not want to boil it hard. Low and slow is the key. Add the chicken broth and lemon juice in small increments letting the cream reduce while you are working on other steps in the recipe.
Use fresh grated Parmesan cheese. It is so flavorful and it is worth every penny.
Add the peas to the sauce frozen. They will take mere minutes to cook as frozen peas are blanched before freezing.
You can substitute fettucine, rigatoni, rotini, penne, mostaccioli, elbows, cavatappi, or angel hair pasta for the spaghetti.
If the sauce or pasta becomes too thick add a little chicken broth, cream, or milk. Do so in small increments so you do not add too much.
Do not slice the chicken until the dish is ready as it will dry out.
Store leftovers in an airtight container in refrigerator for up to 3 days. Reheat at 50% power in the microwave stirring several times.
Freeze in an airtight container or heavy duty freezer bag for up to 2 months. Defrost in the refrigerator overnight and reheat in the microwave at a reduced power.

Toss the spaghetti with the chicken and add fresh lemon slices and chopped parsley.

What to serve with Lemon Chicken Pasta

A simple garden salad with a light vinaigrette
A glass of Pinot Grigio or Sauvignon Blanc
Oven Roasted Parmesan Asparagus
Cheese Garlic Bread
Baguettes with soft butter
Sauteed Mushrooms and Onions
Fresh berries
Raspberry or strawberry sorbet

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