Lemon Chicken Pasta

Lemon Chicken Pasta is loaded with lightly breaded lemon pepper seasoned chicken breasts, lemon cream sauce with Parmesan cheese, and sweet peas.

Course main meal chicken

Cuisine American

Keyword creamy lemon chicken pasta, how to make lemon chicken pasta, lemon chicken pasta recipe

Prep Time 10

Cook Time 30

Servings servings

Calories 916kcal

Author Beth Pierce

Combine the flour, ¼ cup Parmesan Cheese, and lemon pepper in a shallow bowl. Dredge the chicken breasts in the flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken until it is golden brown on both sides and cooked through; 3-4 minutes each side. Plate the chicken and cover it with a loose aluminum foil tent.
Meanwhile bring a large pot of water to boil and cook the pasta according to the package directions. Do not overcook and drain well.
Wipe the skillet fairly clean and heat 1 tablespoon olive oil over medium low heat. Add the minced garlic and cook for 1 minute while stirring constantly. Add the heavy cream and bring it to a simmer. 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 ⅓. Reduce the heat as low as it will go and stir in ½ cup Parmesan Cheese in small increments stirring until it is melted.
Add the cooked pasta to the sauce; tossing to coat. Add the butter stirring until melted and incorporated. Stir in the fresh parsley and season with salt and black pepper to taste. Slice the chicken and add it to the pasta. For best results serve promptly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 50% power, stirring several times.
Freeze in an airtight container or heavy-duty freezer bag for up to 2 months. Defrost in the refrigerator overnight, then reheat in the microwave at reduced power.