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This lemon chicken pasta combines perfectly breaded chicken with a rich, velvety lemon cream sauce and sweet peas for a restaurant-quality meal you can easily make at home. The bright citrus flavors balance beautifully with the creamy parmesan sauce, creating a dish that feels both indulgent and refreshing.
I first made this pasta for my husband on our anniversary when we couldn't get a reservation at our favorite Italian restaurant. Now he requests it more often than going out because he says it's even better than what we'd order at a restaurant.
Ingredients
- Boneless skinless chicken breasts: ensure tender, juicy protein
- All purpose flour: creates a light, golden crust on the chicken
- Fresh grated parmesan cheese: adds depth and richness
- Lemon pepper seasoning: infuses the chicken with bright flavor
- Olive oil: for perfectly sautéing the chicken and garlic
- Spaghetti pasta: works wonderfully to hold the creamy sauce
- Fresh garlic cloves: provide aromatic flavor foundation
- Heavy cream: creates the luxurious base for the sauce
- Low sodium chicken broth: adds depth without excess salt
- Frozen peas: bring color and sweet flavor contrast
- Fresh lemon juice and zest: for that essential bright citrus flavor
- Butter: enriches the sauce and creates silky texture
- Fresh parsley: adds color and herbaceous notes
- Salt and pepper: for final seasoning adjustments
Step-by-Step Instructions
- Prepare the Chicken:
- Create a dredging mixture by combining flour, parmesan cheese, and lemon pepper in a shallow bowl. Cut chicken breasts lengthwise for even cooking and dredge completely in the seasoned flour. Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Cook chicken until golden brown and completely cooked through, about 3 to 4 minutes per side. The internal temperature should reach 165°F. Remove chicken to a plate and tent loosely with foil to keep warm while retaining moisture.
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Be careful not to overcook as the pasta will continue cooking slightly in the sauce. Drain thoroughly but do not rinse to preserve the starches that help the sauce adhere.
- Create the Sauce Base:
- Wipe the same skillet used for chicken mostly clean, leaving some flavor bits behind. Add the remaining tablespoon of olive oil over medium low heat. Add minced garlic and cook for exactly one minute, stirring constantly to prevent burning. The garlic should become fragrant but not brown. Add heavy cream and bring to a gentle simmer with small bubbles forming around the edges.
- Build the Sauce:
- Add chicken broth gradually while the cream reduces, stirring frequently. Add frozen peas directly from freezer along with lemon zest and juice. Continue simmering gently until the sauce thickens and reduces by about one third. This should take approximately 5 to 7 minutes. Reduce heat to lowest setting and gradually add parmesan cheese in small batches, stirring continuously until completely melted.
- Finish the Dish:
- Add drained pasta directly to the sauce, using tongs to thoroughly coat every strand. Add butter in small pieces, stirring until completely melted and incorporated. The butter creates a glossy finish and adds richness. Stir in fresh parsley and season with salt and pepper to taste. Slice the reserved chicken into strips and arrange over the pasta. Serve immediately for best texture and flavor.
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My favorite part of this recipe is watching guests take their first bite. There is always that moment of surprise when they taste how the bright lemon cuts through the richness of the cream sauce. My daughter calls this our "fancy but not fancy" dinner because it looks impressive but comes together so easily.
Perfect Pasta Selection
While spaghetti works beautifully in this recipe, you can experiment with different pasta shapes to change the experience. Fettuccine provides more surface area for the sauce to cling to, creating an even creamier bite. Short pastas like penne or rigatoni trap little pockets of sauce inside, creating bursts of flavor. For a lighter option, angel hair pasta works wonderfully with this sauce but cook it very al dente as it will continue to soften in the hot sauce.
Make Ahead Tips
This lemon chicken pasta is best enjoyed fresh, but you can prepare components ahead of time. Cook the chicken up to a day in advance and refrigerate. When ready to serve, warm it in a 300°F oven for about 10 minutes while making the sauce. The sauce itself does not hold well for long periods due to the cream and cheese, so that should be made just before serving. If the sauce becomes too thick during reheating, add small amounts of chicken broth or cream to reach desired consistency.
Serving Suggestions
This pasta shines as a complete meal on its own, but a few simple sides can elevate the experience. A light arugula salad dressed with olive oil and lemon juice provides a peppery contrast to the rich pasta. Garlic bread or a crusty Italian loaf is perfect for soaking up every last bit of the delicious sauce. For wine pairing, choose a crisp Pinot Grigio or unoaked Chardonnay that will complement the lemon notes without overwhelming the delicate cream sauce.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute spaghetti with fettuccine, penne, rotini, or even angel hair pasta depending on your preference.
- → What can I use to thicken the sauce?
The sauce naturally thickens as the cream reduces. If needed, you can add a small amount of Parmesan or a cornstarch and water slurry.
- → How do I ensure the chicken stays moist?
Cook the chicken on medium heat until golden, then cover it with foil while preparing the pasta and sauce to keep it juicy.
- → Can I use frozen peas?
Yes, frozen peas work perfectly and cook quickly in the sauce due to their blanching before freezing.
- → What can I do if the sauce becomes too thick?
Add a small amount of chicken broth, cream, or milk to loosen the sauce to your desired consistency.