Lemon Chicken Pasta Loaded (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large boneless skinless chicken breasts, cut in half lengthwise
02 -
1/4 cup all-purpose flour
03 -
3/4 cup freshly grated Parmesan cheese, divided
04 -
2 teaspoons lemon pepper seasoning
05 -
3 tablespoons olive oil, divided
06 -
12 ounces spaghetti pasta
07 -
3 cloves garlic, minced
08 -
1 1/4 cups heavy cream
09 -
1/2 cup low-sodium chicken broth
10 -
2/3 cup frozen peas
11 -
1 lemon, zested and juiced
12 -
2 tablespoons butter, cut into small cubes
13 -
2 tablespoons fresh Italian parsley, chopped
14 -
Salt, to taste
15 -
Black pepper, to taste
# Instructions:
01 -
Combine the flour, 1/4 cup Parmesan cheese, and lemon pepper seasoning in a shallow bowl. Dredge the chicken breasts in the mixture. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken until golden brown on both sides and fully cooked through, approximately 3–4 minutes per side. Plate the chicken and cover with aluminum foil to keep warm.
02 -
Bring a large pot of water to boil. Cook the spaghetti according to package directions, being careful not to overcook. Drain well.
03 -
Wipe the skillet clean and heat the remaining 1 tablespoon olive oil over medium-low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add heavy cream and bring to a simmer. Gradually add chicken broth while allowing the cream to reduce.
04 -
Add frozen peas, lemon zest, and lemon juice to the skillet. Continue simmering until the sauce has reduced by about one-third. Reduce heat to the lowest setting and gradually add 1/2 cup Parmesan cheese, stirring until melted.
05 -
Add the cooked pasta to the sauce, tossing to coat evenly. Add the butter and stir until melted and fully incorporated. Mix in fresh parsley and season with salt and black pepper to taste.
06 -
Slice the cooked chicken and place on top of the pasta. Serve promptly for best results.
# Notes:
01 -
Use thin-cut chicken breasts or slice thick ones in half lengthwise for even cooking.
02 -
Simmer cream at a low temperature with fine bubbles along the edges to ensure proper reduction.
03 -
Always use freshly grated Parmesan for optimal flavor.
04 -
Add peas directly to the sauce while frozen – they require only a few minutes to cook.
05 -
Substitute other pasta types like fettuccine, rigatoni, or penne if desired.
06 -
If the pasta or sauce gets too thick, add small increments of chicken broth, cream, or milk to adjust.