Lemon Chicken Pasta is a vibrant and elegant one-pan meal that masterfully balances rich, creamy comfort with the bright, refreshing zing of lemon, creating a dish that is both indulgent and invigorating. This recipe elevates simple chicken breasts by coating them in a Parmesan and lemon-pepper crust, which sears to a golden, flavorful finish, locking in juices and providing a delightful textural contrast to the tender pasta. The heart of the dish is a luxuriously creamy yet surprisingly light sauce, built on a foundation of sautéed garlic, reduced heavy cream, and chicken broth, then brilliantly brightened with the zest and juice of a fresh lemon. The addition of sweet frozen peas introduces a pop of color and freshness, while a generous amount of Parmesan cheese and a final swirl of cold butter enrich the sauce to a velvety, clingy consistency that coats every strand of spaghetti perfectly. Each component, from the savory chicken to the al dente pasta enveloped in the lemony cream, works in harmonious concert to deliver a restaurant-quality dinner with homestyle warmth.
The true brilliance of this recipe lies in its efficient, layered cooking method and its ability to deliver complex flavors with straightforward techniques. By using the same skillet to sear the chicken and build the sauce, you capture all the delicious browned bits (fond), infusing the sauce with deep savory notes. The sauce itself is a study in balance—the cream provides richness, the broth adds depth, and the fresh lemon cuts through with clarifying acidity, preventing the dish from feeling heavy. Finished with a sprinkle of fresh parsley, this pasta is a complete, satisfying meal that feels special enough for a date night at home yet comes together quickly enough for a sophisticated weeknight dinner. Lemon Chicken Pasta is more than just a recipe; it’s a sunny, comforting, and universally appealing dish that promises to brighten any table.
Why You’ll Love This Recipe:
- Bright and Balanced Flavors: The perfect harmony of rich cream, savory Parmesan, and fresh, zesty lemon creates a truly addictive sauce.
- Restaurant-Quality at Home: This dish looks and tastes like it came from a fine Italian bistro but is achievable in your own kitchen.
- One-Skillet Efficiency: Cooking the chicken and sauce in the same pan maximizes flavor and minimizes cleanup.
- Complete and Satisfying Meal: With protein, vegetables, and pasta in one dish, it’s a wholesome, all-in-one dinner solution.
Ingredients:
For the Chicken:
- 2 large boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
- ¼ cup all-purpose flour
- ¾ cup freshly grated Parmesan cheese, divided
- 2 teaspoons lemon pepper seasoning
- 2 tablespoons olive oil
For the Pasta and Sauce:
- 12 ounces spaghetti or linguine
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 ¼ cups heavy cream
- ½ cup low-sodium chicken broth
- ⅔ cup frozen peas
- 1 large lemon, zested and juiced (about 3 tbsp juice)
- 2 tablespoons cold unsalted butter, cubed
- 2 tablespoons fresh Italian parsley, chopped
- Salt and black pepper, to taste
Instructions:
Step 1: Prepare and Cook the Chicken
Pat the chicken cutlets dry. In a shallow dish, combine the flour, ¼ cup of the Parmesan cheese, and the lemon pepper. Dredge each cutlet in the mixture, shaking off excess. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate, tent loosely with foil, and set aside.
Step 2: Cook the Pasta
While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Step 3: Build the Sauce
Reduce the skillet heat to medium-low. Add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the chicken broth. Let the sauce simmer for 3-4 minutes to reduce slightly.
Step 4: Finish the Sauce
Stir in the frozen peas, lemon zest, and lemon juice. Continue to simmer for 2-3 minutes. Reduce heat to low. Gradually sprinkle in the remaining ½ cup of Parmesan cheese, whisking constantly until melted and smooth.
Step 5: Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss to coat thoroughly, adding a splash of reserved pasta water if the sauce seems too thick. Add the cubed butter and fresh parsley, tossing until the butter is melted and the sauce is glossy. Season with salt and black pepper to taste.
Step 6: Slice Chicken and Serve
Slice the rested chicken cutlets against the grain. Serve the pasta in bowls, topped with slices of the lemon-pepper chicken. Garnish with extra parsley and Parmesan if desired.
Tips:
- Pound the Chicken: For even cooking, place the halved chicken breasts between plastic wrap and gently pound to an even ½-inch thickness before dredging.
- Use Fresh Lemon: Bottled lemon juice cannot replicate the bright, fragrant flavor of freshly squeezed juice and zest.
- Grate Your Own Cheese: Pre-grated Parmesan contains anti-caking agents that can make the sauce grainy. A block of Parmesan that you grate yourself will melt much more smoothly.
- Don’t Boil the Sauce: Once the cream is added, maintain a gentle simmer. Boiling can cause the sauce to break or become oily.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when cold.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. The microwave can also be used, but may soften the texture of the chicken.
- Freezing: Freezing is not recommended, as the dairy-based sauce is likely to separate and become grainy upon thawing.
