This Lemon Pepper Chicken Pasta is a bright and tasty dish that brings together juicy chicken, zesty lemon, and perfectly cooked pasta. It’s quick to make, making it perfect for busy nights!
I love how the lemon adds a fresh twist. You can’t go wrong with a sprinkle of black pepper to kick things up! Pair it with a salad, and you’ve got a meal that feels fancy but is super easy to whip up.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is a great choice here because it cooks evenly and absorbs flavors well. If you’re looking for a healthier option, turkey breasts work too. For a vegetarian spin, try using firm tofu or chickpeas instead.
Pasta: Fettuccine or linguine gives a nice texture to the dish, but you could use any pasta you like, such as penne or spaghetti. Whole wheat or gluten-free pasta are also fantastic options for dietary needs.
Lemon Pepper Seasoning: This seasoning blend is key for flavor. If you can’t find it, mix equal parts black pepper and lemon zest with just a pinch of salt. It’s a great substitute, and you can adjust to your taste!
Heavy Cream: For a lighter version, you can substitute with half-and-half or use a dairy-free cream if you’re avoiding dairy. Coconut cream also adds a unique flavor!
Parmesan Cheese: Freshly grated Parmesan is ideal, but if you don’t have it, you can use Pecorino Romano or nutritional yeast for a vegan alternative that adds a cheesy flavor without dairy.
How Do I Cook Chicken Perfectly?
Cooking chicken well is important for this recipe. Here are some tips to ensure it’s juicy and flavorful:
- Make sure the chicken is patted dry before seasoning. This helps the spices stick and promotes even browning.
- Heat the skillet before adding the chicken to prevent sticking and promote a nice sear.
- Cook the chicken without moving it for the first few minutes; this allows it to brown properly.
- Let the chicken rest after cooking; this helps redistribute the juices for a tender bite. Slicing too soon will let those juices run out.
How to Make Lemon Pepper Chicken Pasta
Ingredients You’ll Need:
For the Chicken and Pasta:
- 2 boneless, skinless chicken breasts
- 12 oz fettuccine or linguine pasta
- 2 tablespoons olive oil, divided
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
For the Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for topping
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
This Lemon Pepper Chicken Pasta will take about 20 minutes to prepare and cook. Perfect for a quick and tasty meal! Just follow the steps for a delicious dish ready to serve in no time!
Step-by-Step Instructions:
1. Prepare the Pasta:
Bring a large pot of salted water to a boil. Once boiling, add the fettuccine or linguine. Cook based on the package instructions until the pasta is al dente. When done, drain the pasta and store it aside. Be sure to reserve 1/2 cup of the pasta water for later!
2. Season the Chicken:
Take the chicken breasts and pat them dry with a paper towel. This helps them get a nice sear. Season both sides with lemon pepper seasoning, garlic powder, salt, and freshly ground black pepper.
3. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side until they are fully cooked and golden brown. Once they’re ready, remove them from the skillet and allow them to rest for a few minutes before slicing into delicious strips.
4. Make the Sauce:
In the same skillet (keeping all that tasty flavor), lower the heat to medium and add the remaining 1 tablespoon of olive oil along with the butter. Once the butter melts, toss in the minced garlic and sauté for about 1 minute or until it gives off a lovely aroma.
5. Add Cream and Cheese:
Pour in the heavy cream while stirring continuously. Then, add the grated Parmesan cheese and lemon zest, stirring until the cheese melts and the sauce thickens slightly—about 3-5 minutes is all it takes!
6. Combine Pasta and Sauce:
Now, it’s time to bring it all together! Toss the cooked pasta into the skillet, mixing it well to coat every noodle in that creamy sauce. If it feels too thick, no worries—just gradually add the reserved pasta water until it reaches the consistency you like.
7. Finish with Lemon and Herbs:
Next, stir in the freshly squeezed lemon juice and chopped parsley. Give it a taste and adjust with a bit more salt and pepper if needed to suit your flavor preferences.
8. Serve:
Plate the pasta up and artfully lay the sliced chicken breasts on top. Garnish with extra parsley, more grated Parmesan, and a few lemon slices for a pop of color and zest!
9. Enjoy:
Dig in and savor your delicious homemade Lemon Pepper Chicken Pasta while it’s still warm! Enjoy a delightful meal packed with flavor!
Can I Use Different Types of Pasta?
Absolutely! While fettuccine and linguine work beautifully, you can substitute any pasta you prefer. Penne, spaghetti, or even gluten-free pasta are great options. Just follow the cooking instructions on the package!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half will work well in place of heavy cream. For a dairy-free alternative, use coconut cream or a cashew-based cream for a similar texture and flavor. Just keep in mind that this may alter the overall taste slightly!
Can I Prepare This Dish Ahead of Time?
You can cook the chicken and sauce in advance and store them separately in the fridge for up to 2 days. Just reheat the sauce on the stove and toss with freshly cooked pasta when you’re ready to serve!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta in a skillet, adding a splash of cream or water if it has thickened too much. Enjoy your meal again soon!
