Description
Zesty lemon chicken pasta brings Mediterranean sunshine to your dinner table, infusing classic comfort with bright, tangy flavors. Creamy sauce and tender chicken create a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 large boneless, skinless chicken breast (or 2 smaller breasts)
- Lemon pepper seasoning
Sauce and Pasta Ingredients:
- 3/4 cup Parmesan cheese, freshly grated
- 1 1/4 cups half and half
- 3/4 cup chicken broth
- 1/2 cup dry white wine (optional)
- 3 tablespoons butter
- 3 tablespoons lemon juice, freshly squeezed
- 1/2 pound thin spaghetti
Herbs, Spices, and Seasonings:
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 chicken bouillon cube
- 1/3 cup flour
- 2 tablespoons flour
- 1 tablespoon olive oil
- 3 cloves garlic, minced
Garnish:
- Lemons, sliced
- Parsley, roughly chopped
Instructions
- Gather and prepare all seasoning components: parsley, oregano, basil, mustard powder, salt, and pepper. Measure out chicken broth, half and half, lemon juice, and Parmesan cheese to streamline the cooking process.
- Slice chicken breast lengthwise into thinner pieces. Thoroughly pat dry with paper towel. Dust chicken with lemon pepper seasoning and dredge in flour mixed with garlic powder.
- Preheat large skillet to medium-high heat. Add olive oil and sear chicken for 4-5 minutes per side until golden brown and fully cooked. Allow chicken to rest 10 minutes before cutting into bite-sized pieces.
- Simultaneously, bring salted water to rolling boil. Cook spaghetti for 8-10 minutes until al dente. Drain pasta and reserve.
- Deglaze the same skillet with wine, simmering for 4 minutes until reduced by half. If avoiding wine, substitute with additional chicken broth.
- Introduce butter and minced garlic to pan, cooking for 2 minutes until aromatic. Incorporate flour and stir continuously to create a smooth roux.
- Gradually stream chicken broth while stirring to prevent lumps. Slowly add half and half, then incorporate chicken bouillon cube and seasoning mix. Bring to gentle boil, then reduce heat and simmer.
- As sauce thickens, fold in Parmesan cheese until completely melted. Finish with fresh lemon juice for vibrant citrus notes.
- Combine cooked pasta and chicken in the sauce, ensuring thorough coating. Adjust seasoning with additional salt or pepper if needed.
Notes
- Select chicken breasts that are similar in size for even cooking and consistent texture.
- Pat chicken completely dry to achieve a perfect golden-brown sear and prevent steaming instead of browning.
- Slice chicken into uniform bite-sized pieces to ensure each serving has balanced flavors and consistent protein distribution.
- Use fresh lemon juice instead of bottled for brighter, more vibrant citrus notes that elevate the entire dish’s taste profile.
- Substitute heavy cream for half and half to create a richer, more indulgent sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg