Peppered Lemon Chicken Pasta
Bright, zesty, and delightfully creamy, Peppered Lemon Chicken Pasta is the perfect marriage of flavor and comfort. Tender chicken breasts, seasoned generously with black pepper and a hint of salt, are seared to golden perfection before being paired with al dente pasta and a velvety lemon-infused cream sauce. The combination of fresh lemon juice, garlic, and Parmesan creates a vibrant yet rich base that’s elevated by a touch of crushed red pepper for subtle heat. Finished with fresh parsley and a sprinkle of Parmesan, this dish is as elegant as it is easy to prepare, making it ideal for weeknight dinners or special occasions. Simple ingredients, bold flavors, and a preparation time of just 40 minutes make this recipe a go-to choice for pasta lovers everywhere.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 2 teaspoons Black pepper
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 12 ounces Spaghetti or linguine
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Crushed red pepper flakes
- 4 quarts Water
- 1 tablespoon Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, season the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken and set aside to rest.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
Stir in 1 cup of heavy cream, 3 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Bring the mixture to a gentle simmer.
Add 1/2 cup of grated Parmesan cheese to the sauce, stirring until it melts and the sauce thickens slightly.
Season the sauce with 1 teaspoon of black pepper and 1/2 teaspoon of crushed red pepper flakes (adjust the amount to taste).
Slice the cooked chicken into thin strips and return it to the skillet. Stir to coat the chicken in the sauce.
Add the drained pasta to the skillet, tossing it to combine with the sauce. If the sauce is too thick, thin it out with the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
Sprinkle the dish with fresh parsley and toss gently.
Serve hot, garnished with additional Parmesan cheese and a sprinkle of black pepper if desired.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 10105 mg | 439% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 3.2 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
