Lemon Chicken Pasta Cream

Lemon Chicken Pasta is the easiest way to bring bright, fresh flavors to the table with comfort food appeal. Bite-sized chicken gets a tangy coating and rests over creamy, Parmesan-laced noodles, all dotted with sweet pops of peas. Perfect for busy weeknights or those dinners when you want to impress without breaking a sweat.

When I first made this after a long day, the citrus brought me right back to life, and now it is a repeat request from my family on lively spring evenings.

Ingredients

• Boneless skinless chicken breasts: sliced for quick cooking and tender bites especially if you choose plump fresh cuts
• Flour: gives the chicken its light crispy coating important for holding the lemon flavor
• Fresh grated Parmesan cheese: melts smoothly and brings savory flavor go for block cheese and grate it yourself
• Lemon pepper seasoning: for zesty peppery flair aim for a freshly ground version
• Olive oil: for rich flavor and even browning choose extra virgin if possible
• Spaghetti pasta: for classic twirl appeal any long noodle works but spaghetti absorbs sauce well
• Fresh garlic: brings savory depth look for firm tight cloves
• Heavy cream: for indulgence and silky sauce pick one with no additives
• Low sodium chicken broth: helps balance richness and lets lemon shine homemade if you have the time
• Frozen peas: for bursts of sweetness petite peas cook quickly and stay tender
• Lemon zest and juice: add bright flavor always zest before juicing and use unwaxed lemons if you can
• Butter: brings silkiness and shine use unsalted for better control
• Fresh chopped Italian parsley: for color and herbaceous lift select vibrant leaves and chop right before using
• Salt and black pepper: to taste always use kosher salt and freshly ground pepper

Step-by-Step Instructions

Prepare the Chicken:

Dredge chicken breasts in a mix of flour Parmesan and lemon pepper until each piece is well coated pressing to adhere

Sear the Chicken:

Heat olive oil in a large skillet over medium heat Place chicken pieces in a single layer Cook about 3 to 4 minutes per side until golden and fully cooked through Remove chicken set aside covered to keep warm

Cook the Pasta:

Bring a big pot of water to a boil Salt generously Add spaghetti and stir well Cook to al dente as directed on the package then drain thoroughly but do not rinse

Start the Sauce:

Wipe your skillet nearly clean and add more olive oil over medium low heat Add garlic Stir constantly until fragrant being careful not to burn it

Simmer with Cream and Broth:

Pour in the heavy cream Once it simmers gently add chicken broth in small amounts Stir often so it reduces to a thickened sauce base

Add Peas and Lemon:

Stir in peas lemon zest and juice Let everything bubble until the sauce is reduced by about one third creating the perfect consistency

Melt in Cheese and Finish:

Reduce heat to low Add remaining Parmesan slowly stirring until it melts into the sauce Taste for seasoning

Combine Pasta and Sauce:

Add drained pasta to the skillet Toss to coat every strand Add butter and parsley Stir until butter melts through and everything is glistening

Serve with Chicken:

Slice the cooked chicken and place on top of the pasta Serve immediately while everything is piping hot and creamy

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Fresh lemon is my favorite piece of this recipe The scent reminds me of family picnics in the spring when my grandmother would add citrus zest to everything and the brightness here always wins people over

Storage Tips

Cool leftovers quickly and keep in a sealed container in the fridge for up to three days To reheat add a splash of milk or water to loosen the sauce and warm gently on the stove or microwave Try not to reheat chicken too long or it can dry out

Ingredient Substitutions

• Swap spaghetti for linguine or fettuccine if desired
• No heavy cream on hand Half and half works though the sauce is a touch lighter
• Frozen peas can be switched for tender baby spinach or even blanched green beans

Serving Suggestions

This dish is a meal on its own but a crisp green salad or roasted asparagus rounds things out nicely For a cozy dinner add warm crusty bread to soak up any extra sauce

Cultural or Historical Context

Creamy lemon chicken pasta like this takes inspiration from Italian American kitchens where chicken and fresh bright flavors blend with comforting creamy sauces It is the best of both freshness and comfort and reflects how versatile pasta night can be

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Recipe FAQs

→ How do I get the chicken crispy and tender?

Use thin, evenly cut chicken breasts and coat them lightly in flour and Parmesan before sautéing in olive oil over medium heat. This ensures a golden, crisp outside while keeping the chicken juicy.

→ Can I use a different type of pasta?

Absolutely! Spaghetti works well for this dish, but any long pasta such as linguine or fettuccine blends nicely with the creamy lemon sauce.

→ Is it possible to make the sauce lighter?

You can substitute part of the heavy cream with milk or half-and-half, but the sauce might be less rich and creamy in texture.

→ What vegetables pair well with this dish?

Peas add a subtle sweetness, but asparagus, spinach, or zucchini can also complement the citrus and creaminess beautifully.

→ How should leftovers be stored and reheated?

Keep leftovers in an airtight container in the refrigerator. Gently reheat in a skillet with a splash of broth or cream to maintain the sauce’s texture.