Lemon Chicken Pasta Cream (Print Version)
Crispy lemon pepper chicken, creamy Parmesan sauce, fresh peas, and spaghetti blend for a citrusy, hearty meal.
# Ingredients:
→ Main Ingredients
01 -
2 large boneless skinless chicken breasts, halved lengthwise
02 -
1/4 cup flour
03 -
3/4 cup freshly grated Parmesan cheese
04 -
2 teaspoons lemon pepper seasoning
05 -
3 tablespoons olive oil
06 -
12 ounces spaghetti pasta
07 -
3 cloves garlic, minced
08 -
1 ¼ cups heavy cream
09 -
½ cup low sodium chicken broth
10 -
⅔ cup frozen peas
11 -
1 lemon, zested and juiced
12 -
2 tablespoons butter, cubed
13 -
2 tablespoons fresh chopped Italian parsley
14 -
Salt and black pepper, to taste
# Steps:
01 -
Combine flour, 1/4 cup Parmesan cheese, and lemon pepper seasoning in a bowl. Dredge the chicken breasts in the flour mixture. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Tent with foil and set aside.
02 -
Bring a large pot of water to a boil. Cook spaghetti according to package instructions. Drain well, ensuring not to overcook.
03 -
Wipe the skillet clean and heat 1 tablespoon olive oil over medium-low heat. Sauté minced garlic for 1 minute, stirring frequently. Add heavy cream and bring to a simmer. Gradually add chicken broth while allowing cream to reduce.
04 -
Add peas, lemon zest, and lemon juice to the simmering cream mixture. Continue cooking until sauce reduces by approximately one-third. Reduce heat to low and stir in 1/2 cup Parmesan cheese gradually until melted.
05 -
Add drained pasta to the sauce, tossing to coat evenly. Stir in butter and allow it to melt and incorporate fully. Mix in fresh parsley and season to taste with salt and black pepper.
06 -
Slice the cooked chicken and serve over the pasta. Serve promptly for best results.