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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

While the pasta cooks, season the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add 1/2 cup of grated Parmesan cheese to the sauce, stirring until it melts and the sauce thickens slightly.

Step 7

Season the sauce with 1 teaspoon of black pepper and 1/2 teaspoon of crushed red pepper flakes (adjust the amount to taste).

Step 8

Slice the cooked chicken into thin strips and return it to the skillet. Stir to coat the chicken in the sauce.

Step 9

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.

Step 10

Sprinkle the dish with fresh parsley and toss gently.

Step 11

Serve hot, garnished with additional Parmesan cheese and a sprinkle of black pepper if desired.

Nutrition Facts

Serving size	(4873.1g)

Amount per serving	% Daily Value*
Calories	2358.3

Total Fat 135.9g	0%
Saturated Fat 64.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 566mg	0%
Sodium 10104.6mg	0%
Total Carbohydrate 115.4g	0%
Dietary Fiber 8.4g	0%
Total Sugars 3.2g
Protein 144.0g	0%

Vitamin D 0IU	0%
Calcium 777.6mg	0%
Iron 7.7mg	0%
Potassium 365.4mg	0%

*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.

Source of Calories

Fat: 54.1%

Protein: 25.5%

Carbs: 20.4%