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Creamy Lemon Chicken Pasta

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A comforting yet refreshing dish featuring chicken cutlets and spaghetti in a dreamy creamy lemon sauce.

Ingredients

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  • 8 oz spaghetti
  • 2 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp Italian seasoning
  • 1 tsp lemon pepper seasoning
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 cup heavy cream
  • 1/2 cup freshly shaved Parmesan cheese
  • Fresh chopped parsley, for garnish
  • Lemon wedges, for serving

Instructions

  1. Bring a large pot of salted water to a boil, and toss in the spaghetti. Cook until al dente, about 8-9 minutes. Reserve 1/2 cup of pasta water before draining.
  2. Slice each chicken breast in half lengthwise to create thin cutlets. Rest at room temperature.
  3. Mix together flour, Italian seasoning, lemon pepper, salt, and pepper in a shallow bowl. Dredge each chicken piece in the mixture, shaking off excess flour.
  4. Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3-4 minutes on each side until golden brown and internal temperature reaches 165°F.
  5. Reduce heat to medium and add remaining olive oil. Toss in minced garlic, Italian seasoning, salt, and pepper. Stir for about 30 seconds until fragrant.
  6. Add lemon zest, lemon juice, and heavy cream. Stir together and let warm through for 2-3 minutes until sauce thickens.
  7. Toss in Parmesan cheese, stirring until it melts and sauce is smooth.
  8. Add cooked spaghetti to the skillet, tossing to coat. Add reserved pasta water as needed for sauce consistency.
  9. Slice seared chicken and return to the pan, stirring gently to combine and heat through.
  10. Serve immediately, garnished with parsley and lemon wedges.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with added liquid if needed.

Nutrition

Find it online: https://tashirecipez.com/creamy-lemon-chicken-pasta/

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