Creamy lemon chicken pasta made with tender chicken, fresh lemon, and Parmesan for a comforting yet refreshing dinner.

Scale

2 large boneless skinless chicken breasts cut in half lengthwise

¼ cup all-purpose flour

¾ cup fresh grated parmesan cheese

2 teaspoons lemon pepper

3 tablespoons olive oil

12 ounces spaghetti pasta

3 cloves garlic minced

1¼ cups heavy cream

½ cup low sodium chicken broth

⅔ cup frozen peas

1 lemon zested and juiced

2 tablespoons butter cut in small cubes

2 tablespoons fresh chopped Italian parsley

Salt and black pepper to taste

1. Combine flour, ¼ cup Parmesan, and lemon pepper in a shallow bowl. Dredge chicken.

2. Heat 2 tbsp olive oil in skillet; cook chicken until golden brown on both sides; 3-4 min per side. Cover with foil.

3. Boil pasta until al dente; drain well.

4. Wipe skillet clean, add 1 tbsp olive oil, cook garlic 1 min.

5. Add cream and bring to simmer. Slowly stir in chicken broth.

6. Add peas, lemon zest, and juice; simmer until reduced by ⅓.

7. Stir in ½ cup Parmesan until melted.

8. Toss pasta in sauce; add butter and stir until melted.

9. Slice chicken, add to pasta, stir in parsley, and season to taste.

Serve immediately for the best creamy texture. Garnish with extra lemon zest and Parmesan.

Keywords: lemon chicken pasta, creamy lemon spaghetti, easy pasta recipe, chicken breast meal