Description
A bright and flavorful Lemon Chicken Pasta featuring tender, pan-seared chicken breasts tossed with al dente spaghetti in a zesty lemon butter sauce enhanced with garlic, Italian seasoning, fresh parsley, and parmesan cheese. This easy stovetop recipe makes a perfect weeknight dinner bursting with fresh citrus and savory flavors.
Ingredients
Scale
Protein
- 2 chicken breasts, cut in half lengthwise
Carbohydrates
- 8 ounces uncooked pasta (spaghetti recommended)
Seasonings & Spices
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper seasoning
- Salt & pepper, to taste
- 1/4 teaspoon Italian seasoning
Oils and Fats
- 2 tablespoons olive oil
- 3 tablespoons butter
Fresh Ingredients
- 3 cloves garlic, minced
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
Dairy
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve some of the hot pasta water before draining as it will be used later in the sauce.
- Prepare the Chicken: Slice each chicken breast lengthwise in half to create thinner pieces. Season both sides with garlic powder, lemon pepper seasoning, and salt & pepper, adjusting salt carefully due to seasoning salt content.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes per side until fully cooked to an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside on a plate.
- Prepare the Sauce Base: Remove the skillet from heat momentarily to cool slightly, then return to medium heat. Add butter and let it melt completely.
- Sauté Aromatics: Stir in minced garlic and cook for about 30 seconds until fragrant but not browned.
- Add Flavorings: Mix in lemon juice, lemon zest, Italian seasoning, chopped parsley, and 2 tablespoons of the reserved hot pasta water to create a light lemon butter sauce.
- Toss Pasta in Sauce: Drain the cooked pasta and add it directly to the skillet with the sauce. Remove from heat to prevent overcooking.
- Combine with Chicken: Slice the cooked chicken into strips and add it back to the skillet with the pasta. Toss everything together to combine well.
- Finish and Serve: Sprinkle the dish with freshly grated parmesan cheese. Taste and adjust salt and pepper as needed. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water carefully; it helps loosen the sauce and adds some starchiness for better coating.
- Using fresh lemon zest and juice brightens the sauce, so avoid bottled lemon juice if possible.
- Cooking chicken to 165°F ensures safety and juiciness; use a meat thermometer for best results.
- Parsley added at the end keeps its vibrant color and freshness.
- This dish pairs well with a simple green salad or roasted vegetables for a balanced meal.
