Description
Whip up a quick Lemon Pepper Chicken Pasta Dinner! This easy, flavorful recipe brings comfort and a zesty kick to your table, even on chaotic weeknights.
Ingredients
Scale
- Main Players:
- 2 medium boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 oz linguine or fettuccine pasta
- Flavor Makers:
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1.5 tbsp lemon pepper seasoning, plus more to taste
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 fresh lemon, zested and juiced
- Finishing Touches:
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped
Instructions
- Prep the Chicken:: First things first, let’s get that chicken ready. I like to pat my chicken breasts dry – this helps them get a nice sear, trust me. Slice them into bite-sized pieces, about 1-inch cubes. Now, sprinkle them generously with about 1 tablespoon of that lovely lemon pepper seasoning. Make sure every piece is coated; I just use my hands for this, it’s a little messy but ensures good coverage. This step is crucial for building the foundational flavor of our Lemon Pepper Chicken Pasta Dinner.
- Cook the Pasta:: While the chicken is getting seasoned, get a large pot of salted water boiling for your pasta. And I mean *salted* water – it should taste like the ocean, honestly. Once it’s at a rolling boil, add your linguine or fettuccine and cook according to package directions until al dente. This is where I always forget to taste a piece before draining! Remember, we want it with a little bite, not mushy. Reserve about a cup of that starchy pasta water before draining; you’ll thank me later for this Lemon Pepper Chicken Pasta Dinner tip.
- Sear the Chicken:: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, add your seasoned chicken pieces in a single layer. Don’t overcrowd the pan, or it’ll steam instead of sear! Cook for about 3-4 minutes per side, until golden brown and cooked through. It should smell absolutely divine right about now – savory and peppery. Remove the chicken from the skillet and set it aside on a plate. Don’t clean the pan just yet; those browned bits are flavor gold for our Lemon Pepper Chicken Pasta Dinner sauce!
- Build the Zesty Sauce:: Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30-60 seconds, until fragrant. Seriously, don’t let it burn; burnt garlic is a tragedy! Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it adds so much depth to the sauce. Let it simmer for a couple of minutes to reduce slightly, allowing the flavors to meld beautifully for your Lemon Pepper Chicken Pasta Dinner.
- Creamy Goodness:: Now for the creamy part! Stir in the heavy cream, the remaining 1/2 tablespoon of lemon pepper seasoning, and the fresh lemon zest. Let it come to a gentle simmer, just for a minute or two, until the sauce thickens slightly. This is where you can start to adjust the seasoning. Taste it! Does it need more lemon pepper? A pinch of salt? Remember, you’re the chef here, so make it sing. This is the heart of our Lemon Pepper Chicken Pasta Dinner, so make it count.
- Combine and Finish:: Add the cooked pasta, seared chicken, and grated Parmesan cheese to the skillet with the sauce. Toss everything together until the pasta is well coated and the cheese has melted into the sauce. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Stir in the fresh lemon juice and chopped parsley right at the end for a burst of freshness. The aroma should be incredible now – bright, savory, and utterly irresistible. Serve your Lemon Pepper Chicken Pasta Dinner immediately!