Lemon Pepper Chicken Pasta Recipe
This Lemon Pepper Chicken Pasta makes a great, easy, inexpensive meal for the family; just perfect for weeknight dinners. The juicy crispy lemon pepper chicken is served on a bed of lemon pasta, with enough pepper to make it interesting but mild enough for kids. It is quick to make, delicious to eat and is sure to be a hit! Plus if served with a side salad or some roasted veg, then one chicken breast will be enough to serve a family of 4!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
For the Pasta Sauce
- 3 lemons
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 3/4 tsp salt
- 2 tsp freshly ground black pepper - see note 1
For the chicken and pasta
- 1 chicken breast
- 1 tbsp oil
- 1 tsp freshly ground black pepper - see note 1
- 1/4 tsp dried parsley
- 1 1/2 tbsp AP flour
- 1/4 tsp salt
- 1/2 tbsp oil
- 11 oz spaghetti
Start with the sauce.
Start by zesting and juicing the lemons.
Mix the lemon juice, olive oil, parmesan, salt, and black pepper together in a measuring cup. Add in half of the lemon zest.
Set the sauce to one side.
For the chicken and pasta
Lay your chicken breast flat on the board and use a large sharp knife to cut sideways through the breast.
Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board until you have two plump fillets.
Add the remaining lemon zest to a small bowl, then add the olive oil, black pepper, dried parsley and mix together well.
Pour this lemon pepper mixture over the chicken fillets and massage until well covered.
Combine the flour and salt in a shallow bowl.
Take each chicken fillet and lightly coat it in the flour.
Place a large skillet/fry pan over medium heat, add the oil and let it heat up whilst you get the pasta on.
Bring a big pan of water to a boil, salt it generously and then add the pasta, set a timer for a minute less than the packet suggests.
Once the pasta is boiling, cook the chicken for 2-3 minutes on each side or until the internal temperature reaches 165ºF/73ºC.
Once cooked remove the chicken from the pan and slice into thin strips.
When the pasta is cooked remove 2 cups of the pasta cooking water and then drain.
Add a 1/4 cup of the cooking water to the prepared sauce, stir well and then pour over the pasta. Stir well and add more cooking water until you have a smooth light sauce coating the pasta.
Serve immediately with the sliced chicken and an extra garnish of parsley, pepper and lemon zest.
- Try to use freshly cracked black pepper from a pepper mill or the course cracked pepper you can buy in the grocery store. If you can only find the fine powdered pepper then reduce the pepper by at least half.
Calories: 834kcal | Carbohydrates: 70g | Protein: 30g | Fat: 49g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 947mg | Potassium: 528mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3.6% | Vitamin C: 52.9% | Calcium: 23.5% | Iron: 13.3%