Lemon Pepper Chicken Pasta

This Lemon Pepper Chicken Pasta brings bright, zesty flavors together in a simple, satisfying dish that you can make in just 30 minutes. The tender chicken seasoned generously with lemon pepper sits perfectly atop pasta tossed in a light sauce that carries the same tangy seasoning, creating a harmonious and refreshing dinner. This recipe is great for weeknights when you want something flavorful but without fuss.

I first made this recipe on a busy weeknight when I wanted something quick but still special, and now it's become one of my go to dishes whenever I want comfort with a bright twist. My family loves how the lemon flavor comes through so clearly without being too sharp or sour.

Ingredients

• Chicken breast: uniform in size helps the chicken cook evenly and stay juicy
• Lemon pepper seasoning: provides the zesty and peppery kick that defines the dish homemade seasoning yields the best flavor but use your favorite store bought if needed
• Vegetable oil: for searing the chicken and preventing sticking
• Fettuccine pasta: is the classic choice here but feel free to swap in your favorite shapes or glutenfree options some pasta water will be saved to enrich the sauce
• Unsalted butter: adds richness and balances the acidity without extra salt
• Leeks (white part only): for a mild onion flavor that becomes golden and tender when cooked
• Fresh lemon juice: brightens the sauce with natural tartness
• Chicken stock: adds savory depth and moisture to the sauce lowsodium preferred to control salt levels
• Freshly grated Parmesan cheese: tops the dish with a nutty finish and creamy texture
• Green onions: as a fresh, crunchy garnish to brighten each bite

Instructions

Prepare the Ingredients:

Cut the dark green tops and root ends from leeks and discard or save for stock. Wash leeks thoroughly to remove dirt, then cut lengthwise and slice thin half moons. Set aside. Cut chicken breast in half widthwise for even cooking, then season both sides generously with lemon pepper seasoning.

Cook the Pasta:

Bring water to a boil and cook fettuccine until al dente. Save a small cup of pasta water before draining this starchy water will help bind the sauce later.

Cook the Chicken:

Heat a medium pan over medium heat and add vegetable oil to coat the surface. Place seasoned chicken into the hot pan and cook on each side until golden brown and cooked through. Chicken is done when it reaches 165 degrees Fahrenheit internally. Remove chicken and set aside.

Make the Sauce:

In the same pan, add butter and the sliced leeks. Cook over medium heat, stirring often, until the leeks turn golden and fragrant. Season lightly with salt to enhance flavor. To the cooked leeks, add the reserved pasta water, chicken stock, and freshly squeezed lemon juice. Stir to combine and bring to a gentle simmer. Add additional lemon pepper seasoning to taste. Stir and adjust salt as needed, balancing the bright and savory notes.

Combine Pasta and Sauce:

Add the cooked pasta into the pan with the sauce. Toss and cook for about five minutes to allow the pasta to fully absorb the flavors and thicken the sauce slightly.

Assemble and Serve:

Slice the cooked chicken and either toss it into the pasta or arrange over the top. Sprinkle freshly grated Parmesan cheese and diced green onions on top for a vibrant, cheesy finish. Serve immediately while warm and enjoy the fresh, tangy flavors.

The lemon pepper seasoning is my favorite part. I like how it transforms the chicken and the sauce into a cohesive dish with a refreshing citrusy note that never gets old. This recipe reminds me of casual family dinners where quick cooking met with homemade flavor made every bite special. It's also a great way to use up leftover lemon pepper seasoning for other dishes like shrimp or roasted veggies.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave with a splash of chicken stock or water to loosen the sauce.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a juicier, richer taste just adjust cooking time accordingly. Use glutenfree pasta if needed, making this recipe suitable for gluten sensitivities. Butter can be swapped for olive oil if you prefer a dairy free option though it will alter the richness.

Serving Suggestions

Pair with a simple green salad dressed with lemon vinaigrette to echo the citrus flavors. Garlic bread or crusty rolls complement the pasta nicely and help soak up any extra sauce. Add steamed or sautéed vegetables like asparagus or broccoli for extra texture and nutrition.

This Lemon Pepper Chicken Pasta is quick, bright, and perfect for weeknights. Save pasta water and let the chicken rest for the best sauce and juicier meat.

FAQs About This Recipe

→ Can I substitute chicken breasts with thighs?

Yes, boneless skinless chicken thighs can be used, though cooking time may be slightly longer due to their thickness and fat content.

→ What pasta types work best with this dish?

Fettuccine is ideal, but any pasta, including gluten-free varieties, can be used to suit your preference or dietary needs.

→ How do I make the lemon pepper seasoning at home?

Combine freshly ground black pepper with lemon zest, salt, and optional garlic powder. Adjust proportions to taste for a fresh and flavorful seasoning.

→ Can I add vegetables to the dish?

Absolutely! Sautéed veggies like bell peppers, spinach, or zucchini complement the flavors well and add color and texture.

→ Why save pasta cooking water for the sauce?

Pasta water contains starch that helps thicken the sauce and allows it to cling better to the pasta, making the dish creamier and more cohesive.