Description
A comforting creamy pasta dish that combines tender chicken with bright lemon flavors, perfect for weeknight dinners and family gatherings.
Ingredients
Scale
- 1 lb. boneless, skinless chicken breast
- 1/2 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 2 teaspoons lemon pepper seasoning
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 1 tablespoon olive oil (for cooking chicken)
- 1 lb. spaghetti, cooked al dente
- 1 tablespoon olive oil (for pasta and sauce)
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Zest and juice of 1 lemon
- 1 1/2 cups heavy cream
- 1/2 cup shaved Parmesan cheese
- 1/2 cup pasta water, as needed
- Fresh chopped parsley, for garnish
- Lemon wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain and toss with a tablespoon of olive oil to prevent sticking. Set aside.
- Slice each chicken breast in half lengthwise to create thinner pieces for faster cooking.
- Combine in a shallow bowl the flour, Italian seasoning, lemon pepper seasoning, and large pinches of kosher salt and fresh cracked pepper.
- Warm 1 tablespoon olive oil in a large sauté pan over medium-high heat until shimmering. Coat each chicken piece thoroughly in the flour mixture, tapping off excess, then add to the hot pan.
- Sear the chicken on each side for 4-5 minutes, or until a dark golden brown crust forms and the chicken is cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the pan and set aside.
- Add the remaining tablespoon of olive oil to the pan and reduce the heat to medium. Add minced garlic, Italian seasoning, salt, and pepper. Cook while stirring for about 30 seconds, being careful not to burn the garlic.
- Stir in the lemon zest, lemon juice, and heavy cream along with a few pinches of salt and pepper. Allow the sauce to warm through gently.
- Stir the Parmesan cheese into the cream sauce until melted and smooth.
- Add the cooked spaghetti to the pan along with a few splashes of reserved pasta water. Toss thoroughly to evenly coat the pasta in sauce.
- Slice the cooked chicken breasts and return them to the pan with the pasta and sauce. Cook just until heated through.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with fresh chopped parsley and lemon wedges.
- Serve immediately and enjoy!
Notes
For sugar-free alternatives, consider using stevia or monk fruit for sweetness. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg