Creamy Lemon Pepper Chicken Pasta
This creamy lemon pepper chicken pasta is easier to make then you think. It's delicious, comforting, and ready in less than 30 minutes.
Ingredients
- 320 grams (11.30 ounces) dried noodles such as fettuccine or linguine
- 200 grams (7.01 ounces) boneless skinless chicken breast or boneless skinless chicken thigh fillets, cut into bite sized pieces
- 2 tablespoons lemon juice or to taste
- ¼ teaspoon salt plus extra to season sauce
- ¼ teaspoon Pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup (35 grams, 1.23 ounces) all purpose flour (plain flour), or as needed
- 1 tablespoon neutral flavored oil such as vegetable oil
- ¾ cup (188 ml/grams, 6.63 ounces) heavy whipping cream (or thickened cream)
- 1 cup (250 ml/grams, 8.82 ounces) chicken stock or vegetable stock
- 1 teaspoon lemon zest
Instructions
- Cook your pasta according to packet instructions. Once cooked, drain and set aside. Reserve about 1 cup of pasta water.
- In a mixing bowl, combine the chicken, lemon juice, salt, pepper, garlic powder and onion powder. Mix until the chicken is well coated. Marinate for at least 5 minutes.
- Coat the chicken pieces in flour, shaking off any excess flour.
- Heat oil in a frying pan over medium to high heat. Cook chicken until golden and crisp and cooked through.
- Next, reduce heat to low medium and add the cream, stock and lemon zest. Bring to a gentle simmer.
- Season with salt and pepper to taste Turn off heat and mix through cooked pasta. (see note 1).
Notes
- If you want your pasta to have more sauce mix through some of the reserved pasta water and adjusted seasoning as needed.