Make this simple, flavorful chicken pasta dish entirely in one pot for easy cleanup. It features tender chicken, pasta, and a bright, creamy lemon pepper sauce.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon lemon pepper seasoning
4 cloves garlic, minced
4 cups chicken broth
12 ounces dry pasta (penne or rotini work well)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the cut chicken pieces, salt, black pepper, and lemon pepper seasoning. Cook until the chicken is browned on all sides, about 5 to 7 minutes. Remove the chicken from the pot and set it aside.
Add the minced garlic to the pot and cook for 30 seconds until fragrant.
Pour in the chicken broth and bring the liquid to a boil.
Add the dry pasta to the boiling broth. Stir well to prevent sticking. Reduce the heat to medium-low, cover the pot, and simmer for about 10 to 12 minutes, or until the pasta is cooked al dente, stirring occasionally.
Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Mix until the sauce is smooth and creamy.
Return the cooked chicken to the pot. Stir everything together and cook for 1 to 2 minutes until the chicken is heated through.
Remove from heat. Garnish with fresh parsley before serving.
Notes
For a thicker sauce, uncover the pot for the last 3 minutes of simmering the pasta.
If you prefer a stronger lemon flavor, add an extra teaspoon of lemon juice at the end.
Use low-sodium broth if you are watching your salt intake, as the broth contributes significant sodium.