Creamy Lemon Pasta with Lemon Pepper Chicken

This light and creamy pasta is one of my absolute favorites! It's a quick go-to for me when I don't feel like standing in the kitchen all day. The lemon-infused flavors are incredible and give a beautiful zesty taste to the dish. To top it off, the lemon pepper chicken that was spiced with garlic, parsley and other delicious ingredients was a perfect addition to the simple pasta!

A spritz of lemon and some fresh parsley for garnish bring out the flavors so beautifully!

Serve this with some yummy garlic bread or a house salad for a full lunch or dinner meal for the family!

What I love most about this pasta is its simplicity and how quick it is to cook! The pasta takes no longer than 30 minutes to make! The sauce is a combination of creamy and citrus flavors with a buttery base. The chicken added in this dish can be baked or pan-fried. I chose to cook it on the stove top for a quicker cook and crispier outside for added texture!

If you're looking for a healthier dish however, substitute the spaghetti for a whole grain pasta and bake the chicken. Be sure to put in time consideration for these substitutes!

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Prep Time: 15 minutes Serves: 2 People

Cook Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS

• 1/2 lb Spaghetti Pasta

• Juice from 1 Lemon

• 3 Cloves Garlic, minced

• 1 Tbsp. Lemon Zest

• 1 tsp. Basil

• 1 tsp. Salt

• 1 tsp. Dried Parsley

• 2 Tbsp. Butter

• 1/3 cup Heavy Whipping Cream

For the Chicken:

• 2 Boneless, Skinless Chicken Breasts, sliced in half for a thinner breast

• 1/4 cup Olive Oil

• 1/4 cup Parmesan Cheese

• 2 Cloves Garlic, minced

• 1 Tbsp. Lemon Juice

• 1 Tbsp. Fresh Parsley, chopped

• 1 Tbsp. Lemon Pepper Seasoning

• 1 tsp. Salt

• 1/2 tsp. Black Pepper

• 1 tsp. Fresh Lemon Zest

INSTRUCTIONS:

1. In a large pot, boil and cook the pasta according to the directions on the box.

2. While the pasta is cooking, place all of the ingredients for the chicken in a bowl and combine evenly. Allow to sit and marinate for 15 minutes.

3. Once the pasta is al dente, preferred cook of the pasta, drain and place back into the pot.

4. In a large skillet on medium heat, cook the lemon juice, garlic, and lemon zest for 3-4 minutes until fragrant. *Do not let the lemon zest burn. You want it to remain a yellow color*

5. Add in the basil, salt, and dried parsley to the skillet and stir evenly.

6. Place a Tbsp. of butter into the skillet and allow to melt. Once it has melted, add in the second Tbsp. of butter.

7. Pour in the heavy whipping cream and stir for 2-3 minutes until all of the flavors are combined

8. In the meantime, heat 2 Tbsp. of olive oil in a large skillet over medium-high heat.

9. Once the oil is ready, place all four chicken breasts in the skillet and cook for about 6 minutes on each side.

10. Cook until there is no pink throughout and the outside of the chicken begins to caramelize.

11. Pour the pasta sauce over the pasta and serve with the chicken.

12. Garnish with fresh parsley and a squeeze of lemon for added flavor!