Lemon Pepper Chicken Pasta

This lemon pepper chicken pasta brings bright, zesty flavors to your dinner table in just about thirty minutes. Tender chicken breast seasoned with lemon pepper spices is served over pasta tossed in a light yet flavorful lemon pepper sauce. This dish hits the spot when you want something quick, satisfying, and fresh without a lot of fuss.

I first made this on a hectic weeknight when I needed a quick meal, and now it’s become a go-to because everyone loves how bright and comforting the flavors are.

Ingredients

• Chicken breast: cut to even thickness for quick, uniform cooking choose breasts that are not too thick or halve them widthwise
• Lemon pepper seasoning: the star of the dish providing that bright, peppery citrus flavor homemade seasoning is best if you can make it
• Vegetable oil: for cooking the chicken to golden perfection without burning the seasoning
• Fettuccine or pasta of choice: any pasta works well here gluten free pasta can be used to keep it gluten free
• Unsalted butter: adds richness to the sauce without extra salt
• Leeks white parts: cook until golden for a subtle sweet depth wash well to remove grit
• Salt: to balance and enhance all the flavors
• Chicken stock: low sodium preferred for better control over saltiness
• Lemon juice: freshly squeezed for the best bright citrus pop in the sauce
• Fresh grated Parmesan cheese: adds a nutty, creamy finish and melts beautifully
• Green onions: fresh garnish that adds a mild sharpness and color

Instructions

Prepare the chicken:

Cut the chicken breast in half widthwise to create two thinner filets so they cook faster and more evenly. Generously season each side with lemon pepper seasoning.

Start the pasta:

While prepping the chicken, cook pasta in a large pot of boiling salted water until al dente. Remember to reserve about three tablespoons of the pasta cooking water before draining. This starchy water helps bring the sauce together.

Cook the chicken:

Heat a medium pan over medium heat and add a splash of vegetable oil. Place the chicken filets in the pan and cook until they develop a golden crust and are cooked through—usually about 4 to 5 minutes per side depending on thickness. Internal temperature should reach 165 degrees Fahrenheit. Remove chicken and set aside.

Cook the leeks:

In the same pan, melt the butter and add the sliced leeks. Cook stirring often until soft and golden. Season lightly with salt to taste.

Make the sauce:

Add the reserved pasta water, chicken stock, and freshly squeezed lemon juice to the pan with the cooked leeks. Stir everything together well. Sprinkle in more lemon pepper seasoning and adjust salt if needed. Let the sauce simmer and meld.

Combine pasta and sauce:

Add the drained pasta back to the pan with the sauce. Toss to coat the pasta thoroughly. Cook together for about five minutes so the pasta can absorb the flavors of the sauce.

Assemble and serve:

Slice the cooked chicken and either mix it into the pasta or serve it on top. Sprinkle freshly grated Parmesan cheese and chopped green onions over everything. Serve immediately while warm and fragrant.

I love the homemade lemon pepper seasoning most of all in this recipe. Whenever I make it, the citrusy aroma fills the kitchen and instantly perks everyone’s mood. It reminds me of a special family dinner where we all gathered around the table sharing stories — simple yet memorable.

Storage Tips

Store leftover lemon pepper chicken pasta in an airtight container in the refrigerator for up to three days. The sauce may thicken after chilling so loosen with a splash of chicken stock or water when reheating. Avoid freezing the pasta if possible as texture may suffer but frozen cooked chicken works well to quickly reheat with fresh pasta and sauce.

Ingredient Substitutions

Chicken thighs can replace chicken breasts for a juicier, slightly richer taste though cook time may vary. Use your favorite brand of lemon pepper seasoning if you don’t want to make it yourself just make sure it is fresh, aromatic, and not too salty. Butter can be substituted with olive oil but the sauce will lose some richness. Any long pasta shape like linguine or tagliatelle works well here.

Serving Suggestions

Serve lemon pepper chicken pasta with a crisp green salad tossed in a light vinaigrette to balance the richness. Steamed asparagus or green beans also complement this dish nicely. Garnish with extra Parmesan and a wedge of lemon for anyone wanting an extra splash of citrus zest.

This lemon pepper chicken pasta has truly become a staple in my kitchen for those nights when I want something bright, quick, and comforting all at once. The balance of tangy lemon and warm pepper is just irresistible every time.

Common Questions About Recipes

→ What cut of chicken works best?

Boneless, skinless chicken breasts are preferred for even cooking and tenderness, but thighs can also be used for a juicier texture.

→ Can I substitute the lemon pepper seasoning?

Yes, you can make a homemade blend of lemon zest, black pepper, and salt for a fresh alternative.

→ How do I save pasta water for the sauce?

Place a cup under the pasta strainer to catch water as you drain; this starchy water helps thicken the sauce.

→ What pasta types work well here?

Fettuccine is ideal, but any long pasta like linguine or spaghetti will carry the sauce nicely.

→ Can I add vegetables to the dish?

Yes, sautéed veggies like spinach, peas, or asparagus can be stirred in for added texture and nutrition.