Lemon Pepper Chicken Pasta (Printer-Friendly Version)
Juicy chicken and pasta blended with zesty lemon pepper seasoning for a fresh and vibrant meal.
# Ingredients Needed:
→ Protein
01 -
8 oz boneless skinless chicken breast
→ Seasoning
02 -
1 tbsp lemon pepper seasoning
03 -
2-3 tsp lemon pepper seasoning
04 -
Salt to taste
→ Pasta
05 -
8 oz fettuccine or preferred pasta
06 -
3 tbsp reserved pasta cooking water
→ Dairy
07 -
3 tbsp unsalted butter
08 -
2 tbsp freshly grated Parmesan cheese
→ Vegetables
09 -
2 leeks, white parts only, thinly sliced
10 -
1 tbsp diced green onions
→ Liquids
11 -
½ cup low-sodium chicken stock
12 -
1 tbsp fresh lemon juice
13 -
Vegetable oil for cooking
# Step-by-Step Directions:
01 -
Cook fettuccine until al dente according to package instructions. Drain and reserve 3 tablespoons of pasta water. Set pasta aside.
02 -
Trim dark green parts and root ends from leeks. Rinse well and slice white parts into thin half circles. Set aside.
03 -
Cut chicken breasts in half widthwise to create thinner fillets. Season both sides generously with lemon pepper seasoning.
04 -
Heat vegetable oil in a medium pan over medium heat. Cook chicken until golden and internal temperature reaches 165°F (74°C). Remove from pan and set aside.
05 -
Add unsalted butter to the same pan. Stir in sliced leeks and cook until golden and tender, seasoning lightly with salt.
06 -
Add reserved pasta water, chicken stock, and fresh lemon juice to the pan. Stir well, then incorporate 2-3 teaspoons lemon pepper seasoning. Adjust salt to taste.
07 -
Stir cooked pasta into the sauce and cook for approximately 5 minutes, tossing frequently to ensure even coating.
08 -
Slice chicken and either fold into the pasta or serve atop. Garnish with freshly grated Parmesan cheese and diced green onions. Serve immediately.
# Helpful Hints:
01 -
Reserve pasta cooking water to enhance the sauce's texture and flavor.
02 -
Use gluten-free pasta if gluten intolerance is a concern.