Lemon Pepper Chicken Pasta

Lemon Pepper Chicken Pasta is a bright and flavorful dish that combines tender, juicy chicken breast seasoned generously with lemon pepper spices and pasta tossed in a complementary lemon pepper sauce. It’s a quick and easy meal perfect for weeknights when you want something satisfying without a lot of fuss. The fresh lemon juice and homemade lemon pepper seasoning make each bite burst with citrusy, peppery goodness that keeps you coming back for more.

I first made this recipe when I wanted a fresh twist on chicken pasta and it quickly became a favorite in our household. Now we make it regularly because it never fails to deliver that perfect balance of tangy and savory.

Ingredients

• Chicken Breast: Choose breasts that are uniform in size for even cooking thinner breasts are best to cook through without drying out
• Lemon Pepper Seasoning: Use homemade if you can for the freshest, most robust flavor otherwise pick a high quality brand with balanced lemon and cracked black pepper
• Vegetable Oil: Neutral oil for cooking chicken without overpowering the seasoning
• Fettuccine or Your Favorite Pasta: Any pasta works here but fettuccine holds the sauce well gluten free also works if needed
• Butter: Unsalted to control saltiness in the sauce and create a rich, silky base
• Leeks: Only use the white part for mild onion flavor that softens beautifully in butter
• Salt: A little seasoning to enhance the leeks and balance flavors in sauce
• Chicken Stock: Choose low sodium or homemade for a deeper savory flavor in the sauce
• Fresh Lemon Juice: Provides brightness and acidity to cut through the richness of the butter and cheese
• Freshly Grated Parmesan Cheese: Fresh off the block for superior melt and flavor
• Green Onions: Adds a mild fresh crunch and pop of color for garnish

Instructions

Prepare Ingredients:

Cut the dark green leafy parts and root ends off the leeks, wash thoroughly to remove any grit, then slice the white parts into thin half circles. Cut the chicken breast in half horizontally to make thinner filets for quicker, more even cooking. Season both sides generously with lemon pepper seasoning.

Cook Pasta:

Bring a large pot of salted water to a boil and cook the pasta until just al dente so it still has a slight bite. Drain the pasta, making sure to save about three tablespoons of the starchy pasta water either by scooping it out or catching it in a container under the strainer.

Cook the Chicken:

Heat a pan over medium heat and add a small amount of vegetable oil to coat the bottom. Add the seasoned chicken breasts and cook for several minutes on each side until golden brown and the center reaches 165 degrees internal temperature. Remove chicken from the pan and set aside to rest.

Cook the Leeks:

In the same pan, add unsalted butter and sliced leeks. Cook over medium heat, stirring frequently until the leeks turn golden and soft. Season lightly with salt to bring out their sweetness.

Make the Sauce:

Add reserved pasta water, chicken stock, and freshly squeezed lemon juice to the cooked leeks. Stir to combine. Sprinkle in additional lemon pepper seasoning, then taste and adjust salt as needed to balance the flavors.

Combine Pasta and Sauce:

Add the cooked pasta into the lemon pepper sauce. Toss gently and cook for about five minutes so the pasta can absorb the flavors and the sauce thickens slightly.

Assemble the Dish:

Slice the rested chicken breasts and either fold them into the pasta or arrange on top. Finish with a generous grating of fresh Parmesan cheese and a sprinkle of diced green onions for color and fresh flavor. Serve hot immediately.

Lemon pepper seasoning is truly the star of this recipe in my opinion. I love making it from scratch because the fresh lemon zest and cracked pepper packs so much brighter flavor than any pre packaged option I’ve tried. One memorable time, I made this dish for a family gathering and everyone kept asking what I put in the chicken. It felt so rewarding to share the secret of the homemade seasoning and see how much they enjoyed this simple dinner.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat to prevent drying out the chicken and maintain sauce creaminess. Avoid microwaving directly as it can toughen the chicken.

Ingredient Substitutions

Chicken thighs can be used instead of breasts just note they take a bit longer to cook and remain juicy. Any pasta shape you like will work well penne or rigatoni hold sauce nicely too. If you don’t have leeks, finely chopped onion will also work though it will lend a slightly stronger flavor.

Serving Suggestions

Serve with a crisp green salad dressed simply with olive oil and lemon for a refreshing contrast. Roasted or sautéed vegetables like asparagus or broccoli pair beautifully with the bright flavors. A crusty piece of bread is perfect for soaking up any leftover sauce on your plate.

This lemon pepper chicken pasta is bright, quick, and perfect for weeknights. Serve immediately for best texture and flavor.

Common Recipe Questions

→ Can I substitute chicken breast with thighs?

Yes, boneless skinless chicken thighs can be used. Adjust cooking time slightly to ensure the chicken is cooked through but remains juicy.

→ What type of pasta works best here?

Fettuccine is recommended for its texture, but any pasta you prefer can be used, including gluten-free options.

→ How can I make the sauce creamier?

Adding a splash of cream or a dollop of sour cream towards the end of cooking will create a richer, creamier sauce.

→ Is homemade lemon pepper seasoning better than store-bought?

Homemade seasoning provides fresher, more vibrant flavors and can be tailored to your taste compared to many commercial blends.

→ Can I add vegetables to this dish?

Yes, sautéed veggies like spinach, bell peppers, or mushrooms work well and add extra texture and nutrients.