This quick and easy Lemon pepper chicken pasta is a different take on my usual creamy pastas! I chose to not use any cheese for the sauce to make it a bit lighter than the usual.
The breaded chicken is pan fried until golden brown and it’s the finishing touch to this extremely delicious pasta, you get lemon, pepper and garlic in every bite and OF COURSE, no pasta dish is complete without my beloved burrata!
The great thing about this easy pasta is that it’s made in no time, can be vegan or vegetarian or you can choose to add whatever protein your heart desires!
Here Are the Step by Step Details:
I like to start with the chicken—using thinly sliced chicken is KEY. You don’t want a cut that’s too thick or it will not evenly cook throughout. If you purchased a chicken breast, simply slice it in half then place those slices (one by one) in a ziplock bag and pound lightly it until it’s even.
For the breading, I like to flour, but if you want a crunchier chicken, use Panko. The chicken isn’t meant to be crispy, just breaded but adding some crunch does not hurt. You can substitute the flour for Panko.
Once I have the chicken prepped, I boil the water for the pasta and work on cooking the chicken. In a cast iron, you’re going to heat 3-4 tablespoons olive oil and pan fry the chicken until golden on both sides. Place it on top of a cooling rack while you work on the sauce.
After you’re done with the chicken Now you can add the pasta to the boiling water.
For this recipe, I used my cast iron for both the sauce and the chicken, So I cooked the chicken first then proceeded to make the sauce.
Unlike most of my pasta recipes, this sauce isn’t creamy nor does it require cheese. It’s a lemon pepper sauce so butter, lemon, pepper, garlic, herbs and red pepper is what you need. First, you’re going to melt the butter in the same pan in which you cooked the chicken in then add the rest of the ingredients to make the sauce.
Once the sauce has simmered, toss in the pasta and add more freshly cracked black pepper. I like to use spaghetti or linguine, or bucatini. But you use whatever you have on hand.
To serve, place the chicken on top of the pasta and top with Burrata and basil! It’s a pretty dish to present as is but if you don’t care about presentation, I mixed the Burrata with the pasta on my own individual plate then added the chicken on top.
That’s all!
If you make this recipe, be sure to leave a comment! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
If you’re using chicken breast, pound the chicken into thinner pieces, you can do this by slicing the chicken breast in half then place the sliced chicken breast in a zip lock bag (one by one) and pound them until they’re an even thickness.
Place the flour, garlic powder, cumin, smoked paprika and oregano in a shallow bowl. Dredge both sides of the chicken through the flour, pressing to adhere by using your fist to really make the seasoning stick. Place the chicken on a plate. Set aside.
To cook the chicken, heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board, wait about 5 minutes then slice into thin strips.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
To make the sauce, in the same pan you cooked the chicken in, heat the butter and garlic together over medium-high heat. Cook 2-3 minutes until fragrant. Add the red pepper flakes and lots of freshly cracked black pepper along with the rosemary and thyme. Cook for another 2 minutes then add the lemon zest and juice. Bring the sauce to a gentle simmer and cook 6-9 minutes.
Toss in the pasta and cook 3-5 minutes, then remove from the heat.
Divide the pasta between plates and top with slices of chicken, more black pepper and place a torn Burrata over the pasta and garnish with basil.
Nutrition
Amount per serving · Serves 6
Calories
735
Fat
36g
Sat. Fat
17g
Carbs
57g
Fiber
4g
Sugar
7g
Protein
45g
Sodium
608mg
Cholesterol
159mg
Written by Chef Ana Pozo — take it as inspiration, and make it your own.
