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Lemon Chicken Pasta

My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. —Aileen Rivera, Bronx, New York
  • Total Time
    Prep: 30 min. Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/2 cup all-purpose flour
  • 8 ounces uncooked capellini or angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
  • 1 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup plus 3 tablespoons minced fresh parsley, divided
  • Lemon wedges, optional

Directions

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  • Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm.
  • In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice.
  • Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.
Nutrition Facts
1 serving: 403 calories, 12g fat (3g saturated fat), 68mg cholesterol, 577mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1-1/2 fat.

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Reviews

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Average Rating:
  • Katie
    Aug 23, 2020

    Very tasty, but also very garlicky. Was not expecting it to be so flavourful.

  • Susan
    Nov 19, 2019

    Was very good and easy to make. A little more spice would be good, perhaps 1/4 - 1/2 cup of onions or shallots and/or some capers.

  • Christina
    Jun 2, 2019

    Great base recipe and easy to alter with your favorite flavors. My pasta needed a bit more olive oil and would have benefited from red pepper. Otherwise, it was a major hit! Will make again

  • aug2295
    Feb 2, 2019

    Chicken had great texture and flavor. The pasta did need more seasoning but a little red pepper and salt, and increasing the parm really upped the flavor there. Definitely a great dish for kids.

  • jkcoach98
    Jun 20, 2018

    This was an easy dish to make but I agree with the other reviews, this does need more spice to it. If I make it again, I will try it with shrimp.

  • justmbeth
    Dec 28, 2017

    I made as written and enjoyed the light, subtle flavors.

  • lizzard_head
    Mar 6, 2017

    This was easy to make and tasted great. It could have used a bit more spice. I'll probably reduce the parsley next time, but overall I liked it. I will make it again.

  • NH-rescue
    Oct 30, 2016

    The flavor is delicate but still full of garlic flavor. Works fine with fettuccine or, in a pinch, other types of pastas.

  • toolbarsco
    Jun 8, 2016

    Everyone really liked this recipe. I agree with others that it needed a little something more spice-wise but overall a quick and easy dinner to prepare. I wonder if this is the same lemon chicken recipe Raymond's wife Deb used on Everybody Loves Raymond (ha ha)!!??

  • homemadewithlove
    May 3, 2016

    Easy but needed additional spices. I may try shrimp next time.