Lemon Pepper Chicken Pasta

This lemon pepper chicken pasta is a bright, flavorful dish perfect for busy weeknights when you want something satisfying but simple. It combines juicy chicken breasts seasoned with lemon pepper spices alongside tender pasta tossed in a tangy, buttery lemon pepper sauce. It cooks up quickly in just about 30 minutes and uses ingredients that are probably already in your pantry or fridge.

I first made this during a hectic week and it quickly became a go-to favorite with my family because it’s both comforting and fresh tasting. The lemon pepper seasoning really brings the dish to life in a way that feels gourmet but is easy to pull off.

Ingredients

• Chicken breast: Choose uniform-sized, not too thick breasts for even cooking. Slice thicker breasts in half horizontally to create thinner cutlets. You can also use boneless skinless thighs if preferred.
• Lemon pepper seasoning: Homemade is best for the freshest, most flavorful result, but good quality store-bought seasoning works too.
• Unsalted butter: This helps control salt levels and adds richness to the sauce.
• Fresh lemon juice: Adds essential brightness and acidity; freshly squeezed is a must for the best flavor.
• Parmesan cheese: Use freshly grated cheese from the block for superior melt and flavor.
• Pasta: Fettuccine is traditional here but any pasta you like will work. Opt for gluten free if needed.
• Chicken stock: Low sodium or homemade stock enhances depth without overpowering the sauce.
• Leeks: White parts only, add sweetness and a mild onion flavor that balances the lemon pepper well.
• Vegetable oil: For cooking the chicken to a golden finish.
• Green onions: Used as fresh garnish to add color and a sharp, green note at the end.

Instructions

Prepare the chicken season and cook:

Cut the chicken breasts in half horizontally so you have thinner pieces that cook evenly. Sprinkle each side generously with lemon pepper seasoning. Heat oil in a pan over medium heat until hot. Add chicken and cook for about 4 to 5 minutes per side or until golden and cooked through to 165 degrees Fahrenheit internal temperature. Remove from pan and set aside.

Cook the pasta:

Bring a pot of salted water to a boil and cook pasta until just al dente according to package directions. Before draining, save about 3 tablespoons of pasta cooking water for the sauce. Drain pasta and set aside.

Sauté the leeks:

In the same pan used for the chicken, add butter and sliced leeks. Cook over medium heat, stirring often, until leeks turn golden and softened. Season lightly with salt.

Make the sauce:

Once the leeks are golden, add the reserved pasta water, chicken stock, and freshly squeezed lemon juice to the pan. Stir to combine well. Sprinkle in 2 to 3 teaspoons of lemon pepper seasoning, stir again, and taste. Adjust salt if needed.

Combine pasta and sauce:

Add the cooked pasta into the lemon pepper sauce in the pan. Toss the pasta in the sauce and cook for about 5 minutes so the flavors meld and the pasta absorbs the sauce.

Assemble and serve:

Slice the cooked chicken. You can either mix the chicken into the sauced pasta or plate it on top. Finish with a generous grating of fresh Parmesan cheese and sprinkle sliced green onions over everything for a fresh, colorful finish. Serve immediately.

The lemon pepper seasoning is the real star here it ties every element together with its aromatic, peppery zing and bright citrus notes. Using homemade lemon pepper seasoning makes a huge difference; once I started making my own, the dish always tastes fresher and more vibrant. A memorable moment was when my kids asked for this pasta as their birthday dinner—simple, tasty, and loved by all ages.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave adding a splash of water or chicken stock to loosen the sauce if it thickens.

Ingredient substitutions

Boneless skinless chicken thighs can replace chicken breasts for juicier meat, but watch the cooking time closely. Use gluten free pasta if you need a gluten free meal. If you’re out of chicken stock, vegetable broth works as a substitute but may alter the flavor slightly.

Serving suggestions

A crisp green salad or roasted asparagus works great alongside to balance the richness of the butter and cheese. Add some heat with crushed red pepper flakes or a drizzle of chili oil before serving.

This lemon pepper chicken pasta is quick, bright, and perfect for busy weeknights. Serve immediately and enjoy.

Common Recipe Questions

→ Can I use lemon juice instead of lemon pepper seasoning?

Lemon juice adds brightness but won’t fully replicate the spicy, zesty depth of lemon pepper seasoning. For full flavor, combine both when possible.

→ What vegetables can I add to this dish?

Sauteed veggies like bell peppers, spinach, or zucchini work well and complement the lemon pepper flavors nicely.

→ How can I make the sauce creamy?

Stir in a splash of cream or a spoonful of cream cheese after finishing the sauce for a rich and velvety texture.

→ Is this dish gluten free?

Use gluten free pasta and ensure all other ingredients are gluten free for a safe alternative without compromising flavor.

→ How do I achieve tender chicken breast every time?

Slice chicken breasts to uniform thickness and cook over medium heat, turning once, until the internal temperature reaches 165°F for juicy results.