Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- ¼ cup all-purpose flour
- ¾ cup fresh grated Parmesan cheese
- 2 teaspoons lemon pepper
- 3 tablespoons olive oil
- 12 ounces spaghetti pasta
- 3 cloves garlic, minced
- 1¼ cups heavy cream
- ½ cup low sodium chicken broth
- ⅔ cup frozen peas
- 1 lemon, zested and juiced
- 2 tablespoons butter, cut into small cubes
- 2 tablespoons fresh chopped Italian parsley
- Salt and black pepper, to taste
Instructions
- Combine flour, ¼ cup Parmesan, and lemon pepper in a shallow bowl. Dredge chicken breasts in mixture.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken 3–4 minutes per side until golden and cooked through. Remove chicken and tent with foil.
- Cook spaghetti according to package directions; drain well.
- Wipe skillet clean and heat remaining 1 tablespoon olive oil over medium-low. Add garlic and cook 1 minute. Stir in heavy cream and bring to a simmer. Gradually add chicken broth while sauce reduces.
- Add peas, lemon zest, and juice. Simmer until sauce reduces by about ⅓. Lower heat and stir in ½ cup Parmesan incrementally until melted.
- Toss cooked pasta in sauce, add butter, stir until incorporated. Stir in parsley and season with salt and pepper.
- Slice chicken and place over pasta. Serve promptly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 50% power in microwave, stirring occasionally.
- Freeze in an airtight container or freezer bag for up to 2 months. Defrost overnight in refrigerator and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Meal
- Method: Skillet
- Cuisine: American