Best Lemon Pepper Chicken Pasta Recipes

ONE-POT LEMON-PEPPER CHICKEN PASTA

Steps:

• In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
• Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
• Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.

LEMON-PEPPER CHICKEN PASTA

Steps:

• Saute chicken strips in olive oil, lemon juice, lemon-pepper seasoning, and garlic in a skillet over medium-high heat until no longer pink in the centers and juices run clear, 7 to 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Toss cooked pasta with chicken, sauce from the skillet, and green onion. Garnish with fresh lemon wedges.

LEMON PEPPER PASTA WITH CHICKEN AND VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute chicken in hot oil until cook through, about 5 minutes. Transfer chicken to a plate.
• Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Saute zucchini, yellow squash, onion, red bell pepper, and garlic in hot oil until slightly tender but still crisp, 5 to 10 minutes. Stir chicken into vegetable mixture.
• Whisk chicken broth and cornstarch together in a bowl until smooth. Pour chicken broth mixture into chicken mixture; bring to a boil and cook until liquid thickens; 1 to 2 minutes. Pour in lemon juice and season with salt and pepper. Add bow-tie pasta and stir to combine.

GRILLED LEMON PEPPER CHICKEN PASTA SALAD

Steps:

• Place the chicken on a plate and rub both sides of the chicken fillets with 1-2 Tablespoons lemon pepper. Cover with plastic wrap and refrigerate for about 1 hour to let the flavors develop.
• While the chicken is in the fridge, get the grill ready. When the coals are ready, spray the grill with a nonstick spray and place the chicken on the grill.
• Cook for about 6 minutes and turn over. Cook for another six minutes. Put the chicken on a plate to rest and to collect the juices.
• While the chicken is marinading, get a large pot of water boiling and put in the pasta noodles. Bring back to a boil, stirring the noodles so they don't stick to the bottom. Reduce the heat to a simmer and continue to cook for about 7-11 minutes (or until the noodles are tender).
• Drain off the hot water and run a stream of cool water over the noodles until they are cold. Drain off most of the water, add 1 Tablespoon vegetable oil to prevent the noodles from sticking, and drain into a colander.
• To cook the broccoli florets, get a large saucepan with about 3 inches of water in it on the stove. Bring the water to a boil and put the broccoli in and toss to cook evenly. It only needs to cook for about 2-3 minutes, drain off all the water and run cold water on the florets to cool them off and stop the cooking process so they won't be mushy.
• All of these steps can be done ahead of time to make the salad easy to assemble. To make the dressing right in the bowl for the salad, place 1 Tablespoon lemon pepper with 1 Tablespoon water in a large serving bowl and let stand for 5 minutes. With a whisk, blend in the vinegar, oil, mustard, and honey.
• Slice the chicken into 1 inch cubes and put in the bowl with the dressing, adding the cooked pasta, broccoli, celery, oranges, and onion. Toss to coat.
• TIP: To get the segments from the orange, with a sharp paring knife, cut off the top and bottom of the orange so it will sit evenly on the cutting surface. Using the paring knife, cut down along the peel, following the shape of the fruit, removing any peel and white rind. Hold the fruit in your hand and carefully cut along both sides of each segment, going towards the center to free each segment. If you do this over a plate, you get all the beautiful juices from the fruit to add to the vinaigrette.

LEMON PEPPER PANKO CRUSTED CHICKEN W/ PESTO PASTA

Steps:

• 1. Preheat oven to 350 degrees and line a baking sheet with foil (if desired, you can cook directly on the baking sheet but foil makes for extra easy cleanup).
• 2. For the chicken, set up two wide shallow dishes for the breading process. In one dish, beat egg and add milk, salt and pepper and whisk to combine. In the second dish, add breadcrumbs. Pound chicken breasts to an even thickness approximately 1/2" thick. Dip each piece in the egg mixture, coating both sides and letting any excess drip off before transferring to the breadcrumbs. Coat both sides, lightly pressing the breadcrumbs into the chicken to ensure they are well-coated. Heat a large skillet over medium high heat, add olive oil. When the oil is hot, add chicken breasts and cook about 2-3 minutes per side until golden brown. Transfer to baking sheet and continue cooking in the oven until cooked through, about 5-10 minutes depending on the thickness of the chicken.
• 3. For the pasta, heat a large pot of water to boiling over high heat. Generously add salt and add pasta to boiling water. Cook pasta to al dente according to package directions. Drain and toss with pesto sauce.
• 4. For the pesto, combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped, slowly stream in olive oil with processor running until uniform. Stir in cheese and pour over pasta

LEMON PEPPER CHICKEN AND PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter with oil in large skillet on medium-high heat. Add garlic; cook and stir 30 sec. Add chicken and peas; cook 2 to 3 min. or until heated through, stirring occasionally.
• Drain pasta; stir into chicken mixture. Top with cheese and parsley.

ONE-POT LEMON-PEPPER CHICKEN PASTA

Steps:

• In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
• Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
• Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.