Why I Love This Recipe

Pasta dinners are always on rotation in my house, and this is one I come back to whenever I want something creamy without feeling overly heavy. The fresh lemon keeps the sauce bright, the parmesan makes it rich and comforting, and the chicken turns it into a meal that’s filling enough for any night of the week. It’s simple, fresh, and one of those recipes that’s hard to stop eating.

Enjoying The Leftovers

This pasta reheats surprisingly well, making it a great lunch or easy dinner the next day. Add a splash of milk or chicken broth when reheating to bring the sauce back to its creamy consistency, and finish with a little extra parmesan and cracked black pepper before serving.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it chills, but it becomes smooth and creamy again once reheated.

Reheating

Warm the pasta gently on the stovetop or in the microwave, stirring occasionally and adding a splash of broth, milk, or cream as needed. A squeeze of fresh lemon juice right before serving helps brighten the flavors again.

A bowl of noodles & lemon chicken with fresh chives and grated cheese on top.
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Lemon Pepper Chicken Pasta

Tender lemon pepper chicken, creamy parmesan sauce, and protein-packed spaghetti come together in this Lemon Pepper Chicken Pasta for an easy, high-protein dinner that's both comforting and fresh. Made in one pan with simple ingredients, it's a flavorful weeknight meal that's perfect for busy evenings, meal prep, or family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

  • 8 oz spaghetti noodles
  • 1 1/2 lbs chicken tenders cut into bite-sized pieces
  • 1 tbsp olive oil
  • 2 tsp lemon pepper seasoning
  • 1 tsp garlic powder
  • ½ tsp paprika
For the sauce
  • 1-2 cups chicken broth
  • 1/2 cup heavy cream
  • Juice of 1 large lemon
  • 2 cloves garlic, minced
  • 1 tsp honey
  • 2 tbsp butter
  • ½ cup grated parmesan
For the topping
  • Freshly chopped chives
  • Grated parmesan cheese
US – M

Instructions

  • Cut the chicken into bite sized cubes and season with lemon pepper seasoning, garlic powder, and paprika.
  • Preheat a large skillet to medium-high heat. Once hot, add avocado oil and the seasoned chicken.
  • Sear chicken for 5-7 minutes, until golden and cooked through. Remove and set aside.
  • Meanwhile, cook the Banza spaghetti noodles according to the package directions.
  • In the same pan used for the chicken, pour in the chicken broth, lemon juice, minced garlic, and honey.
  • Let it simmer for 3-4 minutes to reduce slightly.
  • Turn heat to low, then whisk in 2 tbsp butter and heavy cream.
  • Stir in Parmesan cheese until melted. If the sauce is too thick, add more chicken stock a little bit at a time until it reaches your desired consistency.
  • Toss the spaghetti noodles and chicken into the sauce and mix until well coated in sauce.
  • Top with fresh chives and extra parmesan cheese and enjoy!

Equipment

large pot
saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 437kcal | Carbohydrates: 32g | Protein: 33g | Fat: 19g | Fiber: 2g