Lemon Chicken Pasta


  • 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

Cooking Instructions

Step 1: Pound chicken breasts with a meat mallet to 1/4-inch 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.

Step 2: 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 & keep warm.

Step 3: In the 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.

Step 4: 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 & 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.

Enjoy the fresh flavors of this recipe from Taste of Home!