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Loaded Lemon Pepper Chicken Pasta

Author: Maika
Chicken and vegetables smothered in a lemony butter garlic sauce seasoned with capers and chilies, then tossed in spaghetti.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings 3
Course: Poultry
Cuisine: Italian, European
Keyword: chicken, pasta, dinner, fall, summer, winter, spring, vegetables, pollotarian, stove top,. spicy, egg-free, nut-free, 45 minute meal, saute pan, one pot meal
Calories: 567.42kcal

Ingredients

Pasta

  • 4 cups water
  • 4 ounces of spaghetti dry
  • ½ teaspoon kosher salt

Chicken

  • 8 ounces of boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup all-purpose flour

Vegetables

  • 2 tablespoon olive oil
  • ½ cup carrots matchsticks
  • ¾ cup onions sliced
  • 2 cups mushrooms sliced
  • 2 cup zucchini three inch-medium sticks

Sauce

  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 sprig thyme
  • 6 garlic cloves minced or garlic pressed
  • 2 tablespoon capers
  • ¼ teaspoon chili pepper flakes
  • ½ cup white wine
  • 1 cup low-sodium chicken broth
  • ¼ cup fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 2 tablespoon parsley

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Boil the Pasta: In a medium pasta pot on high heat, boil the spaghetti to al dente as instructed by the brand you are using. I suggest cooking it for under a minute; then, when you drain it, set it aside to use later.
  • Fry the Chicken: On a cutting board for chicken, butterfly the chicken by splitting the chicken in half horizontally. Then cut and divide each chicken fillet into three even pieces. Then using a paper towel, pat the chicken pieces dry.
  • Season the chicken with salt and pepper. Then place flour in a large mixing bowl to fit all the chicken pieces.
  • Clean and dry the cutting board. Then dredge the chicken by lightly coating it in flour, shaking off the excess flour, and laying it out on the dry cutting board.
  • Clean Up the Area: Discard the flour in the large bowl, clean, dry, and set it aside with a holding tray.
  • Cook the Vegetables: Heat a medium saute pan on medium-high heat. Then add and heat the oil and saute the carrots for about 30 seconds, stirring occasionally.
  • Add and saute onions for 30 seconds. Then add the mushroom and saute for another 30 seconds, stirring occasionally.
  • Add the zucchini, combine well with a pinch of salt, and saute for one minute, stirring occasionally. Then remove the sauteed vegetables from the pan into the large container and set aside.
  • Fry the Chicken: To prevent burning the oil, keep the stove heat on, remove the pan, and reduce the temperature to medium. Then place the pan back onto the heat source.
  • Add and heat the oil and butter. And gently place the flour-coated chicken pieces into the saute pan, leaving half an inch of space between each piece to prevent over-crowding the pan.
  • Fry the chicken pieces until lightly golden brown on the edges. Then place the chicken pieces onto the holding tray. In addition, you might have to do it in two batches and skim the debris from the oil in between batches.
  • Make the Sauce: Remove the pan from the heat while the stove stays on. Then skim the oil of debris and reduce the heat to medium-low.
  • Place the pan back on the stove and heat. Add the garlic, capers, thyme, and chili flakes, and sweat by cooking for 30 seconds or until the garlic is tender while stirring occasionally.
  • Add the white wine, combine well, increase the heat to medium, and allow the alcohol to evaporate, by simmering for 30 seconds. Then add the chicken broth, lemon juice, and zest, and increase the heat to medium-high.
  • When a quarter of the sauce is reduced, remove the fresh thyme stems. Then add the chicken to the sauce, and ensure all chicken is cooked; the flour on the chicken will slightly thicken the sauce.
  • Finish the Pasta: When the chicken is cooked, season with salt. Then add the pasta and vegetables back in, combine well, and cover and heat everything, by simmering for 30 seconds.
  • Serve: Toss and garnish the finished pasta with parsley.

Video

Notes

White Wine Used
  • I recommend you use Sauvignon Blanc because it can pair with spicy dishes due to its dry note. You do not want to use a sweet wine.
  • If you can't find Sauvignon Blanc, you may try Pinot Gris.
  • Remember, these are white wines, do not get it confused with Cabernet Sauvignon, which is red.

Nutrition

Calories: 567.42kcal | Carbohydrates: 60.92g | Protein: 29.17g | Fat: 20.85g | Saturated Fat: 6.95g | Cholesterol: 68.45mg | Sodium: 756.27mg | Fiber: 5.28g | Sugar: 8.32g
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