Lemon Pepper Chicken Pesto Pasta: A Delicious & Easy Recipe

Lemon pepper chicken pesto pasta: just the name alone conjures up images of vibrant flavors dancing on your tongue, doesn’t it? I’m thrilled to share this recipe with you, a dish that’s become a weeknight staple in my household and a guaranteed crowd-pleaser at gatherings. Forget boring dinners; this pasta is a flavor explosion!

While pesto pasta itself boasts a rich history rooted in the Liguria region of Italy, where fragrant basil grows in abundance, the addition of lemon pepper chicken elevates this classic to a whole new level. Think of it as a modern twist on a beloved tradition, a fusion of Italian comfort food with a zesty, contemporary kick. The bright citrus notes of lemon pepper perfectly complement the herbaceous pesto, creating a symphony of tastes that will leave you wanting more.

People adore this lemon pepper chicken pesto pasta for several reasons. First, it’s incredibly easy and quick to prepare, making it ideal for busy weeknights. Second, the combination of creamy pesto, tender chicken, and perfectly cooked pasta is simply irresistible. The lemon pepper adds a delightful zing that cuts through the richness of the pesto, preventing it from becoming too heavy. Finally, it’s a versatile dish that can be easily customized to your liking. Add some cherry tomatoes for extra sweetness, sprinkle with Parmesan cheese for a salty finish, or toss in some spinach for added nutrients. No matter how you choose to make it, this pasta is sure to become a new favorite!

this Recipe

Ingredients:

• For the Lemon Pepper Chicken:
• 2 boneless, skinless chicken breasts (about 6-8 ounces each)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest, finely grated
• 2 teaspoons lemon pepper seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• For the Pesto:
• 2 cups fresh basil leaves, packed
• ½ cup grated Parmesan cheese
• ? cup pine nuts, toasted
• 2 cloves garlic, minced
• ½ cup olive oil
• Salt and pepper to taste
• For the Pasta:
• 1 pound pasta (fettuccine, linguine, or penne work well)
• 8 ounces cherry tomatoes, halved
• ¼ cup heavy cream (optional, for extra creaminess)
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Preparing the Lemon Pepper Chicken:

1. Prepare the Chicken: Start by patting the chicken breasts dry with paper towels. This helps them brown nicely. Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about ½ inch. This ensures even cooking.
2. Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, lemon pepper seasoning, garlic powder, salt, and pepper.
3. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure to coat both sides. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!

Cooking the Chicken:

1. Heat the Pan: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the skillet.
2. Cook the Chicken: Remove the chicken breasts from the marinade and discard the marinade. Place the chicken breasts in the hot skillet, being careful not to overcrowd the pan.
3. Sear the Chicken: Cook the chicken for about 5-7 minutes per side, or until it is cooked through and the internal temperature reaches 165°F (74°C). You want a nice golden-brown crust on each side.
4. Rest the Chicken: Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
5. Slice the Chicken: Slice the chicken breasts into thin strips or bite-sized pieces.

Making the Pesto:

1. Toast the Pine Nuts: Toasting the pine nuts enhances their flavor. You can do this in a dry skillet over medium heat for a few minutes, stirring constantly, until they are lightly golden brown. Watch them carefully, as they can burn quickly. Alternatively, you can toast them in the oven at 350°F (175°C) for 5-7 minutes.
2. Combine Ingredients: In a food processor, combine the fresh basil leaves, Parmesan cheese, toasted pine nuts, and minced garlic.
3. Process the Pesto: Pulse the food processor until the ingredients are coarsely chopped.
4. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
5. Season to Taste: Season the pesto with salt and pepper to taste. Remember that Parmesan cheese is already salty, so you may not need much additional salt.

Cooking the Pasta and Assembling the Dish:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is great for helping the sauce cling to the pasta.
3. Drain the Pasta: Drain the pasta in a colander.
4. Combine Pasta and Pesto: Return the drained pasta to the pot. Add the pesto and toss to coat. If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency.
5. Add Cherry Tomatoes: Add the halved cherry tomatoes to the pasta and pesto mixture. Toss gently to combine.
6. Add Heavy Cream (Optional): If you want a creamier sauce, stir in the heavy cream.
7. Add Chicken: Add the sliced lemon pepper chicken to the pasta and pesto mixture. Toss gently to combine.
8. Serve: Serve the lemon pepper chicken pesto pasta immediately. Garnish with fresh basil leaves and grated Parmesan cheese.

Tips for the Best Lemon Pepper Chicken Pesto Pasta:

• Use Fresh Ingredients: The key to a great pesto is using fresh, high-quality ingredients, especially basil.
• Don’t Overcook the Chicken: Overcooked chicken can be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Salt the Pasta Water: Salting the pasta water seasons the pasta from the inside out.
• Don’t Overcook the Pasta: Cook the pasta until al dente, which means “to the tooth” in Italian. It should be firm but not crunchy.
• Adjust the Pesto Consistency: If the pesto is too thick, add a little more olive oil or pasta water to thin it out.
• Make it Ahead: You can make the pesto and marinate the chicken ahead of time. Store them separately in the refrigerator until you’re ready to cook.
• Spice it Up: For a little extra heat, add a pinch of red pepper flakes to the pesto or the chicken marinade.
• Add Vegetables: Feel free to add other vegetables to the pasta, such as spinach, asparagus, or zucchini.
• Nut-Free Pesto: If you have a nut allergy, you can substitute the pine nuts with sunflower seeds or pumpkin seeds.

Variations:

• Shrimp: Substitute the chicken with shrimp for a seafood twist.
• Vegetarian: Omit the chicken and add more vegetables for a vegetarian option.
• Different Pasta Shapes: Experiment with different pasta shapes, such as rotini, farfalle, or orecchiette.
• Sun-Dried Tomatoes: Add sun-dried tomatoes for a burst of flavor.
• Goat Cheese: Crumble goat cheese over the pasta for a tangy twist.

Storing Leftovers:

Store leftover lemon pepper chicken pesto pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You may need to add a little water or olive oil to prevent it from drying out.

Enjoy!

I hope you enjoy this delicious and easy lemon pepper chicken pesto pasta recipe. It’s a perfect weeknight meal that’s sure to impress!

Conclusion:

This Lemon Pepper Chicken Pesto Pasta isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The bright zest of lemon, the peppery kick, and the creamy, herbaceous pesto create a symphony of tastes that will tantalize your taste buds. Seriously, I’ve made this dish countless times, and it never fails to impress. It’s quick enough for a busy evening but elegant enough to serve to guests. If you’re looking for a dish that’s both satisfying and sophisticated, look no further. This is it!

But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different types of pasta. While I personally love the way the pesto clings to the ridges of rotini or penne, farfalle (bow tie pasta) or even linguine would work beautifully. For a lighter option, consider using whole wheat pasta or even zucchini noodles.

Serving Suggestions and Variations:

* Add some veggies! Toss in some sun-dried tomatoes, artichoke hearts, or roasted red peppers for an extra layer of flavor and texture. Sautéed spinach or kale would also be delicious additions.
* Spice it up! If you like a little heat, add a pinch of red pepper flakes to the pesto or sprinkle some on top before serving.
* Cheese, please! A sprinkle of freshly grated Parmesan cheese is always a welcome addition, but crumbled feta or goat cheese would also be fantastic.
* Make it a complete meal! Serve with a side of garlic bread or a simple green salad for a complete and satisfying meal.
* Grill the chicken! For a smoky flavor, grill the chicken instead of pan-frying it. Just be sure to cook it through to an internal temperature of 165°F.
* Pesto Power! Don’t limit yourself to just basil pesto. Try using sun-dried tomato pesto, kale pesto, or even a homemade pesto with your favorite herbs.
* Lemon Love: For an extra burst of citrus, add a squeeze of fresh lemon juice right before serving.

I truly believe that this lemon pepper chicken pesto pasta will become a staple in your recipe repertoire. It’s a dish that’s easy to customize to your liking, and it’s always a crowd-pleaser.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I’m confident that you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Did you try any of the variations I suggested? Did you add your own special touch? Share your photos and comments in the comments section below. I can’t wait to see what you create! Happy cooking! Let me know if you have any questions, and I’ll do my best to answer them. I’m excited for you to try this recipe and make it your own!