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One Pot Lemon Pasta

Course entrees, One pot
Keyword chicken, One Pot
Servings 6

Ingredients

  • 1 Tbl. Olive oil
  • 1 lb. boneless chicken breast, cut into 1-inch cubes
  • 8 oz. linguine pasta
  • 2 tsp. lemon pepper
  • 1 tsp. garlic powder
  • 1 tsp. italian seasoning
  • 1/4 tsp. red pepper flakes
  • 1 Tbl. Parsley
  • 2 cups chicken broth
  • 1 Tbl. butter
  • 1/2 cup parmesan cheese
  • 1/2 cup heavy cream
  • Salt + pepper to taste

Instructions

  • In a small bowl, combine the lemon pepper, garlic powder, Italian seasoning, red pepper flakes, and parsley. Set aside.
  • In a large pot over medium heat, add in the olive oil. Once hot, slowly add in the chicken a few at a time until they eventually lay in an even layer into the pan. Cook until chicken is no longer pink, about 7-10 minutes.
  • Once the chicken is cooked, stir in the lemon pepper blend. Cook for another minute or until all of the chicken covered. Season with salt and pepper.
  • Add in the flour and cook for another minute. The chicken will become a thick mixture.
  • Slowly stir in the chicken stock and butter. Mix until it becomes a thin, even consistency.
  • Carefully place the pasta over the chicken, making sure each pasta is coated with the stock. Cover and cook for 10-12 minutes, stirring often, until pasta is al dente. I recommend using a fork to help separate the pasta from one another. If liquid evaporates before the pasta is al dente, add ½ cup more stock in at a time.
  • Reduce the heat to medium-low. Uncover and stir in the heavy cream. Cook for another 3-5 minutes or until pasta is creamy.
  • Garnish with cheese and serve.