Best 3 One Pot Lemon Pepper Chicken Pasta Recipes

Indulge in a delightful culinary experience with our One-Pot Lemon Pepper Chicken Pasta, a dish that combines the vibrant flavors of lemon, pepper, and tender chicken in a creamy and flavorful pasta. This easy-to-make recipe is not only a time-saver but also a palate-pleaser.

In addition, this article offers a diverse collection of pasta recipes that cater to various dietary preferences and culinary desires. Whether you're a vegetarian seeking a hearty and flavorful meal or a seafood enthusiast craving a taste of the ocean, we have something for everyone.

Our Vegan Pesto Pasta is a vibrant and flavorful dish that showcases the nutty goodness of pesto, complemented by an array of colorful vegetables. For those who love the classic combination of tomato and basil, our One-Pot Tomato Basil Pasta is a quick and easy option that delivers a burst of freshness in every bite.

If you're in the mood for something rich and decadent, our One-Pot Creamy Mushroom Pasta is the perfect choice. This indulgent dish features succulent mushrooms sautéed in a creamy sauce, offering a delightful combination of textures and flavors.

Seafood lovers will delight in our One-Pot Shrimp Scampi Pasta, where succulent shrimp are tossed in a luscious sauce made with garlic, butter, and white wine. And for a taste of classic Italian cuisine, our One-Pot Spaghetti and Meatballs recipe delivers hearty meatballs simmered in a rich tomato sauce, served over al dente spaghetti.

With so many delicious options to choose from, this article is your ultimate guide to creating satisfying and flavorful pasta dishes that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-POT CHEESY LEMON CHICKEN PASTA RECIPE BY TASTY

One-Pot Cheesy Lemon Chicken Pasta Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, chicken breast, salt, pepper, garlic, penne pasta, chicken broth, lemon juice, spinach, cream cheese, shredded mozzarella cheese, parmesan cheese, lemon zest

Provided by Dhruv Vohra

Categories Dinner

Yield 5 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 lb chicken breast, cut into bite-sized pieces
salt, to taste
pepper, to taste
2 cloves garlic, minced
2 ½ cups penne pasta, uncooked
2 cups chicken broth
3 tablespoons lemon juice
3 cups spinach
3 oz cream cheese
½ cup shredded mozzarella cheese
½ cup parmesan cheese
1 lemon zest, for garnish

Steps:

In a large pan or skillet, heat olive oil over medium heat. Add onions and stir until soft.
Add chicken, season with salt and pepper, and cook until browned.
Stir in garlic and cook for an additional minute.
Add uncooked pasta, chicken broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Uncover, stir and cook an additional 5 minutes, or until all of the liquid has been absorbed by the pasta.
Turn off heat, stir in lemon juice, spinach, cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese has melted and spinach wilts.
Enjoy!

Nutrition Facts : Calories 915 calories, Carbohydrate 83 grams, Fat 43 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

LEMON-PEPPER CHICKEN PASTA

Lemon-Pepper Chicken Pasta image

Thinly sliced chicken breast strips sauteed in lemon-pepper, lemon juice, olive oil, and minced garlic then tossed with bow-tie pasta and green onions. Must love lemon!

Provided by Valerie Sword

Categories Main Dish Recipes Pasta Chicken

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts, thinly sliced
¼ cup olive oil
¼ cup lemon juice
2 teaspoons lemon-pepper seasoning
1 teaspoon minced garlic
1 (16 ounce) package farfalle (bow-tie) pasta
1 tablespoon thinly sliced green onion
1 lemon, cut into wedges

Steps:

Saute chicken strips in olive oil, lemon juice, lemon-pepper seasoning, and garlic in a skillet over medium-high heat until no longer pink in the centers and juices run clear, 7 to 10 minutes.
While chicken cooks, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Toss cooked pasta with chicken, sauce from the skillet, and green onion. Garnish with fresh lemon wedges.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 43.2 g, Cholesterol 32.3 mg, Fat 9.4 g, Fiber 2.6 g, Protein 19.5 g, SaturatedFat 1.6 g, Sodium 147.3 mg, Sugar 2.1 g

ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY

One-pot Lemon Pepper Chicken & Rice Recipe by Tasty image

Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley

Provided by Claire Nolan

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons lemon pepper
1 tablespoon paprika
2 cloves garlic, minced
1 tablespoon olive oil
2 lb chicken thighs with skin
4 tablespoons butter
1 yellow onion, diced
1 ½ cups arborio rice
¼ cup white wine
4 cups chicken broth
1 ½ cups milk
pepper, to taste
1 cup parmesan cheese
¼ cup fresh parsley, optional

Steps:

Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
With a paper towel, carefully wipe out excess fat, leaving the seasoning.
Preheat your oven to 350˚F (175˚C).
On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
Add the rice and stir until it becomes translucent (1-2 minutes).
Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
Enjoy!

Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in this dish. Use high-quality chicken breasts, fresh lemons, and a good quality pasta.

Cook the chicken thoroughly: Make sure the chicken is cooked all the way through before adding it to the pasta. This will help to prevent foodborne illness.

Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.

Season the dish to taste: Be sure to taste the dish before serving and adjust the seasonings as needed. You may want to add more lemon juice, pepper, or salt.

Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

This one-pot lemon pepper chicken pasta is a quick, easy, and delicious meal that is perfect for a busy weeknight dinner. It is also a great way to use up leftover chicken. With its bright, lemony flavor and tender chicken, this pasta dish is sure to be a hit with the whole family.