Lemon Pepper Chicken Pasta with Roasted Garlic

Lemon Pepper Chicken Pasta with Roasted Garlic cover

From the Cook

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Lemon Pepper Chicken Pasta with Roasted Garlic

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Ingredients

Warning0 allergens identified

Lemon Pepper Chicken Pasta with Roasted Garlic

½ lb pastae.g., rigatoni or penne

For the Chicken

1 head garlictop sliced off

Olive oil

2 chicken breastscut into bite-sized pieces

Saltto taste

1 tsp lemon pepper seasoningplus more to taste

½ tsp garlic powder

½ tsp onion powder

½ tsp dried parsley

2 tablespoons butter

olive oil

For the Sauce

2 tablespoons butter

3 cloves garlicminced

1 cup heavy cream

1 lemonjuiced

¼ tsp chili flakesoptional

1 cup grated Parmesan cheese

¼ cup reserved pasta water

Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and sprinkle with salt. Wrap in foil and roast for 1 hour until soft. Let cool, then squeeze and mash into a paste.

Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.

Season chicken with salt, lemon pepper, garlic powder, onion powder, and parsley.

Heat 2 tbsp butter and a dash of olive oil in a pan over medium heat. Cook chicken until browned and fully cooked, about 5 minutes per side. Remove and set aside.

In the same pan, melt 2 tbsp butter and add minced garlic. Sauté until fragrant.

Stir in the roasted garlic paste and mix until well incorporated.

Pour in heavy cream and bring to a simmer. Add lemon juice, chili flakes (if using), and season with more lemon pepper, garlic powder, and onion powder to taste.

Toss in the cooked pasta and reserved pasta water. Simmer for 2–3 minutes.

Add Parmesan cheese and stir until sauce is creamy. Return chicken to the pan and mix until heated through.

Serve hot, topped with extra Parmesan and optional parsley.

Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Reserve Pasta Water Before Draining 💧
Save at least 1 cup of starchy pasta water before draining—this is liquid gold for emulsifying your cream sauce and achieving a silky, cohesive texture that clings perfectly to every strand.
Roast Garlic Low and Slow 🧄
Roast whole garlic cloves at 375°F for 25-30 minutes until golden and caramelized, then squeeze out the sweet, mellow paste—this transforms sharp garlic into a luxurious, nutty flavor base that defines the dish.
Butterfly and Pound Chicken for Even Cooking 🐔
Slice chicken breasts horizontally and pound to ½-inch thickness so they cook evenly in 4-5 minutes per side, preventing dry edges while keeping the center juicy and tender.
Bloom Lemon Pepper in Butter First 🍋
Toast the lemon pepper seasoning in melted butter for 30 seconds before adding cream to unlock its essential oils and distribute the flavors evenly throughout the sauce for maximum impact.
Finish with Fresh Lemon Zest, Not Just Juice ✨
Add freshly grated lemon zest in the final 30 seconds of cooking for bright, floral citrus notes that juice alone cannot deliver, elevating the dish from good to gourmet.