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Lemon Pepper Chicken Pasta with Roasted Garlic
This Lemon Pepper Chicken Pasta with Roasted Garlic is a garlic lover’s dream with a vibrant citrus twist. Juicy bite-sized chicken is seasoned with bold lemon pepper and seared to golden perfection. A roasted garlic cream sauce delivers unmatched depth, while Parmesan and lemon juice elevate every bite. Perfectly balanced between rich, tangy, and savory, this pasta is comfort food with a gourmet upgrade.
Lemon Pepper Chicken Pasta with Roasted Garlic
By
These Carbs Don't CountIngredients
For the Chicken
For the Sauce
Instructions
- Step 1
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.
- Step 2
Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- Step 3
Season chicken with salt, lemon pepper, garlic powder, onion powder, and parsley.
- Step 4
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.
- Step 5
In the same pan, melt 2 tbsp butter and add minced garlic. Sauté until fragrant.
- Step 6
Stir in the roasted garlic paste and mix until well incorporated.
- Step 7
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.
- Step 8
Toss in the cooked pasta and reserved pasta water. Simmer for 2–3 minutes.
- Step 9
Add Parmesan cheese and stir until sauce is creamy. Return chicken to the pan and mix until heated through.
- Step 10
Serve hot, topped with extra Parmesan and optional parsley.
Tips & Tricks
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