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Lemon Pepper Chicken Pasta with Roasted Garlic

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.

Author: These Carbs Don't Count

Meal Type: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 2 plates

Calories: 1,732 kcal per serving

Ingredients

  • ½ lb - pasta
  • 1 head - garlic
  • Olive oil
  • 2 - chicken breasts
  • Salt
  • 1 tsp - lemon pepper seasoning
  • ½ tsp - garlic powder
  • ½ tsp - onion powder
  • ½ tsp - dried parsley
  • 2 tablespoons - butter
  • olive oil
  • 2 tablespoons - butter
  • 3 cloves - garlic
  • 1 cup - heavy cream
  • 1 - lemon
  • ¼ tsp - chili flakes
  • 1 cup - grated Parmesan cheese
  • ¼ cup - reserved pasta water

Instructions

  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.
  2. Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
  3. Season chicken with salt, lemon pepper, garlic powder, onion powder, and parsley.
  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.
  5. In the same pan, melt 2 tbsp butter and add minced garlic. Sauté until fragrant.
  6. Stir in the roasted garlic paste and mix until well incorporated.
  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.
  8. Toss in the cooked pasta and reserved pasta water. Simmer for 2–3 minutes.
  9. Add Parmesan cheese and stir until sauce is creamy. Return chicken to the pan and mix until heated through.
  10. Serve hot, topped with extra Parmesan and optional parsley.

Nutrition

Energy: 1,732 kcal | Total Fat: 114 g | Saturated: 57 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 351 mg | Total Carbs: 108 g | Fiber: 5 g | Sugars: 8 g | Proteins: 71 g | Sodium: 2,211 mg | Polyunsaturated: 9 g | Monounsaturated: 38 g

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