Name: Bright Lemon Pepper Chicken Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 12 ounces spaghetti; 1 pound boneless skinless chicken breasts pounded to 1/4-inch thick cutlets; 2 tablespoons vegetable oil; 1 medium yellow onion thinly sliced; 4 cloves garlic minced; 2 lemons zested and juiced (about 1/4 cup juice); 1 teaspoon salt; 2 teaspoons freshly ground black pepper; 1/2 cup pasta cooking water reserved

Description

Thin chicken cutlets are quickly pan-seared then tossed in a zesty sauce of lemon juice zest garlic and a touch of pasta water for silky emulsification. Fresh black pepper and onion add bite while stretching the dish with affordable spaghetti for an elegant weeknight plate. Cooks in under 30 minutes using only cheap everyday ingredients for an impressive restaurant-quality meal under $10 total for 4 servings.

Cultural Background

This dish draws from traditional Italian Pasta al Limone originating on the Amalfi Coast and Sorrento peninsula in Southern Italy where fragrant lemons have been cultivated since Roman times. It incorporates elements of Roman cacio e pepe techniques emphasizing bold black pepper and pasta water emulsification for a silky sauce. Simple pan-seared chicken cutlets reflect everyday home cooking traditions across Italy and beyond adapted here with humble pantry staples for modern affordability.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

12 ounces spaghetti
1 pound boneless skinless chicken breasts pounded to 1/4-inch thick cutlets
2 tablespoons vegetable oil
1 medium yellow onion thinly sliced
4 cloves garlic minced
2 lemons zested and juiced (about 1/4 cup juice)
1 teaspoon salt
2 teaspoons freshly ground black pepper
1/2 cup pasta cooking water reserved

Instructions

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package directions until al dente about 8-10 minutes reserving 1/2 cup of the pasta cooking water before draining.
While the pasta cooks season both sides of the chicken cutlets with 1/2 teaspoon salt and 1 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
Add the chicken cutlets to the hot skillet in a single layer without crowding and sear for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove to a plate and tent with foil to keep warm.
Reduce the skillet heat to medium and add the remaining 1 tablespoon oil along with the sliced onion. Cook stirring occasionally for 3 minutes until softened and lightly golden.
Add the minced garlic and cook for 30-60 seconds until fragrant but not browned. Stir in the lemon zest and juice scraping up any browned bits from the pan.
Add the drained spaghetti to the skillet along with the reserved pasta cooking water and remaining 1/2 teaspoon salt and 1 teaspoon black pepper. Toss vigorously for 1-2 minutes until the sauce emulsifies and coats the pasta evenly adding a splash more pasta water if needed for silkiness.
Slice the seared chicken cutlets into strips and return them to the skillet tossing gently to combine with the pasta and sauce. Serve immediately.

Tips

- Pound the chicken cutlets evenly to ensure quick even cooking and tender results without drying out.
- Reserve and use the starchy pasta water to create the silky emulsion in the sauce rather than adding extra oil or cream.
- For maximum flavor grind the black pepper fresh right before cooking as pre-ground loses potency quickly.

Nutrition

Calories: 480
Protein: 32g
Carbs: 58g
Fat: 14g