If you’re craving a comforting yet bright and flavorful pasta dish, look no further than this Lemon Pepper Chicken Alfredo Penne. It’s a delightful marriage of zesty lemon pepper seasoning, tender chicken breast, and a luxuriously creamy Alfredo sauce, all tossed with perfectly cooked penne pasta. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe hits all the right notes with minimal fuss and maximum flavor.
Why This Recipe is a Keeper
What makes this Lemon Pepper Chicken Alfredo Penne so irresistible? First, the lemon pepper seasoning gives the chicken a fresh, citrusy kick that cuts through the richness of the creamy Alfredo sauce. It’s a balance of bright and indulgent that will have everyone asking for seconds. Plus, the recipe is straightforward and uses simple pantry staples, making it an easy meal solution that feels fancy without the hassle. It’s a versatile dish that pleases both kids and adults alike, perfect for family dinners or entertaining guests.
Ingredients at a Glance
- 8 oz penne pasta: The ideal pasta shape to hold onto the sauce.
- 2 tablespoons olive oil: For sautéing the chicken and garlic.
- 1 pound chicken breast, sliced: Tender and juicy protein that soaks up the lemon pepper flavor.
- 1 teaspoon lemon pepper seasoning: The star seasoning—zesty and peppery.
- 1 cup heavy cream: Creates the rich, velvety Alfredo sauce.
- 1 cup grated Parmesan cheese: Adds depth and cheesiness to the sauce.
- 2 cloves garlic, minced: Infuses the dish with savory warmth.
- Salt to taste: Enhances all the flavors.
- Black pepper to taste: Adds a subtle bite.
- Chopped parsley for garnish: Freshens up the plate with a pop of color and herbaceous notes.
Before You Start: Equipment
- Large pot: To boil the penne pasta.
- Large skillet or sauté pan: For cooking the chicken and sauce.
- Colander: To drain the pasta.
- Wooden spoon or silicone spatula: To stir the sauce and pasta gently.
- Measuring cups and spoons: For precise ingredient portions.
- Sharp knife and cutting board: To slice the chicken breast and mince garlic.
Build Lemon Pepper Chicken Alfredo Penne Step by Step
Step 1: Cook the Penne Pasta
Bring a large pot of salted water to a boil. Add the 8 oz penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once done, drain the pasta in a colander and set aside, reserving about ½ cup of pasta water to loosen the sauce later if needed.
Step 2: Prepare the Chicken
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sliced chicken breast with 1 teaspoon of lemon pepper seasoning, salt, and a pinch of black pepper. Add the chicken to the skillet in a single layer, cooking for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Build the Alfredo Sauce
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it starts to thicken.
Step 4: Add Parmesan and Season
Gradually whisk in 1 cup of grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust with salt and black pepper as needed. If the sauce feels too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
Step 5: Combine Everything
Add the cooked chicken back to the skillet, stirring to coat it in the Alfredo sauce. Then, fold in the drained penne pasta, tossing everything together so the sauce evenly coats every piece of pasta and chicken.
Step 6: Garnish and Serve
Remove the skillet from heat and sprinkle chopped parsley over the top for a fresh, vibrant finish. Serve the Lemon Pepper Chicken Alfredo Penne immediately while warm and creamy.
Seasonal Serving Ideas
- Add steamed asparagus or broccoli for a springtime touch.
- Top with sun-dried tomatoes and fresh basil in summer for a burst of color and flavor.
- Roasted butternut squash or caramelized onions pair beautifully in fall.
- In winter, serve alongside garlic roasted Brussels sprouts or a crisp green salad.
Notes from the Test Kitchen
- Using freshly grated Parmesan cheese makes all the difference in achieving a silky sauce.
- If you prefer a lighter sauce, substitute half the cream with whole milk, but expect a slightly thinner texture.
- Be sure not to overcook the chicken to keep it juicy and tender.
- For an extra lemony punch, add a little fresh lemon zest to the sauce just before serving.
Cooling, Storing & Rewarming
This dish is best enjoyed fresh, but leftovers store well. Let the pasta cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or cream to bring back the sauce’s creaminess. Avoid microwaving at high heat to prevent the sauce from separating.
Quick Q&A
Can I use other types of pasta for this recipe?
Absolutely! While penne works wonderfully to hold the sauce, other pasta shapes like fettuccine, rigatoni, or farfalle also pair well with this creamy lemon pepper chicken Alfredo sauce.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut cream or a dairy-free cream alternative and use a dairy-free Parmesan-style cheese to suit your dietary needs.
How can I add more vegetables to this dish?
Feel free to sauté spinach, mushrooms, or bell peppers along with the garlic in step 3. Adding vegetables gives extra color, nutrients, and layers of flavor.
Can I prepare this recipe ahead of time?
You can cook the chicken and pasta in advance and refrigerate separately. When ready to serve, gently warm the sauce and combine everything to finish the dish quickly.
Make It Tonight
There’s no better time than now to whip up this Lemon Pepper Chicken Alfredo Penne. It’s a straightforward recipe that delivers dinner table wow-factor without demanding hours in the kitchen. Gather your ingredients, get your skillet ready, and in about 30 minutes, you’ll have a plateful of creamy, zesty, and utterly satisfying pasta that makes every bite memorable.
This recipe strikes the perfect harmony between indulgence and brightness, making it a new favorite for your recipe rotation. Whether you’re cooking solo, feeding family, or impressing guests, this dish checks all the boxes—easy, flavorful, and downright delicious.
Enjoy every bite of your homemade Lemon Pepper Chicken Alfredo Penne, and don’t forget to garnish with plenty of fresh parsley for that final touch of color and flavor!
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Lemon Pepper Chicken Alfredo Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once done, drain the pasta in a colander and set aside, reserving about ½ cup of pasta water to loosen the sauce later if needed.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sliced chicken breast with 1 teaspoon of lemon pepper seasoning, salt, and a pinch of black pepper. Add the chicken to the skillet in a single layer, cooking for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it starts to thicken.
- Gradually whisk in 1 cup of grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust with salt and black pepper as needed. If the sauce feels too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
- Add the cooked chicken back to the skillet, stirring to coat it in the Alfredo sauce. Then, fold in the drained penne pasta, tossing everything together so the sauce evenly coats every piece of pasta and chicken.
- Remove the skillet from heat and sprinkle chopped parsley over the top for a fresh, vibrant finish. Serve the Lemon Pepper Chicken Alfredo Penne immediately while warm and creamy.
Notes
- Using freshly grated Parmesan cheese makes all the difference in achieving a silky sauce.
- If you prefer a lighter sauce, substitute half the cream with whole milk for a thinner texture.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Add fresh lemon zest to the sauce before serving for an extra lemony punch.
- Leftovers store well refrigerated for up to 3 days; reheat gently with a splash of milk or cream to restore creaminess.
