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Lemon Chicken Pasta


A delightfully light and lemony chicken pasta, perfect for any occasion!

  • Serves: 2-3 |
    2-3 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
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  • 350–400 g chicken breast fillets
  • 3 Tbsp (45 ml) freshly squeezed lemon juice
  • 1 Tbsp (15 ml) olive oil
  • 1 medium to large clove garlic, peeled and crushed
  • salt and freshly milled black pepper
  • 250–300 g fresh linguine, pappardelle or your favourite pasta
  • olive oil for browning
  • a few Tbsp flour seasoned with salt and pepper for dusting the chicken
  • 3 medium shallots, chopped
  • 2 cloves garlic, chopped
  • 1 C (250 ml) chicken stock
  • juice of 1 lemon (3–4 Tbsp)
  • salt and freshly milled black pepper
  • 1 C (250 ml) fresh or frozen peas
  • a few Tbsp chopped fresh coriander or flat-leaf parsley

Clean, rinse and pat dry the chicken and cut into large chunks. Place the chicken in a bowl just big enough to hold it all. Pour the lemon juice, olive oil and garlic over the chicken. Season with salt and pepper and toss so that all the chicken is coated in the liquid. Cover the bowl with plastic wrap and place in the refrigerator to marinate all day, overnight or at least for several hours. The chicken will be infused with a lemon flavour and once cooked it will be tender and moist.

Cook the pasta in salted boiling water while you prepare the chicken and sauce. Keep watch over it and drain when it is done. Place it in a large serving bowl.

Once the chicken is marinated, remove the chicken pieces from the marinade. Heat 2 Tbsp (30 ml) olive oil in a large skillet. Toss the chicken pieces in the seasoned flour to coat then shake off the excess flour. Once the oil is hot, add the chicken in batches so as not to overcrowd the pan, and allow to cook until the pan-side is golden brown and crispy. Turn the pieces over to brown on the other side. Add more olive oil to the pan as needed. As soon as the chicken is golden brown, remove from the pan and place on a plate.

Once all of the chicken is browned, quickly and very carefully wipe out the skillet with paper towels, then add a couple more tablespoons of olive oil to the hot skillet. Add the chopped shallots and garlic and, tossing and stirring, cook for 2–3 minutes until soft, tender and caramelising around the edges. Carefully pour the chicken stock and lemon juice over the cooked shallots and garlic. Season to taste. Add the peas and lower the heat to allow the broth to simmer for a few minutes until the peas are cooked and tender and the broth and juice are reduced by about half. Carefully add the chicken pieces to the broth just to heat through.

Pour the sauce with the peas and chicken over the cooked pasta and toss gently so that the pasta is saucy and the chicken and peas are evenly distributed. Sprinkle with coriander or parsley and serve immediately.