Lemon Pepper Chicken Pasta with Burrata (Edit recipe)

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This quick and easy Lemon pepper chicken pasta is a different take on my usual creamy pastas! I chose to not use any cheese for the sauce to make it a bit lighter than the usual. The breaded chicken is pan fried until golden brown and its the finishing touch to this extremely delicious pasta, you get lemon, pepper and garlic in every bite and OF COURSE, no pasta dish is complete without my beloved burrata! The great thing about this easy pasta is that its made in to time, can be vegan or vegetarian or you can choose to add whatever protein your heart desires!

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COOK TIME

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INGREDIENTS

Serves: 6

Ingredients

For the pasta

1 lb Pasta, short cut
Extra Virgin Olive Oil
2 Lemon, (juice + zest)
1/2 Unsalted Butter, (1/2 stick)
Black Pepper
1 sprig fresh Rosemary, chopped
3 sprigs fresh Thyme, chopped
6-7 cloves Garlic, finely chopped
Red Pepper Flakes
Burrata
fresh Basil

For the chicken

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Clean your chicken then slice the chicken breasts in half and place each half inside a ziplock bag and pound it until its flattened. Repeat with the other breasts, pat them dry and place aside while you prepare the flour coating.
In a shallow bowl, add all the ingredients for the coating and mix well. Remember that you may have to add more salt if you didn't salt your chicken beforehand. Dredge both sides of the chicken through the mix, pressing to adhere by using your hands to make sure the flour sticks, Set aside until ready to use.
To make the sauce, add 2 tbsp of olive oil and the half stick of butter to a pan while on medium, let the butter get slightly brown then add the garlic, red pepper flakes and freshly cracked black pepper—cook until slightly fragrant then add the herbs. cook for another minute or so then add the lemon juice, zest and salt. let it cook on low while you prepare the chicken.
Bring a large pot of salted water to a boil. Cook the pasta until according to the package directions. Drain but leave about 1/2-1 cup of pasta water aside.
Toss in the pasta along with 1/4 cup of pasta water to the sauce and cook 3-5 minutes, At this point if YOU CHOOSE to, stir in some parmesan (about 1/2 cup).
To cook the chicken. Heat 2 tbsp of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season pepper. Slice into thin strips.
Place the pasta on a serving plate and top with Burrata, Basil and the sliced chicken make sure you use ALL of the sauce and add more black pepper on top. When ready to serve, divide the pasta among bowls and stir everything together.
Enjoy

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	365
Fat:	9 g
Carbohydrates:	17 g
Protein:	53 g
Cholesterol:	26 g
Sodium:	690 mg
Fiber:	4 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.