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Lemon Herb Chicken Pasta with Roasted Peppers

Lemon Herb Chicken Pasta with Roasted Peppers

Dinner
Prep Time
25min
Cook Time
35min
Servings
2
Calories
685
Chef's Note

For the most flavorful dish, marinate the chicken thighs in lemon juice, olive oil, and herbs for 30 minutes before cooking if time permits. The pasta will absorb the sauce as it sits, so if preparing ahead, keep some extra chicken broth on hand to refresh the sauce when reheating.

Tags
dinner
pasta
chicken
Italian-inspired
roasted
herb
lemon
peppers
weeknight
protein-rich
Ingredients

  • 4 thighs (about 1 lb) boneless, skinless chicken thighs

  • 1 large red bell pepper

  • 1 large yellow bell pepper

  • 8 oz fettuccine pasta

  • 3 tbsp olive oil

  • 4 cloves garlic

  • 3 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tbsp fresh thyme

  • 1 tbsp fresh rosemary

  • 1/4 cup fresh parsley

  • 1/2 cup chicken broth

  • 1/4 cup white wine

  • 1/4 cup heavy cream

  • 1/3 cup parmesan cheese

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp red pepper flakes

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Pat 4 chicken thighs dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper on both sides.

  • 3

    Slice 1 red bell pepper and 1 yellow bell pepper into 1/2-inch strips.

  • 4

    Toss sliced peppers with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet.

  • 5

    In a large oven-safe skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken thighs and sear for 3-4 minutes on each side until golden brown.

  • 6

    Transfer the skillet with chicken to the oven and place the baking sheet with peppers on another rack. Roast both for 15-18 minutes, until chicken reaches 165°F (74°C) internal temperature and peppers are tender with slight char.

  • 7

    While chicken and peppers roast, bring a large pot of salted water to boil. Cook 8 oz fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

  • 8

    Mince 4 garlic cloves, zest and juice 1 lemon (you need 3 tbsp juice and 1 tbsp zest), and finely chop fresh herbs (1 tbsp thyme, 1 tbsp rosemary, and 1/4 cup parsley).

  • 9

    Remove chicken from skillet and let rest for 5 minutes. Slice into strips.

  • 10

    Return the skillet to medium heat (careful, the handle will be hot). Add remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant.

  • 11

    Add 1/4 cup white wine to deglaze the pan, scraping up any browned bits. Simmer for 1 minute.

  • 12

    Add 1/2 cup chicken broth, 3 tbsp lemon juice, 1 tbsp lemon zest, 1 tbsp thyme, and 1 tbsp rosemary. Simmer for 2-3 minutes to reduce slightly.

  • 13

    Stir in 1/4 cup heavy cream and simmer for another 2 minutes until slightly thickened.

  • 14

    Add drained pasta to the sauce along with roasted peppers and sliced chicken. Toss to coat, adding reserved pasta water if needed to reach desired consistency.

  • 15

    Remove from heat and stir in 1/3 cup grated parmesan cheese and most of the chopped parsley, reserving some for garnish.

  • 16

    Season with additional salt, pepper, and 1/4 tsp red pepper flakes to taste. Garnish with remaining parsley before serving.

Nutrition Information (per serving)
685
Calories
42g
Protein
58g
Carbs
32g
Fat
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