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Easy pasta dish that’s so complete of flavors, you could’t stop eating it. chook breast cooked with lemon pepper spices and served on pinnacle of pasta that’s been tossed in lemon pepper sauce.

You ask for an smooth dinner and that i supply! well, I don’t truly supply the meal however I “supply” the recipe. it is very smooth to make and SO tasty, you'll don't have any hassle with this lemon pepper fowl in any respect.


It’s lemon pepper pro bird on top of fettuccine that has been cooked in lemon pepper sauce. Lemon pepper seasoning is likewise home made. Hubs thought it was so fancy that even the lemon pepper seasoning turned into homemade but what he didn’t recognise became that it became best home made due to the fact I absolutely didn’t have any keep-sold inside the pantry.

Every so often my family thinks that I’m all “Martha Stuart” and make homemade the whole lot, however truly, most instances I just don’t feel like going to the store over one aspect.



  • 1 large chicken breast
  • 1 Tbsp lemon pepper seasoning
  • Vegetable oil for cooking
  • 6-8 oz fettuccine
  • Save 3 Tbsp of water from cooking pasta
  • 3 Tbsp butter
  • 1 large leek
  • Salt
  • Water from cooking pasta
  • 1/3 cup chicken stock
  • 2 tsp lemon pepper seasoning
  • 1 Tbsp lemon juice
  • 2 tbsp Fresh grated Parmesan cheese for topping
  • 1 tbsp Green onions for topping


  1. Cook pasta, drain and set side. Make sure to save a little bit of pasta water.
  2. Cut off the dark green leaves off the leek and the very bottom by the roots, discard what you cut off or save it for making homemade vegetable stock. Wash the leeks and cut them length-wise in half. Thinly slice the leek halves into half circles. Set aside.
  3. Preheat a medium cooking pan, over medium heat. Add some vegetable oil.
  4. Cut chicken breast in half, width-wise, and season each side generously with lemon pepper seasoning.
  5. Cook seasoned chicken breasts until done. Take them out of the pan and set aside.
  6. In the same cooking pan, add butter and sliced leek and cook until golden, stirring often. Season with a little bit of salt.
  7. Once leeks are cooked, add pasta water, chicken stock and lemon juice. Mix well.
  8. Add lemon pepper seasoning, mix and taste if you need to add any more salt.
  9. Stir in pasta into the sauce and cook for about 5 minutes.
  10. Slice chicken and either mix it into the pasta or add it on top of pasta.
  11. Grate some Parmesan cheese on top. Add some diced green onion on top as well. Serve immediately.

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