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Lemon Garlic Chicken Pasta

Order all ingredients

Lemon Garlic Chicken Pasta


  • 12 oz dried angel hair pasta
  • 1 TBSP of salt
  • 3 TBSP olive oil
  • 1lb boneless, skinless chicken thighs, bite sized
  • 1lb boneless, skinless chicken thighs, bite sized
  • 1 medium white onion, finely diced
  • 6-10 Spicy Pickled Garlic Cloves, minced
  • 1 TBSP capers, chopped
  • 2 TBSP butter, unsalted
  • Pepper Garlic Seasoning to taste
  • ¼ cup dry white wine
  • 1 large lemon, juiced and zest (3 TBSP juice)
  • 1 ½ TBSP Zesty Italian Seasoning
  • 2 oz parmesan cheese, grated
  • ¼ tsp Hot Pizza Flakes
  • 1 TBSP fresh parsley, chopped


  • In a pot, add salt to water and boil. Add pasta and cook until al dente, reserving at least 1 cup of pasta water.
  • Add some of the oil to a pan on medium heat and brown the chicken on both sides, set aside.
  • In the pan add onion, garlic, capers, butter, and remaining oil. Cook until fragrant, seasoning generously with Pepper Garlic Seasoning.
  • Deglaze pan with white wine and allow to simmer for 3-5 minutes.
  • Add lemon juice and zest, Zesty Italian Seasoning, parmesan cheese, and Hot Pizza Flakes. Whisk all ingredients until sauce starts to thicken, add chicken back in to finish cooking to an internal temperature of 165°F. Stir in pasta and pasta water to let everything combine and cook until desired consistency.
  • When serving, garnish with fresh parsley.
  • (Optional) Leave out the chicken to make this dish vegetarian friendly or swap it for shrimp!