My partner always beams with joy when this meal is in front of him.

In the heart of the Midwest, food is more than just sustenance; it’s a way to share love, tradition, and a sense of home. This lemon pepper chicken pasta is a delightful twist on traditional chicken dishes. The bright, zesty lemon effortlessly brings out the savory notes of the pepper and chicken, creating a harmonious balance that’s sure to evoke fond memories of family dinners and gatherings. Whether you're looking to create a meal that bridges generations or simply want to bring a touch of countryside warmth to your table, this dish is the perfect go-to.

This lemon pepper chicken pasta pairs wonderfully with a simple green salad dressed in a light vinaigrette, bringing a fresh contrast to the rich flavors of the pasta. For an extra touch of comfort, serve it with a warm loaf of crusty bread to soak up the delicious sauce. And don't forget a glass of iced tea or a crisp white wine to complement the dish’s flavors beautifully.

Servings: 4

2 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 ounces pasta (fettuccine or your choice)
2 tablespoons fresh parsley, chopped

1. Season the chicken breasts with salt, black pepper, and lemon zest.

2. In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2-3 minutes.

5. Stir in the heavy cream and bring the mixture to a gentle simmer. Add the grated Parmesan cheese and stir until well combined and the sauce thickens slightly.

6. Cook the pasta according to package instructions. Drain and set aside.

7. Slice the cooked chicken into thin strips.

8. Add the cooked pasta to the sauce in the skillet and toss to coat. Add the sliced chicken on top.

9. Garnish with fresh parsley before serving.

For a delightful variation, consider adding some sautéed mushrooms or spinach to the sauce for extra depth and nutrition. If you're looking for a lighter version, substitute the heavy cream with half-and-half. And for those who enjoy a bit of heat, a pinch of red pepper flakes can add a nice kick to the creamy sauce.