Recipe: Tasty Roasted Mediterranean Chicken With Lemon Parmesan Pasta

Roasted Mediterranean Chicken With Lemon Parmesan Pasta. Meanwhile, cook pasta according to the directions on the package. Grate lemon and place zest in a small bowl. Cut the lemon in half and squeeze the juice into the bowl and add Parmesan cheese, garlic powder, black pepper, and olive oil.

I call it "Mom's Skillet Pasta" and she called it "Devon's Favorite Pasta." Either way it's a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. You can have Roasted Mediterranean Chicken With Lemon Parmesan Pasta using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Mediterranean Chicken With Lemon Parmesan Pasta

1. Prepare 4 of Boneless skinless chicken breasts.
2. You need 2 clove of Minced Garlic.
3. Prepare 1/4 of Red Onion, chopped.
4. Prepare 2 tsp of Dried rosemary.
5. You need 1 tsp of Oregano.
6. You need 1 tsp of Thyme.
7. It's 1/2 cup of EVOO.
8. It's 2 cup of Lemons, juiced.
9. You need 1 lb of Pasta.
10. Prepare 1 1/2 cup of Shredded Parmesan cheese.
11. You need 1 tsp of Garlic powder.
12. It's 2 1/2 tsp of EVOO.
13. It's 5 of Leaves of fresh basil.
14. It's 1 of Parsley to garnish.
15. It's 1 of Black pepper.

Remove from heat and add the pasta to coat in the sauce. Serve the chicken with the pasta and garnish with chopped fresh parsley if desired. Drain chicken, discarding marinade in bag. Mix spice blend ingredients; sprinkle over chicken.

Roasted Mediterranean Chicken With Lemon Parmesan Pasta step by step

1. Place chicken in a flat dish with a lid or in a large plastic bag. Mix garlic cloves, 3/4 chopped onions, rosemary, oregano, thyme, and 1/4 cup lemon juice together is a small bowl. Pour marinade over chicken. Cover and let marinade for 4-12 hours. The longer, the better..
2. Preheat oven to 450°F and place rack in the center of the oven. Transfer chicken and marinade to a shallow roasting pan pretty-side down. Cook for 15 minutes. Then, flip chicken over and cook for about 15-25 minutes more or until meat is completely cooked. Remove from oven and let chicken sit in juices 5 minutes before serving..
3. Meanwhile, cook pasta according to the directions on the package. Grate lemon and place zest in a small bowl. Cut the lemon in half and squeeze the juice into the bowl and add Parmesan cheese, garlic powder, black pepper, and olive oil. This will create a pesto of sorts..
4. Remove pasta from heat and set aside a bit of pasta water for thinning. Drain your noodles. Place pasta back in pot. Add a few tablespoons pasta water and your pesto mixture. Stir until pasta is coated. You can add more water if you need to. Toss in your basil..
5. To serve, create a pile of lemony pasta and set your chicken breast on top. Garnish with parsley..

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice. In a large skillet over medium heat, heat olive oil.