Herb Chicken & Pea Pasta
Juicy air fryer chicken breast paired with a bright lemon pea pasta made with garlic, fresh herbs, and parmesan. A simple, flavourful dinner that’s easy to make and full of fresh Mediterranean-inspired flavours.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1½ tsp garlic powder
- ½ tsp turmeric
- 1 tsp smoked paprika optional
- 1 tsp dried oregano or thyme
- 1½ tsp salt or to taste
- ½ tsp black pepper
Lemon Pea Pasta
- 1 lb pasta of your choice
- 2 cups frozen peas
- 8 tbsp unsalted butter
- 7 tbsp olive oil
- 8 garlic cloves thinly sliced
- 1 large shallot finely chopped
- ½ tsp black pepper
- ½ tsp red pepper flakes optional
- Zest of 1 lemon
- ½ cup fresh lemon juice
- 1 handful fresh parsley chopped
- ¾-1 cup parmesan cheese freshly grated
- Salt to taste
Instructions
Chicken (Air Fryer Method)
- Pat the chicken breasts dry with paper towel. If they are thick, pound them to an even thickness.
- Coat the chicken breasts with olive oil.
- In a small bowl, combine the garlic powder, turmeric, smoked paprika, oregano, salt, and pepper. Season both sides of the chicken evenly.
- Preheat the air fryer to 375°F (190°C).
- Place the chicken breasts in the air fryer basket, leaving space between each piece.
- Air fry for 15–22 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate and let rest for 5 minutes before slicing.
Chicken (Oven Method)
- Preheat the oven to 400°F (200°C).
- Place the seasoned chicken breasts on a parchment-lined baking sheet or lightly greased baking dish.
- Bake for 20–25 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing.
Lemon Pea Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 1 cup of pasta water before draining.
- Meanwhile, melt the butter with the olive oil in a large skillet over medium-low heat.
- Add the garlic and shallot and cook for 2–3 minutes, stirring often, until softened and fragrant.
- Stir in the lemon zest, lemon juice, black pepper, red pepper flakes, and peas. Simmer for about 5 minutes.
- Add the drained pasta, parsley, and parmesan cheese.
- Toss until the pasta is coated, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Taste and adjust with salt, pepper, or more lemon juice if needed.
- To Serve: Divide the lemon butter pasta among serving plates. Top with sliced air fryer chicken breast and garnish with extra parmesan, chopped parsley, and a little fresh lemon zest.
Notes
Storage
- Fridge: Store the chicken and pasta separately in airtight containers for up to 3 days.
- Freezer: The cooked chicken can be frozen for up to 3 months.
- The pasta is best enjoyed fresh, as the butter sauce may separate after freezing.
- Reheating: Reheat the pasta gently with a splash of water or chicken stock to loosen the sauce.
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- Reheat the chicken gently in a skillet, oven, or microwave until warmed through.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife