Citrus Pucker Chicken Pasta
The Spice guy
4
10 minutes
30 minutes
This Citrus Pucker Chicken Pasta is the tangy twist your dinner routine’s been begging for. Juicy, golden chicken gets hit with our Citrus Pucker Pepper blend—packed with lemon, orange peel, garlic, and a peppery kick—then tossed with sautéed veggies and tender pasta in a zesty, light sauce. It’s creamy (if you want), citrusy, and loaded with flavor that pops in every bite. Basically: sunshine in a skillet. 🍋✨
Ingredients
12 oz penne or linguine pasta
1 lb chicken breast or thighs, cut into bite-sized pieces
2 tablespoons Citrus Pucker Pepper blend
2 tablespoons olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 small zucchini, sliced
½ cup heavy cream or coconut cream (optional for a saucy finish)
Zest of 1 lemon
Juice of ½ lemon
Grated Parmesan (optional)
Fresh basil or parsley, for garnish
Directions
Cook the pasta:
Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.Season and cook the chicken:
Toss chicken with Citrus Pucker Pepper and olive oil. In a large skillet over medium heat, sear the chicken until golden and cooked through (6–8 minutes). Remove and set aside.Sauté veggies:
In the same pan, add a bit more oil if needed. Sauté garlic, cherry tomatoes, and zucchini until soft and fragrant (3–4 minutes).Make it saucy:
Add the cooked chicken back to the pan, along with cream (if using), lemon juice, lemon zest, and a splash of reserved pasta water. Simmer for 2–3 minutes to blend flavors.Toss with pasta:
Add the cooked pasta to the pan and toss everything together until well coated. Adjust seasoning to taste.Serve:
Top with grated Parmesan, fresh herbs, and an extra sprinkle of Citrus Pucker Pepper for good measure.
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