Ingredients
For the Pasta:
- 8 oz pasta (spaghetti, penne, or fettuccine)
- Salt, for boiling water
For the Chicken:
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ tsp salt
- ¼ tsp black pepper
For the Lemon Sauce:
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup freshly grated Parmesan cheese
- ¼ cup reserved pasta water (if needed)
For Garnish (Optional):
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Chicken:
- In a large skillet, heat olive oil over medium heat.
- Season chicken with salt and pepper and add to the skillet.
- Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
- Remove from skillet and set aside.
3. Make the Lemon Sauce:
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth, simmer for 2-3 minutes to reduce slightly.
- Stir in heavy cream, lemon zest, and lemon juice. Simmer for another 2-3 minutes until slightly thickened.
4. Combine Everything:
- Add pasta and cooked chicken back into the skillet.
- Toss everything together, adding reserved pasta water if needed for a creamier consistency.
- Stir in Parmesan cheese and cook for 1-2 more minutes until well combined.
5. Serve and Enjoy:
- Garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately and enjoy!
Notes
- Spicy Kick: Add red pepper flakes for extra heat.
- Veggie Boost: Stir in spinach, cherry tomatoes, or asparagus.
- Dairy-Free: Swap heavy cream for coconut milk.
- Storage: Refrigerate leftovers for up to 3 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
