Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz linguine or fettuccine pasta
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 large lemon (zested and juiced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Start by dicing your chicken into even, one-inch cubes to ensure they cook quickly and uniformly. Mince the garlic cloves finely. Zest your lemon first, then cut it in half and squeeze the juice into a small bowl, removing any seeds. Having these ingredients ready is the key to finishing this meal in just 20 minutes.
- Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the chicken pieces, salt, and pepper. Sauté the chicken until it is browned on all sides, which should take about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and the dry pasta. Bring the liquid to a rolling boil, then turn the heat down to medium. Let it simmer for about 8 to 10 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is tender and most of the liquid is absorbed.
- Lower the heat to low and pour in the heavy cream, Parmesan cheese, and lemon juice. Stir vigorously until the cheese melts and the sauce turns thick and velvety. Fold in the lemon zest and fresh parsley. The residual heat will thicken the sauce beautifully. Serve immediately in wide bowls, garnishing with an extra sprinkle of Parmesan and a dash of red pepper flakes for a festive touch.
- Cook Time: 20 minutes