Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 12 oz spaghetti or linguine
- 3 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 large lemons (zested and juiced)
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package directions until it reaches al dente texture. While the pasta cooks, season your diced chicken pieces generously with salt and pepper. Mince your garlic, chop the fresh parsley, and zest your lemons before squeezing the juice into a small bowl. This preparation ensures everything is ready once the pan gets hot.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until they are golden brown and cooked through, usually about 5 to 7 minutes. Remove the chicken from the skillet and set it aside. In the same pan, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, then whisk in the lemon juice and half of the lemon zest.
- Before draining the pasta, scoop out a cup of the starchy pasta water. Add the cooked pasta and the golden chicken back into the skillet with the lemon-garlic butter. Toss everything together, adding the reserved pasta water a little at a time to create a silky sauce that coats every strand. Stir in the Parmesan cheese and fresh parsley. Serve immediately in warm bowls, topped with the remaining lemon zest and an extra sprinkle of cheese.
- Cook Time: 25 minutes