Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz linguine or spaghetti
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 2 large lemons (zested and juiced)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. While waiting for the water, cut the chicken into even pieces and season them with salt and pepper. Mince the garlic, chop the fresh parsley, and zest your lemons before juicing them. Once the water reaches a rolling boil, add the pasta and cook according to the package instructions until it is al dente. Before draining, reserve about half a cup of the starchy pasta water for the sauce.
- Heat the olive oil and two tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and sear until they are golden brown and cooked through, usually about 5 to 7 minutes. Remove the chicken from the pan and set it aside. In the same skillet, add the remaining butter and the minced garlic. Sauté for one minute until fragrant. Pour in the chicken broth, lemon juice, and lemon zest. Let the liquid simmer for 2 to 3 minutes to reduce slightly. Whisk in the Parmesan cheese and a splash of the reserved pasta water to create a smooth, emulsified sauce.
- Add the cooked pasta and the seared chicken back into the skillet with the lemon butter sauce. Use tongs to toss everything together over low heat until the pasta is thoroughly coated. If the sauce looks too thick, add a little more pasta water. Stir in the fresh parsley and optional red pepper flakes. Divide the pasta into four bowls, garnish with an extra sprinkle of Parmesan and a slice of lemon, and serve immediately while steaming hot.
- Cook Time: 25 minutes