Ingredients
Scale
- 1 lb Chicken breast, cut into bite-sized pieces
- 12 oz Pasta (Linguine, Spaghetti, or Fettuccine)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Chicken broth
- 2 Fresh lemons (zested and juiced)
- 1/2 cup Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- Fresh parsley, chopped for garnish
- Salt and black pepper to taste
Instructions
- Prepare the Pasta and Chicken: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. While the pasta cooks, season your chicken pieces generously with salt and pepper. Slice your lemons and mince the garlic so everything is ready to go once the pan is hot.
- Sauté the Chicken: Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Create the Lemon Cream Sauce: In the same skillet, lower the heat to medium and add the remaining tablespoon of butter. Sauté the minced garlic for about 30 seconds until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream, lemon zest, and lemon juice. Let the sauce simmer gently for 3 to 4 minutes until it begins to thicken slightly.
- Combine and Emulsify: Whisk the Parmesan cheese into the sauce until smooth. Add the cooked chicken back into the skillet along with the drained pasta. Toss everything together over low heat, ensuring every strand of pasta is coated in the creamy lemon sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Plating and Garnish: Divide the pasta into four bowls. Top with a fresh sprinkle of chopped parsley, an extra dusting of Parmesan cheese, and a few cracks of fresh black pepper. Serve immediately while the sauce is silky and hot.
- Cook Time: 25 minutes