Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz Spaghetti or Linguine
- 4 cloves Garlic, minced
- 2 large Lemons (zested and juiced)
- 3 tbsp Extra virgin olive oil
- 2 tbsp Unsalted butter
- 1/2 cup Freshly grated Parmesan cheese
- 1/2 tsp Red pepper flakes (optional for heat)
- 1/4 cup Fresh parsley, chopped
- Salt and black pepper to taste
- Reserved pasta water (about 1/2 cup)
Instructions
- Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until it is al dente. While the pasta cooks, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Mince your garlic and zest your lemons so everything is ready to go once the pan is hot.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set it aside on a plate. In the same skillet, lower the heat to medium and add the remaining oil and butter. Stir in the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Before draining your pasta, scoop out about half a cup of the starchy pasta water. Add the lemon juice and lemon zest to the skillet with the garlic. Toss the cooked pasta and the cooked chicken into the skillet. Pour in the reserved pasta water and the Parmesan cheese. Toss everything vigorously over medium heat until a glossy sauce coats every strand of pasta. Garnish with fresh parsley and serve immediately with an extra wedge of lemon.
- Cook Time: 25 minutes