Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz Spaghetti or linguine pasta
- 3 cloves Garlic, minced
- 1 large Lemon (zested and juiced)
- 3 tbsp Extra virgin olive oil
- 2 tbsp Unsalted butter
- 1/2 cup Fresh parsley, finely chopped
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (optional for heat)
- 1/2 cup Grated Parmesan cheese
- Salt and black pepper to taste
- 1/2 cup Reserved pasta water
Instructions
- Start by bringing a large pot of salted water to a boil. While waiting for the water, dice your chicken into uniform 1-inch pieces and season them generously with salt, pepper, and dried oregano. Mince the garlic, zest the entire lemon, and squeeze the juice into a small bowl, removing any seeds. Chop your fresh parsley so it is ready for the final garnish. Once the water boils, add the pasta and cook according to the package instructions until it is al dente. Important: Reserve at least half a cup of the starchy pasta water before draining.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, ensuring they don’t crowd the pan. Sear the chicken for 5-7 minutes, turning occasionally until golden brown and cooked through. 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 olive oil and butter. Once the butter melts, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant but not browned. Pour in the lemon juice and half of the reserved pasta water, scraping the bottom of the pan to release all those flavorful brown bits.
- Add the cooked pasta and the seared chicken back into the skillet. Toss everything together vigorously to coat the noodles in the lemon-garlic sauce. If the pasta looks too dry, splash in a little more of the reserved pasta water. Turn off the heat and stir in the lemon zest, fresh parsley, and the grated Parmesan cheese. Toss one last time until the cheese creates a light, silky emulsion. Divide the pasta into four bowls and top with an extra sprinkle of Parmesan and a crack of fresh black pepper. Serve immediately while hot and fragrant.
- Cook Time: 25 minutes