Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz Linguine or spaghetti
- 2 tablespoons Lemon pepper seasoning
- 3 tablespoons Extra virgin olive oil
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1/2 cup Chicken broth or dry white wine
- 1/4 cup Freshly squeezed lemon juice
- 1 teaspoon Lemon zest
- 1/2 cup Grated Parmesan cheese
- 1/4 cup Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Step 1: Preparation. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches al dente texture. Before draining, reserve about one cup of the starchy pasta water. While the pasta cooks, toss the chicken pieces in a bowl with the lemon pepper seasoning until they are evenly coated.
- Step 2: Cooking. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear for about 5-6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside. In the same skillet, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to slightly thicken.
- Step 3: Plating. Add the cooked pasta and the chicken back into the skillet with the sauce. Toss everything together, adding splashes of the reserved pasta water as needed to create a glossy, emulsified sauce. Stir in the lemon zest, Parmesan cheese, and fresh parsley. Season with a pinch of salt if necessary. Serve immediately in shallow bowls with an extra sprinkle of cheese on top.
- Cook Time: 25 minutes