Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz Spaghetti or linguine
- 3 tablespoons Extra virgin olive oil
- 4 cloves Garlic, minced
- 2 tablespoons Fresh rosemary, finely chopped
- 2 Large lemons (zested and juiced)
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Reserved pasta water
- Salt and freshly cracked black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. While the water heats up, dice your chicken into uniform pieces to ensure even cooking. Mince the garlic cloves and finely chop the fresh rosemary needles. Zest both lemons before juicing them, as it is much easier to zest a whole fruit. Set these ingredients aside so they are ready to go as soon as the pan is hot.
- Cook the pasta according to the package instructions until it reaches al dente texture. While the pasta boils, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Brown the chicken for about 5-6 minutes until cooked through. Lower the heat to medium and stir in the minced garlic and chopped rosemary. Sauté for 1 minute until fragrant. Before draining the pasta, scoop out a half cup of the starchy pasta water. Drain the noodles and add them directly into the skillet with the chicken.
- Pour the lemon juice, lemon zest, and half of the Parmesan cheese over the pasta and chicken. Toss everything together vigorously, adding the reserved pasta water a little at a time to create a silky sauce that coats every strand. Taste and add more salt or pepper if needed. Transfer the pasta to wide bowls and top with the remaining Parmesan cheese and a sprinkle of fresh parsley. Serve immediately while the citrus notes are at their most vibrant.
- Cook Time: 25 minutes