Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, thinly sliced
- 12 oz Spaghetti or Linguine
- 3 tablespoons Extra virgin olive oil
- 4 cloves Garlic, minced
- 2 tablespoons Fresh thyme leaves, removed from stems
- Zest and juice of 2 large organic lemons
- 1/2 cup Freshly grated Parmesan cheese
- 1/2 cup Reserved pasta water
- 1/2 teaspoon Red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. While the water heats up, pat your chicken breasts dry with paper towels and season them generously with salt and pepper. Mince the garlic, zest the lemons, and strip the thyme leaves from their woody stems. Once the water boils, cook the pasta according to the package instructions until it reaches al dente. Crucial: Before draining the pasta, scoop out at least one cup of the starchy pasta water and set it aside.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and sear until golden brown and cooked through, about 3 to 4 minutes per side. Remove the chicken from the pan and set it aside. In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Sauté the minced garlic, fresh thyme, and red pepper flakes for about 60 seconds until fragrant. Pour in the lemon juice and half of the reserved pasta water, scraping up any browned bits from the bottom of the pan.
- Add the cooked pasta and the seared chicken back into the skillet. Toss everything together vigorously, adding more pasta water if the sauce seems too dry. Sprinkle in the lemon zest and the grated Parmesan cheese, tossing until the cheese melts into a light, silky glaze that coats every strand of pasta. Taste and add more salt or pepper if needed. Transfer to warm bowls and garnish with extra thyme or fresh parsley. Serve immediately while the citrus notes are at their peak.
- Cook Time: 25 minutes