Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz Spaghetti or Fettuccine
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 2 Fresh lemons (zested and juiced)
- 1 teaspoon Salt (plus more for pasta water)
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Dried oregano
- 2 cups Fresh baby spinach (optional)
- Fresh parsley for garnish
Instructions
- Step 1: Boil the Pasta and Prep the Chicken. Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it reaches al dente texture. While the pasta cooks, season your diced chicken pieces with salt, pepper, and dried oregano. Make sure to reserve about half a cup of the starchy pasta water before draining the noodles; this is the secret to a silky sauce.
- Step 2: Sear the Chicken and Build the Sauce. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for about 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside. In the same skillet, turn the heat down to medium and add the minced garlic. Sauté for 1 minute until fragrant, then pour in the heavy cream and lemon juice. Bring the mixture to a gentle simmer for 2 minutes.
- Step 3: Combine and Platting. Whisk the Parmesan cheese and lemon zest into the simmering cream until the sauce thickens slightly. Add the cooked pasta, the seared chicken, and the fresh baby spinach to the skillet. Toss everything together for 1 to 2 minutes until the spinach wilts and the pasta is thoroughly coated in the creamy sauce. If the sauce seems too thick, splash in a little of your reserved pasta water. Divide into bowls, garnish with fresh parsley and extra Parmesan, and serve immediately.
- Cook Time: 25 minutes