Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, thinly sliced or cubed
- 12 oz Linguine or spaghetti
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 large Lemon (juiced and zested)
- 1/2 cup Fresh basil leaves, chiffonade (thinly sliced)
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
- 1/2 cup Reserved pasta water
Instructions
- Step 1: Boil the Pasta and Prep the Chicken: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. While the pasta cooks, season your sliced chicken breasts generously with salt and pepper. Mince the garlic and zest the lemon so everything is ready for the fast-paced cooking process.
- Step 2: Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Sear the chicken for about 5-6 minutes, turning occasionally, until it is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate to keep it juicy.
- Step 3: Create the Creamy Lemon Sauce: In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant but not brown. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until the sauce thickens slightly. Stir in the lemon juice and half of the lemon zest.
- Step 4: Combine and Garnish: Before draining the pasta, reserve half a cup of the starchy pasta water. Add the cooked pasta and the seared chicken back into the skillet with the sauce. Toss everything together, adding a splash of the reserved pasta water if the sauce is too thick. Stir in the fresh basil and the remaining lemon zest. Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
- Cook Time: 25 minutes