Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, thinly sliced
- 12 oz Linguine or spaghetti
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 2 Fresh lemons (zested and juiced)
- 1/2 teaspoon Red pepper flakes (optional)
- Fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 cup Reserved pasta water
Instructions
- Start by bringing a large pot of salted water to a boil. While waiting for the water, slice your chicken into thin strips or bite-sized pieces and season them generously with salt and pepper. Zest your lemons and squeeze the juice into a small bowl, ensuring no seeds remain. Finely mince the garlic and chop the fresh parsley so everything is ready to go once the heat is on.
- Add the pasta to the boiling water and cook until just al dente according to the package instructions. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and sear until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set it aside. In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not burnt.
- Pour the heavy cream into the skillet with the garlic and butter. Bring it to a gentle simmer for 2 minutes. Stir in the lemon juice, lemon zest, and Parmesan cheese. Whisk constantly until the cheese melts and the sauce begins to thicken. If the sauce looks too thick, stir in a splash of the reserved pasta water to reach your desired consistency. Return the cooked chicken to the pan and toss to coat in the creamy lemon sauce.
- Drain the pasta and add it directly into the skillet with the chicken and sauce. Use tongs to toss everything together, ensuring the noodles are fully submerged in the lemon cream. Taste and add more salt or pepper if needed. Transfer the pasta to individual bowls or a large serving platter. Garnish with a generous sprinkle of fresh parsley and extra lemon zest for a pop of color and flavor. Serve immediately while hot.
- Cook Time: 25 minutes