Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, sliced into bite-sized strips
- 12 oz Linguine or spaghetti
- 2 tbsp Olive oil
- 2 tbsp Butter
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Chicken broth
- 1 large Lemon (zested and juiced)
- 1/4 cup Fresh dill, chopped
- 1/2 cup Grated Parmesan cheese
- Salt and black pepper to taste
- Red pepper flakes (optional for a tiny kick)
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches al dente texture. While the water heats up, season your chicken strips generously with salt and pepper. Finely chop the fresh dill, spacing minced the garlic, and zest your lemon so everything is ready to go. Before draining the pasta, reserve about half a cup of the starchy pasta water—this is a secret weapon for a smooth sauce.
- Heat the olive oil and butter 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 5-6 minutes. Remove the chicken from the pan and set it aside. In the same skillet, lower the heat to medium and add the minced garlic, cooking for 1 minute until fragrant. Pour in the chicken broth, heavy cream, and lemon juice. Bring the mixture to a gentle simmer for 3 minutes. Stir in the Parmesan cheese until melted, then return the chicken to the pan along with the cooked pasta. Toss everything together, adding a splash of pasta water if the sauce needs thinning.
- Once the pasta is thoroughly coated in the creamy lemon sauce, turn off the heat. Fold in the fresh lemon zest and the chopped dill. Taste and add more salt or pepper if needed. Transfer the pasta to shallow bowls, ensuring each portion gets plenty of chicken. Garnish with an extra sprinkle of fresh dill and a lemon wedge on the side for an extra pop of color and brightness. Serve immediately while hot and creamy.
- Cook Time: 25 minutes