Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 12 oz pasta (linguine, spaghetti, or fettuccine)
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup pasta water (reserved)
- 2 large lemons (zested and juiced)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook your chosen pasta according to the package instructions until it reaches “al dente” texture. While the pasta cooks, pat the chicken pieces dry with a paper towel. Season the chicken thoroughly with salt, pepper, and paprika. Mince the garlic and zest your lemons before squeezing the juice into a small bowl.
- Heat a large skillet over medium-high heat with one tablespoon of butter and the olive oil. Add the chicken in a single layer and sear until golden brown and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set it aside. In the same pan, reduce heat to medium and add the remaining butter. Sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and lemon juice. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Before draining the pasta, reserve half a cup of the starchy pasta water. Add the cooked pasta, seared chicken, and Parmesan cheese directly into the skillet with the sauce. Toss everything together, adding the reserved pasta water a little at a time until the sauce reaches your desired creaminess. Stir in the lemon zest and fresh parsley. Serve immediately in warm bowls with an extra sprinkle of Parmesan and a lemon wedge on the side.
- Cook Time: 25 minutes