Ingredients
Scale
- 12 oz Linguine or Spaghetti
- 1 lb Chicken breast, cut into bite-sized pieces
- 2 tbsp Olive oil
- 1/2 cup Basil pesto (store-bought or homemade)
- 1 cup Heavy cream
- 1 large Lemon (zested and juiced)
- 3 cloves Garlic, minced
- 1/2 cup Grated Parmesan cheese
- 1/2 tsp Red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the rest and set the pasta aside.
- While the pasta cooks, season your chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and basil pesto. Stir well to combine, scraping up any brown bits from the bottom of the pan. Let the sauce simmer gently for 2-3 minutes until it begins to slightly thicken.
- Stir in the lemon juice, lemon zest, and Parmesan cheese. Add the cooked chicken and the drained pasta back into the skillet. Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Season with extra salt, pepper, or red pepper flakes if desired.
- Divide the pasta into four bowls. Top with a sprinkle of fresh parsley and a little extra lemon zest for an extra pop of color and brightness. Serve immediately while hot.
- Cook Time: 25 minutes