Description
A delightful dish combining zesty lemon, savory chicken, and hearty pasta, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces of pasta (spaghetti, penne, or fettuccine)
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup heavy cream or full-fat coconut milk
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnishing)
Instructions
- Begin by cooking the pasta according to the package instructions until al dente. Drain the pasta, but reserve about a cup of the cooking water.
- While the pasta is cooking, season your chicken breasts with salt and pepper. Heat the olive oil in a large skillet. Once hot, add the chicken and cook for 6-7 minutes on each side until golden brown. Remove the chicken from the skillet and let it rest.
- In the same skillet, add minced garlic and red pepper flakes if using. Sauté for about 1 minute until fragrant.
- Add the lemon zest and juice to the skillet, stirring to combine. Pour in the heavy cream and bring to a gentle simmer.
- Gradually stir in the Parmesan cheese and allow the sauce to thicken slightly. Add reserved pasta water as needed.
- Mix in the sliced chicken and drained pasta, tossing everything together to coat well with the sauce.
- Taste and adjust seasoning as needed, then garnish with freshly chopped parsley before serving.
Notes
For a vegetarian version, replace chicken with sautéed mushrooms or chickpeas. For a gluten-free option, choose gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg