Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz (225 g) of your favorite pasta (fettuccine, penne, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Begin by slicing the fresh chicken into thin strips or bite-sized pieces. Season generously with salt, pepper, and half of the lemon zest. Set aside.
- Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and reserve about 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté until fragrant, about 1 minute. Add the lemon juice, remaining zest, and a splash of reserved pasta water to create a flavorful sauce. Stir well to combine.
- Return the cooked chicken and pasta to the skillet. Toss everything together to coat in the lemony sauce. Finish with grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper as needed.
Notes
- For extra flavor, add cherry tomatoes or artichoke hearts to the pasta.
- Use cooked shrimp instead of chicken for a seafood variation.
- This dish pairs well with a crisp green salad and garlic bread.
- Reheat leftovers gently on the stovetop or microwave, adding extra lemon juice for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg