Lemon Chicken Pasta
Prepare lemon chicken pasta with sautéed chicken, lemon zest, and cream sauce over cooked pasta.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless, cut into bite-sized pieces) | 800 | Grams |
| Lemon (zested and juiced) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Butter (unsalted) | 2 | Tbsp |
| Heavy Cream (whole milk based) | 250 | Milliliters |
| Parmesan Cheese (grated) | 100 | Grams |
| Spaghetti (uncooked) | 400 | Grams |
| Chicken Broth (low sodium) | 250 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add butter and minced garlic. Sauté until fragrant, about 1 minute.
- Add lemon zest and juice to the skillet, followed by chicken broth. Bring to a simmer and let it reduce slightly.
- Stir in heavy cream and grated parmesan cheese. Cook until the cheese has melted and the sauce has thickened.
- Return the cooked chicken to the skillet, and add the cooked spaghetti. Toss everything together until well coated with the sauce.
- Garnish with chopped parsley and serve immediately.
Kitchen equipment
ZesterLarge Skillet