Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, spaghetti, or fettuccine)
- 2 large boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1/4 cup chicken broth or white wine
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil. Add your chosen pasta and cook until al dente. Drain and set aside, reserving a small cup of pasta water.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper. Cook for 5-7 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add remaining olive oil and sauté minced garlic until fragrant, about 1 minute. Pour in lemon juice and chicken broth, scraping the bottom of the pan. Add lemon zest and simmer for 2-3 minutes.
- Return cooked chicken to the skillet, tossing to coat with sauce. Add drained pasta and a splash of reserved pasta water if needed. Stir to combine. Sprinkle with Parmesan and garnish with parsley. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth to maintain moisture.
- Adjust lemon juice and zest to taste for more or less citrus flavor.
- For a creamier variation, stir in heavy cream or mascarpone at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian-American
- Diet: Nut-Free, Vegetarian Options (use vegetarian pasta)
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 430 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg