Description
A bright and creamy pasta dish featuring seared chicken, lemon, and garlic, perfect for busy weeknights.
Ingredients
- 8 oz (225 g) pasta — spaghetti or fettuccine
- 2 chicken breasts, sliced thinly (about 1 lb / 450 g total)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- Zest and juice of 1 lemon (about 2–3 tablespoons juice)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (25–30 g) grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta.
- Season sliced chicken with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Sear without moving until golden, about 2–3 minutes per side, then lower the heat and cook until just done (internal temperature 165°F / 74°C). Remove chicken to a plate and keep warm.
- Reduce the pan heat to medium. Add the minced garlic and sauté for 30–45 seconds until fragrant. Don’t let it brown.
- Pour in the heavy cream, then add lemon zest and lemon juice. Stir to combine and bring to a gentle simmer. Scrape any browned bits from the pan.
- Season the sauce with a little salt and pepper. If it seems too thick, add 2–4 tablespoons of reserved pasta water to loosen.
- Return the chicken to the pan and add the drained pasta. Toss everything together to coat the pasta in the sauce. Add Parmesan and toss until the sauce is glossy and slightly thickened.
- Taste and adjust seasoning. Serve immediately, garnished with chopped parsley and extra Parmesan.
Notes
Leftover pasta can be stored in an airtight container in the fridge for up to 3–4 days. Reheat gently over low heat, adding a bit of liquid to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian