Description
Tender chicken and pasta tossed in a bright and creamy lemon sauce, perfect for a quick and flavorful weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 pound pasta (linguine, fettuccine, or spaghetti work well)
- Salt for pasta water
Instructions
- Prepare the Chicken: In a medium bowl, combine the flour, salt, and pepper. Add the chicken pieces and toss to coat evenly.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed).
- Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet and set aside, covered loosely with foil.
- Make the Lemon Sauce: In the same skillet, reduce heat to medium. Add the minced garlic and cook for 1 minute, or until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes, or until reduced slightly.
- Add the chicken broth, heavy cream, lemon juice, and lemon zest to the skillet. Stir to combine.
- Bring the sauce to a simmer and cook for 5-7 minutes, or until thickened slightly. Stir occasionally.
- Stir in the butter, Parmesan cheese, and parsley. Add red pepper flakes (optional). Season with salt and pepper to taste.
- Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions. Salt the pasta water generously. Cook until al dente.
- Before draining the pasta, reserve about 1 cup of the pasta water. Drain the pasta and add it directly to the skillet with the lemon sauce.
- Assemble and Serve: Toss the pasta with the lemon sauce until well coated. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the cooked chicken to the skillet and toss to combine.
- Serve immediately. Garnish with extra Parmesan cheese and fresh parsley.
Notes
- Use fresh ingredients for the best flavor.
- Don’t overcook the chicken. Use a meat thermometer.
- Salt the pasta water generously.
- Reserve pasta water to adjust sauce consistency.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes