Description
A quick and vibrant Italian-American lemon pasta with garlicky, rich sauce made in one pan, balanced with tangy citrus and cheese.
Ingredients
1 lb Boneless, skinless chicken breasts
2 Tbsp Olive oil
1½ tsp Salt
1 tsp Black pepper
½ tsp Garlic powder
½ tsp Onion powder
½ cup All-purpose flour
1 lb Pasta
4 Tbsp Unsalted butter
3 cloves Garlic
1 Large lemon (zest + juice)
1 cup Chicken broth
1 cup Heavy cream
½ cup Parmesan
¼ cup Parsley
Instructions
1. Pound chicken breasts to 1/2-inch thickness and season with salt, pepper, garlic powder, and onion powder, then dredge in flour.
2. In a large skillet, heat olive oil over medium-high heat. Sear the chicken in batches until golden, 3-4 minutes per side.
3. While chicken cooks, bring salted water to a boil, cook pasta al dente, and drain.
4. Reduce heat to medium, add butter and sauté garlic, then stir in lemon zest, juice, and broth.
5. Pour in heavy cream and heat until thickened. Stir in parmesan; add pasta and parsley, tossing to coat.
6. Return chicken to the pan and warm through. Adjust seasoning.
Notes
Substitute chicken with thyme-marinated leg quarters.
Use avocado oil for smoke resistance.
Use 1 cup coconut milk for a vegan option.
Replace parsley with cilantro if preferred.
Opt for shells or bow ties if not zesty.
Salting pasta water enhances flavor.
Parmesan should be freshly grated for best texture.
- Prep Time: 15
- Cook Time: 30
- Category: DINNER
- Method: One-Pan Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 1.25g
- Sodium: 350mg
- Fat: 9.5g
- Carbohydrates: 8.5g
- Fiber: 0.75g
- Protein: 10.5g