Description
Creamy, tangy, and utterly addictive, this lemon garlic pasta is about to become your new weeknight obsession. Trust me, it’s the 30-minute meal that tastes like you spent hours in the kitchen.
Ingredients
Scale
- 12 oz (340g) fettuccine or pasta of choice
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons (45ml) olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from approximately 1 large lemon)
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons (30g) unsalted butter
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup pasta water before draining.
- Season chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden and cooked through. Transfer to a plate and cover.
- Reduce heat to medium and add remaining tablespoon of olive oil to the same skillet. Add minced garlic and cook for 30-60 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits from the pan. Let reduce by half, about 2-3 minutes.
- Reduce heat to medium-low and slowly add heavy cream while stirring. Add butter and let melt. Simmer gently for 2-3 minutes until slightly thickened.
- Remove from heat and stir in lemon juice, lemon zest, Parmesan cheese, oregano, and red pepper flakes if using.
- Return chicken to the skillet and gently toss to coat. Add drained pasta and toss until everything is well combined and evenly coated.
- Taste and adjust seasoning. Serve immediately garnished with fresh parsley and additional Parmesan cheese.