Description
Skip the heavy pasta dishes and try this bright, zesty Lemon Basil Chicken Pasta that delivers big flavor without weighing you down. Perfect for summer dinners or anytime you need a little sunshine on your plate.
Ingredients
Scale
- 12 oz (340g) linguine or fettuccine pasta
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons (45ml) olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 medium lemons (1 zested and juiced, 1 sliced for garnish)
- 1 cup (240ml) chicken broth, low sodium
- ¾ cup (180ml) heavy cream
- 1 cup (25g) fresh basil leaves, roughly chopped, plus more for garnish
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente (1-2 minutes less than package instructions). Reserve ½ cup pasta water before draining.
- Pat chicken pieces dry, season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden, flip and cook 2-3 minutes more until cooked through. Transfer to a plate.
- Reduce heat to medium and add remaining tablespoon of olive oil to the skillet. Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom of the pan. Add lemon zest and juice, then pour in heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until slightly reduced.
- Return chicken to the skillet along with any accumulated juices. Add the drained pasta and toss to coat. If needed, add a splash of reserved pasta water to reach desired consistency.
- Remove from heat and fold in fresh basil and Parmesan cheese. Taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with additional fresh basil, lemon slices, and extra Parmesan cheese.