Description
This lemon chicken pasta is sunshine on a plate – bright, zesty, and ready in 30 minutes for those nights when you need a little extra comfort with minimal effort.
Ingredients
Scale
- 1 lb (450g) linguine or fettuccine pasta
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 lemons (juice and zest)
- 1 cup (240ml) chicken broth
- ¾ cup (180ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- ¼ cup (15g) fresh parsley, chopped
- 2 tablespoons fresh basil, thinly sliced
- 1 teaspoon dried oregano
- 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. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
- Pat chicken pieces dry and season with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in a single layer until golden and cooked through (165°F), about 3-4 minutes per side. Transfer to a plate.
- Reduce heat to medium and add remaining tablespoon of olive oil to the same skillet. Add garlic and cook for 30-60 seconds until fragrant.
- Add chicken broth, lemon juice, and half the lemon zest. Scrape up browned bits and simmer until reduced by one-third, about 3-4 minutes.
- Reduce heat to medium-low. Stir in heavy cream and simmer gently for 2-3 minutes until slightly thickened. Add Parmesan cheese, stirring until melted. Season with salt, pepper, oregano, and red pepper flakes if using.
- Return chicken to skillet along with any accumulated juices. Add drained pasta and toss everything together, adding splashes of reserved pasta water as needed for desired consistency.
- Remove from heat and fold in fresh herbs and remaining lemon zest. Taste and adjust seasonings if needed. Serve immediately with additional Parmesan.