Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz of your favorite pasta (penne, spaghetti, or linguine)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large lemon (zested and juiced)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional for added heat)
Instructions
- Season the chicken breasts with salt, pepper, and lemon zest. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through, about 6-7 minutes per side. Let rest before slicing into strips.
- Cook pasta in salted boiling water until al dente. Drain and reserve about 1/2 cup of pasta water.
- In the same skillet, add remaining olive oil and sauté garlic until fragrant. Add lemon juice and zest, stirring to combine. Add reserved pasta water if needed to loosen the sauce.
- Return sliced chicken to the skillet, add cooked pasta, and toss to coat in the lemon sauce. Sprinkle with Parmesan and parsley. Add red pepper flakes if desired. Serve immediately.
Notes
- For extra flavor, add fresh herbs like basil or thyme.
- Use chicken thighs for juicier meat; adjust cooking time accordingly.
- This dish reheats well; add a splash of lemon juice before serving leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Nut-Free, Vegetarian options available by substituting chicken
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg