Ingredients
Scale
- 8 ounces of your favorite pasta (penne, spaghetti, or fusilli)
- 2 large boneless, skinless chicken breasts, sliced into strips
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional for spice)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by boiling a large pot of salted water. Add the pasta and cook until al dente according to package instructions. Drain and reserve about 1/2 cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and red pepper flakes if desired. Cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, reduce heat to medium. Add the remaining tablespoon of olive oil and minced garlic. Sauté until fragrant, about 30 seconds. Stir in lemon zest and juice, scraping browned bits from the pan. Let simmer for 1-2 minutes to combine flavors.
- Add the cooked pasta and chicken back into the skillet. Toss together, adding reserved pasta water gradually to reach desired sauce consistency. Sprinkle with Parmesan cheese and parsley. Adjust seasoning with salt and pepper.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Opt for high-quality olive oil to enhance the sauce.
- Add a splash of white wine during garlic sauté for extra depth.
- Fresh herbs like basil or thyme can enhance aroma.
- Adjust spice level with red pepper flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Healthy, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 480 Kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg