Description
A quick, bright, and comforting weeknight meal featuring tender chicken in a buttery, garlicky sauce, complemented by fresh lemon juice and parsley.
Ingredients
Scale
- 8 ounces pasta (e.g., spaghetti or fettuccine)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 chicken breasts, diced
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.
- In a large skillet, heat the butter and olive oil over medium heat until the butter melts. Add the diced chicken in a single layer and cook for 5–7 minutes until browned and cooked through. Season with salt and pepper.
- Stir in the minced garlic and cook until fragrant, about 30–60 seconds. Add the lemon juice, lemon zest, and chicken broth, bringing to a gentle simmer. Let reduce for 1–2 minutes.
- Return the cooked pasta to the skillet, tossing it with the chicken and sauce. Adjust consistency with reserved pasta water if needed. Serve hot, garnished with parsley and grated Parmesan.
Notes
Use room-temperature chicken for even browning. Don’t overcook the garlic and reserve pasta water for better sauce consistency.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 3g
- Sodium: 650mg
- Fat: 18.5g
- Saturated Fat: 6g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 70mg