Ingredients
Equipment
Method
- Cook the pasta in salted water according to the package directions. Scoop out ¼ cup of the pasta water, then drain the rest.3 ounces dry pasta
- Season the chicken with salt and pepper.½ boneless, skinless chicken breast, sea salt, freshly ground black pepper
- Sauté the chicken in a skillet over medium heat with butter or olive oil for about 2 minutes per side, until cooked through and lightly golden. Remove to a plate.2 teaspoons unsalted butter
- In the same skillet, add the garlic and cook for 30 seconds over medium-low heat. Pour in the cream and simmer gently for 2-3 minutes. Then, stir in the Parmesan, reserved pasta water and lemon juice until creamy.2 cloves garlic, ¼ cup heavy cream, 1 tablespoon grated Parmesan cheese, ¼ cup reserved pasta water, 2 teaspoons fresh lemon juice
- Add the pasta to the skillet and toss to coat.
- Top the pasta with the chicken, garnish with extra Parmesan, salt & pepper, and fresh parsley, and enjoy!2 sprigs fresh parsley
Nutrition
Notes
Storage: Best enjoyed fresh, but leftovers keep 1 day refrigerated.
Substitutions: Use half-and-half for lighter sauce; swap Parmesan with Pecorino Romano if you'd like.
Variations: Add spinach to the sauce toward the end until wilted, or sauté mushrooms or cherry tomatoes with the garlic.
Gluten free: Substitute your favorite GF pasta instead of regular pasta.
