Zesty Chicken with Lemon (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
8 ounces bowtie pasta
02 -
2 large chicken breasts
03 -
A pinch of salt
04 -
A dash of black pepper
05 -
1 teaspoon dried Italian herbs
06 -
1/4 cup shredded Parmesan cheese
07 -
Zest of one lemon
08 -
1 tablespoon fresh lemon juice
09 -
1/2 cup chicken broth
10 -
1 cup heavy cream
11 -
3 garlic cloves, finely chopped
12 -
1 tablespoon olive oil
13 -
A handful of fresh parsley, chopped
# Step-by-Step Directions:
01 -
In a large pot, boil water and toss in some salt. Let the pasta cook until it's tender but still has a little bite to it. Before draining, scoop out half a cup of the cooking water to keep aside. Set the drained pasta away for the moment.
02 -
Take some paper towels and pat the chicken breasts dry on both sides. Season generously with salt, then add some pepper. Heat olive oil in a big pan on medium-high. Cook the chicken for about 4-5 minutes on each side, or until the inside's no longer pink. Place on a plate, cover with foil, and let it stay warm.
03 -
In the same skillet, reduce the heat to medium and let the butter melt. Add in the chopped garlic and stir for just 30 seconds, releasing its aroma. Pour in chicken stock and stir, scraping up the brown bits from the bottom of the pan to mix into the sauce.
04 -
Lower the heat and slowly pour in the cream. Stir in the lemon juice, lemon zest, and dried herbs. Let everything simmer for a couple of minutes so the flavors blend. Gradually mix in the Parmesan cheese, stirring constantly until it’s fully melted and smooth.
05 -
Add the cooked pasta into the pan with the sauce. Gently toss so everything's evenly coated. If the sauce feels too thick, stir in a bit of the reserved pasta water till it's just right. Slice the chicken into pieces, spread it across the top of the pasta, and sprinkle fresh parsley over it before serving.
# Helpful Notes:
01 -
Keep some of the water from cooking the pasta to adjust the sauce consistency later.