Lemon Chicken Pasta

Ingredients

• 8 ounces of your favorite pasta (linguine, fettuccine, or penne)
• 2 boneless, skinless chicken breasts (about 1 pound)
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons lemon juice (freshly squeezed)
• Zest of 1 lemon
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped (plus more for garnish)

Instructions

1. Start by cooking the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, which typically takes about 8-10 minutes. Drain and set aside, reserving about 1 cup of the pasta water.
2. Prepare the chicken: Pat the chicken breasts dry with paper towels, season both sides generously with salt, pepper, garlic powder, and Italian seasoning. Allow the chicken to sit for a few minutes.
3. Cook the chicken: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the seasoned chicken breasts. Cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from skillet and let rest before slicing.
4. Create the sauce: In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any browned bits.
5. Add the cream: Stir in heavy cream, lemon juice, lemon zest, and Parmesan cheese. Stir continuously for about 3-4 minutes, allowing the sauce to thicken. Adjust the consistency with reserved pasta water as needed.
6. Combine: Add the cooked pasta to the skillet with the sauce and toss to coat. Add sliced chicken on top and sprinkle with fresh basil.
7. Serve: Plate the pasta, ensuring each serving is topped with sauce and chicken. Garnish with additional basil and Parmesan cheese.

Nutrition