Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz pasta (such as penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 cup baby spinach or chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Pasta:
- In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the Chicken:
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Cook for 2-3 minutes, allowing the broth to reduce slightly.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, lemon juice, lemon zest, and Italian seasoning. Cook, stirring frequently, until the sauce is smooth and slightly thickened, about 3-4 minutes.
- Combine Pasta and Chicken:
- Return the cooked chicken to the skillet and stir to coat with the sauce.
- Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well-coated with the creamy sauce.
- Finish and Serve:
- If using, stir in the baby spinach or chopped parsley for a fresh touch.
- Serve immediately, garnished with additional Parmesan cheese and lemon zest if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 600 kcal
- Fat: 35g
- Carbohydrates: 45g
- Protein: 30g