Step by step

Method

4 steps

1. 1

   Cook 12 oz linguine or spaghetti in well-salted water until al dente. Scoop out ½ cup pasta water, then drain.

2. 2

   Meanwhile, season 1 lb thinly sliced chicken breast with salt and pepper. Heat 2 tablespoons olive oil in a wide skillet over medium-high and sear the chicken 3–4 minutes per side until cooked through (165°F) and lightly browned. Remove to a plate.

3. 3

   In the same pan, melt 3 tablespoons butter. Add 4 minced garlic cloves and cook 30 seconds until fragrant. Stir in the zest and juice of 2 lemons and the reserved pasta water; simmer 1–2 minutes so it smells bright and citrusy.

4. 4

   Toss the pasta and chicken into the sauce with ½ cup grated Parmesan and ¼ cup chopped parsley until every strand looks glossy. Season to taste. You want silky lemon-butter pasta with juicy chicken in every bite — not dry noodles or a sharp raw-garlic sauce.