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Lemon Chicken Pasta
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Ingredients
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Step by step
Method
4 steps
- 1
Boil 12 ounces spaghetti in well-salted water until just shy of tender. Reserve 1 cup pasta water, then drain.
- 2
Slice 1 pound boneless chicken breasts into thin strips and season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Heat 2 tablespoons olive oil in a wide skillet over medium-high and cook 4–6 minutes, stirring once or twice, until browned and 165°F. Transfer to a plate.
- 3
Lower the heat to medium. Add 3 minced garlic cloves and cook 30 seconds, then stir in the zest and juice of 1 lemon, ½ cup chicken broth, and 2 tablespoons butter. Simmer 2 minutes, scraping up the browned bits.
- 4
Add the pasta, chicken, and ½ cup grated Parmesan. Toss 1–2 minutes, adding pasta water a splash at a time until the sauce looks silky and clings to the noodles. Finish with parsley and serve hot.