Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 12 oz (340 g) pasta (penne or spaghetti)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Zest and juice of 1 large lemon
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet. Season chicken with salt and pepper, cook until golden and cooked through (5-6 minutes). Remove chicken and set aside. Cook pasta in salted boiling water until al dente, then drain.
- Add a little more olive oil to the same pan, sauté garlic until fragrant (~30 seconds). Pour in chicken broth, bring to a simmer, scraping browned bits. Stir in heavy cream, lemon zest, and lemon juice. Simmer 2-3 minutes to thicken.
- Return cooked chicken to the pan, add cooked pasta, and toss until evenly coated. Adjust seasoning with salt and pepper. Sprinkle with Parmesan if desired. Garnish with parsley and serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
- Wildly versatile—add vegetables or switch pasta types for variety.
- Best enjoyed fresh, but leftovers store well in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 125 mg