Ingredients
Scale
- 8 oz fresh pasta (penne, linguine, or spaghetti)
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Cook the fresh pasta in salted water according to package instructions until al dente, then drain, reserving 1/2 cup pasta water.
- Season chicken breasts with salt, black pepper, and lemon zest. Heat olive oil in a skillet and cook chicken for 6-7 minutes per side until cooked through. Let rest before slicing.
- In the skillet, reduce heat and cook minced garlic until fragrant. Add lemon juice and scrape up browned bits. Stir in Parmesan cheese until melted, adding reserved pasta water as needed.
- Add the cooked pasta to the sauce, tossing to coat. Arrange sliced chicken on top and garnish with parsley, extra Parmesan, and optional red pepper flakes.
Notes
- Best served immediately with a side salad and chilled white wine.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently, adding water or lemon juice as needed.
- For gluten-free options, substitute gluten-free pasta and ensure all ingredients are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg