Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, spaghetti, or fettuccine)
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper, then cook for 5-7 minutes until golden and cooked through. Remove and set aside.
- Add remaining olive oil to the skillet. Sauté garlic for about 30 seconds until fragrant. Pour in lemon juice and zest, stirring to combine. Add red pepper flakes if desired. Simmer for 2-3 minutes.
- Return the cooked chicken to the skillet. Add cooked pasta and toss to coat in the lemon sauce. Stir in Parmesan and parsley. Adjust seasoning with salt and pepper as needed.
Notes
- Use freshly squeezed lemon juice and zest for optimal flavor.
- Cook pasta al dente to avoid mushiness.
- Adjust red pepper flakes to control spice level.
- For a creamier sauce, stir in a little ricotta or cream at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Mediterranean
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg