Description
A comforting meal that pairs golden chicken with silky pasta in a creamy Parmesan sauce, ready in about 40 minutes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 2 tbsp freshly squeezed lemon juice
- 8 oz dry spaghetti
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- 1/4 tsp crushed red pepper flakes
- 2 tbsp chopped fresh parsley
- 1 tsp finely grated lemon zest
Instructions
- Season the chicken. Pat the chicken pieces dry with paper towels. Toss them with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the Italian seasoning, and garlic powder.
- Start the pasta water. Bring a large pot of water to a rolling boil. Add 1/4 teaspoon kosher salt, then cook the spaghetti according to the package directions until al dente, usually 9 to 11 minutes. Reserve 1/2 cup pasta water before draining.
- Brown the chicken. Heat the olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Arrange the chicken in one layer. Cook for 3 to 4 minutes without moving it, then turn and cook for another 3 to 4 minutes.
- Add the garlic and lemon. Reduce the skillet heat to medium. Add the remaining 2 tablespoons butter and minced garlic. Cook for 30 seconds, stirring constantly. Pour in the lemon juice and simmer for 1 minute, scraping up the browned bits. Cook until the chicken reaches 165°F, then remove the skillet from the heat.
- Begin the cream sauce. While the chicken finishes, combine the heavy cream, chicken broth, crushed red pepper flakes, remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper in a 2-quart saucepan. Warm over medium-low heat for 3 to 4 minutes. Do not let the cream boil.
- Melt the cheese. Turn the heat to low. Add the Parmesan in three portions, whisking after each addition until smooth. Stir in 1/4 cup reserved pasta water. Add another tablespoon or two only if needed for a flowing, creamy consistency.
- Coat the pasta. Add the drained spaghetti to the sauce. Toss gently with tongs for 1 to 2 minutes over low heat, allowing the sauce to cling to the strands.
- Finish and serve. Divide the creamy spaghetti among four shallow bowls. Spoon the chicken and its lemon-garlic butter over the pasta. Garnish with parsley and lemon zest, then serve immediately.
Notes
Chicken breasts cook quickly when cut into evenly sized pieces. Use finely grated Parmesan for a smoother sauce. Adjust red pepper flakes for sensitive eaters.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 2g
- Sodium: 900mg
- Fat: 48g
- Saturated Fat: 30g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 150mg
Keywords: Lemon Butter Chicken, Creamy Parmesan Pasta, Weeknight Dinner, Family Meal, Comfort Food