Description
A comforting skillet meal featuring juicy chicken bites, creamy Parmesan spaghetti, bright lemon flavor, and savory garlic.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
- 8 oz dry spaghetti
- 1 tbsp kosher salt, for the pasta water
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese
- 1/2 cup reserved pasta water
- 1 tsp finely grated lemon zest
- 1/4 tsp ground black pepper
- 1/4 tsp kosher salt
- 2 tbsp chopped fresh parsley
Instructions
- Heat the pasta water. Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon kosher salt.
- Season the chicken. Place the chicken pieces in a medium bowl. Add olive oil, lemon juice, 3 minced garlic cloves, kosher salt, black pepper, and Italian seasoning. Toss until every piece is coated.
- Cook the spaghetti. Add the spaghetti to the boiling water and cook according to package directions until al dente, usually 8 to 10 minutes. Before draining, reserve 1/2 cup pasta water. Drain the spaghetti without rinsing.
- Brown the chicken. While the pasta cooks, heat a 12-inch skillet over medium-high heat. Add the chicken and its seasoning mixture in a single layer. Cook for 3 to 4 minutes without moving it excessively, then turn the pieces. Continue cooking for 3 to 4 minutes, until golden and cooked through. Transfer the chicken to a clean plate.
- Sauté the sauce garlic. Reduce the skillet heat to medium-low. Melt the butter, then add the remaining 2 minced garlic cloves. Cook for 30 to 60 seconds, until fragrant but not brown.
- Simmer the cream. Pour in the heavy cream and scrape up the flavorful browned bits. Bring the cream to a gentle simmer and cook for 2 minutes.
- Add the Parmesan. Reduce heat to low. Gradually stir in the grated Parmesan until melted. Mix in lemon zest, black pepper, and kosher salt.
- Coat the pasta. Add the drained spaghetti and toss thoroughly. Pour in reserved pasta water until the sauce becomes glossy and flows easily around the noodles.
- Finish and serve. Return the chicken and juices to the skillet. Toss gently and warm for 1 to 2 minutes. Sprinkle with parsley, and serve immediately.
Notes
For variations, substitute different noodles or vegetables, and adjust cream for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 830
- Sugar: 3g
- Sodium: 900mg
- Fat: 53g
- Saturated Fat: 32g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 150mg
Keywords: chicken, pasta, creamy sauce, lemon, garlic, weeknight dinner, family-friendly