Description
A comforting skillet meal featuring tender chicken, pasta, and a rich Parmesan cream sauce with bright lemon and garlic flavors.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 medium garlic cloves, minced
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 12 ounces dry penne pasta
- 1 tablespoon kosher salt, for the pasta water
- 2 tablespoons unsalted butter
- 2 medium garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 medium lemon, cut into 4 wedges
Instructions
- Marinate the chicken. Place the chicken pieces in a medium bowl. Add the olive oil, 3 minced garlic cloves, lemon zest, lemon juice, Italian seasoning, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir thoroughly, then marinate at room temperature for 15 minutes.
- Start the pasta water. While the chicken marinates, fill a 5- to 6-quart pot with water and bring it to a rolling boil. Add 1 tablespoon kosher salt.
- Cook the penne. Add the pasta and cook according to the package directions until al dente, around 10 to 12 minutes. Before draining, reserve 1/2 cup pasta water. Drain the pasta in a colander.
- Brown the chicken. Heat a 12-inch skillet over medium-high heat. Add the chicken with its marinade in a single layer. Cook for 6 to 8 minutes, turning occasionally, until golden and reaching 165°F at the center. Transfer the chicken and its juices to a clean plate.
- Begin the sauce. Reduce the heat to medium. Melt the butter in the same skillet, then add the remaining 2 minced garlic cloves. Cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
- Add the liquids. Pour in the chicken broth and scrape up the browned bits with a wooden spoon. Simmer for 2 minutes. Stir in the heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring the mixture to a gentle simmer for 2 to 3 minutes.
- Melt the Parmesan. Reduce the heat to low. Add the Parmesan in three portions, stirring until each addition melts before adding the next.
- Finish the dish. Add the drained penne and cooked chicken, including the juices, to the skillet. Toss over low heat for 1 to 2 minutes. If the sauce is too thick, stir in reserved pasta water 1 tablespoon at a time.
- Garnish and serve. Remove the skillet from the heat, sprinkle with parsley, and divide the pasta among four bowls. Serve each portion with a lemon wedge.
Notes
For a lighter sauce, substitute half-and-half for the heavy cream. Keep the heat low to avoid separating the sauce.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 940
- Sugar: 5g
- Sodium: 800mg
- Fat: 52g
- Saturated Fat: 32g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 3g
- Protein: 49g
- Cholesterol: 170mg
Keywords: chicken, pasta, lemon, garlic, comfort food, creamy sauce