Ingredients
Equipment
Method
- Boil a large pot of generously salted water.
- While the water heats, prepare the chicken. In a bowl, combine chicken with olive oil, lemon zest, and spices. Toss well to coat the chicken evenly.
- Heat a large, high-sided skillet or sauté pan over medium heat. Add the chicken and cook until golden brown and the internal temperature reaches 165ºF, about 7 to 10 minutes. Transfer the chicken to a plate and cover to keep warm.
- If the water is boiling, cook the pasta until just shy of al dente. Reserve 1 cup of pasta cooking water before draining.
- Prepare the sauce. Add butter to the same skillet (no need to clean it) and cook the chopped onion over medium heat until softened, about 4 to 5 minutes. Add the minced garlic and cook for 1 to 2 minutes until fragrant.
- Add the heavy cream, chicken broth, salt, and black pepper. Bring the mixture to a simmer and cook, uncovered, until it slightly thickens, about 5 to 6 minutes.
- Stir in the parsley, Parmesan cheese, lemon zest, and lemon juice.
- Add the cooked pasta to the skillet with the sauce, along with 1/2 cup of the reserved pasta cooking water. Increase the heat to medium-high and toss vigorously with tongs until the pasta is coated in a thick, glossy sauce, about 2 minutes.
- If the sauce is too thick, add more reserved pasta water, a splash at a time, and toss again until the sauce reaches your desired consistency.
- Thinly slice the cooked chicken and place it on top of the pasta. Garnish with extra parsley, Parmesan cheese, black pepper, and a squeeze of fresh lemon juice.
Nutrition
Notes
If adding vegetables, stir them into the sauce after adding the parsley, Parmesan, and lemon. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of broth as needed to loosen the noodles and sauce. Toss frequently and finish with a squeeze of fresh lemon.