Lemon Chicken Pasta Creamy Zest (Print Version)
# Ingredients:
→ Pasta
01 -
225 g dried pasta (spaghetti or fettuccine)
→ Poultry
02 -
2 boneless, skinless chicken breasts, thinly sliced
→ Sauce
03 -
2 tablespoons olive oil
04 -
3 cloves garlic, finely minced
05 -
240 ml heavy cream
06 -
50 g grated Parmesan cheese
07 -
1 lemon, zested and juiced
08 -
1 teaspoon Italian seasoning
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Garnish
11 -
Fresh parsley, finely chopped
# Instructions:
01 -
Boil pasta in generously salted water according to package directions until al dente. Drain well and set aside.
02 -
Season sliced chicken breasts evenly with salt, black pepper, and Italian seasoning on both sides.
03 -
Heat olive oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, 6-8 minutes. Transfer chicken to a plate and keep warm.
04 -
In the same skillet, add minced garlic and sauté on medium heat for about 1 minute until aromatic.
05 -
Pour heavy cream into the skillet and bring to a gentle simmer, stirring frequently. Add grated Parmesan, lemon juice, and lemon zest, and cook for 2-3 minutes until slightly thickened.
06 -
Return cooked pasta and chicken to the skillet. Toss to coat thoroughly in the sauce, ensuring even distribution.
07 -
Divide pasta among plates, topping with additional Parmesan and freshly chopped parsley. Serve immediately while warm.
# Notes:
01 -
Use freshly grated Parmesan for a silkier sauce and enhanced flavor.
02 -
Reserve some of the pasta cooking water to adjust the sauce consistency if needed.
03 -
Adjust lemon juice quantity to achieve your preferred level of citrus brightness.