Creamy Lemon Chicken Pasta

Ingredients

  • 1 pound boneless, skinless chicken breasts

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 cup all-purpose flour

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 2 tablespoons unsalted butter

  • 3 garlic cloves, minced

  • 1 cup white wine or chicken broth

  • 2 tablespoons all-purpose flour

  • 1 cup heavy cream or half-and-half, room temperature

  • 1 lemon, zested and juiced

  • ½ cup grated Parmesan cheese

  • ½ teaspoon salt

  • Fresh parsley, chopped (for garnish)

  • 12 ounces dried spaghetti or other long, thin pasta

  • Salt, for pasta water

 

Instructions

  1. Slice the chicken breasts in half lengthwise and pound them into an even thickness. Pat dry with paper towels, then season with salt and pepper on both sides. Dredge the chicken breasts in the flour, coating well. Shake off the excess and place them on a plate.
  2. In a large skillet over medium-high heat, warm the olive oil and butter. When the butter is melted, add the chicken and cook for 4-5 minutes on each side until golden brown. Work in batches if needed. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium and add 2 tablespoons of butter. When melted, add the garlic and sauté for about 1 minute until fragrant. Then, deglaze the pan with the white wine, gently scraping any brown bits off the bottom with a spatula. Cook for 2 minutes.
  4. Sprinkle 2 tablespoons of all-purpose flour into the skillet. Stir well for 1-2 minutes until thickened. Then, slowly pour in the heavy cream, whisking constantly to ensure there are no lumps. Reduce the heat to low and let simmer, stirring occasionally.
  5. While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the spaghetti to al dente per the package instructions. Drain, but reserve 1 cup of pasta water.
  6. Slice the chicken into bite-sized strips and add them to the sauce. Stir until well covered and hot.
  7. Remove the skillet from the heat and add the lemon juice and zest, Parmesan cheese, and salt. Stir until well combined, add the cooked spaghetti, and toss until well coated. Add small amounts of pasta water if the sauce is too thick.
  8. Serve lemon chicken pasta with fresh parsley for garnish and enjoy!

 

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