Creamy Lemon Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces of bowtie pasta
02 -
2 big chicken breasts
03 -
Salt, to your preference
04 -
Pepper, as much as you like
05 -
1 cup of heavy cream
06 -
1 tablespoon of olive oil
07 -
1/4 cup of Parmesan cheese, grated
08 -
A bit of lemon zest, from one lemon
09 -
1 teaspoon of Italian seasoning (dried)
10 -
A splash of lemon juice, roughly 1 tablespoon
11 -
A handful of parsley, chopped fresh
12 -
3 cloves of garlic, finely chopped
13 -
1/2 cup of chicken broth
# Instructions:
01 -
Put water and a pinch of salt in a large pot and bring it to a boil. Cook the pasta until it's slightly firm to the bite. Keep 1/2 cup of the cooking water, drain the rest, and set the pasta aside.
02 -
Take a paper towel to dry the chicken breasts. Sprinkle salt and pepper on both sides. Heat up olive oil in a big pan over medium-high heat. Cook the chicken for 4-5 minutes on each side until it’s fully cooked with a nice golden color. Place it on a plate and cover it up to keep it warm.
03 -
In the same pan, melt the butter at medium heat. Toss in the chopped garlic and stir it around for 30 seconds until you smell its aroma. Pour in the chicken broth and scrape off all the tasty bits stuck to the bottom of the pan.
04 -
Turn the heat to low and mix in the cream, lemon juice, lemon zest, and Italian seasoning. Let it cook for 2-3 minutes so the flavors blend together. Slowly add the grated Parmesan while stirring until it’s all melted and smooth.
05 -
Toss the cooked pasta into the pan and gently mix everything to cover the pasta in sauce. If it’s feeling too thick, splash in some of the reserved pasta water until you’re happy with the consistency.
06 -
Cut the chicken into strips and place them over the pasta. Sprinkle chopped parsley on top just before serving.
# Notes:
01 -
Save some pasta water to thin out the sauce if necessary.