Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into strips
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 12 oz pasta (penne or spaghetti works well)
- 3 cups chicken broth
- 1 cup heavy cream or coconut cream for a dairy-free option
- ½ teaspoon red pepper flakes (optional for spice)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Start by gathering all your ingredients. Mince the garlic, zest and juice the lemon, and cut the chicken into strips. Prepare your pasta according to package instructions — but do not cook completely; you’ll finish it in the same pot for extra flavor.
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chicken strips and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the minced garlic and cook until fragrant (about 30 seconds). Add the lemon zest and juice, stirring to combine and deglaze the pan.
- Add the uncooked pasta to the pot along with the chicken broth. Bring to a boil, then reduce heat and simmer until the pasta is al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Stir in the heavy cream, red pepper flakes (if using), and cooked chicken. Let simmer for 2-3 minutes until the sauce thickens slightly. Taste and adjust salt and pepper if needed.
Notes
- Allow the pasta to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water and warm gently on the stovetop or in the microwave until hot.
- Garnish with freshly chopped parsley for added freshness and color. Serve with side salads, crusty bread, or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Nut-Free, Whole Food
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg