- 2 boneless, skinless chicken breasts
- 8 ounces of pasta (linguine or spaghetti work well)
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 lemon, zested and juiced
- 1 cup of low-sodium chicken broth
- 2 tablespoons of butter
- 1/4 cup of grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
- Begin by cooking the chicken breast until golden brown – this is where the magic begins. Heat a non-stick pan over medium-high heat and add a drizzle of olive oil. Season the chicken breasts with salt and black pepper, then place them in the pan. Cook for about 6-7 minutes per side, until they develop a beautiful golden color. Once done, remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. While the pasta cooks, let’s continue with our lemony journey.
- In the same pan you used to cook the chicken, add minced garlic and sauté it over medium heat for about a minute or until fragrant. Be careful not to let it burn – garlic turns bitter if overcooked.
- Add the lemon zest and juice to the pan, followed by the chicken broth. Let it simmer for a couple of minutes to allow the flavors to meld together. This aromatic concoction will make your kitchen smell like a slice of citrus heaven!
- Time to bring everything together! Add the butter to the pan, allowing it to melt into the sauce, creating a silky texture. Stir in the grated Parmesan cheese until it melts and combines beautifully with the other ingredients. Taste the sauce and adjust the seasoning with salt and black pepper if needed.
- Once the pasta is cooked, drain it and add it directly into the pan with the lemon garlic sauce. Toss it gently, ensuring that every strand is coated in that sunny, scrumptious goodness.
- Finally, add the sliced chicken to the pasta, gently mixing it with the sauce and pasta. Give it a final sprinkling of fresh parsley – its vibrant color serves as a reminder that this dish is as pleasing to the eye as it is to the taste buds.
Tips and Variations:
- Experiment with adding sautéed vegetables like bell peppers or asparagus to give the pasta an extra pop of color and nutrition.
- For a creamier version, substitute half of the chicken broth with heavy cream.
- Feeling extra indulgent? Top your Lemon Garlic Chicken Pasta with some roasted pine nuts or a generous shaving of Parmesan for added richness and depth.
- If you prefer a more pronounced lemon flavor, don’t hesitate to add a bit more zest and juice to your sauce.
As I take the first bite of this Lemon Garlic Chicken Pasta, I can’t help but feel a deep sense of contentment. It’s amazing how food has the power to transport us to cherished moments and connect us with loved ones, even if only in spirit. So remember, dear readers, to savor each bite and appreciate the stories our meals can tell. Until next time, bon appétit!