Buttery Lemon Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 big chicken breasts
02 -
Pepper
03 -
Salt
04 -
1/4 cup grated Parmesan
05 -
A handful of chopped fresh parsley
06 -
8 ounces of bowtie pasta
07 -
1 teaspoon Italian seasoning (dried)
08 -
Zest from one lemon
09 -
1 tablespoon of lemon juice
10 -
1/2 cup chicken stock
11 -
1 cup of heavy cream
12 -
3 minced garlic cloves
13 -
1 tablespoon olive oil
# Instructions:
01 -
Fill a big pot with water and throw in some salt. Heat until it's boiling, then cook the bowtie pasta just until it's firm but cooked. Save 1/2 cup of that pasta water before draining and leave the pasta aside for later.
02 -
Lay the chicken breasts on a paper towel and dab until they're dry. Sprinkle both sides with salt, followed by pepper. Warm up some olive oil in a big pan over medium-high heat. Cook the chicken for 4-5 minutes per side, so it's golden and fully done. Set it on a plate covered with foil to stay warm.
03 -
Using the same pan, melt butter over medium heat. Toss in the minced garlic and stir for about 30 seconds to bring out that great fragrance. Pour the chicken stock into the pan, making sure to scrape up those tasty bits stuck to the pan to add more flavor.
04 -
Turn the heat down to low and stir in the cream, followed by lemon juice, zest, and the dried Italian seasoning. Let it cook on low for 2-3 minutes so the flavors come together. Gradually sprinkle in the Parmesan, stirring nonstop so it melts and the sauce turns silky.
05 -
Mix the cooked pasta into the skillet with the sauce, tossing lightly so it's all coated. If it's looking too thick, pour in a splash of the pasta water you saved earlier to thin it out. Slice the chicken into strips, lay them on top, and sprinkle with parsley before digging in.
# Notes:
01 -
Save some of the leftover pasta water just in case you need to thin the sauce.