Ingredients

8 ounces pasta (any shape)

4 thin-sliced boneless, skinless chicken breasts

1 teaspoon kosher salt

1/2 teaspoon garlic powder

Fresh-ground black pepper, to taste

Zest of 1 large lemon

2 tablespoons olive oil, divided

2 tablespoons butter, divided

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

1/4 cup white wine

1/4 cup chicken broth

2 tablespoons lemon juice

3/4 teaspoon Italian seasoning

1/4 cup grated Parmesan cheese

Lemon wedges

Fresh parsley or thyme

Instructions

Step 1: Boil the pasta in salted water until just shy of al dente, meaning slightly undercooked to ensure it finishes cooking in the sauce. Drain and set aside.

Step 2: Season the thin-sliced chicken breasts evenly on both sides with kosher salt, garlic powder, freshly ground black pepper, and lemon zest.

Step 3: Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the chicken breasts until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.

Step 4: In the same skillet, add remaining olive oil and butter. Sauté the minced garlic and red pepper flakes until fragrant, about 1 minute. Pour in the white wine to deglaze the pan, then add chicken broth, lemon juice, lemon zest, and Italian seasoning. Let the sauce simmer and reduce slightly for 2-3 minutes to concentrate flavors.

Step 5: Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. Sprinkle in grated Parmesan cheese and stir to incorporate. Return the cooked chicken breasts to the skillet, nestling them into the pasta and sauce to warm through.

Step 6: Plate the lemon chicken pasta, garnish with additional Parmesan cheese, lemon wedges, and fresh parsley or thyme. Serve immediately for the best flavor and texture.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor. Avoid bottled lemon juice if possible.

Thin-slicing the chicken ensures quick cooking and tender bites.

Substitute white wine with extra chicken broth for a non-alcoholic version.

Add steamed vegetables like asparagus or broccoli for more color and nutrition.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape works well. Short pasta like penne or rigatoni holds the sauce nicely, but spaghetti or linguine are also great choices.

How can I tell when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside. Cooking thin slices for 3-4 minutes per side usually achieves this.