Lemon Garlic Chicken Pasta with Parsley
Al dente pasta tossed with succulent sautéed chicken breast in a bright, buttery lemon-garlic sauce, finished with fresh parsley for a burst of herbaceous flavor.
Lemon Garlic Chicken Pasta with Parsley
shopping_basketIngredients
- 2 boneless skinless chicken breasts (about 8 oz each)
- 8 oz dried spaghetti or linguine
- 2 tablespoons olive oilMissing (Pantry Staple)
- 4 cloves garlic, mincedMissing (Pantry Staple)
- 2 tablespoons unsalted butterMissing (Pantry Staple)
- 2 tablespoons lemon juiceMissing (Pantry Staple)
- ¼ cup fresh parsley, choppedMissing (Pantry Staple)
- Salt to tasteMissing (Pantry Staple)
- Black pepper to tasteMissing (Pantry Staple)
Nutrition Per Serving
Calories
400
Protein
30g
Fat
12g
Carbs
40g
restaurantInstructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, about 8–10 minutes. Reserve ½ cup of pasta water before draining.
Sauté the Chicken
While pasta cooks, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a cutting board to rest for 2 minutes, then slice into strips.
Combine and Serve
Reduce skillet heat to low. Add butter and garlic to the same pan, sauté for 30 seconds until fragrant. Stir in lemon juice and a splash of reserved pasta water. Return sliced chicken and drained pasta to the skillet, toss to coat. Garnish with fresh parsley and serve immediately.
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