Lemon Garlic Chicken Pasta

Ingredients

For the recipe

• 300 g dried spaghetti
• 450 g boneless, skinless chicken breast, cut into approximately 2 cm pieces
• 1 tablespoon olive oil
• 30 g butter
• 3 garlic cloves, minced
• 1 lemon, finely grated zest plus 2 tablespoons of its juice
• 30 g Parmesan cheese, finely grated
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, plus extra for the pasta water if desired
• 1/4 teaspoon ground black pepper

Instructions

1. Bring a large pot of water to a boil and salt it to taste, if desired. Cook the spaghetti according to the package instructions until tender with a little bite. Reserve 240 ml of the cooking water, then drain.
2. Meanwhile, season the chicken with the measured 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the olive oil in a large skillet over medium-high heat.
3. Cook the chicken for approximately 6-8 minutes, turning occasionally, until browned and the largest pieces reach 74°C (165°F) on a food thermometer. Transfer to a clean plate.
4. Reduce the heat to medium-low. Add the butter to the same skillet and let it melt. Stir in the minced garlic and cook for about 30 seconds until fragrant.
5. Add the cooked spaghetti, chicken, and 60 ml of the reserved pasta water. Toss over medium-low heat for approximately 1 minute.
6. Remove the skillet from the heat. Add the lemon zest, 2 tablespoons lemon juice, Parmesan, and parsley. Toss thoroughly to combine.
7. Add more reserved pasta water a little at a time until the sauce looks glossy and coats the spaghetti. Taste, adjust the seasoning if needed, and serve immediately.