Lemon Chicken Pasta

A bright, creamy pasta tossed with sauteed chicken, lemon, and Parmigiano for an easy crowd-pleasing weeknight dinner.

Ingredients

• 1 lb fettuccine or linguine
• 2 tablespoons extra-virgin olive oil
• 1 1/4 lbs boneless skinless chicken breast, cut into strips

Salt and freshly ground black pepper, to taste

• 3 tablespoons butter
• 4 cloves garlic, chopped
• 1/2 cup dry white wine
• 1 cup chicken stock

Zest and juice of 2 lemons

• 3/4 cup heavy cream
• 1 cup grated Parmigiano-Reggiano
• 1/4 cup chopped fresh parsley

Directions

1. Cook the pasta to al dente in salted water; reserve 1/2 cup pasta water, then drain.
2. Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, 6 to 7 minutes. Remove to a plate.
3. Melt the butter in the skillet and cook the garlic 1 minute. Add the wine and simmer 2 minutes.
4. Add the chicken stock, lemon zest, and lemon juice; simmer 2 minutes, then stir in the cream.
5. Return the chicken to the pan, add the pasta, and toss with the Parmigiano, loosening with pasta water as needed.
6. Season to taste, stir in the parsley, and serve.

Notes

Inspired by Rachael Ray’s lemon chicken pasta.