How To Make Lemon Butter Garlic Chicken Pasta

 Here is a basic but extremely tasty Italian Lemon Garlic Chicken Pasta recipe. The lemon juice and zest bring real energy and a lot of pep to this dish which calls for fresh and tense white wines.

 

How To Make Lemon Butter Garlic Chicken Pasta

 

 INGREDIENTS
 1 pound penne pasta, cooked according to package directions (another small-shaped pasta such as ziti, rotini, small elbow, etc. may be substituted)
 2 pounds boneless skinless chicken breast, diced into bite-sized pieces
 1+ teaspoons kosher salt, or to taste
 1+ teaspoons freshly ground black pepper, or to taste
 3 to 5 cloves garlic, finely minced or pressed
 1/2 cup unsalted butter, softened to room temp if possible
 1/3 cup lemon juice, or to taste
 1/4 to 1/3 cup fresh Italian flat-leaf parsley, finely minced
 1/2 cup freshly shaved Parmesan cheese, or to taste


INSTRUCTIONS
Cook pasta according to package directions, drain and set aside. While pasta is cooking, being cooking the chicken.
To a large, high-sided skillet, add the olive oil, chicken, evenly and generously season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping and stirring frequently so the chicken cooks evenly.
When the chicken has cooked through about halfway, add the garlic, and cook for about 1 minute or until fragrant, stir nearly consistently.
Add the butter, lemon juice, and stir nearly continuously until butter melts and chicken is cooked through, another 5 minutes, or as necessary.
Add the cooked pasta to the skillet with the chicken and stir well to combine and coat evenly.
Add the parsley and stir to combine.
Evenly sprinkle the Parmesan and stir to combine if desired (or keep it on top without stirring it in as shown in my photos). Taste and check for seasoning balance and if necessary add more salt and/or pepper before serving. The recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

 

How To Make Lemon Butter Garlic Chicken Pasta

 

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