Ingredients
1 lb chicken breasts, (about 4 halves) skinless and boneless
1 tbsp unsalted butter
1 tbsp olive oil, add more as needed
2 lemons, juiced and zested
4 garlic cloves, minced
½ tsp Italian seasoning
chili flakes, optional, to taste
¼ cup white wine
3½ cups chicken broth
8 oz dry linguine, or spaghetti pasta
½ cup heavy whipping cream
½ tsp garlic powder
½ tsp onion powder
salt, to taste
ground black pepper, to taste
½ cup parmesan cheese, grated
Preparation
Heat up the chicken broth in a stock pot. At the same time, heat up a skillet on medium heat.
Pound the chicken using a mallet. Then, season it with salt, pepper, garlic powder, and onion powder.
Once the chicken stock is boiling, add the pasta and cook it for 2 minutes less than what’s indicated in the package instructions to achieve al dente.
Add olive oil and butter into the skillet.
Sear the chicken for 2 to 3 minutes per side or until it develops a golden brown crust and the juices run clear. Do not overcook. Set aside.
Saute the minced garlic, Italian seasoning, and chili flakes.
Deglaze the pan with white wine.
Lower the heat and add fresh lemon juice and heavy cream.
Using tongs, toss the pasta into the sauce and let it cook for 1 more minute.
Add parmesan cheese. Taste it, and then adjust the seasoning with salt and pepper as needed.
Plate the pasta with the chicken. Top with lemon zest and more parmesan cheese. Serve and enjoy!
