Lemon Garlic Chicken Bites with Creamy Spaghetti
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup olive oil, divided
4 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound spaghetti
4 tablespoons butter
1/2 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
1/4 cup Kalamata olives, pitted and sliced
1 red bell pepper, thinly sliced
Directions:
First, let's marinate the chicken. In a bowl, combine the chicken pieces with 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, Italian seasoning, salt, and pepper. Toss well to coat and let it marinate for at least 15 minutes (or up to an hour in the fridge for even more flavor!).
While the chicken is marinating, cook the spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
Now, let's cook the chicken. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Add the cooked spaghetti, sun-dried tomatoes, sliced Kalamata olives, and red bell pepper to the skillet with the creamy sauce. Toss to coat. Then, add the cooked chicken back into the skillet and toss everything together until well combined.
Finally, stir in the chopped fresh parsley. Serve immediately, garnished with extra grated Parmesan cheese. Enjoy!
Cooking Time: 25 minutes | Servings: 4 | Calories: Approximately 650