Lemon Garlic Butter Chicken and Parmesan Pasta Skillet
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional, for a little kick!)
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for garnish
2 tbsp lemon juice, freshly squeezed
1 lb pasta (penne, Linguine, or your favorite shape)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions:
1. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Season the chicken pieces with salt, pepper, and Italian seasoning.
3. Heat the olive oil and 2 tbsp of butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
4. Reduce the heat to medium. Add the remaining 2 tbsp of butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
5. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for a minute or two, until it thickens slightly.
7. Add the lemon juice to the sauce and stir to combine. Taste and adjust seasonings as needed.
8. Add the cooked pasta to the skillet and toss to coat in the sauce.
9. Return the cooked chicken to the skillet and stir to combine with the pasta and sauce.
10. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately and enjoy!
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 550 per serving (depending on pasta type)