Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook your chosen pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.8 ounces pasta of your choice (fettuccine, penne, or spaghetti work well)
- While the pasta cooks, prepare the chicken. If using chicken breasts, pound them slightly to an even thickness for faster and more uniform cooking. Cut the chicken into bite-sized pieces. Season generously with salt and black pepper.1 pound boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper to taste
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.2 tablespoons olive oil, 1 pound boneless, skinless chicken breasts or thighs
- Add the chopped onion to the same skillet (no need to clean it). Sauté until softened and translucent, about 3–4 minutes.1 medium onion, finely chopped
- Stir in the minced garlic and dried Italian seasoning, cooking for another minute until fragrant. Be careful not to burn the garlic.2 cloves garlic, minced, 1 teaspoon dried Italian seasoning
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.1/2 cup chicken broth
- Reduce the heat to medium-low and stir in the heavy cream and lemon juice. Allow the sauce to gently simmer and thicken for about 3–5 minutes, stirring occasionally. Do not let it boil vigorously.1/2 cup heavy cream, 1 lemon juice of 1 lemon
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta and stir well to coat everything in the creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.1 pound boneless, skinless chicken breasts or thighs, 8 ounces pasta of your choice (fettuccine, penne, or spaghetti work well), Salt and freshly ground black pepper to taste
- Stir in the fresh chopped parsley and chives. Taste and adjust seasoning with additional salt and pepper if needed.1 tablespoon fresh parsley, chopped, 1 tablespoon fresh chives, chopped, Salt and freshly ground black pepper to taste
- Serve immediately, garnished with grated Parmesan cheese if desired.Grated Parmesan cheese for serving
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat with a splash of milk or chicken broth, or in the microwave at 50% power.
