Equipment
- Skillet
- Cheese grater
Ingredients
- 2 chicken breasts
- Salt, pepper, garlic powder
- 1/2 cup flour
- 10 oz. pasta
- 6 Tbsp. butter
- Zest and juice of 1 lemon
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup Parmesan
- 4 basil leaves chopped
- 1/2 tsp. red pepper flakes optional
Instructions
- Slice the chicken breasts in half (lengthwise) and season the chicken with salt, pepper, and garlic powder to your liking.
- Add the flour to a plate and dredge the chicken in the flour (shaking off any excess).
- In a skillet, melt 2 Tbsp. of butter.
- Add in the chicken and cook for 4 minutes, then flip.
- Boil your water in a pot and add salt. Cook your pasta until al dente. Drain and reserve some pasta water.
- Once the chicken is cooked through and golden brown, remove it to a plate and tent with foil.
- In the same pan used for the chicken, add and melt 4 Tbsp. of butter.
- Add the minced garlic and cook for 1 min.
- Next, add the cream, lemon zest, and juice. Then add salt and pepper to taste.
- Bring to a low simmer for 2 minutes, remove the heat, and add the Parmesan cheese.
- Add the pasta and toss in the sauce (adding any pasta water as needed).
- Build on the plate with the chicken and chopped basil and eat!
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. There are two things to consider for this recipe to make it gluten-free. First is the flour you dredge the chicken in, and second, of course, is the pasta. Pretty simple substitutions for a delicious meal!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
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