Easy and quick, this flavorful pasta dish is a great way to stretch one chicken breast into two satisfying servings. Chicken is cooked through in a skillet and set aside, then a pan sauce made with a bit of butter, garlic, lemon and seasoning. Fresh cooked pasta is added, and the chicken is sliced and stirred back in. Pasta water adds creaminess. Really delicious. Thanks to Salt and Lavender for this lovely recipe.
8 ounces uncooked pasta (I used spaghetti)
2 chicken breasts, cut in half lengthwise
1/2 tsp. garlic powder
1/2 tsp. lemon pepper seasoning
Salt & pepper to taste
2 Tbs. olive oil
3 Tbs. butter
3 cloves garlic, minced
1 Tbs. lemon juice and zest of 1 lemon
1/4 tsp. Italian seasoning
1 Tbs. parsley, chopped
1/2 cup freshly grated Parmesan cheese
Boil a salted pot of water for the pasta and cook it al dente according to package directions. Save some of the pasta water for later. Cut the chicken breasts in half lengthwise (so you have 4 thinner pieces.) Season them with the garlic powder, lemon pepper, and a bit of salt and pepper (go easy if the lemon pepper contains a lot of salt.)
Add the oil to the skillet over medium-high heat. Cook the chicken for 5-6 minutes/side or until its cooked through (165F), then transfer it to a plate. Take the skillet off the heat for a minute or two so the pan cools down a bit, then return it to the burner over medium heat. Add the butter to the skillet and let it melt, then stir in the garlic and let it cook for about 30 seconds. Add in the lemon juice and zest, Italian seasoning, parsley, and 2 Tbs. of the hot pasta water. Drain the pasta and add it to the skillet. Take skillet off the heat.
Slice the chicken and add it back to the skillet and toss together. Sprinkle with Parmesan and salt and pepper as needed. If slightly dry add more pasta water. Serves 4.
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