Ingredients
Chicken
- 1¼ lbs boneless skinless chicken breasts, diced into 1-inch pieces
- 2 Tbsp all-purpose flour
- 2 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
Cooking Fats
- 8 Tbsp unsalted butter, diced into 1-Tbsp pieces
- 1 Tbsp olive oil
Other Ingredients
- 2 Tbsp minced garlic (6 cloves)
- 12 oz thin spaghetti (or standard spaghetti)
- 1 cup chicken broth
- ⅛–¼ tsp red pepper flakes, to taste (optional)
- 1 Tbsp fresh lemon juice
- ⅓ cup chopped parsley
- ⅔ cup shredded Parmesan or Romano cheese, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain and set aside.
- Prepare the Chicken: Pat diced chicken dry with paper towels. In a bowl, toss the chicken pieces with all-purpose flour, Italian seasoning, salt, and freshly ground black pepper until evenly coated.
- Sear the Chicken: In a large skillet over medium-high heat, melt 3 tablespoons of butter with the olive oil. Add the chicken in a single layer and sear until browned on the bottom, about 4 minutes. Turn the chicken pieces and cook until cooked through, about 2 to 3 minutes more.
- Keep Chicken Warm: Transfer the cooked chicken and butter mixture to a plate and tent loosely with foil to keep warm while making the sauce.
- Sauté Garlic: Return the skillet to medium-low heat and melt 1 tablespoon of butter. Add minced garlic and sauté for about 20 seconds, just until fragrant—be careful not to burn it.
- Simmer Sauce: Add the chicken broth and red pepper flakes to the skillet. Allow the liquid to simmer and reduce by about three-quarters, approximately 5 minutes, to concentrate the flavors.
- Finish the Sauce: Add the remaining 4 tablespoons of butter to the reduced broth and let it melt into a silky sauce. Remove from heat and stir in fresh lemon juice for brightness.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss to coat with the sauce. Season with additional salt and pepper as needed.
- Toss Pasta with Sauce: Add the drained pasta and chopped parsley to the skillet with the chicken and sauce. Toss everything together so the pasta is well coated.
- Serve: Plate the pasta and chicken mixture and garnish generously with shredded Parmesan or Romano cheese. Serve warm and enjoy.
Notes
- For a spicier dish, increase the amount of red pepper flakes according to taste.
- You can substitute thin spaghetti for linguine or fettuccine if preferred.
- Using fresh garlic provides a more vibrant flavor, but garlic powder can be used in a pinch.
- Ensure not to overcook the chicken to keep it tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
