Ingredients
Chicken and Seasoning
- 1 lb. boneless, skinless chicken breasts, thinly sliced into cutlets
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. lemon zest
- 2 tsp. dried oregano
- 1 1/2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3/4 tsp. kosher salt
- 3/4 tsp. black pepper
Pasta
- 1 lb. pasta of choice (such as bucatini, spaghetti, pappardelle, or fettuccine)
Sauce
- 1 Tbsp. butter
- 1 1/2 cups finely chopped yellow onion
- 6 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup chicken broth
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup finely chopped fresh parsley (plus more for garnish)
- 1/3 cup grated Parmigiano Reggiano cheese (plus more for garnish)
- 1 Tbsp. lemon zest
- 3 Tbsp. fresh lemon juice
Optional Add-ins and Garnish
- Fresh baby spinach or arugula
- Sun-dried tomatoes
- Roasted broccoli
- Sautéed mushrooms
- Extra chopped fresh parsley
- Extra grated Parmesan cheese
- Cracked black pepper
- Squeeze of lemon juice
Instructions
- Prepare and season the chicken: In a bowl, toss the thinly sliced chicken breasts with olive oil, lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Ensure every piece is thoroughly coated with the seasoning.
- Cook the chicken: Heat a large high-sided skillet or sauté pan over medium heat. Arrange the seasoned chicken cutlets in the pan and cook until golden brown and the internal temperature reaches 165ºF, approximately 7 to 10 minutes depending on the thickness. Once cooked, transfer the chicken to a plate and cover to keep warm.
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add your pasta and cook until just shy of al dente, as it will finish cooking in the sauce. Before draining, reserve 1 cup of the pasta cooking water.
- Make the sauce: In the same skillet (no need to clean), melt butter over medium heat. Add the finely chopped yellow onion and cook until softened, about 4 to 5 minutes. Add minced garlic and sauté until fragrant, about 1 to 2 minutes. Pour in heavy cream and chicken broth, then season with kosher salt and black pepper. Bring the mixture to a simmer and cook uncovered until it slightly thickens, roughly 5 to 6 minutes. Stir in the chopped parsley, grated Parmesan cheese, lemon zest, and fresh lemon juice.
- Toss pasta in sauce: Add the drained pasta to the sauce along with 1/2 cup of the reserved pasta water. Increase heat to medium-high and vigorously toss the pasta with tongs to fully coat it in the thick, glossy sauce. Continue tossing and cooking for about 2 minutes. If the sauce thickens too much, gradually add more reserved pasta water until desired consistency is reached. Turn off the heat once the sauce is well incorporated.
- Serve: Thinly slice the cooked chicken and arrange it on top of the pasta. Garnish with extra parsley, additional grated Parmesan, cracked black pepper, and a final squeeze of fresh lemon juice. Optionally, add fresh baby spinach, arugula, sun-dried tomatoes, roasted broccoli, or sautéed mushrooms for added flavor and texture.
Notes
- Use long, twirly pasta shapes like bucatini, spaghetti, pappardelle, or fettuccine for the best sauce coating.
- Reserve pasta water to help adjust sauce consistency and create a silky texture.
- Ensure chicken is cooked to an internal temperature of 165ºF for safe consumption.
- Feel free to add vegetables like spinach or mushrooms for a more balanced meal.
- Freshly grated Parmesan and fresh lemon juice added at the end brighten up the dish and enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
