Quick Lemon Garlic Chicken Pasta (No Cream)
Diced chicken and pasta tossed in a light sauce of olive oil, garlic, lemon zest and juice, Parmesan, and starchy pasta water.
Ingredients
Main Ingredients
- 8 oz spaghetti, linguine, or penne
- 1 lb boneless, skinless chicken breasts cut into bite-size pieces
- 3 tbsp olive oil divided
- 4 garlic cloves minced
- 1 lemon zested and juiced, about 3 tbsp juice
- ⅓ cup Parmesan cheese freshly grated
- ½ cup reserved pasta water
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Boil the pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
- Pat the chicken dry and season with the salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat and cook the chicken 5 to 7 minutes until golden and cooked through (165°F/74°C). Move to a plate.
- Reduce the heat to medium and add the remaining tablespoon of olive oil. Cook the garlic 30 to 60 seconds until fragrant.
- Add the lemon zest, lemon juice, and reserved pasta water and scrape up the browned bits.
- Return the pasta and chicken to the skillet and toss with the Parmesan until glossy, adding more pasta water if needed. Top with parsley and serve.
Notes
Nutrition values are an estimate per serving, based on 4 servings. Save the pasta water before draining; it makes the sauce. Store leftovers in the refrigerator for up to 3 days and reheat with a splash of water.