Ingredients

The following ingredients have 4 Servings
  • 8 ounces pasta (any shape)
  • 4 thin-sliced boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • fresh-ground black pepper
  • zest of 1 large lemon
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons butter (divided)
  • 3 cloves garlic (minced)
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 3/4 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan
  • lemon wedges (fresh parsley or thyme, for serving)

Instruction

  • Bring a large pot of water to a boil, add a generous pinch of salt, and cook pasta just to al dente, according to package directions. Drain and set aside.
  • While pasta cooks, lightly sprinkle the chicken on both sides with salt, pepper, garlic powder, and lemon zest.
  • In a large skillet over medium-high heat, add 1 tablespoon each of olive oil and butter. When the pan is hot and the butter just melted, cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove to a cutting board and set aside.
  • Reduce heat to medium, and add the remaining 1 tablespoon each of olive oil and butter to the pan. Add garlic and red pepper flakes. Cook 30-60 seconds, just until fragrant.
  • Pour in white wine and, as it bubbles, scrape the browned bits from the bottom of the pan to incorporate them into the sauce. Add broth, lemon juice, a bit more lemon zest, and Italian seasoning, then bring the sauce to a simmer. Let it bubble for about 1 minute while you slice the chicken into strips.
  • Remove pan from the heat and add drained pasta and Parmesan. Toss well, sample, and add more salt and black or red pepper to taste.
  • Add chicken to the skillet. Garnish with lemon wedges and fresh parsley or thyme, plus an extra sprinkling of Parmesan as desired. Serve right away.