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Creamy Lemon Chicken Pasta

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Ingredients
  

  • - 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
  • - 1 lb. pasta of choice bucatini, spaghetti, pappardelle, or fettuccine
  • - 1 Tbsp. butter
  • - 1 1/2 cups finely chopped yellow onion
  • - 6 garlic cloves minced
  • - 1 cup heavy cream
  • - 3/4 cup chicken broth
  • - 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 plus 3 Tbsp. fresh lemon juice
  • - Fresh baby spinach or arugula sun-dried tomatoes, roasted broccoli, sautéed mushrooms (optional)

Instructions
 

  • First things first, fill a large pot with generously salted water and bring it to a boil. This is going to be the magic potion for your pasta!
  • While waiting for the water, grab a bowl and mix together your chicken cutlets, olive oil, lemon zest, and all those lovely spices. Give it a good toss to make sure everything's well-coated.
  • Heat up a large skillet over medium heat and add your seasoned chicken. Cook until golden and cooked through, about 7 to 10 minutes. Once done, transfer it to a plate and cover it to keep it warm.
  • Now, cook your pasta just shy of al dente, and don’t forget to save 1 cup of that pasta cooking water before you drain it!
  • In that same skillet, melt the butter and sauté the chopped onion until it’s softened (about 4-5 minutes). Toss in the minced garlic and let it cook for another 1-2 minutes until fragrant.
  • Time to get creamy! Pour in the heavy cream, chicken broth, salt, and black pepper. Bring it all to a simmer and let it thicken slightly for about 5-6 minutes.
  • Stir in the chopped parsley, Parmigiano Reggiano, lemon zest, and that zesty lemon juice you set aside.
  • Add your drained pasta to the skillet, along with 1/2 cup of the reserved pasta water. Toss vigorously for about 2 minutes until the pasta is luxuriously coated in that creamy sauce. If it’s looking a bit thick, feel free to add more reserved water.
  • Slice the cooked chicken and place it on top of your delicious pasta. Garnish with extra parsley, a sprinkle of Parmesan, a dash of black pepper, and a refreshing squeeze of lemon.
  • And there you have it — a plateful of creamy lemon chicken pasta that will brighten your day and make your tastebuds dance! Enjoy!