Lemon Garlic Butter Chicken Spaghetti with Parmesan Cream
Serves 1
Directions
- 1Cook spaghetti in salted water until al dente.
- 2Drain and set aside.
- 3Season chicken with salt, pepper, and Italian seasoning.
- 4Sear chicken in olive oil and butter until golden and cooked through.
- 5Remove and set aside.
- 6In the same pan, melt remaining butter.
- 7Sauté garlic briefly.
- 8Add lemon zest and juice.
- 9Stir in cream and milk.
- 10Simmer until slightly thickened.
- 11Add Parmesan and nutmeg, stirring until smooth and creamy.
- 12Toss spaghetti in the sauce until fully coated.
- 13Serve pasta with chicken on top.
- 14Garnish with parsley and red pepper flakes if desired.
Ingredients
- 12 oz spaghetti
- 1.5 lbs boneless skinless chicken breasts, bite-size pieces
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 5 cloves garlic, minced
- 1.5 tsp Italian seasoning
- 1 Zest of lemon
- 2 tbsp fresh lemon juice
- to taste Salt
- to taste Black pepper
- 1.5 cups heavy cream
- 0.75 cup whole milk
- 1.25 cups freshly grated Parmesan cheese
- 0.25 tsp nutmeg
- optional Crushed red pepper flakes
- Fresh parsley, finely chopped
Equipment
pan
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