Lemon Chicken Pasta

Ingrédients

• 8 ounces uncooked pasta (I used spaghetti)
• 2 chicken breasts (cut in half lengthwise)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon pepper seasoning
• Salt & pepper (to taste)
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 cloves garlic (minced)
• 1 tablespoon lemon juice + zest of 1 lemon
• 1/4 teaspoon Italian seasoning
• 1 tablespoon parsley (chopped)
• 1/2 cup freshly grated parmesan cheese

Préparation

1. 1

   Boil a salted pot of water for the pasta and cook it al dente according to package directions. You will need to use a bit of the hot pasta water in step 6 of the recipe, so don't drain it before then.

2. 2

   Cut the chicken breasts in half lengthwise (so you have 4 thinner pieces). Season them with the garlic powder, lemon pepper, and a bit of salt & pepper (go easy on it especially if the lemon pepper contains a lot of salt).

3. 3

   Add the oil to a skillet over medium-high heat. Cook the chicken for 5-6 minutes/side or until it's cooked through (165F), then transfer it to a plate.

4. 4

   Take the skillet off the heat for a minute or two so the pan cools down a bit, then return it to the burner over medium heat.

5. 5

   Add the butter to the skillet and let it melt, then stir in the garlic and let it cook for about 30 seconds.

6. 6

   Add in the lemon juice + zest, Italian seasoning, parsley, and 2 tablespoons of the hot pasta water.

7. 7

   Drain the pasta and add it to the skillet. Take the skillet off the heat.

8. 8

   Slice the chicken, then add it back to the skillet and toss everything together. Sprinkle with the parmesan cheese, season with salt & pepper as needed, and serve immediately.