Chicken Pasta Primavera with Lemon

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs)
• 12 oz pasta (penne, farfalle, or fettuccine)
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 cup broccoli florets, small pieces
• 1 medium zucchini, halved and sliced
• 1 cup cherry tomatoes, halved
• 1 large lemon, zested and juiced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta and set aside.

2. 2

   While the pasta cooks, season the chicken pieces with salt and pepper.

3. 3

   Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if needed) and cook without moving for 4-5 minutes, until the underside is deeply golden. Flip and cook for another 3-4 minutes until cooked through. Transfer the chicken to a clean plate and tent with foil.

4. 4

   Reduce the heat to medium. Add 1 tablespoon of the butter to the now-empty skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.

5. 5

   Add the broccoli florets and zucchini slices to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are crisp-tender. Add the cherry tomatoes and cook for another 2 minutes, until they begin to soften.

6. 6

   Pour the heavy cream into the skillet with the vegetables. Add the lemon zest and juice. Stir to combine and let simmer for 1 minute.

7. 7

   Add the remaining 2 tablespoons of butter and the freshly grated Parmesan cheese. Stir constantly over low heat until the butter is melted and the cheese is fully incorporated, creating a smooth sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

8. 8

   Return the cooked chicken to the skillet. Add the drained pasta. Toss everything together gently until well coated. Taste and adjust seasoning with more salt, pepper, or lemon juice.

9. 9

   Serve immediately, garnished with fresh basil or parsley and extra Parmesan.