Easy Weeknight Chicken Pasta in a Light Lemon Sauce

Ingredients

• 8 oz pasta (penne or spaghetti)
• 2 boneless, skinless chicken breasts, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add sliced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes.
3. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Pour in chicken broth, lemon juice, and add lemon zest. Stir and let simmer for 3-4 minutes to reduce slightly.
5. Toss cooked pasta into the skillet, mixing well to coat with the lemon sauce.
6. Remove from heat and stir in grated Parmesan cheese until melted and combined.
7. Garnish with chopped fresh parsley and serve immediately.

Notes

• Use gluten-free pasta if preferred for a gluten-free option.
• For extra flavor, add a pinch of red pepper flakes when sautéing garlic.
• Substitute chicken broth with vegetable broth for a lighter taste.

Nutrition