Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil. Cook the pasta just shy of al dente so it can finish in the sauce. Before draining, reserve at least 1 cup of the starchy pasta water, then drain the pasta and set it aside.
- While the pasta cooks, pat the chicken dry and season it generously with salt, black pepper, red pepper flakes, and Italian seasoning. Heat the olive oil in a skillet over medium-high heat. Add the chicken and sear without moving for 4–5 minutes, then flip and cook through. Transfer to a cutting board, rest for a few minutes, then slice or cut into chunks.
- Lower the heat slightly. In the same skillet, add the butter and sliced garlic, scraping up the golden bits from the chicken. Cook for about 90 seconds, until the garlic softens. Add the lemon zest, then stir in the heavy cream or half and half. Add about 1/4 cup of the reserved pasta water and let the sauce simmer for 2 minutes.
- Add the drained pasta to the skillet and toss it in the sauce. Stir in the lemon juice, Parmesan, and more reserved pasta water as needed until the pasta is glossy and coated. Taste and adjust salt and pepper. Nestle the sliced chicken back into the pasta, scatter fresh parsley or basil over the top, and serve immediately with extra Parmesan.
Notes
Use fresh lemons rather than bottled juice for the best flavor, and do not skip the zest because it carries most of the lemon aroma. Add the lemon juice near the end so the cream stays smooth and does not curdle. Rest the chicken for 3–5 minutes before slicing to keep it juicy. Save extra pasta water so you can loosen the sauce as needed. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of water, broth, or pasta water. Freezing is not recommended because the cream sauce may separate.