Ingredients

-12 ( g) dried pasta (spaghetti, fettuccine, or your)

• tbsp olive oil
• 2 boneless skin chicken breasts (about 1 lb / 450 g), sliced into thin strips
• 3 cloves garlic, minced
  1 cup heavy cream or full-fat milk for a lighter option
• 12 cup grated Parmesan cheese
• 1 cup chicken broth
• Zest of1 lemon
• 2 tbsp lemon juice
• 2 baby ()
  Salt and freshly black to taste
  Pinch of red pepper flakes (optional)
• Fresh parsley, (for garnish)

Instructions

1. Cook the pasta in salted boiling according to package directions until al dente. 1/ cup of pasta, drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. the chicken strips with salt and pepper, then sauté until cooked through and lightly golden, about 4–6 minutes. Transfer to a plate.
   . In the same skillet, add the minced garlic and sauté briefly until fragrant, about 30 seconds. using pepper, add them now.
   . in the chicken and bring to a gentle simmer. Stir in the heavy cream and lemon zest, cooking for –3 minutes to slightly thicken.
3. Reduce heat to low and whisk in Parmesan cheese until melted smooth. If the sauce thickens too much, add a splash of the reserved pasta water.
4. Return the chicken to the skillet, add lemon juice, and season with salt and pepper to taste. If using spinach, it now and it wilt.
5. Toss the cooked pasta into the sauce, coating evenly. Add a bit more pasta water if needed to reach the desired consistency.
   8 Garnish with chopped parsley extra Parmesan before serving.

Variations

• Swap chicken for shrimp: sauté shrimp until pink and opaque, then finish with lemon juice and.
• Make it lighter: use half-and-half or milk and a less; add another splash of broth to keep the sauce silky.
• Add veggies: sauté cherry tomatoes, bell peppers, green peas with garlic for color and texture.

Tips

• Reserve pasta water to loosen the sauce if it becomes thick- fresh lemon juice for a brighter flavor; adjust the amount to taste.
  -ing the chicken for a minutes after cooking retain juiciness.

Nutrition (est. per serving)

• Servings: 4
• Calories: 550–650
  -: 34
• Carbohydrates: g
• Fat:22 g
• Fiber: 2 g
• Sodium: 500–700 mg

Serving suggestions

• Pair with a light green salad and crusty bread for a complete, balanced meal.
  A glass of chilled white wine, such as Sauvignon Blanc complements the citrus notes nicely.