Description
Indulge in a delightful dish of creamy lemon chicken pasta that blends tangy flavors with a rich, velvety sauce. Learn how to create this mouthwatering recipe today!
Ingredients
- 1lb (450g) boneless, skinless chicken breasts, thinly sliced into cutlets
- 2 Tbsp (30ml) vegetable oil
- 2 tsp (10ml) lemon zest
- 2 tsp (10ml) dried oregano
- 1 1/2 tsp (8 ml) smoked paprika
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 3/4 tsp (4 ml) kosher salt
- 3/4 tsp (4 ml) black pepper
- 1 lb (450g) pasta of choice (I prefer something long and twirly, such as bucatini, spaghetti, pappardelle, or fettuccine)
- 1 Tbsp (15g) butter
- 1 1/2 cups (360ml) finely chopped yellow onion
- 6 garlic cloves, minced
- 1 cup (240ml) coconut cream
- 3/4 cup (180ml) chicken broth
- 3/4 tsp (4 ml) kosher salt
- 1/2 tsp (3 ml) black pepper
- 1/3 cup (80ml) finely chopped fresh parsley (plus more for garnish)
- 1/3 cup (40g) grated Pecorino Romano cheese (plus more for garnish)
- 1 Tbsp (15ml) lemon zest plus 3 Tbsp (45ml) fresh lemon juice
- Fresh baby spinach or arugula, sun-dried tomatoes, roasted broccoli, sautéed mushrooms
Instructions
- Fill a large pot with water, add a generous amount of salt, and bring it to a boil.
- While the water heats, get the chicken ready by placing it in a bowl. Add vegetable oil, lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly so the chicken is evenly coated with the seasoning.
- Preheat a large, deep skillet or sauté pan over medium heat. Arrange the chicken in the pan and cook until it turns golden brown and the internal temperature reaches 165°F, which should take about 7 to 10 minutes based on the thickness. Move the chicken to a plate and cover to keep it warm.
- If the water is boiling now, start cooking the pasta until it’s just under al dente, as it will finish cooking in the sauce. Before draining, save 1 cup of the pasta’s cooking water.
- To make the sauce, melt butter in the same pan (no need to clean it) and add the chopped yellow onion. Cook over medium heat until the onion becomes soft, roughly 4 to 5 minutes. Add the minced garlic and cook for 1 to 2 minutes until it releases its fragrance.
- Pour in the coconut cream, chicken broth, kosher salt, and black pepper. Let the mixture come to a simmer and cook uncovered until it thickens slightly, approximately 5 to 6 minutes. Stir in the fresh parsley, Pecorino Romano cheese, lemon zest, and lemon juice.
- Combine the pasta with the sauce in the pan, adding 1/2 cup of the reserved pasta water. Turn the heat up to medium-high and use tongs to vigorously toss the pasta. Continue cooking and tossing until the pasta is coated in a thick sauce, about 2 minutes. If the sauce gets too thick, add more of the reserved pasta water and toss again. Once the sauce reaches the desired consistency, turn off the heat.
- Slice the chicken thinly and arrange it on top of the pasta. Sprinkle with additional chopped parsley, grated Pecorino Romano, cracked black pepper, and a squeeze of lemon juice for garnish.
Notes
- Marinate the chicken in the seasoning mixture for at least 30 minutes for enhanced flavor.
- Customize the dish by adding your favorite vegetables or protein options.
- Opt for freshly grated Pecorino Romano cheese for a more intense and authentic taste.
