Ingredients
1.5 pounds boneless skinless chicken breast, thinly sliced
1 pound fettuccine pasta (or linguine/penne)
1 cup packed fresh basil leaves, chiffonade
2 medium lemons (1 for zest, 1 for juice)
4 large garlic cloves, minced
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil for pasta
Heat olive oil in a large skillet over medium-high heat until shimmering
Add sliced chicken breast and season with pepper. Sear for 2-3 minutes per side
Stir in garlic, lemon zest, and 1/2 cup basil. Simmer 5 minutes
Pour in fresh lemon juice and remaining basil. Cook 2-3 minutes
Toss cooked pasta into the skillet, reserving 1/2 cup starchy pasta water
Add pasta water gradually to create a glossy sauce, stirring until combined
Remove from heat and let chicken rest for 5 minutes before slicing
Notes
Use gluten-free pasta for dietary restrictions
Garnish with extra lemon zest and basil before serving
Properly salting the pasta water is essential for flavor
Rest the chicken to retain moisture
- Prep Time: 15
- Cook Time: 20
- Category: Lean Chicken
- Method: One-Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 1300mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 60g
- Fiber: 2.5g
- Protein: 35g
- Cholesterol: 80mg