Lemon, garlic and butter chicken with creamy parmesan pasta
Servings: 4
Time: 35 minutes
Ingredients:
For the chicken:
500–600 g chicken breast, cut into bite-size chunks
1 tablespoon of olive oil
3 tbsp butter
4 cloves of garlic, minced
1 tablespoon of lemon zest
2 tbsp fresh lemon juice
1 tablespoon of honey (optional for caramelisation).
1 tsp paprika
½ teaspoon chilli flakes (optional).
1 tsp salt
½ teaspoon black pepper
1 tbsp chopped parsley (for garnish)
For the creamy Parmesan pasta:
250 g spaghetti or linguine
2 tbsp butter
3 cloves of garlic, minced
1 cup of heavy cream
1 cup of freshly grated Parmesan cheese.
½ cup of pasta water
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Italian seasoning (optional).
Parsley for garnish
Instructions:
1. Prepare the chicken.
In a bowl, combine:
chicken pieces
olive oil
Paprika
chilli flakes
, salt and pepper.
Lemon zest
Mix well and leave to marinate for 10 minutes (or longer for a stronger flavour).
Heat a large frying pan over a medium-high heat.
Add three tablespoons of butter and let it melt.
Add the chicken and cook for 5–7 minutes until golden and fully cooked.
Add the minced garlic, honey and lemon juice.
Leave to caramelise for 1–2 minutes.
Set the chicken aside.
2. Make the creamy Parmesan pasta.
Cook the pasta in salted boiling water until al dente.
Reserve ½ cup of pasta water.
In a clean pan:
Melt 2 tbsp butter.
Add the garlic.
Sauté for 30 seconds.
Pour in the heavy cream and simmer over a low heat.
Add the Parmesan cheese and stir until smooth.
Gradually add pasta water until the sauce becomes creamy and silky.
Season with:
Salt
pepper
Italian seasoning.
Add the pasta and toss to coat evenly.
3. Assemble:
Arrange the creamy pasta on one side of the plate and the lemon garlic butter chicken on the other.
Garnish with chopped parsley.
