Creamy Zesty Lemon Pasta (Print Version)
# Ingredients:
→ Garnish
01 -
Finely chopped fresh parsley
→ Sauce
02 -
Zest and juice from 1 lemon
03 -
3 garlic cloves, minced small
04 -
Salt, add as much as you like
05 -
Parmesan cheese, about 50 g, grated finely
06 -
Around 240 ml thick cream
07 -
Some freshly cracked black pepper, as needed
08 -
2 tbsp of olive oil
09 -
1 tsp Italian herbs
→ Poultry
10 -
2 chicken breasts, no bones or skin, sliced thin
→ Pasta
11 -
225 g dry pasta (like fettuccine or spaghetti)
# Instructions:
01 -
Spoon pasta onto plates. Sprinkle more parsley and extra Parmesan on top, then eat right away while it’s still hot.
02 -
Toss the cooked pasta and chicken back into the skillet. Stir everything so the sauce coats every strand and bite.
03 -
Tip the heavy cream in and let it bubble gently. Toss in the grated Parmesan, lemon juice, and zest. Give it 2-3 minutes, stirring now and then, till it thickens up a bit.
04 -
Pop the minced garlic into the same pan and cook it for a minute on medium. You’ll smell it when it’s ready.
05 -
Dump the chicken into a hot skillet with olive oil on medium heat. Stir it sometimes and cook till it’s golden and fully cooked, about 6-8 minutes. Set the cooked chicken aside and keep it warm.
06 -
Season your chicken slices with black pepper, salt, and Italian herbs, making sure both sides get coated.
07 -
Boil the pasta in salty water by the package instructions until it’s just firm. Drain it, then leave it aside for now.
# Notes:
01 -
Shred the Parmesan yourself for a sauce that’s smoother and has a better taste.
02 -
Keep a bit of that pasta water before draining if you like your sauce thinner.
03 -
Change up the lemon juice to make it as tangy as you like.