Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into thin strips
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 12 oz linguine or fettuccine
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • Juice and zest of 1 large lemon
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Season the chicken strips. Toss your sliced chicken with the salt, pepper, and Italian seasoning until every piece is coated. Note: Do this first so the chicken can brine slightly while you prep the rest.
  2. Sear the chicken. Heat olive oil in your deep skillet over medium high heat. Once the oil is shimmering, add the chicken in a single layer. Cook 3–5 minutes per side until golden brown and opaque. Move the chicken to a plate.
  3. Sauté the garlic. Turn the heat down to medium and melt the butter. Add the minced garlic and cook for about 1 minute until it smells fragrant but hasn't turned brown.
  4. Deglaze the pan. Pour in the chicken broth and lemon juice. Use a wooden spoon to scrape the bottom of the pan. Note: Those brown bits are where the real flavor lives.
  5. Simmer the sauce. Stir in the heavy cream. Let it bubble gently for 3–5 minutes until the sauce thickens slightly and coats the back of a spoon.
  6. Boil the pasta. While the sauce is simmering, cook your linguine in heavily salted water. Cook until al dente (usually 1-2 minutes less than the package says).
  7. Reserve water and drain. Scoop out 1/2 cup of the starchy pasta water, then drain the noodles.
  8. Combine everything. Toss the drained pasta and the seared chicken back into the skillet.
  9. Final emulsification. Stir in the Parmesan cheese and lemon zest. If the sauce looks too thick, add a splash of that reserved pasta water and stir until the sauce is silky and clings to the pasta.
  10. Garnish. Sprinkle the chopped parsley over the top and serve immediately.