Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast (cut into thin strips or bite-size chunks)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp lemon pepper seasoning (optional, enhances flavor)
- 2 tbsp all-purpose flour (for coating)
For the Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, finely minced
- 1½ cups low-sodium chicken broth
- 1 cup half-and-half (or whole milk, room temperature)
- ¾ cup freshly grated Parmesan cheese (avoid pre-shredded for smoother texture)
- Juice of 1 medium lemon (about 2 tbsp)
- Zest of half a lemon (optional for stronger citrus flavor)
For the Pasta:
- 8 oz angel hair pasta (or substitute with thin spaghetti)
- Salt (for boiling water)
For Garnish and Serving:
- Fresh parsley, chopped
- Extra lemon wedges
- Additional Parmesan (optional)
Instructions
1. Prepare and Cook the Chicken
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Pat the chicken pieces dry using paper towels to ensure even browning.
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Season the chicken with salt, pepper, garlic powder, and lemon pepper if using.
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Lightly dredge the seasoned chicken pieces in the flour, coating all sides.
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Heat a large, deep skillet or sauté pan over medium heat and add 1 tbsp of butter.
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Once melted and hot, add the chicken in batches to avoid overcrowding the pan.
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Cook for 3–4 minutes per side until golden brown and cooked through.
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Remove the chicken and set it aside on a plate, covered with foil to keep warm.
2. Sauté the Garlic
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In the same pan, reduce the heat to medium-low and add the remaining 2 tbsp of butter.
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Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
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If the garlic starts to brown, lower the heat immediately to prevent bitterness.
3. Create the Creamy Lemon Base
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Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and loosen any flavorful brown bits left from cooking the chicken.
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Bring the broth to a gentle simmer for 2–3 minutes to reduce slightly.
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Stir in the half-and-half and allow the sauce to come to a low simmer. Avoid boiling, as dairy may curdle.
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Slowly stir in the Parmesan cheese, one small handful at a time, letting it fully melt before adding more. This will help prevent clumping.
4. Add the Pasta
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Break the angel hair pasta in half (optional for easier stirring and serving).
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Submerge it directly into the sauce and stir frequently as it cooks.
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Simmer for 4–6 minutes, stirring often to prevent sticking, until the pasta is tender and the sauce has thickened.
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If needed, add ¼ cup of additional broth or warm water to loosen the sauce if it becomes too thick.
5. Add Lemon and Finish
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Stir in the fresh lemon juice and zest (if using). Adjust the lemon to taste—start with 1½ tbsp and increase if desired.
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Return the cooked chicken to the skillet, nestling it into the sauce and pasta.
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Let it heat through for 2 more minutes.
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Taste and adjust seasoning. Add salt, black pepper, or even more cheese as preferred.
6. Garnish and Serve
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Remove from heat and sprinkle with freshly chopped parsley.
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Serve hot with lemon wedges and optional extra Parmesan on top.
Notes
- Choosing the Right Pasta: Angel hair is ideal for this recipe because it cooks quickly and soaks up the sauce beautifully. If substituting with a thicker pasta like fettuccine, you may need more broth and slightly longer cooking time.
- Avoid Overcooking: Keep a close eye on the pasta once it’s added. Angel hair can go from perfectly tender to mushy very quickly.
- Room Temperature Dairy: Use half-and-half or milk at room temperature to prevent curdling when added to the hot pan.
- Grating Cheese Freshly: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. Use freshly grated Parmesan for best results.
- Lemon Flavor Strength: For a lighter citrus note, stick to just lemon juice. For a more aromatic touch, add zest or use lemon-infused olive oil.
- Make it Vegetarian: Skip the chicken and substitute with sautéed mushrooms or steamed broccoli.
- Storage Notes: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes