Ingredients:

  • 1 lb (450g) spaghetti or fettuccine
  • 1 tsp (6g) salt
  • 3 tbsp (42g) unsalted butter
  • 6 cloves (18g) garlic, minced
  • 1 cup (240ml) low-sodium chicken or vegetable broth
  • 1/2 cup (120ml) half-and-half
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 1 lb (450g) chicken breast, thinly sliced
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken breast slices until golden-brown and cooked through (about 3-4 mins per side). Remove chicken from the pan and set aside.
  3. In the same skillet, lower heat to medium and melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant, but do not let it brown.
  4. Pour in the broth and simmer for 3-5 minutes until the liquid reduces by about one-third.
  5. Stir in the half-and-half and Parmesan cheese. Whisk constantly until the cheese is melted and the sauce looks smooth and opaque.
  6. Fold in the cooked pasta and seared chicken.
  7. Pour in the reserved pasta water a tablespoon at a time, tossing vigorously until the sauce reaches a glossy, velvety consistency.
  8. Stir in lemon juice and black pepper. Garnish with fresh parsley.