Description
Tender, pan-seared chicken bites in a bright lemon butter sauce served over a bed of creamy, cheesy spaghetti.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz spaghetti
- 3 tbsp butter, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Juice of 1 lemon
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
- Season the chicken pieces with salt, pepper, and Italian seasoning. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and lemon juice, and bring to a gentle simmer.
- Whisk in the grated parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper. Add the cooked chicken back to the skillet and stir to coat in the sauce.
- Add the drained spaghetti to the skillet and toss until everything is well combined and heated through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.