Creamy Lemon Chicken Pasta by Jamievespamsrd

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 12 oz pasta of choice
• 2 tbsp butter
• 0.5 cup yellow onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 0.5 cup chicken broth
• 0.25 cup fresh parsley, chopped
• 0.5 cup grated parmigiano-reggiano

Instructions

1. Season chicken breasts with oregano, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and cooked through; remove and slice.
3. Boil pasta in salted water according to package directions until al dente, reserving 0.5 cup of pasta water.
4. In the same skillet, melt butter over medium heat. Sauté onion until translucent, about 3-4 minutes.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Pour in chicken broth and heavy cream, bringing to a gentle simmer for 3-5 minutes until slightly thickened.
7. Stir in lemon juice, lemon zest, and grated Parmesan cheese until smooth.
8. Toss the cooked pasta and sliced chicken into the sauce, adding reserved pasta water if needed for consistency
9. Garnish with fresh parsley before serving.