Lemon Butter Chicken Pasta
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Lemon Butter Chicken Pasta

1. 1 tbsp. extra-virgin olive oil -
2. 1 lb. boneless skinless chicken breasts -
3. Kosher salt -
4. Freshly ground black pepper -
5. 12 oz. angel hair -
6. 1/4 c. butter -
7. 2 cloves garlic, minced -
8. 1/2 small red onion, finely chopped -
9. 1/3 c. freshly squeezed lemon juice (from 4 lemons) -
10. 1 lemon, thinly sliced into half moons -
11. Zest of 1 lemon -
12. Pinch of crushed red pepper flakes -
13. 3 c. baby spinach -
14. 1/4 c. grated Parmesan -

How to cook deliciously - Lemon Butter Chicken Pasta

1. Stage

In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.

2. Stage

Meanwhile, bring a large pot of salted water to aboil. Cook angel hair according to package directions until al dente.Drain, reserving 1 cup of pasta water, and set aside. 

3. Stage

Transfer chicken to a plate and add butter to the skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Then add lemon juice, zest, and slices. Stir in crushed red pepper flakes and cook for another 4-5 minutes or until lemon slices start to soften. Pour in 1/4 cup reserved pasta water. 

4. Stage

Dice the cooked chicken into 1-inch pieces and return chicken to skillet, along with spinach. Gently toss until wilted, 1to 2 minutes. 

5. Stage

Add angel hair and toss until combined. (Add more pasta water if desired.)

6. Stage

Top with grated Parmesan.