Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.25g) black pepper
  • 1/4 tsp (1.25g) garlic powder
  • 1 lb (450g) pasta (linguine, fettuccine, or penne work well)
  • Salt, for pasta water
  • 2 tbsp (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) freshly squeezed lemon juice (from about 2 lemons)
  • 2 tbsp grated Parmesan cheese, plus more for serving
  • 1/4 cup (60ml) chopped fresh parsley
  • 1/4 cup (60ml) chopped fresh basil
  • 1 cup assorted vegetables (peas, asparagus tips, cherry tomatoes, zucchini)
  • Salt and black pepper to taste

Instructions:

  1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Prepare the Chicken: Season chicken pieces with salt, pepper, and garlic powder.
  3. Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Make the Sauce: Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
  5. Deglaze and Simmer: Pour in white wine and scrape up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes, reducing slightly.
  6. Add Liquids and Thicken: Stir in chicken broth and heavy cream. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
  7. Incorporate Flavor: Stir in lemon juice and Parmesan cheese. Season with salt and pepper to taste.
  8. Combine and Finish: Add the cooked pasta, sautéed chicken, herbs, and vegetables to the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  9. Serve: Serve immediately, garnished with extra Parmesan cheese, lemon zest, and a pinch of red pepper flakes, if desired.