Creamy Lemon Chicken with Pasta

Ingredients

• 12 oz dry pasta (bucatini, spaghetti, linguine, or angel hair)
• 6 thin-sliced boneless skinless chicken breasts
• Salt and freshly ground black pepper
• 3 tablespoons olive oil, divided
• ⅓ cup finely diced shallots
• 2 teaspoons minced garlic
• 1 cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)
• 1½ cups low-sodium chicken broth
• ¼ cup fresh lemon juice (from 1 large lemon)
• ¼ teaspoon red pepper flakes, or to taste
• 2 tablespoons butter
• ¼ cup heavy cream
• 4 tablespoons chopped fresh basil, divided
• ½ cup finely shredded Parmesan cheese

Method

1. 01

   Prep: If needed, pound the chicken to about ½-inch thick and season both sides with salt and pepper. Heat the oven to 375°F. Start the pasta in boiling water per package directions.

2. 02

   Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high. Brown the chicken 2–3 minutes per side (it doesn’t need to cook through). Move it to a plate.

3. 03

   Build the sauce: Lower heat to medium. Soften shallots and garlic for a minute or two. Pour in the wine and scrape up the browned bits; simmer 3–4 minutes until slightly reduced. Stir in broth, lemon juice, red pepper flakes, and half the basil; bring back to a gentle simmer.

4. 04

   Finish in the oven: Take the skillet off the heat. Melt in the butter, then stir in the cream. Nestle the chicken back in and spoon sauce over it. Bake 8–10 minutes, until the chicken is cooked through.

5. 05

   Pasta and plate: Drain the pasta, saving ½ cup pasta water. Toss pasta with Parmesan and remaining basil, loosening with pasta water as needed. Serve with chicken and a spoonful of lemon cream sauce.