Ingredients
- 2 boneless skinless chicken breasts, sliced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp olive oil
- 3 cloves garlic minced
- 8 oz spaghetti
- 1 tbsp salt for pasta water
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup Parmesan cheese grated
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- ½ tsp red pepper flakes
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 2 tbsp fresh parsley chopped
Equipment
- 1 Large Pot – For boiling the pasta.
- 1 Large Skillet or Pan – To cook the chicken and prepare the sauce.
- Knife & Cutting Board – For slicing the chicken and mincing the garlic.
- Wooden Spoon or Spatula – For stirring the sauce and pasta.
- Tongs – To easily flip the chicken while cooking.
- Measuring Cups & Spoons – To measure ingredients accurately.
- Grater or Zester – For freshly grated Parmesan and lemon zest.
- Colander – To drain the cooked pasta.