Lemon-Garlic Chicken with Fresh Herb Noodles
Ingredients
- 1½ poundschicken breast
- 10 ouncesspaghetti
- 4 clovesgarlic
- 2lemon
- 1 handfulfresh parsley
- ½ handfulfresh basil
- 3 tablespoonsolive oil
- ½ cupchicken broth
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 2 lemons.
- 03
Chop 1 handful fresh parsley and 0.5 handful fresh basil.
Method
- 01
Bring a large pot of salted water to a boil. Once boiling, add spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides. Add to the hot skillet and cook for 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and rest for 3 minutes, then slice into strips.
- 03
In the same skillet, add remaining 1 tablespoon olive oil. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and juice from both lemons, scraping up any browned bits. Simmer for 1 minute.
- 04
Return sliced chicken to the skillet, add cooked pasta, and toss to coat in the lemon-garlic sauce. Season with salt, pepper, and red pepper flakes if using.
- 05
Divide between bowls and top with fresh parsley and basil before serving.
Spice Tips
Red pepper flakes are already in the recipe, but increase to 1/2 teaspoon for more heat. For earthiness, add a pinch of thyme or oregano. A touch of garlic powder or white pepper in the sauce adds subtle depth.
For a richer sauce, add 2-3 tablespoons cream or crème fraîche in step 4. You can substitute bone-in chicken thighs (increase cook time to 12-14 minutes) for deeper flavor. Fresh dill or mint work beautifully in place of basil.