Creamy Lemon Parmesan Chicken Pasta Skillet
Equipment
- stock pot for boiling pasta
- Large Skillet
Ingredients
For the chicken
- 4 thin-sliced chicken breasts about 1 lb
- ½ cup parmesan cheese, grated
- ¼ cup avocado oil
- ¼ tsp garlic powder
- salt and pepper to taste
- 2 tbsp avocado oil
For the pasta and sauce
- 1 8 oz box Fusilli pasta I used brown rice pasta from Jovial
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced or crushed and then removed from pan
- 1 cup heavy cream
- 1 cup chicken bone broth
- ¼ cup fresh lemon juice
- 2 oz fresh baby spinach
- 2 tbsp fresh parsley, chopped optional for topping
Instructions
Make the pasta
- Make the pasta according to package instructions. Be sure to add a big pinch of salt and a drizzle of oil into the pasta water. Optional: reserve 1 cup of pasta water for thinning out the sauce if necessary.
Make the chicken
- While the pasta boils, make the chicken and cream sauce. Preheat a large skillet over medium to medium-high heat.Pat the thin-sliced chicken breasts with a paper towel. Season grated parmesan cheese with garlic powder, salt, and pepper.Dredge the chicken breasts in the Parmesan mixture to lightly coat the chicken on both sides.
- Heat the avocado oil in the skillet and cook the chicken until fully cooked through, 5-6 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the butter and saute the garlic for 1-2 minutes.Whisk in the flour, then slowly pour in the heavy cream and bone broth while continuing to whisk. Reduce the heat to medium-low.
- Add in the lemon juice, spinach, salt, and pepper. Cook for 3-4 minutes, then add the pasta to the sauce. Toss everything together and top with the chicken and a sprinkle of parsley, if using.