Tender chicken, sweet peas, and al dente pasta in a rich garlic butter sauce with Parmesan and bright lemon notes.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs
→ Pasta & Vegetables
05 - 12 ounces curly pasta such as fusilli or rotini
06 - 1 cup frozen peas, thawed
07 - 2 tablespoons olive oil
→ Garlic Butter Sauce
08 - 3 tablespoons unsalted butter
09 - 4 garlic cloves, minced
10 - 1/4 teaspoon red pepper flakes
11 - 1/3 cup grated Parmesan cheese
12 - Zest of 1 lemon
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons chopped fresh parsley
15 - Salt and pepper to taste
# How To Make:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - While pasta cooks, season chicken pieces with salt, pepper, and dried Italian herbs, distributing evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5 to 7 minutes, turning occasionally, until golden and cooked through. Transfer chicken to a plate.
04 - Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and red pepper flakes, then sauté for 1 to 2 minutes until fragrant but not browned.
05 - Add thawed peas and return cooked chicken to the skillet. Stir gently to warm through, approximately 1 minute.
06 - Add cooked pasta, Parmesan cheese, lemon zest, and lemon juice to the skillet. Toss all ingredients together, adding reserved pasta water gradually until the sauce lightly coats the pasta.
07 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
08 - Transfer to serving bowls immediately. Garnish with additional Parmesan cheese and fresh parsley if desired.
