Tender chicken, peas, and al dente pasta in a rich garlic butter sauce. Comforting and family-friendly.
# What You 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 fresh parsley, chopped
15 - Salt and pepper to taste
# How to Make It:
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, tossing to coat evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Reduce heat to medium. Add butter to the same skillet and allow to melt. Add minced garlic and red pepper flakes, sautéing for 1 to 2 minutes until fragrant but not browned.
05 - Add thawed peas to the skillet and return cooked chicken to the pan. Stir gently to warm through, about 1 minute.
06 - Add cooked pasta, grated Parmesan cheese, lemon zest, and lemon juice to the skillet. Toss all ingredients together, gradually adding reserved pasta water 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. Serve immediately, garnished with additional Parmesan cheese and parsley.
