There's nothing wrong with a really rich, decadent, cream sauce for pasta...but sometimes all that richness can be too much. When you want something just a little luscious and creamy and are looking for a way to change up your weeknight chicken dinner routine, this pasta is here for you. It's super simple and fast (ready in 30 minutes!) and is kind of like a grown-up version of noodles with butter and Parm. The glow-up comes from tons of flavor from two whole lemons—juice AND zest—a little chile, and nicely pan-fried chicken that's crispy but not heavy since it's just dusted with flour. And pappardelle is one of the greatest pastas. It's nice and wide, twirls around the fork easily, and soaks up all the sauce. Make this dinner on repeat.
1 cup flour
1 teaspoon kosher salt
1 pound thin-cut chicken breasts (4 cutlets)
4 tablespoons butter
4 tablespoons olive oil
1 pound dried pappardelle pasta
6 cloves garlic, thinly sliced
3 Thai bird chiles or 1 teaspoon minced red chili, plus more for garnish
1 cup low sodium chicken broth
1 cup finely grated Parmigiano-Reggiano cheese
½ cup chopped parsley
+ Juice and finely grated zest of 2 large lemons (½ cup lemon juice and 2 tablespoons zest)
Lemony and nutty for that beachy summery Italian vibe.
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Creamy chicken, fresh mushrooms, and bacon. Cooks slow, disappears fast.