Your noodles with butter and Parm just got a serious upgrade.
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.
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)
Combine the flour and salt in a bowl, reserve 2 tablespoons of the flour (you’ll see why), then dredge the chicken in the flour and arrange on a baking sheet or plate. Melt 1 ½ tablespoons each of butter and olive oil in a large skillet over medium heat, then add half the cutlets to the skillet and cook until browned, 3–4 minutes per side. Transfer to a plate and cover with foil. Repeat with another 1 ½ tablespoons each of butter and olive oil and the remaining cutlets.
Bring a large pot of generously salted water to a boil (it should taste like the sea), add the pasta, and cook until 1 minute under al dente, reserving 1 cup of the pasta water before draining.
Heat the remaining tablespoon each of butter and olive oil in the pasta pot, add the garlic and chiles and cook, stirring, until fragrant, 1 minute. Add the flour and cook, stirring, 1 minute. Add the broth, lemon juice, 1 tablespoon of the zest, the remaining ½ teaspoon salt, the reserved cup of pasta water, and bring to a boil. Reduce the heat and simmer until thickened, 3–4 minutes. Add the pasta back into the pot, then stir in half the cheese and parsley.
Slice the chicken into strips, divide the pasta among bowls, then top with chicken strips, Parm, parsley, and chiles.