Ingredients
Method
- Cook the spaghetti according to package instructions in a large pot of salted water. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until golden brown and cooked through, about 6-8 minutes.
- Add minced garlic to the skillet and sauté for another minute until fragrant, being careful not to burn it.
- Pour in the heavy cream, lemon juice, and lemon zest. Stir and let it simmer for 2-3 minutes, allowing the flavors to meld together.
- Stir in the grated parmesan cheese until melted and fully incorporated into the sauce, then add the cooked spaghetti.
- Check and adjust seasoning if necessary, then serve garnished with fresh basil.
Nutrition
Notes
For best results, serve this pasta immediately for maximum creaminess. Any leftovers can be stored in an airtight container for up to two days.