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- 2 boneless, skinless chicken breasts, diced - 8 oz fettuccine or linguine pasta - 3 tablespoons olive oil - 4 cloves garlic, minced In this dish, chicken provides protein and flavor. Pasta serves as a hearty base. Olive oil adds richness, while garlic brings a bold taste. Each ingredient plays a key role in making the dish shine. - 1/4 cup grated Parmesan cheese - Fresh parsley for garnish While not needed, Parmesan cheese adds a creamy touch. Fresh parsley brightens the dish with color and flavor. Feel free to add these if you want extra flair. - Gluten-free pasta options - Vegan substitute ideas If you need gluten-free, choose a gluten-free pasta. This maintains the dish's texture. For a vegan twist, swap chicken with tofu or chickpeas. You can still enjoy great taste while fitting your diet. Start by boiling a large pot of salted water. Once it boils, add 8 ounces of fettuccine or linguine. Cook the pasta according to the package directions until it is al dente. This usually takes about 8-10 minutes. When it’s done, reserve 1 cup of pasta water. Then, drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breasts, seasoned with salt and pepper. Cook the chicken for about 6-8 minutes. It should be golden brown and cooked through. Use a meat thermometer to check if it reaches 165°F. Once done, remove the chicken and set it aside. In the same skillet, add the last tablespoon of olive oil. Then, toss in 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. Sauté these for about 1 minute until the garlic smells great. Be careful not to burn it. Next, add 1 cup of halved cherry tomatoes. Cook these for 3-4 minutes until they soften. This step adds a lovely sweetness to the dish. Using fresh ingredients makes a big difference. Fresh chicken gives you a juicy bite. Fresh garlic brings a rich taste. Fresh lemon zest adds a bright zing. Always choose ripe cherry tomatoes for sweetness. Fresh spinach gives a nice color and crunch. Each fresh item will bring out the best in your dish. To minimize cleanup, use a large skillet. Cook the chicken first, then set it aside. In the same skillet, you can add garlic and other veggies. This way, you keep all the flavors together. You also save time washing extra pots. When you finish cooking, you only have one pan to clean. If you want to change the heat, adjust the red pepper flakes. Start with half a teaspoon for mild spice. Add more if you like it hot. Mix in the flakes when sautéing garlic. This helps release the flavor. Taste as you go. You can always add more if needed. Your dish should be just right for you. {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Just sauté them until pink, about 3-4 minutes. Tofu is a great choice for vegans. Use firm tofu and sauté until golden brown for the best taste. Adding seasonal vegetables makes this dish even better. In summer, try zucchini or bell peppers for a fresh crunch. In winter, consider adding broccoli or kale for a hearty feel. These veggies not only add color but also boost nutrition. For a creamier sauce, mix in some heavy cream. This will give the dish a rich taste. You can also try adding white wine for a touch of elegance. Just let it simmer for a few minutes to cook off the alcohol. Both options will elevate your Lemon Garlic Chicken Pasta Skillet! To store leftovers, let the pasta cool down first. Use an airtight container to keep it fresh. You can keep it in the fridge for easy access. Make sure to eat the leftovers within three days for the best taste. You can freeze this dish for later. First, let it cool completely. Then, place it in a freezer-safe container. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove with a splash of water to help it warm evenly. In the fridge, this Lemon Garlic Chicken Pasta Skillet lasts about three days. If frozen, it can stay good for up to three months. Always check for signs of spoilage before enjoying your meal. Yes, you can make this dish ahead of time. Cook the chicken and pasta, then store them separately. Keep the cooked ingredients in airtight containers in the fridge. When you are ready to serve, just heat them up together in a skillet. Add the remaining ingredients to keep it fresh and tasty. To make this recipe gluten-free, choose gluten-free pasta. There are many great options available. Make sure to check the package for cooking instructions. You can also use spiralized vegetables as a pasta substitute. They give a nice texture and flavor to the dish. This Lemon Garlic Chicken Pasta Skillet goes well with light side dishes. Consider a fresh salad with mixed greens and a simple vinaigrette. Garlic bread is another great choice. You can also serve steamed vegetables for a colorful and healthy addition. You learned how to make a delicious Lemon Garlic Chicken Pasta Skillet. We covered the key ingredients, cooking steps, and helpful tips to enhance flavors. Adjust the recipe for your dietary needs or preferences easily. Remember to store leftovers properly for future meals. This dish fits many tastes and can be enjoyed different ways. You can experiment with flavors and make it your own. Enjoy the cooking process and the tasty results!

Lemon Garlic Chicken Pasta Skillet

Elevate your dinner game with this quick and tasty Lemon Garlic Chicken Pasta Skillet! This easy recipe combines tender chicken, fresh veggies, and zesty lemon for a burst of flavor in just 30 minutes. Perfect for busy weeknights, you’ll love how simple it is to whip up a delicious meal that everyone will enjoy. Click through for the full recipe and make your kitchen the place to be! #Pastarecipes #EasyDinner #ChickenPasta #LemonGarlicChicken
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Ingredients
  

2 boneless, skinless chicken breasts, diced

8 oz fettuccine or linguine pasta

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

Zest and juice of 1 large lemon

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley for garnish

Instructions
 

In a large pot, bring salted water to a boil and cook the fettuccine or linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove cooked chicken from the skillet and set aside.

      In the same skillet, add the remaining tablespoon of olive oil, then add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

        Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.

          Return the cooked chicken to the skillet and add the lemon zest and juice. Stir to combine, allowing the flavors to meld.

            Add the cooked pasta to the skillet along with the spinach. If the mixture seems dry, add reserved pasta water a little at a time until the desired consistency is reached. Toss until everything is coated and the spinach wilts.

              Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.

                Serve the pasta garnished with grated Parmesan cheese and chopped fresh parsley on top.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4