Lemon Garlic Chicken Pasta
12 ounces dried spaghetti or other long, thin pasta
3 tablespoons olive oil
2 tablespoons butter
5 large garlic cloves minced
¼ teaspoon crushed red pepper flakes or more
As much as you like cooked chicken (white and dark meat) I use about 4 cups (or more)
kosher salt and freshly ground black pepper to taste
1 large lemon juice and zest
⅓ cup chopped fresh parsley
2 ounces parmesan cheese freshly grated, optional
Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
Toss your cooked chicken pieces into a saucepan with olive oil and butter. Add minced garlic and red pepper flakes; cook and stir until heated through.
Once you’ve drained the pasta, set skillet with chicken mixture over medium heat. Add drained, cooked pasta and ¼ cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and serve.