Ingredients:

• 12 ounces (340 grammes) of pasta

• fettuccine, spaghetti, or penne are good options).

• Two tablespoons of olive oilTwo boneless,

• skinless chicken breasts

• thinly slicedTo taste

• add salt and pepper.

• Three minced garlic cloves

• Half a teaspoon of optional red pepper flakes

• One cup of chicken brothHalf a cup heavy cream (or, for a lighter alternative, half-and-half)

• Grated Parmesan cheese, 1/3 cupThe zest

• juice of one big lemonTwo tablespoons

• freshly chopped parsley (optional)Additional lemon slices are optional for garnish.

Guidelines:

Prepare the pasta:

• Cook pasta as directed on the package after adding salt and boiling water in a big saucepan.

• After draining and setting aside the pasta water, save ½ cup.

• Make the chicken:While pasta cooks, heat a large skillet over medium-high heat with olive oil.

• Add salt and pepper to the chicken to season.After 5 to 6 minutes, add the chicken and fry it until it is cooked through and golden brown.

• Take out and leave aside.

Preparing Sauce:

• Turn the heat down to medium in the same pan.

• You may need to add a bit additional oil.After 30 seconds, add the red pepper flakes and garlic and sauté until fragrant.

• Scrape up any particles that have adhered to the pan as you mix in the chicken broth.Add lemon zest, lemon juice, and cream and stir.

• For two to three minutes, simmer.Mix:Stir in the Parmesan cheese until it melts.Put the cooked pasta back in the pan with the chicken.

• Throw everything together.If necessary, thin the sauce by adding a small amount of the reserved pasta water at a time.

Complete and Present:

• Adjust the seasoning by tasting it.Add slices of lemon and fresh parsley as garnish.Warm up and serve!