Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 2 tbsp (30ml) olive oil
  • 4 tbsp (56g) unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 lb (454g) linguine or spaghetti pasta
  • Grated Parmesan cheese, for serving

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and set aside. Reserve about 1/2 cup (120ml) of pasta water.
  2. Season the chicken cubes with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sauté the chicken until cooked through and lightly browned. Remove chicken from the skillet and set aside.
  4. Add butter to the skillet. Once melted, add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  5. Pour in white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan (that's where the flavour lives!).
  6. Reduce the sauce by half, about 5-7 minutes, until slightly thickened.
  7. Stir in lemon juice and parsley. Season with salt and pepper to taste.
  8. Add the cooked chicken back to the skillet. Add the cooked pasta and toss to coat with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
  9. Serve hot, garnished with grated Parmesan cheese.