Description
A creamy version of the classic Italian dish, featuring tender chicken in a lemony sauce served over delicate angel hair pasta.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- Zest of 1 lemon
- 8 ounces angel hair pasta
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Dredge the chicken in flour, shaking off any excess.
- In a large skillet, heat olive oil and butter over medium-high heat.
- Add the chicken and cook for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, heavy cream, lemon juice, and capers. Bring to a simmer and cook for 5 minutes until the sauce thickens.
- Return the chicken to the skillet and spoon the sauce over it. Simmer for another 2-3 minutes.
- Meanwhile, cook angel hair pasta according to package instructions; drain.
- Serve the chicken and sauce over the pasta, garnished with lemon zest and fresh parsley.
Notes
For a lighter option, substitute heavy cream with half-and-half or milk. Ensure chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 45g
- Protein: 35g