Ingredients
Scale
Seasonings:
- 1 teaspoon dried parsley
- ½ teaspoon EACH: dried oregano, basil, mustard powder
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
Chicken:
- 1 large boneless skinless chicken breast, or 2 small
- Lemon pepper seasoning (see notes)
- 1/3 cup flour
- 1 tablespoon olive oil
Pasta/Sauce:
- ½ cup apple cider vinegar
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons flour
- ¾ cup chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- ¾ cup Parmesan cheese, freshly grated
- 3 tablespoons lemon juice, freshly squeezed
- ½ pound thin spaghetti (see notes)
For serving:
- Lemons, sliced
- Parsley, roughly chopped
Instructions
- Season the chicken: First, season your chicken with lemon pepper seasoning. If you’re out of lemon pepper, you can simply mix some lemon zest with black pepper and a pinch of salt. Dredge it in a little flour mixed with garlic powder—this not only gives the chicken a nice crust, but also helps thicken the sauce later. (Pro tip: Pat your chicken dry before seasoning. It’ll sear better and get that perfect golden crust!)
- Sear the chicken: Heat up some olive oil in your skillet over medium-high heat. Once it’s hot (but not smoking), add your chicken. Don’t touch it for 4-5 minutes; you want it to develop a beautiful crust. Flip, cook the other side, then set the chicken aside to rest.
- Make the sauce: In the same skillet (yes, we’re saving dishes here), pour in the apple cider vinegar. Let it reduce by half—this should take about 4 minutes. Scrape up the browned bits from the chicken while the vinegar simmers. Then, add butter and garlic, cooking until fragrant. Stir in the flour and cook for about 2 minutes to get rid of that raw flour taste.
- Add the liquids: Slowly pour in the chicken broth, whisking to keep the sauce smooth. Then, add the half-and-half in small splashes, stirring continuously to avoid lumps. Drop in the chicken bouillon for an extra hit of umami.
- Finish the sauce: Let the sauce simmer for a bit while you cook your pasta according to the package instructions. When the pasta’s ready, slowly stir in the Parmesan cheese, letting it melt into the sauce. Finally, add the lemon juice—this is where the magic happens! The sauce will thicken and become beautifully creamy.
- Combine and serve: Toss the cooked pasta and chicken into the sauce, stirring to coat everything evenly. If the sauce seems too thick, a splash of pasta water can loosen it up.
Notes
If you happen to have leftovers (though that’s rare in my house!), they store well in the fridge for up to three days. I recommend storing the pasta separately from any additional sauce to prevent it from soaking up too much liquid and becoming mushy. When reheating, add a splash of milk or chicken broth to loosen the sauce as it heats. Heat it gently on the stove, stirring occasionally, until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes