Lemon Basil Chicken Pasta

Ingredients

Chicken Breasts
One package spaghetti or favorite pasta
4-5 cloves garlic, minced
1-3 tbsp olive oil
1 lemon (zest plus 2-3 tbsp juice)
1/2 cup grated Parmesan
1/2 - 1 cup reserved pasta water
1/2 cup fresh basil, roughly torn
1/2 tsp salt
Freshly ground pepper
Optional: red pepper flakes

Directions

1 - Cook the pasta until just al dente. Before draining, reserve at least 1 cup of pasta water.

2 - Heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes. Cook for about 1–2 minutes, just until fragrant.

3 - Stir in the lemon zest and 2 tbsp lemon juice. Cook for about 30 seconds.

4 - Transfer the drained pasta directly into the skillet. Add about ½ cup pasta water and toss.

5 - Take the pan off the heat and add the Parmesan, tossing continuously. Add more pasta water a little at a time until the sauce coats the noodles. (Add some butter if you want it a little richer.)

5 - Toss in most of the fresh basil and another squeeze of lemon. Taste and adjust with salt, pepper, and more lemon juice.

Serve with the remaining basil, a little Parmesan, lemon zest, and plenty of black pepper.

Enjoy!