Description
Easy creamy lemony pasta made with bone broth and chicken!
Ingredients
Scale
- 8–10 oz pasta of choice
- 1–1.5 lbs chicken cutlets
- Avocado or olive oil
- Salt and pepper, to taste
- Lemon pepper seasoning (optional)
- 2 tbsp butter
- 2 cloves of garlic, minced
- 1/3 cup bone broth
- Juice of 1–2 lemons
- 1 cup heavy cream
- Fresh parsley, for garnish
Instructions
- Start by making the chicken. Rub chicken cutlets with olive oil, salt, pepper, and lemon pepper seasoning (optional). Heat a skillet over medium heat and add chicken, cook for 5-6 minutes per side until cooked through and crisp on the outside, then set aside.
- Heat a large pot of salted water for your pasta. Cook according to box directions, reserve a bit of pasta water then drain and rinse and set aside.
- Meanwhile, make the sauce. Heat a skillet over medium heat. Add butter, then stir in garlic, Add bone broth and cook for 3 minutes. Add juice of 1 lemon, then add heavy cream, salt, and pepper. Bring to a simmer and allow to cook for 5 minutes.
- Turn off heat, then stir in pasta. Add a splash of pasta water if needed. Taste and add more lemon if desired. Serve with sliced chicken and parsley and enjoy!