Lemon Basil Pasta (with Chicken)

🍋Lemon Basil Pasta Ingredients

• angel hair pasta - You can also use capellini noodles if you can't find angel hair as they're only slightly thicker.
• olive oil (not pictured) - Regular olive oil works great.
• butter (not pictured) - I use salted butter.
• chicken breast - For best results, get some fresh chicken with a pinkish hue. Frozen, thawed chicken breast will work too.
• lemon juice - Freshly squeezed.
• white wine - Use a dry white wine like Chardonnay or Sauvignon Blanc.
• heavy cream (not pictured) - Can contain between 36% to 40% milk fat. You can substitute with whipping cream for a lighter option (it contains as low as 30% milk fat).
• fresh basil - I use regular sweet basil, the most common kind found in the grocery stores, but if you can find lemon basil that would add extra lemony flavor. The fresh basil is added to the sauce towards the end of the cook to retain its aroma and flavor.
• freshly grated Parmesan - To serve.

*Check recipe card for ingredient amounts.

🍜Angel Hair Noodles

What makes angel hair pasta different from other pasta types are its thinness and quickness. It is commonly compared to spaghetti, but much finer. It is often used in recipes with simple ingredients like olive oil, butter, cherry tomatoes, or a cream sauce like in this recipe.

Because of its thin strands, angel hair cooks quicker than other pasta. While some pasta takes 8 to 12 minutes to cook it until al dente, angel hair can take as little as 3 to 5 minutes, making this a great recipe if you have limited time.

If need be, you can use capellini noodles as a substitution. They are only slightly thicker than angel hair.

🔪How to Make This Dish

1. Cook the pasta. Cook the pasta al dente, according to package instructions.
2. Drain and reserve. Drain the pasta and toss it with 1 tablespoon of olive oil so that it doesn’t stick together. Reserve.
3. Fry the chicken. Heat a frying pan over medium-high heat with 1 tablespoon of olive oil. Add the chicken, season with salt and pepper, and fry until golden and cooked through. Remove the chicken from the pan and reserve.
4. Cook garlic. Heat the same pan to medium heat and melt the butter in it. Add the garlic and cook for 1 minute.
5. Combine sauce and pasta. Reduce heat to medium-low. Add the lemon juice, white wine, cream and basil. Season with salt and pepper. Stir until heated through. Toss the pasta with the sauce.
6. Serve. Serve the pasta topped with the chicken, freshly grated Parmesan and fresh basil leaves.

🥗Serving Suggestions

If you wish to add more vegetables to this dish, I recommend a green or red vegetable for more color to contrast the creamy yet bright pasta. A personal favorite is grilled broccoli because broccoli is a common pairing with chicken and cream sauces.

If you want to make it feel more sophisticated, a light asparagus side dish is a great suggestion.

As for other side dishes, you could go with garlic bread (try my pumpkin garlic naan) to soak up all of that creamy sauce. It can also complement the pasta with a good crunch.

For a healthier alternative, a simple salad with a homemade vinaigrette will pair well with this dish. The fresh lettuce, vegetables and vinaigrette will fit appropriately with the brightness of the pasta.

✅Joss' Tips

• For each pound of pasta, 4 quarts of water is needed in the pot for cooking.
• As soon as the pasta hits the water, be sure to stir it and separate the strands so that it doesn't stick together.
• Don't rinse the pasta after cooking. You only need to do that for cold dishes.

🌡️Storage

Leftovers can be stored for up to 3 to 4 days in a covered container in the fridge.

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