# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs (optional)
→ Pasta & Vegetables
05 - 12 oz curly pasta (fusilli or rotini)
06 - 1 cup frozen peas, thawed
07 - 2 tablespoons olive oil
→ Garlic Butter Sauce
08 - 3 tablespoons unsalted butter
09 - 4 garlic cloves, minced
10 - 1/4 teaspoon red pepper flakes (optional)
11 - 1/3 cup grated Parmesan cheese
12 - Zest of 1 lemon
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons chopped fresh parsley
15 - Salt and pepper, to taste
# Directions:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - While pasta cooks, season chicken pieces with salt, pepper, and Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
04 - Reduce heat to medium. Add butter to the skillet and melt. Add garlic and red pepper flakes; sauté for 1-2 minutes until fragrant but not browned.
05 - Add peas and return chicken to the skillet. Stir to warm through, about 1 minute.
06 - Add cooked pasta, Parmesan, lemon zest, and lemon juice. Toss everything together, adding reserved pasta water a little at a time until sauce lightly coats the pasta.
07 - Remove from heat and stir in parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately with extra Parmesan and parsley if desired.
