Lemon Herb Chicken Pasta

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 12 oz spaghetti or linguine
• 2 tbsp olive oil
• 4 clove garlic
• 1 cup chicken broth
• 2 lemon
• ¼ cup fresh parsley
• 2 tbsp fresh dill
• 2 tbsp butter
• ½ cup Parmesan cheese (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, cut chicken breasts into 1-inch pieces. Season with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in chicken broth and lemon juice from 1 lemon, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
5. Stir in butter, chopped parsley, and dill. Return chicken to the skillet. Add the cooked and drained pasta.
6. Toss everything together, adding a splash of reserved pasta water if the sauce is too thick. Grate zest from the second lemon over the pasta.
7. Serve immediately, garnished with extra fresh herbs and grated Parmesan cheese, if desired.