Ingredients
Equipment
Method
- Step 1: Cook the spaghetti according to the package instructions. Once it’s al dente, drain it and set it aside.
- Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
- Step 3: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Step 4: Pour in the chicken broth and bring everything to a simmer. Let it cook for about 5 minutes.
- Step 5: Stir in the heavy cream, shredded mozzarella cheese, lemon juice, and lemon zest. Cook until the cheese is melted and the sauce is creamy.
- Step 6: Add the cooked spaghetti to the skillet and toss everything together.
- Step 7: Serve immediately, garnished with chopped parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a little extra liquid to restore the creaminess.
