Ingredients
Scale
- 10 ounces spaghetti or bucatini
- 1 pound boneless, skinless chicken breast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 lemon (zest and juice)
- ½ cup grated Pecorino Romano cheese
- 2 tablespoons unsalted butter
- Fresh parsley (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Season chicken with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat; cook chicken for about 6–7 minutes per side until golden brown. Let rest before slicing.
- In the same skillet, melt butter and add cooked pasta, reserved pasta water, lemon juice, and zest. Stir in Pecorino Romano cheese until creamy.
- Toss sliced chicken with pasta; adjust seasoning if needed. Serve immediately, garnished with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 120mg