# Ingredients list:
→ 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
# Steps:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - While pasta cooks, season chicken pieces with salt, pepper, and Italian herbs, ensuring even coating.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and red pepper flakes; sauté for 1–2 minutes until fragrant and aromatic, being careful not to brown the garlic.
05 - Add thawed peas to the skillet and return cooked chicken. Stir gently to warm through, about 1 minute.
06 - Add cooked pasta, grated Parmesan, lemon zest, and lemon juice to the skillet. Toss everything together thoroughly, adding reserved pasta water a little at a time until the sauce lightly coats all the pasta.
07 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Plate the pasta while hot, garnishing with additional Parmesan cheese and fresh parsley if desired.
