🧂 Ingredients

• 12 oz linguine (or spaghetti)
• 2 cups broccoli florets
• salt
• 2 medium boneless, skinless chicken breasts
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika
• 3 tbsp olive oil
• 4 cloves garlic
• zest of 1 lemon
• 3 tbsp large juice
• ¼ tsp red pepper flakes
• salt
• pepper
• 3 tbsp reserved pasta water
• ¼ cup grated Parmesan
• fresh parsley
• lemon wedges

📖 Instructions

🍲 Cook the pasta and broccoli
Bring a large pot of salted water to a boil.
Add linguine and cook until al dente, according to package instructions.
In the last 2 minutes of cooking, add the broccoli florets to the same pot.
Drain, reserving ½ cup of the pasta water. Set pasta and broccoli aside.

🍗 Cook the chicken
While the pasta cooks, season chicken with salt, pepper, and paprika (if using).
In a large skillet, heat 1 tbsp olive oil over medium heat.
Cook chicken 5–6 minutes per side, or until golden and cooked through (internal temp: 165°F / 74°C).
Transfer to a cutting board and slice into thin strips.

🍋 Make the lemon garlic sauce
In the same skillet, reduce heat to low. Add 3 tbsp olive oil and sauté garlic for 1 minute, until fragrant.
Add lemon zest, lemon juice, and red pepper flakes (if using). Stir to combine.
Add cooked pasta and broccoli to the pan, tossing gently.
Stir in chicken strips and a few tablespoons of reserved pasta water to loosen the sauce as needed.
Season to taste with salt and pepper.

🍝 Serve
Plate the pasta and garnish with Parmesan cheese, fresh herbs, and a wedge of lemon 🍋.
Serve warm. Enjoy with crusty bread or a simple green salad.

🌟 Tips & Variations
Add a splash of white wine to the sauce for extra depth.
Swap chicken for shrimp or keep it vegetarian by omitting meat and adding chickpeas or white beans.
Use gluten-free pasta if needed.
Want it creamier? Add a splash of heavy cream at the end with the lemon juice.