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Lemon Parmesan Chicken Pasta Ingredients: • 2 tablespoons olive oil • 4 thinly sliced chicken breasts • Salt, black pepper, and your favorite “mofo” seasoning (substitute with all-purpose or Italian seasoning if needed) • 1 cup chicken stock • ½ stick (4 tablespoons) unsalted butter • 1 tablespoon minced garlic • 1 cup heavy cream • 8 ounces angel hair pasta • Juice of 2 lemons • 1 cup grated Parmesan cheese • 1 tablespoon red pepper flakes (adjust to taste) • 1 tablespoon fresh parsley, chopped (plus extra for garnish) ⸻ Instructions: 1. Sear the Chicken: Heat a large pan over medium-high heat. Add the olive oil. Lay the chicken breasts flat in the pan. Season with salt, pepper, and “mofo” seasoning. 2. Add Chicken Stock: Pour in 1 cup chicken stock around the chicken. Cook each side for about 6–8 minutes, or until the chicken is golden and cooked through. Remove chicken from the pan and set aside. 3. Make the Sauce Base: To the same pan, add the butter and let it melt completely. Then, stir in the minced garlic and cook for 1–2 minutes, just until fragrant. 4. Cream and Pasta: Pour in the heavy cream and stir for 1–2 minutes. Add in the uncooked angel hair pasta. Squeeze the juice of two lemons over the pasta. 5. Cook the Pasta: Let everything simmer, stirring occasionally, until the pasta is soft and cooked through (add a splash of water or more stock if needed). 6. Cheese and Seasonings: Add the grated Parmesan, red pepper flakes, and chopped parsley. Stir well until the cheese is melted and everything is evenly combined. 7. Combine Chicken and Pasta: Slice two of the cooked chicken breasts and mix them into the pasta. Place the remaining chicken breasts on top. 8. Finish and Serve: Garnish with extra parsley. Serve immediately while hot and creamy. #PastaRecipe #HomeCooking #ComfortFood #cheesy #EasyRecipes