Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts (about 2 large)
  • 1/3 cup (40 g) all-purpose flour
  • 1/2 tsp (3 g) fine salt
  • 1/4 tsp (0.5 g) ground black pepper
  • 1 tbsp (15 ml) olive oil
  • 12 oz (340 g) angel hair pasta
  • 1 tbsp (18 g) salt for the pasta water
  • 1 red bell pepper, thinly sliced (about 120 g)
  • 1 yellow bell pepper, thinly sliced (about 120 g)
  • 1/2 red onion, thinly sliced (about 40 g)
  • 4 tbsp (57 g) unsalted butter
  • 5 cloves garlic, minced (about 15 g)
  • 2 cups (480 ml) low-sodium chicken broth
  • 3/4 cup (180 ml) heavy cream
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1 tsp (2 g) dried Italian seasoning
  • 2 tbsp (30 ml) fresh lemon juice (from about 1 lemon)
  • 2 tbsp (8 g) chopped fresh parsley
  • 1/4 tsp (0.5 g) red pepper flakes (optional)

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap and pound to about 1/2 inch (1.25 cm) thick.
  2. Thinly slice the bell peppers and red onion. Mince the garlic, grate the Parmesan, and chop the parsley.
  3. Bring a large pot of water with 1 tbsp (18 g) salt to a rolling boil.
  4. Mix the flour, 1/2 tsp fine salt, and black pepper in a shallow dish. Dredge each chicken breast in the flour, then shake off the excess.
  5. Heat the olive oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers. Add the chicken and cook 4 to 5 minutes per side, until deep golden-brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and tent loosely with foil.
  6. Add the angel hair pasta to the boiling water. Cook 1 to 2 minutes less than the package directs. Before draining, reserve 1 cup (240 ml) of the pasta water.
  7. Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the bell peppers and red onion and sauté 3 to 4 minutes, until crisp-tender and the edges begin to char slightly.
  8. Stir in the garlic and cook about 30 seconds, until fragrant but not browned.
  9. Pour in 1/2 cup (120 ml) of the chicken broth and scrape up the browned bits from the bottom of the pan. Simmer 2 minutes, until the liquid reduces by about half.
  10. Add the remaining 1 1/2 cups (360 ml) chicken broth and simmer 3 to 4 minutes. Stir in the heavy cream and simmer gently, without a hard boil, for 2 to 3 minutes, until the sauce coats the back of a spoon.
  11. Lower the heat to low. Add the Parmesan a little at a time, stirring until it melts smoothly. Stir in the Italian seasoning, lemon juice, and red pepper flakes if using.
  12. Slice the chicken into strips against the grain. Return the chicken and any juices to the skillet.
  13. Drain the pasta just before tossing. Add it to the skillet and toss with tongs for about 1 minute, until every strand is coated. Loosen with splashes of the reserved pasta water until the sauce clings without pooling.
  14. Sprinkle with the chopped parsley and serve immediately while the sauce is glossy and warm.