1poundboneless skinless chicken breastscut into bite size pieces
kosher salt and freshly ground black pepperto taste
1largelemonjuice and zest
⅓cupchopped fresh parsley
2ouncesparmesan cheesefreshly grated, optional
Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add chicken and season with salt and pepper; cook and stir until chicken is just cooked through, 4 to 5 minutes. Remove from heat.
Once you've drained the pasta, set skillet with chicken mixture over medium heat. Add drained, cooked pasta and ¼ cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and serve.
Use any long, slender pasta you like for this recipe.