Ingredients
- 2 tablespoons olive oil
- 1 lb chicken breast , sliced
- salt and pepper
- 3 garlic cloves , minced
- 2 tablespoons lime juice , freshly squeezed, use less if bottled juice
- 1/4 cup chicken broth
- 1 tablespoon cilantro fresh, chopped
- 2/3 cups heavy cream
- 2/3 cups milk
- 1/2 cup mozzarella cheese or parmesan cheese, shredded
- 8 oz spaghetti pasta (for gluten free, use gluten free brown rice spaghetti)
- reserved cooked pasta water
- 1 tablespoon cilantro fresh, chopped
Instructions
- Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.
- To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.
- Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.
- Cook pasta according to package instructions, drain, reserving some cooked pasta water.
- Add pasta to the sauce, along with the half of the chicken. Mix everything in and season pasta with more salt, if needed.
- Top with the remaining half of the chicken and more chopped cilantro.