Creamy Lemon Chicken Pasta

• 1 tbsp Olive Oil
• 1 tbsp Butter
• 500 g Boneless Skinless Chicken Breast, Raw
• 1 cup All-Purpose Flour
• 1 Lemon
• 300 g Tagliatelle
• 1 medium Yellow Onion
• 1 tsp Black Pepper
• 2 tsp Table Salt
• 200 ml Heavy Cream
• 0.5 cup Parsley

Steps

1. Cook the pasta. Bring a pot of water to a boil. Once the water is boiling, add the pasta and cook for about 7 minutes. Meanwhile, cut the chicken into strips. Coat the chicken in flour and season with a little salt and pepper.
2. Cook the chicken and onion. Heat some olive oil and butter in a pan. Add the chicken. Meanwhile, dice the onion. Once the chicken is nicely browned, add the onion and cook until the chicken is fully cooked through.
3. Add the lemon. Scald the lemon with boiling water. Grate the lemon zest and squeeze out the juice. Add both the zest and juice to the chicken. Mix everything together well.
4. Make it creamy. Reduce the heat and add the cream. Stir well until all the ingredients are combined and the sauce becomes creamy.
5. Combine with the pasta. Add the cooked pasta to the chicken and creamy lemon sauce. Mix everything together. You can finish the dish by sprinkling it with freshly chopped parsley.