- 2 chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/ 2 teaspoon paprika
- 1/ 2 teaspoon dried parsley
- 1/ 2 teaspoon dried oregano
- 2 tablespoons ghee (or butter)
- 5 cloves minced garlic
- 2 cups heavy cream
- 1 1/ 2 cups grated fresh parmesan
- 1/ 4 cup chopped parsley
- 2 lemons
- noodles of choice
Cut chicken breasts into about 1" cubes. Place in a bowl.
Add dry spices and seasonings to bowl with chicken, and toss together to coat.
In a heavy bottomed pot, melt 1 tablespoon of ghee (or butter)
Add chicken to pot, and cook, tossing occasionally for about 5-7 minutes until cooked through.
Towards the end of chicken cooking, squeeze in the juice of 1 lemon, and use a wooden spoon to scrape up fond from the bottom of the pot.
Remove chicken from pot, and set aside.
Melt remaining two tablespoons of ghee (or butter) and add garlic. Cook for 1-2 minutes until fragrant and lightly golden. (don't burn, obviously :) )
Pour in heavy cream (it should be room temperature!) and bring to a simmer.
Add parmesan, and stir to melt into sauce.
Season with salt and pepper to taste.
Toss in noodles (I used a cooked shredded spaghetti squash) and add juice of about 1/2 (or more to taste) of a lemon, tossing continuously.
Return chicken to pot, and add chopped parsley. Toss together.
Serve topped with more fresh parmesan and parsley, and if you have some chopped crispy pancetta or bacon that's a good addition, too :)