One-Pot Creamy Lemon Chicken Pasta

1 - Preheat the pan

Heat 2 tbsp of vegetable oil in a large frying pan over a medium-high heat.

‍2 - Prep the chicken

‍Cut 4 chicken thighs into bite-sized pieces, then season them liberally with salt and pepper all over. Remember to wash your hands after handling raw meat.

‍3 - Fry the chicken

‍Pop the chicken into the pan and sear on all sides for 4-5 minutes, until golden brown and no longer opaque.

‍4 -Prep the veg

‍Peel and slice 2 cloves of garlic. Slice 2 courgettes in half lengthways, then cut into half-moons. Finely grate in the zest of 2 lemons and set aside, then cut the lemons in half.

‍5 - Fry the veg

‍Add 30g of butter to the pan. Once the butter is melted and foaming, add the garlic and 1 tsp of chilli flakes. Cook for 2 minutes, stirring frequently until the garlic is soft and aromatic.

‍6 - Cook courgettes

‍Add the sliced courgettes to the pan with a sprinkle of salt and pepper. Cook for 4-5 minutes, until the courgettes have softened slightly.

‍7 - Get Zesty

Squeeze in the juice of 1 lemon and stir well.

‍8 - Add the stock

‍Crumble 1 chicken stock cube into the pan and pour in 600ml of water - this needs to be precise because otherwise, the pasta won't cook properly. Turn the heat up to high and bring to a boil.

‍9 - Cook the pasta

‍Once the liquid begins to boil, tip in 200g of pasta. Turn the heat down to low, add a lid, and simmer for 14-16 minutes, giving it a quick stir every 3-4 minutes. The pasta should be soft with a slight bite.

‍10 - Finish the sauce

‍Add 100g of cream cheese to the pan. Add the lemon zest and squeeze in the juice from the other lemon. Stir and simmer for 2 minutes.

‍11 - Serve‍

Divide the pasta between bowls, tear 15g of parsley over the top, and tuck in!