1-First, gather all ingredients and set up your workspace. Thinly slice the chicken breasts and mince the garlic to speed things up. Cook the pasta in a medium pot of generously salted boiling water according to package instructions, then drain and set aside.

2-Next, season the chicken breasts generously with salt and pepper. Heat a large skillet over medium-high heat and lightly coat with cooking spray or olive oil, then brown the chicken for 2 to 3 minutes per side until well-browned. Remove the chicken and let it rest while you move on.

3-Let the skillet cool slightly, then melt the butter and add the garlic, cooking until golden and fragrant for about 30 seconds to 1 minute. Quickly add the chicken broth, white wine, and lemon juice, bringing it to a low simmer for a rich base.

4-Return the chicken to the pan and simmer, flipping once, until it reaches 165°F internally, about 3 to 5 minutes per side. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing, then season the pan sauce with salt and pepper.

5-Finally, serve the sliced chicken over the cooked pasta, spoon the sauce on top, and garnish with parsley if you like. For more recipe ideas, visit our page on easy dinner ideas.