Zesty Lemon Garlic Herb Chicken Pasta

Cook spaghetti according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, cut the chicken breast into bite-sized pieces. Season generously with salt and black pepper.

Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and the juice from half a lemon. Add the lemon zest from the entire lemon. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to slightly reduce.

Return the cooked chicken to the skillet. Add the drained spaghetti, chopped fresh parsley, and chopped fresh basil. Toss everything together to combine. If the sauce appears too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serve immediately, garnished with grated Parmesan cheese if desired, and a fresh lemon wedge.