- 15 Minutes
- 19 Minutes
- Pat the chicken dry with paper towels. Season with the salt. Heat the oil in a large pot over medium heat. Cook the chicken, stirring occasionally until golden brown and fully cooked, about 6-8 minutes. Transfer to a plate and set aside.
- Combine the water, pasta, capers, lemon juice and garlic in the same pot over medium-high heat. Cook, stirring frequently until the pasta is almost tender, about 8 minutes.
- Add the cream and cooked chicken, and cook until the pasta is tender and a thick sauce forms, about 2-3 minutes. Top with the Parmesan and parsley. Serve and enjoy.
Substitute: Substitute penne, fettucini, linguine or rigatoni for the spaghetti!