Creamy chicken scampi pasta

Prep every ingredient before cooking; the whole dish moves quickly, start to finish about 30 minutes.

Slice each chicken breast from the thickest part down the centre into two pieces.

Zest one lemon before juicing, then juice the lemons to get about a quarter cup.

Finely chop the parsley leaves and half an onion.

Season the chicken with salt and pepper on both sides, then dredge each side in all purpose flour.

Heat the cast iron skillet over medium high with the olive oil and cook the chicken in two or three batches, four to five minutes a side until golden; tenders need about three minutes a side.

Keep a pot of water at a boil for the pasta and cook it five to six minutes, short of the seven to eight on the package, so it can finish in the sauce.

Set the cooked chicken aside; add the butter and the chopped onion to the pan and cook over medium until soft and golden, about three minutes.

Grate in the garlic and stir a few seconds until fragrant, without letting it burn.

Add a cup of chicken stock to deglaze and reduce it by about half.

Season the sauce with red pepper flakes, the lemon zest, dried thyme and dried oregano.

Add the lemon juice, then lift the pasta straight from its water into the pan so it carries some water with it.

Season with a little salt, add the heavy cream and a ladleful or two of pasta water.

Stir in the Parmesan, then turn the heat off, since the pasta keeps absorbing the sauce.

Top with the fresh parsley.

Crisp the cooked chicken in an air fryer three to four minutes, chop it into strips and lay it over the pasta.