My very first conversation with my husband consisted of me describing my idea of the perfect date night. Of course I said something along the lines like dinner and a movie, over wine. And apparently, not much has changed. I still would rather stay in cooking, with a bold red and simply enjoy quality time together.
From time to time, we do enjoy getting out of the house without the kids. But once we get a babysitter, and book reservations we’re looking at an expensive night. So instead of splurging this Valentine’s Day, we’re staying in and making our all time favorite date night meal, Garlic Chicken Lemon Pasta.
The very first time we made this recipe was when we celebrated our 1 year anniversary. Our friends volunteered to watch our son and we had the house to ourselves for a few hours. We had so much fun cooking, singing and laughing, I couldn’t have asked for a better evening. So, from that point forward, we have made this recipe every single year on our anniversary.
Despite our tiny kitchen, my husband and I work really well together when it comes to meal preparation. I do all of the chopping, while he prepares all of the meat. This meal requires a lot of chopping, but making this recipe for 8 years, we’ve learned the art of efficiency. For example, using jarred minced garlic cuts prep time in half. Seriously, whoever created minced garlic is a genius and deserves an award.
When it’s just the two of us, Ben likes to add a lot of red pepper flakes. I’m not much of a spice person, but it’s definitely necessary for this dish. One time we added too much red pepper, and my son didn’t eat pasta for a month. Sorry little man!
So, if you’re looking for a relaxing night in with your significant other this Valentine’s Day, I would highly recommend this recipe. Correction- I would recommend this recipe anytime! I hope you enjoy this dish just as much as we do!
Pin now, enjoy later!
- 12 oz. box penne pasta
- 1 lb. cooked cubed chicken
- 2-3 lemon, juiced
- 4 tbsp. EVOO
- 2 tbsp. garlic, minced
- 1/4 tsp. red pepper flakes
- 1 1/2 c parmesan cheese, grated
- 2 tbsp. parsley, chopped
- In a large pot, bring salted water to a boil and cook pasta according to the instructions on the package. Cook until al dente.
- In the meantime, heat oil in a large skillet. Add garlic and red pepper flakes, cook until fragrant. About 30 seconds.
- Add cooked chicken and pasta to the skillet. Once well combined, add lemon juice, parmesan cheese and parsley.
- Mix well and serve immediately.