Description
A delicious and easy-to-make pasta dish featuring tender chicken in a creamy lemon sauce with garlic and parmesan. Perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
For the Crust:
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- For the pasta:
- 8 oz fettuccine or linguine
- 4 cups water
- 1 tsp salt
- For the sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup freshly grated parmesan cheese
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- For garnish:
- Fresh parsley, chopped
- Extra parmesan cheese
Instructions
1. Prepare the Crust:
- 1. Cook pasta according to package instructions in salted water. Drain and set aside.
- 2. Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest before slicing.
- 3. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- 4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- 5. Stir in parmesan cheese, lemon zest, lemon juice, salt, and pepper. Continue cooking for 1-2 minutes until cheese is melted and sauce is creamy.
- 6. Add cooked pasta to the sauce, tossing to coat evenly. If needed, add a splash of pasta water to thin the sauce.
- 7. Slice the cooked chicken and arrange over the pasta. Garnish with fresh parsley and extra parmesan cheese before serving.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream. The lemon flavor will be strongest right after cooking – for more mellow flavor, reduce lemon juice to 1 tablespoon. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.