Description
A delightful and tangy pasta dish featuring tender chicken in a creamy lemon sauce, perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
For the Crust:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- For the Pasta:
- 8 ounces fettuccine or linguine
- 4 cups water
- 1 teaspoon salt
- For the Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup freshly grated Parmesan cheese
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- For Garnish:
- Fresh parsley, chopped
- Lemon slices
Instructions
1. Prepare the Crust:
- 1. Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
- 2. Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden and cooked through. Remove from the skillet and let rest for 5 minutes before slicing into strips.
- 3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 4. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let cook for 2-3 minutes until slightly thickened.
- 5. Stir in the Parmesan cheese, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Simmer for another 2 minutes.
- 6. Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything evenly in the sauce. Cook for 1-2 minutes until heated through.
- 7. Garnish with fresh parsley and lemon slices before serving.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream. Adjust lemon zest and juice to taste for more or less tanginess.