Description
A delightful and easy-to-make pasta dish featuring tender chicken in a creamy lemon sauce with a hint of 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
- 1 tbsp salt (for pasta water)
- For the Sauce:
- 2 tbsp unsalted 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
- Juice of 1 lemon
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
1. Prepare the Crust:
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- 2. Prepare the Chicken: Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove, let rest, then slice.
- 3. Make the Sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Simmer for 2-3 minutes.
- 4. Add Flavor: Stir in Parmesan, lemon zest, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.
- 5. Combine: Add cooked pasta and sliced chicken to the sauce. Toss well, adding reserved pasta water as needed to thin the sauce.
- 6. Serve: Garnish with fresh parsley and extra Parmesan. Enjoy immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. Adjust lemon zest/juice to taste. Leftovers can be refrigerated for up to 2 days (sauce may thicken—reheat with a splash of broth).