Description
A delicious and easy-to-make pasta dish featuring tender chicken in a creamy lemon sauce with garlic and Parmesan. Perfect for a weeknight dinner or special occasion.
Ingredients
Scale
For the Crust:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- For the Pasta:
- 8 oz fettuccine or linguine
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
1. Prepare the Crust:
- 1. Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2. Season the chicken breasts with salt, pepper, and garlic powder.
- 3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden and cooked through. Remove and let rest before slicing.
- 4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 5. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer.
- 6. Stir in Parmesan cheese, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Simmer for 2-3 minutes until slightly thickened.
- 7. Add the cooked pasta and sliced chicken to the sauce, tossing to coat evenly.
- 8. Garnish with fresh parsley and extra Parmesan before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream. Adjust lemon juice to taste for more tanginess. Leftovers can be stored in an airtight container for up to 3 days.