Description
A flavorful dish featuring tender chicken cooked in lemon, garlic, and butter, served with creamy Parmesan pasta.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of 2 lemons
- Zest of 1 lemon
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, melt butter. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in lemon juice and zest. Add heavy cream and bring to a simmer.
- Gradually stir in Parmesan cheese until melted and sauce is creamy.
- Meanwhile, cook fettuccine according to package instructions. Drain and add to the sauce.
- Slice the chicken and add it to the pasta, tossing to combine.
- Garnish with fresh parsley and serve immediately.
Notes
For a lighter version, use half-and-half instead of heavy cream. Ensure chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g