Description
A bright and creamy pasta dish featuring tender chicken, fresh lemon, and Parmesan cheese. This comforting yet refreshing meal is perfect for weeknight dinners or casual gatherings.
Ingredients
12 ounces (340 g) fettuccine or linguine pasta
2 boneless skinless chicken breasts (about 1 pound / 450 g)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil (30 ml)
2 tablespoons butter (28 g)
4 cloves garlic, minced
1 cup heavy cream (240 ml)
½ cup grated Parmesan cheese (50 g)
Zest of 1 lemon
3 tablespoons fresh lemon juice (45 ml)
2 tablespoons chopped fresh parsley (8 g)
¼ cup grated Parmesan cheese for garnish (25 g)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup (120 ml) pasta water before draining.
Season the chicken with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat and cook the chicken for 6–8 minutes until golden and fully cooked. Remove and set aside.
In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
Pour in the heavy cream and simmer for 2–3 minutes until slightly thickened.
Stir in lemon zest, lemon juice, Parmesan cheese, salt, and pepper until the sauce becomes smooth.
Return the chicken to the skillet and add the cooked pasta. Toss everything together until well coated.
If needed, add a small amount of reserved pasta water to loosen the sauce.
Garnish with parsley and additional Parmesan cheese before serving.
Notes
Use freshly squeezed lemon juice for the best flavor.
Do not overcook the chicken to keep it tender and juicy.
Reserved pasta water helps create a silky sauce texture.
Add vegetables like spinach or broccoli for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes