Description
Tender chicken breasts cooked in a rich lemon garlic butter sauce and served over creamy parmesan pasta for a comforting, family-style dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 lemon, zested and juiced
- 1 teaspoon dried Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain and set aside, reserving some pasta water.
- Season the chicken breasts with salt, black pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken on both sides until golden and cooked through. Remove and set aside.
- Reduce the heat to medium and add butter to the same skillet. Once melted, add the garlic and cook until fragrant.
- Pour in the heavy cream, stirring gently and scraping up any browned bits from the pan.
- Lower the heat and gradually stir in the parmesan cheese until the sauce becomes smooth and creamy.
- Stir in the lemon juice and zest, adjusting seasoning to taste.
- Slice the chicken and return it to the skillet along with the cooked pasta, tossing to coat evenly.
- Add reserved pasta water as needed to loosen the sauce, then garnish with fresh parsley and serve warm.
Notes
- Use freshly grated parmesan cheese for the smoothest sauce.
- If the sauce becomes too thick, add a splash of pasta water or cream over low heat.
- Chicken thighs can be substituted for breasts if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 165 mg
