Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (pounded to even thickness)
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
Zest and juice of 1 lemon
Salt and pepper to taste
1/2 teaspoon Italian seasoning
For the Pasta:
8 oz (225g) fettuccine or pasta of choice
1 tablespoon butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon black pepper
Salt to taste
1/2 teaspoon lemon zest (optional for brightness)
Fresh parsley for garnish
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken:
Season chicken with salt, pepper, and Italian seasoning.
In a large skillet over medium heat, heat olive oil and butter.
Add chicken breasts and sear until golden and cooked through (about 4–5 minutes per side, depending on thickness).
Add garlic and cook for 1 minute until fragrant.
Pour in lemon juice and zest. Spoon sauce over chicken and let simmer for 1–2 minutes.
Remove chicken from pan and keep warm. Slice before serving, if desired.
3. Make the Creamy Parmesan Sauce:
In the same skillet, melt 1 tablespoon of butter.
Add garlic and sauté until fragrant (about 30 seconds).
Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese, pepper, and salt to taste.
Add a bit of reserved pasta water if the sauce is too thick.
Add lemon zest for a fresh touch (optional).
4. Combine and Serve:
Toss cooked pasta into the Parmesan sauce until well coated.
Plate pasta and top with sliced lemon garlic chicken.
Garnish with fresh parsley and a bit of extra grated Parmesan.
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