Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
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 Creamy Parmesan Pasta:
8 oz fettuccine or spaghetti
1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup reserved pasta water (as needed for consistency)
Salt and black pepper, to taste
Optional: chopped parsley or more lemon zest for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions. Drain, reserving 1/4 cup of pasta water. Set aside.
2. Prepare the Chicken
Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
In a large skillet, heat olive oil and butter over medium heat.
Add chicken and cook 5–6 minutes per side until golden brown and cooked through (165°F internal temp).
In the last 2 minutes, add minced garlic and lemon zest; stir around the pan so it doesn’t burn.
Add lemon juice, baste chicken with the lemon butter, then remove chicken and set aside to rest.
3. Make the Creamy Parmesan Sauce
In the same pan, melt 1 tablespoon butter and sauté 2 cloves of garlic until fragrant (about 30 seconds).
Pour in the cream and stir, letting it simmer gently for 2–3 minutes.
Stir in Parmesan cheese, then add cooked pasta. Toss until coated.
Add a bit of reserved pasta water if the sauce is too thick.
Season with salt, pepper, and a pinch of lemon zest for brightness.
4. Serve
Slice the lemon garlic chicken and serve over creamy pasta.
Spoon extra pan sauce on top.
Garnish with parsley, more cheese, or a lemon wedge if desired.
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