Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz fettuccine or linguine
- 2 fresh lemons (zest and juice)
- 1 cup heavy cream
- 4 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
- Gather all ingredients. Rinse chicken under cold water and pat dry.
- Cook pasta in salted boiling water until al dente; reserve ½ cup pasta water before draining.
- In a skillet, heat olive oil over medium heat. Season chicken with salt and pepper, cooking until golden brown (6-7 minutes per side). Remove from skillet.
- In the same skillet, sauté minced garlic for about 30 seconds. Stir in heavy cream and simmer gently.
- Add lemon zest and juice; allow sauce to thicken slightly.
- Slice chicken and return it to the skillet along with drained pasta. Toss to coat well, adding reserved pasta water for desired consistency.
- Serve topped with Parmesan cheese and chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups (approximately 300g)
- Calories: 590
- Sugar: 2g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg