Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp freshly squeezed lemon juice
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- Salt and pepper to taste
- Fresh parsley (optional for garnish)
Instructions
- Gather all ingredients and chop garlic finely. Zest one lemon.
- In a large skillet over medium-high heat, melt butter and cook seasoned chicken breasts until golden brown, about 6-7 minutes per side.
- Remove cooked chicken; sauté minced garlic in the same skillet for about 30 seconds. Add lemon juice.
- Lower heat to medium; stir in heavy cream and Parmesan cheese until combined. Simmer gently for 3-5 minutes until slightly thickened.
- Cook pasta according to package instructions; drain and reserve some pasta water.
- Slice the chicken and return it to the skillet along with drained pasta. Toss everything together, adding reserved pasta water if needed for consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg