Description
Tender, juicy chicken breasts seared in a lemon garlic butter sauce and served over creamy parmesan pasta for a comforting and elegant meal.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 lemon, juiced and zested
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- Season chicken breasts with salt, pepper, and dried oregano. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden and cooked through. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream, lemon juice, and lemon zest. Bring to a simmer.
- Reduce heat to low and stir in grated parmesan cheese until the sauce is smooth and creamy. Add the cooked pasta to the sauce, tossing to coat evenly.
- Return chicken to the skillet, spooning some sauce over the top. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.