Description
Tender, juicy chicken breasts pan-seared in a rich lemon garlic butter sauce, served over a bed of creamy parmesan pasta.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 lemon, juiced and zested
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- 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 Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and lemon juice, stirring to combine. Bring to a simmer, then reduce heat and stir in parmesan cheese until the sauce is smooth and creamy.
- Return the cooked chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes to reheat the chicken.
- Add the cooked pasta to the skillet and toss to coat in the sauce. Garnish with lemon zest and fresh parsley before serving.
Notes
You can customize the seasonings to taste.