Description
Juicy chicken breasts seared in a rich lemon garlic butter sauce, served over a bed of creamy parmesan pasta. This comforting dish is perfect for a weeknight dinner that feels elegant.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup grated Parmesan cheese
- 8 ounces fettuccine pasta
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, until golden and cooked through. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes, allowing it to reduce slightly.
- Stir in heavy cream, lemon juice, lemon zest, and remaining 1 tablespoon of butter. Simmer for 2-3 minutes until slightly thickened.
- Add Parmesan cheese and stir until melted and the sauce is smooth. Taste and adjust seasoning if needed.
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- Slice the cooked chicken breasts into strips. Add pasta and sliced chicken to the skillet with the sauce. Toss to coat everything evenly.
- Garnish with chopped parsley and serve hot.
Notes
You can customize the seasonings to taste. For a lighter version, use half-and-half instead of heavy cream, and add extra lemon juice for more brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American