Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 12 oz fettuccine pasta
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 cup heavy cream
- 4 garlic cloves, minced
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 6-7 minutes per side until golden brown and fully cooked.
- In a separate pot, boil salted water and cook fettuccine according to package instructions until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- In the same skillet as the chicken, sauté minced garlic for about 1 minute until fragrant. Add heavy cream and fresh lemon juice, stirring to combine.
- Mix cooked fettuccine into the sauce along with grated Parmesan cheese. Adjust thickness with reserved pasta water if necessary.
- Garnish with chopped parsley before serving hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 610
- Sugar: 3g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 140mg