12 oz fettuccine pasta
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breasts with salt, black pepper, thyme, and dried parsley.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and let rest.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, chicken broth, and lemon juice. Stir well and bring to a simmer.
Add the lemon zest and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
Slice the chicken breasts and return them to the skillet, along with the cooked fettuccine. Toss everything together until the pasta is well coated in the sauce.
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Garnish with chopped fresh parsley and serve immediately.
Variations & Tips
For a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative. You can also add vegetables like spinach or asparagus for added nutrition and color. If you prefer a spicier kick, a pinch of red pepper flakes can be added to the sauce. For a more robust flavor, consider marinating the chicken in lemon juice and herbs for a few hours before cooking.
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