Description
A vibrant, richly textured Italian-American comfort dish where tangy lemon-citrus meets velvety cream to elevate tender chicken and al dente pasta. Ready in 45 minutes with pantry staples.
Ingredients
1 lb boneless, skinless chicken breasts (sliced into cutlets)
8 oz fettuccine pasta
2 cups heavy cream
4 Tbsp fresh lemon juice (about 2 large lemons)
1/3 cup grated parmesan cheese
2 Tbsp butter
1 tsp garlic (minced)
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp fresh parsley (chopped, optional)
Instructions
Heat large pot of salted water to boil
Add pasta and cook 2-3 minutes less than package instructions
While pasta cooks, heat butter in skillet over medium-high heat
Add chicken and cook 5-6 minutes per side until golden, set aside
In same skillet, sauté garlic 30 seconds
Pour in cream, lemon juice, and season with salt, pepper
Simmer sauce 5 minutes to thicken
Toss cooked pasta into skillet with sauce
Garnish with parmesan and parsley
Notes
Substitute coconut oil for butter/dairy-free
Use gluten-free pasta if preferred
Leaving 1-2 tbsp sauce for later pairs well with leftover chicken
Optional: Add 1/4 tsp dried thyme for herbal notes
- Prep Time: 15
- Cook Time: 30
- Category: DINNER
- Method: Boiling/Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 34g
- Cholesterol: 180mg