Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into thin cutlets
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 12 oz fettuccine or your favorite pasta
  • 1 tablespoon salt (for pasta water)
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • Zest and juice of 1 large lemon
  • ½ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ½ cup pasta water and drain pasta.
  2. Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken until golden brown and cooked through, about 5–7 minutes per side. Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream, lemon zest, and lemon juice; stir to combine. Simmer for 2–3 minutes until slightly thickened.
  4. Add cooked pasta to the skillet; mix well to coat. Stir in grated Parmesan cheese and reserved pasta water as needed to achieve desired consistency. Slice the sautéed chicken and place on top of the pasta.
  5. Sprinkle with fresh parsley before serving.