Ingredients:

  • 12 oz (340g) fettuccine or spaghetti
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • Zest of one lemon
  • 1 cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped (for garnish)
  • Red pepper flakes (optional)

Instructions:

  1. In a large pot of salted boiling water, cook the fettuccine or spaghetti according to package instructions until al dente. Reserve about half a cup of pasta water before draining.
  2. While the pasta cooks, season both sides of each chicken breast with salt and pepper. In a large skillet over medium-high heat, add olive oil. Once hot, add seasoned chicken breasts. Cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from skillet and let rest for a few minutes before slicing into strips.
  3. In the same skillet used for cooking chicken (lower heat if necessary), add minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer while stirring constantly. Add lemon zest and grated Parmesan cheese; stir until melted and combined into a creamy sauce. If too thick, gradually mix in reserved pasta water until desired consistency is reached.
  4. Add drained pasta to the sauce along with sliced chicken. Toss everything together gently over low heat until well coated in sauce.
  5. Plate your Garlic Parmesan Chicken Pasta immediately, garnishing with additional grated Parmesan cheese, freshly chopped parsley, and red pepper flakes if desired.