Ingredients:

  • 5 lbs (680 g) Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
  • 2 Tbsp Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 12 oz (340 g) Dried Fettuccine or Linguine
  • 2 Tbsp Unsalted Butter
  • 1 large Shallot, finely minced
  • 4 cloves Garlic, minced (about 2 tsp)
  • 1/2 tsp Dried Oregano or Thyme
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio), optional
  • 5 cups (360 ml) Low-Sodium Chicken Stock
  • 1/4 cup (60 ml) Heavy Cream
  • 1 Tbsp Fresh Lemon Zest (from 2 large lemons)
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 1 cup (100 g) Freshly Grated Parmesan Cheese, plus extra for serving
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Prep Ingredients: Slice the chicken, mince the shallots and garlic, zest and juice the lemons, and grate the Parmesan. Toss the chicken pieces with salt and pepper.
  2. Sear Chicken: Heat olive oil in the large skillet over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove the chicken from the skillet and set aside, leaving any browned bits (fond) in the pan.
  3. Boil Pasta: Cook the pasta according to package directions, aiming for al dente. Before draining, scoop out at least 1 cup (240 ml) of the starchy cooking water. Drain the pasta and set aside.
  4. Sauté Aromatics: Return the skillet (with fond) to medium heat. Add butter. Once melted, add minced shallots and cook until softened (3–4 minutes). Add minced garlic and dried herbs, cooking for 30 seconds until fragrant.
  5. Deglaze: Pour in the white wine (if using). Bring to a simmer, scraping up all the browned bits from the bottom of the pan. Reduce the liquid by half (about 2 minutes).
  6. Simmer the Base: Add the chicken stock. Bring the sauce to a gentle simmer and let it reduce slightly for about 5 minutes.
  7. Add Dairy and Cheese: Reduce the heat to low. Stir in the heavy cream and lemon zest. Gradually whisk in the grated Parmesan cheese, stirring constantly until fully melted and the sauce is smooth.
  8. Emulsify: Add the lemon juice and taste for salt and pepper. Add the drained pasta and the reserved cooked chicken to the sauce. Ladle in the reserved pasta water, 1/4 cup at a time, tossing vigorously until the sauce binds to the pasta, creating a glossy, creamy texture. Cook for 1–2 minutes, stirring.
  9. Garnish and Serve: Stir in the fresh parsley. Serve immediately with extra grated Parmesan and a final grind of black pepper.