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2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 ounces pasta (fettuccine or your choice)
2 tablespoons fresh parsley, chopped
Directions
1. Season the chicken breasts with salt, black pepper, and lemon zest.
2. In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2-3 minutes.
5. Stir in the heavy cream and bring the mixture to a gentle simmer. Add the grated Parmesan cheese and stir until well combined and the sauce thickens slightly.
6. Cook the pasta according to package instructions. Drain and set aside.
7. Slice the cooked chicken into thin strips.
8. Add the cooked pasta to the sauce in the skillet and toss to coat. Add the sliced chicken on top.
9. Garnish with fresh parsley before serving.
Variations & Tips
For a delightful variation, consider adding some sautéed mushrooms or spinach to the sauce for extra depth and nutrition. If you're looking for a lighter version, substitute the heavy cream with half-and-half. And for those who enjoy a bit of heat, a pinch of red pepper flakes can add a nice kick to the creamy sauce.
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