Weeknight Creamy Lemon Pasta with Chicken
Fettuccine or spaghetti with diced chicken in a creamy garlic, lemon and Parmesan sauce.
Ingredients
Main Ingredients
- 8 oz fettuccine or spaghetti
- 2 boneless, skinless chicken breasts diced into small pieces
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 lemon zested and juiced
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Cook the pasta in salted boiling water until al dente, save a small cup of pasta water, then drain.
- Heat the olive oil in a large skillet over medium heat and cook the diced chicken until browned and 165 degrees F.
- Stir in the garlic and saute for 1 minute.
- Pour in the heavy cream and bring to a gentle simmer for a minute or two. Do not boil hard. Take the skillet off the heat.
- Stir in the lemon zest, lemon juice and Parmesan until smooth.
- Add the pasta and toss to coat, loosening with pasta water if needed. Season with salt and pepper and garnish with parsley.
Notes
Add the lemon off the heat so the cream does not curdle. Refrigerate leftovers within 2 hours, eat within 3 to 4 days, and reheat slowly to 165 degrees F with a splash of cream or broth. Nutrition values are an estimate.