Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 12 oz. Pasta (fettuccine or favorite type)
- 1 cup Heavy Cream
- Fresh Juice and Zest from 2 Lemons
- 1/2 cup Parmesan Cheese (grated)
- 3 cloves Garlic (minced)
- 8 oz. Mushrooms (sliced)
- 2 tbsp Olive Oil or Butter
- Fresh Herbs (like parsley or thyme)
- Salt and Pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil, add the pasta, and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining.
- Sauté the Chicken: While the pasta cooks, heat olive oil or butter in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 5–7 minutes on each side or until golden and cooked through. Remove and set aside.
- Cook the Mushrooms and Garlic: In the same skillet, add sliced mushrooms and sauté until golden-brown, about 4–5 minutes. Add minced garlic and cook for another minute until fragrant.
- Prepare the Cream Sauce: Lower the heat and pour in heavy cream, adding lemon juice and zest. Stir to combine and let simmer gently for about 3 minutes. Add grated Parmesan cheese and stir until melted and smooth.
- Combine: Slice chicken and return it to the skillet along with cooked pasta. Toss everything together, adding reserved pasta water slowly to loosen the sauce as needed. Adjust salt and pepper to taste.
- Garnish and Serve: Finish with freshly chopped herbs and an extra squeeze of lemon if desired.
Notes
Make sure to adjust the seasoning throughout the cooking process for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Pescatarian