– 8 oz pasta (fettuccine or linguine) – 2 chicken breasts, sliced thin – 2 tbsp olive oil – 3 cloves garlic, minced – 1 cup heavy cream – 1/2 cup chicken broth – 1/3 cup Parmesan cheese, grated – 2 tbsp lemon juice – 1 tsp lemon zest – 1 tsp Italian seasoning – Salt and pepper to taste – Fresh parsley for garnish
Cook pasta in salted water according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water for later use if needed.
Season the chicken slices with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat and cook chicken until golden.
Remove chicken and set aside. In the same pan, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Pour in chicken broth and heavy cream. Stir well to combine and let it simmer for 3–4 minutes until the sauce starts to slightly thicken.
Add lemon juice, lemon zest, and Parmesan cheese. Stir until cheese melts completely and the sauce becomes smooth and creamy.
Return the cooked chicken to the pan, along with the pasta. Toss everything gently to coat with the creamy lemon sauce.
Adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and extra Parmesan before serving hot. Enjoy!