Description
A restaurant-quality creamy chicken pasta dish with tender chicken, al dente fettuccine, and a silky garlic-herb sauce. Ready in 30 minutes with minimal effort, this Italian-American favorite balances richness and brightness with lemon juice.
Ingredients
1.5 lbs chicken breast, cut into bite-sized pieces
1 lb fettuccine pasta (or penne/rigatoni)
1 cup heavy cream
1 cup chicken broth
3 tablespoons unsalted butter
4 garlic cloves, minced
1 cup freshly grated Parmesan cheese
1 teaspoon salt (adjust to taste)
0.5 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
Instructions
Bring a large pot of salted water to a boil for pasta
Sauté garlic in butter in a large skillet over medium heat until fragrant
Add chicken pieces to the pan and cook until golden brown and nearly cooked through
Pour in chicken broth and heavy cream, stirring to combine. Let simmer gently
Cook pasta according to package instructions, reserving 1/2 cup pasta water
Stir Parmesan, lemon juice, and pepper into the sauce until smooth
Toss cooked chicken mixture with pasta, adding reserved pasta water as needed to create a decadent, clinging sauce
Season with salt and serve immediately
Notes
Use low-sodium broth for better seasoning control
Freshly grated Parmesan melts better than pre-grated
Add sautéed spinach or steamed broccolini as a side for extra nutrients
Leftovers keep well in the fridge for 2-3 days as a cold pasta salad
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg