Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb), sliced into cutlets
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped
- 1æŸ æª¬ zest from 1 lemon
- 8 oz fettuccine, cooked al dente
Instructions
- Season chicken with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In same skillet, sauté garlic for 30 seconds until fragrant. Add chicken broth and heavy cream; simmer 2 minutes.
- Reduce heat to low. Whisk in Parmesan until smooth and creamy. Stir in lemon zest and red pepper flakes.
- Return chicken to skillet and simmer 2 minutes to coat. Toss with cooked pasta and garnish with parsley before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Don’t overcook the chicken — slice into thin cutlets for faster, even cooking.
- Use freshly grated Parmesan; pre-grated contains anti-caking agents that can make sauce gritty.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Neither vegetarian nor vegan
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 580 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
