Description
A comforting dish that combines juicy chicken breast, pasta, and a rich creamy sauce enriched with lemon and Parmesan cheese.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 8 oz pasta (e.g. fettuccine or penne)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon (juice and zest)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the chicken: In a large pot, heat the olive oil over medium heat. Add the cubed chicken, seasoning it with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté the garlic: In the same pot, add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let it brown.
- Make the creamy base: Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer to create the foundation for your sauce.
- Cook the pasta: Add the pasta to the pot, stirring occasionally. Cook according to package instructions until al dente, usually about 8-10 minutes.
- Combine the ingredients: Once the pasta is cooked, return the chicken to the pot. Mix in the grated Parmesan cheese, lemon juice, and lemon zest. Stir well to ensure everything is well combined.
- Serve and garnish: Stir until the sauce is creamy. Serve hot and garnish with fresh parsley to enhance the freshness of the dish.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. This dish can also be frozen for 2-3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 900
- Sugar: 5g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 100mg
