Ingredients
Scale
- 1 lb boneless chicken thighs, diced
- 4 cloves fresh garlic, minced
- 8 oz pasta (fettuccine or penne recommended)
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup grated fresh parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt half the butter. Add diced chicken and season with salt and pepper. Sauté until browned on all sides.
- Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Pour in lemon juice and remaining butter, stirring to create a rich sauce. Taste and adjust seasoning if necessary.
- Toss cooked pasta into the skillet, ensuring it is well coated with the sauce.
- Finish by sprinkling grated parmesan cheese and chopped parsley on top, then serve hot.
Notes
- Customize your dish by adding veggies like spinach or bell peppers.
- For extra heat, include red pepper flakes during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 610
- Sugar: 1g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 160mg